Mexico City may be one of the best taco cities in the world, and trying to narrow down my favorites isn’t easy.
Every time I visit, I seem to find another taquería that makes me rethink the list. And that’s part of what I love about eating tacos here. You can have a fantastic taco standing on a sidewalk for a few pesos, then walk a few blocks and find someone taking the same basic idea in a completely different direction.
I’ve eaten a lot of tacos during my trips to Mexico City, from traditional barbacoa and carne asada to tacos influenced by Southeast Asia and others built around heirloom Mexican corn. These are 11 places that stand out to me right now.
A quick warning about this list: quite a few of these places are pricey compared with your typical neighborhood taquería. I’ve jokingly started calling them “gringo tacos” because of the prices. That doesn’t mean they’re necessarily better—or worse—than the incredible tacos you can find all over Mexico City for a fraction of the price. They’re just different. What keeps bringing me to these places are the interesting fillings, excellent ingredients and, most importantly, some really tasty tacos.
And I need to emphasize right now. This list will almost certainly change.
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La Once Mil is probably the most upscale taquería on this list, but what impressed me wasn’t simply the expensive cuts of meat. It’s the attention paid to everything surrounding them: handmade tortillas, excellent salsas and tacos that are carefully put together without becoming overly complicated.
Chef César de la Parra opened the original La Once Mil in Lomas de Chapultepec in 2024, and that location received a Michelin star in 2026. There’s now a second location in Roma Norte, which makes it much easier to work into a day exploring the neighborhood.
The menu ranges from arrachera and ribeye to Japanese wagyu, but this is one of those places where I like trying several different things. It’s expensive by Mexico City taco standards, but I think it’s worth experiencing at least once.
What to get: Arrachera Prime, ribeye or one of the delgaditas. And don’t ignore the salsas.
Location: Orizaba 83, Roma Norte
Instagram: @tacoslaoncemil
La Bonvi comes from the same group behind La Once Mil, but the experience is quite different. The Polanco location is stylish, loud and usually packed. You can watch the tortillas being made and the meat coming out of the kitchen while a fashionable Polanco crowd fills the room. This isn’t where I’d go for a quiet taco lunch, but that’s also part of the fun.
What really won me over was the cachetada de picaña. Thin slices of beef are combined with melted cheese that crisps around the edges, giving you this great combination of juicy meat, cheese and crunch. I’ve also enjoyed the other premium cuts here, but that’s the one I’d go back for first.
Start with the spicy tuna tostada if you’re hungry enough. It’s a nice break before getting into all that beef and cheese.
What to get: Cachetada de picaña and the spicy tuna tostada.
Location: Anatole France 139, Polanco
Instagram: @labonvi.mx
La 89 is a completely different experience and one of my favorites for northern-style tacos.
The little Roma Norte taquería specializes in tacos influenced by northern Mexico, with meats cooked over charcoal and excellent flour tortillas. There’s nothing particularly fancy about the space. That’s part of its appeal. You sit down, order several tacos and concentrate on what’s coming off the grill.
The carne asada is excellent, but La 89 is also known for its birria. If you’re really hungry, get a quesabirria with consommé as well. The charcoal gives the meat a smokiness that distinguishes La 89 from many of the other taquerías around Roma.
What to get: Carne asada, birria or a quesabirria with consommé.
Location: Colima 134, Roma Norte
Instagram: @la.ochenta.y.nueve
I finally made it to Tacos Monterregios on my most recent trip to Mexico City, and these were really great tacos.
The focus here is tacos mañaneros, the breakfast and morning tacos that are part of everyday life in Monterrey. The fillings lean toward hearty northern comfort food: barbacoa de res, chicharrón norteño, machacado con huevo, asado de puerco and chile lampreado. And get them on flour tortillas. This is Monterrey, after all.
My favorite, though, was the picadillo. It’s a simple, comforting filling, but it’s also something I don’t really come across at taco places in Guadalajara, where I live. That’s one of the things I enjoy about eating tacos around Mexico—you start realizing just how regional they can be. Something completely normal in one part of the country can be surprisingly difficult to find somewhere else.
What to get: Picadillo. I’d also try the barbacoa de res or chicharrón norteño.
Location: Av. Michoacán 134, Local G, Hipódromo Condesa
Instagram: @tacos_monterregios
Gonzalitos was one of those Mexico City taco discoveries that immediately made my list.
This tiny Roma Norte spot specializes in northern Mexican flavors, particularly barbacoa de res. The barbacoa is juicy and rich, but what really brings everything together are the flour tortillas.
My favorite way to order the barbacoa is dorado-style, which crisps the tortilla and gives you another layer of texture against the tender beef.
This is also a good place to venture beyond the obvious. You’ll find dishes like machacado con huevo, chile relleno and other northern-style guisados. But if this is your first visit, start with the barbacoa.
What to get: Barbacoa de res, dorado-style.
Location: Colima 76, Roma Norte
Instagram: @barbacoagonzalitos
Tacos del Valle has become one of the better-known stops on the Roma Norte taco circuit, and there’s often a line to prove it.
The tacos here take inspiration from northern Mexico but are presented with a more contemporary spin. This is another place where I wouldn’t order just one thing because some of the best tacos are very different from one another.
Three have stood out for me: the bistec, bone marrow and Tijuanita. The Tijuanita in particular has become one of the tacos I associate with this place.
My advice is to avoid the busiest dinner hours if you can. The space is small, and waits can get long.
What to get: Bistec, bone marrow, Trompo Negro and the Tijuanita.
Location: Av. Álvaro Obregón 130, Roma Norte
Instagram: @tacosdelvalle
At Maizajo, the tortilla isn’t simply something that holds the taco together. It’s one of the reasons you’re here.
The project was created around Mexican heirloom corn and traditional nixtamalization, and you can taste the difference. There’s a molino and tortillería, a casual taquería downstairs and a more formal restaurant upstairs. For tacos, I head downstairs.
I love that the concept feels elevated without losing sight of the most basic element of a great taco: an excellent freshly made tortilla.
The ribeye is one of the standouts, but you’ll also find suadero, volcanes, costras and other options that make it very easy to order more than you intended.
What to get: Ribeye, suadero or the brisket volcán.
Location: Fernando Montes de Oca 113, Condesa
Instagram: @maizajo
Milpa was another new taco find on my most recent trip to Mexico City, and it quickly earned a spot on this list. Located in San Miguel Chapultepec, the tacos here are creative and more refined than what you’d find at a traditional neighborhood taquería, with some unexpected ingredients and combinations.
Everyone starts with a small esquite before the tacos arrive, which I loved. From there, I tried three very different tacos: the Costilla, made with beef rib; the soft-shell crab; and the sea bass. The Costilla was rich and meaty, while the seafood tacos showed off the more creative side of the menu. The soft-shell crab was particularly fun because you don’t exactly come across that at your average taco stand.
This is another place that lands firmly in what I’ve jokingly dubbed my “gringo taco” category. You’re paying more than you would at a neighborhood taquería, but you’re also getting interesting ingredients and tacos that are doing something different. And, most importantly, they were really good.
What to get: Costilla, soft-shell crab and sea bass. You’ll get the esquite to start.
Location: Gobernador Tiburcio Montiel 24, San Miguel Chapultepec
Instagram: @milpataqueria
Cariñito is one of the most creative taco places on this list.
The tiny Roma Norte operation combines the format of a Mexican taquería with flavors more commonly associated with Southeast Asia. It sounds like it could easily become gimmicky, but it works.
The taco I keep coming back to is the Cantonés. Pork belly is confited with spices and served on a flour tortilla with hoisin, house-made sriracha and pickled cucumber. It’s rich, sweet, spicy and acidic all at once.
Another good choice is the Siu Yuk, made with crispy roasted pork and nam jim jaew sauce. These aren’t traditional Mexico City tacos, and they aren’t trying to be. That’s why I like them.
What to get: The Cantonés. Add the Siu Yuk if you’re ordering two.
Location: Guanajuato 53, Roma Norte
Instagram: @carinito.tacos
Tizne takes tacos in yet another direction.
Smoke is the common thread here. The meats are smoked and the flavors pull inspiration from Mexico as well as places like Korea, Japan and other parts of the world. The result is a taco that still feels like a taco rather than a complicated restaurant dish.
The Kalbi is one of the most interesting options, combining smoked beef with Asian flavors, while the brisket delivers exactly the kind of deep smoky flavor you’d expect from a place called Tizne.
There are also tacos with pork belly, suadero and smoked vegetables, so it’s worth ordering a few and sharing.
And if you’ve saved room, there’s an ice cream taco for dessert. Yes, an ice cream taco.
What to get: Kalbi, brisket and pork belly.
Location: Guanajuato 27-B, Roma Norte
Instagram: @tiznetacomotora
If you’re craving seafood tacos, Bajamar in Roma Sur is a great addition to the taco scene. The idea here is to bring several of Mexico’s coastal food traditions together in one place, with influences from Baja California, Sinaloa, Nayarit and Veracruz. That means you’ll find everything from ceviches and tostadas to zarandeado seafood, but I come here for the tacos.
The Baja-style fish and shrimp tacos are the stars for me. Both are lightly battered and fried until crisp, then topped with cabbage, pico de gallo and the house habanero salsa. You can also get a mixed version with both fish and shrimp if you don’t want to choose. They’re fresh, crunchy and exactly the kind of tacos that make me briefly forget I’m sitting in the middle of Mexico City rather than somewhere along the coast.
And while this list has quite a few of my so-called “gringo tacos,” Bajamar feels closer to a casual seafood restaurant than some of the more elaborate taco spots on the list. If you’re with someone who wants more than tacos, there’s also an extensive selection of ceviches, tostadas, seafood cocktails and grilled seafood.
What to get: Baja-style fish taco, shrimp taco or the mixed fish-and-shrimp taco.
Location: Medellín 327, Roma Sur
Instagram: @bajamar.mx
The Taco List Is Never Finished
Ask ten people in Mexico City where to find the best tacos and you’ll probably get ten completely different answers. That’s one of the reasons I don’t really like calling this a list of the “best tacos in Mexico City.”
They’re my favorites so far.
Some are traditional. Some are expensive. Some barely resemble the taco you might picture when you hear the word. And yes, quite a few fall squarely into what I’ve jokingly dubbed my “gringo taco” category.
But price isn’t what makes a taco great. I’ve had incredible tacos in Mexico that cost a fraction of what some of these places charge. What connects the places on this list is that each gave me something interesting, memorable and, most importantly, really good to eat.
And considering how often I return to Mexico City, I’m pretty sure there will be a few new names on this list before long.
Frequently Asked Questions About Tacos in Mexico City
What are the best tacos in Mexico City?
There really isn’t one answer. Mexico City has thousands of taquerías covering everything from tacos al pastor and suadero to barbacoa, seafood and more creative contemporary tacos. My personal favorites include La Once Mil, Tacos del Valle, Gonzalitos, Maizajo, Milpa, Cariñito and Tizne Tacomotora, but this list keeps changing as I discover new places.
Where should I go for tacos in Roma Norte?
Roma Norte is one of the easiest neighborhoods for putting together your own taco crawl. La Once Mil, La 89, Gonzalitos, Tacos del Valle, Expendio de Maíz, Cariñito and Tizne Tacomotora are all in the neighborhood, making it possible to try several very different styles of tacos without traveling far.
Where can I find creative or unusual tacos in Mexico City?
For something beyond traditional taquería tacos, try Milpa, Cariñito Tacos or Tizne Tacomotora. Milpa uses ingredients such as soft-shell crab and sea bass, Cariñito incorporates Southeast Asian flavors, and Tizne is known for smoked meats and international influences.
Where can I find northern-style tacos in Mexico City?
La 89, Gonzalitos, Tacos del Valle and Tacos Monterregios are good places to explore northern Mexican taco styles. Expect flour tortillas, grilled or slow-cooked meats and fillings such as barbacoa, carne asada, machacado and picadillo.
Are tacos expensive in Mexico City?
They don’t have to be. Some of the best tacos in Mexico City come from neighborhood taquerías and street stands and can be remarkably inexpensive. Many of the places on this particular list are considerably more expensive, which is why I jokingly call some of them my “gringo tacos.” Higher prices don’t necessarily mean better tacos—they’re simply a different experience, often using more expensive ingredients or unusual preparations.
Do I need reservations for taco restaurants in Mexico City?
Usually not, although popular places can have significant waits during peak hours. For casual taquerías, I generally prefer going a little before or after the busiest lunch and dinner periods. Expendio de Maíz is particularly different: there is no traditional menu or reservation system, so you simply arrive, wait for a spot and let the kitchen feed you.
What taco should a first-time visitor to Mexico City try?
Definitely try some of Mexico City’s classics, particularly tacos al pastor and suadero, even though those aren’t the main focus of this list. I’d also try barbacoa, carne asada and at least one taco made with a really good freshly prepared corn tortilla. Part of the fun is experiencing how dramatically tacos can change from one taquería to another.
About the Author
Tim is a seasoned travel writer and the creator of Out in Mexico, a dedicated resource for gay travelers exploring Mexico’s vibrant destinations. After relocating to Guadalajara, he has spent years immersing himself in Mexico’s gay culture, from the iconic beaches of Puerto Vallarta to the nightlife of Mexico City.
With firsthand experience in Mexico’s gay scene, Tim has personally visited the bars, hotels, and events featured in this guide. His insights have helped gay travelers plan unforgettable trips while ensuring they feel safe, welcomed, and informed.
When he’s not writing, you’ll find him sipping a mezcal cocktail at a bar in Guadalajara or travel to a new exciting destination in Mexico.
📍 Follow his adventures: @i.am.out.in.mexico
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