La Once Mil (Lomas)

Opened in 2024 by chef César de la Parra, this Lomas taquería earned a Michelin star for turning premium cuts into tacos. The Wagyu taco is the signature — richly marbled, grilled thin, and served on handmade tortillas — though the rib eye with cheese crust and black bean smear and the picanha al trompo both run a close second. The green salsa with avocado is excellent, and the tres leches dessert is a standout.

The space is small and informal, so expect waits of 30 to 50 minutes most evenings — they don't take reservations, and it's first-come, first-served. Service is quick once you're seated. Note that beer and other alcohol are only available before 5pm.