The Ultimate Guide to Tacos in Mexico City

There are tacos everywhere in Mexico — but Mexico City tacos have their own unique logic that's not repeated anywhere else: they're the result of centuries of internal migration. Each region of Mexico came to the capital bringing its techniques, flavors and culinary traditions, creating a tacos ecosystem unique in the world.

Regional diversity: Unlike other Mexican cities where one local style predominates, in CDMX all taco currents of Mexico coexist.

Unique techniques: Centuries of refinement have generated cooking and preparation methods that only exist in the capital.

Accessibility: Tacos are the gateway to Mexican gastronomy in CDMX. From midnight to midnight, on any corner, someone is preparing tacos with dedication.

Pastor: The king of tacos. Marinated meat trompo, roasted pineapple at the tip, fresh cilantro. The tortilla must be made of corn, freshly made.

Suadero: Beef skirt slowly cooked in lard. Juicy, fatty, addictive. The quintessential Mexico City favorite.

Guisado: Grandmother's cooking: rajas, nopales, pressed chicharrón, liver, brains. Changes daily according to what the cook prepared that morning.

Canasta: Bicycle tacos. Prepared steamed in a basket, sold at breakfast and lunch. Varied fillings, soft tortillas, ideal to accompany with salsa.

Carnitas: Pork slowly braised. Tender, shredded, full of flavor. Base for quesadillas and the global trend of carnitas tacos.

Birria: The broth is the protagonist. Originating from Jalisco but adopted by CDMX. Quesabirria is the modern taco of this tradition.

Al Pastor: The trompo rotation is hypnotic. The roasted pineapple takes on a caramel color. The warm corn tortilla receives the meat and a touch of salsa. Cilantro optional but recommended.

Suadero: Slow cooking in lard, each strand of meat loose. The best Mexico City ones come from neighborhood vendors who have been on the same corner for years.

Guisado: Direct access to grandmother's cooking. Different every day. Monday could be rajas with cheese, Tuesday pressed chicharrón, Wednesday brains.

Canasta: Ideal for breakfast or lunch. Steaming keeps everything soft. Bicycle vendors appear religiously at 6 AM and 2 PM.

Carnitas & Birria: Quesabirria is a global trend. Fried tortilla, shredded meat, melted cheese, and broth for dipping. Addictive.

Late night (2-6 AM): Al Pastor and Suadero dominate. Those leaving clubs or returning from night work find the trompos still spinning under neon lights.

Morning (6-10 AM): Canasta and Guisado. Bicycle vendors with their steam baskets. It's the most social hour — eating tacos is a morning ritual.

Midday (12-3 PM): Guisado and Carnitas. Diners rush before returning to work. Some still catch the last basket tacos.

Night (6-11 PM): Pastor and Suadero return. After work, the main meal is tacos. The trompos spin again with intensity.

Durango-Cuauhtémoc Corner: Neighborhood pastor and suadero. Fresh every day. It's the kind of place locals know but many tourists miss.

Birria - Puebla and Monterrey Corner: The best quesabirria in the area. The broth is the well-kept secret. They go crazy on Sundays.

La Glorieta - Ámsterdam 173, Condesa: Guisados at lunch. Change daily. Local meeting point.

A 10 minute walk away:

• El Vilsito (Narvarte): The most famous trompo in that area. Open at night.
• El Villamelón (Escandón): Alternative with character.
• Tacos Tony (Condesa): Cult suadero, constant line.

If you dare to venture further:

• Los Cocuyos (Downtown): Late night. The suadero that Bourdain visited.
• Los Especiales (Downtown): Basket tacos with Michelin mention.

The tortilla: Always made of corn. Non-negotiable point.

The salsa: Green or red according to personal taste. Never ketchup (that's a culinary crime).

The accompaniments: Cilantro and onion yes. Lime as desired. Everyone masters their own experience.

The technique: Don't use a fork. Your hands are the right tool. The tortilla is your plate, your spoon and your glass all in one.

The attitude: Tacos are democratic. From the CEO to the laborer, we all eat the same way, in the same space, with the same salsa.