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Taquerías Listings
El Tizoncito (Narvarte)
El Tizoncito is the place that claims to have invented the taco al pastor back in 1966, when founder Concepción Cervantes opened the original location in Condesa. Now with over 16 locations across the city, this Narvarte outpost on Avenida Universidad keeps the tradition going with the same vertical spit-roasted pork, pineapple, and cilantro-onion topping that started it all.The space is smaller than some of the other branches but the service runs smoothly, and beyond the signature pastor you'll find a full menu of tacos, grilled meats, and some healthier options like lettuce wraps instead of tortillas. Prices are reasonable for what you're getting, and the location works well if you're in the neighborhood or coming from the gym nearby.
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El Tizoncito (Condesa)
El Tizoncito claims the title of taco al pastor birthplace — this Mexico City chain traces the marinated pork taco's origin to its kitchens. The Condesa location on Tamaulipas serves the signature pastor tacos completos alongside steak, chicken, ground beef, barbacoa, carnitas, chorizo, and tongue options.Order five tacos al pastor and ask for salsa on top. It's a casual, affordable spot that stays open until 11 pm most nights, with locations across the city.
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El Borrego Viudo
Founded in 1969 by Don Conrado Villagrana, El Borrego Viudo is a Mexico City institution known for one thing above all: curbside taco service. Pull into the parking lot on Avenida Revolución, and servers bring your order directly to your car window — a setup that's made it a city landmark for over five decades.The menu focuses on lamb tacos and classic taquería staples, served fast and around the clock. It's open 24/7, affordable, and draws a steady crowd of locals who know exactly what they're getting. Come hungry, order at your car, and leave with the kind of tacos that keep Tacubaya on the map.
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Tacos Manolo
The signature Taco Manolo — a heavily loaded alambre-style mix of chopped beef, cheese, and onions griddled into something between a taco and a melted pile of comfort — is what people come back for, though it's not for everyone (it's admittedly greasy, and portions are generous). The beef tacos, costilla, and suadero huaraches round out the menu, along with pastor and nopales on the side.Open from mid-afternoon until well past midnight most nights, this Narvarte spot fills up on weekends and spills onto the street. The horchata is excellent, the green and red salsas (plus the pickled onion with lime and chile) do the work, and they accept cards. Closest metro is Eugenia.
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Taquería Álvaro Obregón
Open since 1996, this is the kind of straightforward taquería that was all over Roma Norte before the trendy spots moved in. You won't find a line out the door like at the newer places next door, but you will find handmade tortillas, solid tacos al pastor and campechanos, and a horchata that regulars specifically come back for.It's open until 4:45am most nights (10:15pm Sundays), making it a reliable stop when you need tacos after hours. The lengua and costilla are consistently strong orders, and prices are easier on the wallet than many spots in the neighborhood.
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Tacos Don Juan
Tacos Don Juan serves fast, generously portioned tacos on Calle Atlixco in La Condesa — the kind of spot where locals line up for lunch and the taqueros work at full speed. Weekdays bring a rotating menu of guisados (stewed meats) served with rice or beans, from medallón to chicharrón guisado, all of it doused in housemade salsas that actually bring heat. The standout is suadero (thinly sliced beef), though some come exclusively for the bistec with cheese and bacon.Fridays and Saturdays switch to carnitas, especially the boneless rib and maciza con cuero (lean pork with crackling), plus quesabirria loaded with goat birria and cheese. The space is small with limited seating, so big groups should order to-go. No bathrooms, no table service — just quick counter ordering and aguas frescas to wash it all down.
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El Huequito Coyoacan Centro
El Huequito specializes in tacos al pastor prepared with a proprietary blend of spices — the signature is the torre de pastor, a tower of sliced meat served with a stack of tortillas for building your own tacos at the table. The pastor especial delivers a similar presentation, though portions can vary. The menu also includes campechanos, suadero, sopas, and costras.The Coyoacán location keeps the space clean and the service attentive. Note that they don't serve cilantro or pineapple with the tacos, and the kitchen adds salsas at the taco station — worth mentioning your preference when ordering. The menu leans toward a gourmet-style taco presentation rather than the traditional street format.
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El Huequito
El Huequito opened in 1959 and claims to be the first place in Mexico City to serve tacos al pastor, cooked on a vertical spit — a method they pioneered that's now ubiquitous across the capital. The tacos al pastor come piled high with meat, and the menu includes beef with potato tacos, short rib, and queso fundido (melted cheese).The Nápoles location is straightforward and family-friendly, with generous portions at moderate prices. Service can be slow when it gets busy. Go for the pastor, order extra guacamole if you don't do spicy (all the salsas have chile), and expect big, well-stuffed tacos.
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Taquería El Califa (Roma)
El Califa brings a sit-down, polished format to traditional taco culture — white tablecloths, five house salsas on the table, and hand-made tortillas served until the early morning. The menu covers beef-focused tacos, tacos al pastor, arrachera, and vegetarian options, plus queso fundido with flour tortillas that shows up on nearly every table.Open late, the Roma Norte location is a go-to after bars close in the neighborhood. Service is quick and attentive, and the space stays clean and efficient even when busy. Prices run higher than street stalls but match the format — portions are generous, and the pastor holds its own against the city's best-known spots.
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Los Callejeros
Tucked into a 19th-century structure on Avenida 5 de Mayo, Los Callejeros is a sit-down taco and antojitos spot specializing in guisados — braised stews served in tacos, quesadillas, gorditas, and memelas. The menu rotates through classics like huitlacoche (corn truffle), chicharrón prensado, cochinita pibil, papas con chorizo, and albóndigas, all served with generous portions and handmade tortillas that lean closer to home-style than factory-made.The space is small but clean, decorated in Mexican folk style with a handful of tables inside. Fresh aguas frescas made from real fruit are the drink of choice. Try the champiñones (mushroom) quesadilla, the memela, or the gordita de chicharrón. Cash only.
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