Or try the Zicatela, which honors Oaxacan flavors with a deep-fried taco served with black chichilo (Oaxacan mole) on the side as a dip. When in doubt, order one of the most sought-after tacos, the Chilango: A tribute to CDMX’s famous campechano taco consisting of perfectly seasoned, house-made shrimp chorizo with chicharron and spicy tomato sauce. For example, the Acapulco taco takes the renown fish a la talla (grilled fish coated with a chile-mayo adobo) from the fishing villages of Guerrero and places it in a tortilla with fried beans and red cabbage slaw. Con Vista al Mar celebrates Mexico’s coastline cuisine, reinterpreting famous regional seafood tacos from Sinaloa, Sonora, Guerrero, and Baja California, and combining them with inland influences. Natalia de la Rosa is a Mexican food writer, mezcal collector, and culinary guide based in Mexico City.Įven though Mexico City is miles away from the sea, it doesn’t fall short on seafood. Whatever your taco craving, CDMX has you covered. Mesquite coal inferno powers the taco cooking outside while patrons, jarritos, salsa bar stay cool inside listening to festive rhythms. Food truck / bricks morter combo that works really well. This list covers most of the major taco styles, from traditional barbacoa, pastor, carnitas, and suadero to new styles and fusions wrapped in tortillas. Impossible to pick a 1 taco location in our beautiful city but Tacos al Carbon Cabron is right there among the elite. Locals agree that the best taquerías are those where you eat standing up, ideally leaning on a counter by the wall or sitting on plastic stools on the curb. Plus, the casual nature of the taco suits the fast pace of the city. That evolution isn’t over Mexico City is home to countless up-and-coming taco-centric projects showcasing new spins on traditions. Just look at tacos al pastor: Chilangos adopted tacos árabes from Puebla, applied a marinade of achiote and dry chiles, added a slice of pineapple, and gifted it back to the world as pastor. The taco is forever evolving, and much of that growth happens in CDMX. But it’s not just sheer quantity that distinguishes CDMX the diversity of the taco scene is unparalleled, with every food tradition in the country represented by celebrated taquerías, creating a sort of taco melting pot of cooking techniques, styles, regionalisms, and ingredients. According to Mexico’s National Institute of Statistics and Geography, there’s a taquería every 1,200 feet in the city, a sign of Chilangos’ obsession with tacos. Tacos al carbn Ni en Defensa Propia Written by Ramon Ortega Rey sin Palacio Written by Juan Manuel Prez Hermoso Cario Written by Fernando Z. Mexico City is the epicenter of the taco universe. The term tacos al carbón represents a wide range of tacos, not a single dish.
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