Best Tacos in Mexico City: 8 Must-Try Taquerías in CDMX

Mexico City is one of the world’s premier food destinations, and the star of the show here is the humble taco, which has grown from its origins as a simple street food to become the most internationally recognized symbol of Mexican cuisine.

The country’s capital has innumerable taquerías, but this guide will help you find some of the best to try during your visit.

El Gran Abanico

Just south of the city’s historic center, this place is a local institution that is firmly off the tourist itinerary but always packed with chilangos (as the city’s residents are known).

The house specialty is carnitas, the slow-cooked pork dish originally from the western state of Michoacán that is braised, simmered, and lightly fried in its own lard.

You can choose from a variety of different cuts for your carnitas—the two most popular (and most juicy) are the falda (skirt, also known in Spanish as abanico) and the costilla (rib, which falls right off the bone). Pile them high with salsa, cilantro, and onions, and enjoy.

La Bonvi

Though tacos began as a food of the working classes, they are now prized by all levels of society, even in swanky areas like Polanco, the city’s most expensive neighborhood. La Bonvi is different from any other taquería on this list, both for its upscale ambience and its exceptionally delicious tacos.

I recommend starting with the incredible tostadas de atún (raw tuna) before ordering a wide variety of tacos—some standouts include the campechano (steak and crumbled chorizo), pescado frito (fried fish), and Mishima Reserve America Wagyu ribeye, a steak of the utmost quality. Finish it all off with a slice of perfectly moist tres leches cake for dessert.

Taquería Orinoco

When it comes to tacos, simplicity is often best, allowing the quality of the meat to shine through.

This place offers three choices of meat: trompo (also known as al pastor, pork cooked on a vertical rotisserie in a style akin to shawarma that was introduced by Lebanese immigrants to Mexico), res (thin-sliced steak), and chicharrón norteño (a meaty chunk of pork with a deliciously crispy layer of fat on top). If you feel like mixing it up, try the costra style, where the tortilla is topped with a crispy layer of melted cheese before the meat is added on top.

La Pezciosa

Most of the tacos you will find in landlocked Mexico City are filled with meat, but that doesn’t mean that there aren’t some great places for fish tacos here, too. This is the spot for perfectly crisp, beer-battered fish tacos, a style that originated in the city of Ensenada on the Pacific coast of Baja California.

You’ll be handed simply the fish in the tortilla and are left to your own devices to fill it to your liking from their extensive toppings bar. I highly recommend pairing the tacos with a light, crisp Pacífico beer for a real taste of the coast.

Tacos La Chula

This bustling spot has an absolutely enormous trompo, which will only make your mouth water more as you wait in the fast-moving line for a table.

Order a few tacos al pastor and wash them down with a refreshing house-made agua fresca—I recommend jamaica (a crisp, slightly sweet hibiscus) or horchata (creamy and sweet, made from soaked rice, cinnamon, and vanilla).

Taquería Don Frank

This is another local favorite that serves up some of the city’s best tacos al pastor. They have a more extensive menu than other taco joints, so go ahead and try a couple of other dishes as well—a popular choice is the gorditas, pockets of thick corn masa (dough) stuffed full of meat. Very delicious and very filling.

Taquería El Califa

This popular local chain is a great spot for tacos that is open until the early morning. Always dependable, the tacos really hit the spot, especially the costra. The house-made salsas are also delicious, with varying levels of heat.

Taquería La Hortaliza

This tiny spot is quite literally a hole in the wall, with the only distinguishing feature of its exterior a small sign that says they were featured on Netflix. They are well-known for their tacos de guisado, a term that refers to homestyle braised or stewed ingredients that are kept warm in large clay pots on the counter. The chicharrón, served over rice, is delectable.