Tacos are more than just food in Mexico; they’re a symbol of the country’s rich culinary heritage and diverse regional flavours. From the bustling streets of Mexico City to the coastal towns of Baja California, tacos represent the heart and soul of Mexican street food culture. Each region has its own take on this humble yet iconic dish, using unique ingredients and cooking techniques that reflect the local traditions and landscapes.
Join us as we explore some of the best tacos in Mexico, celebrating the diverse flavours and history behind each bite.
1. Tacos al Pastor – Mexico City
No discussion of Mexican tacos is complete without mentioning Tacos al Pastor, arguably the most famous taco in the country. This mouthwatering dish was inspired by the shawarma brought to Mexico by Lebanese immigrants in the early 20th century. Thin slices of marinated pork are stacked on a vertical spit, slowly roasted, and shaved off onto a warm corn tortilla. The pork is typically marinated with a blend of achiote, chili, and spices, giving it a smoky, tangy flavour. It’s then topped with fresh pineapple, onions, cilantro, and salsa, creating a perfect balance of sweet, savoury, and spicy.
In Mexico City, al pastor reigns supreme, and you’ll find countless taquerías serving this delicious taco. El Huequito, one of the city’s oldest taco joints, is renowned for its perfectly seasoned pork, while El Vilsito, located in an auto repair shop by day, transforms into a taco haven at night, attracting locals and tourists alike.
2. Tacos de Barbacoa – Hidalgo
Barbacoa is a traditional method of slow-cooking meat, typically lamb or goat, in an underground pit. Originating in the central state of Hidalgo, barbacoa is wrapped in maguey leaves and roasted for hours until tender and flavourful. The meat is shredded and served in soft tortillas, accompanied by fresh onions, cilantro, and a rich, spicy salsa.
The magic of barbacoa tacos lies in the smoky, earthy flavours imparted by the slow cooking process and the maguey leaves. In Hidalgo, families gather on weekends to enjoy barbacoa at local markets or roadside stands. If you can’t make it to the region, El Hidalguense in Mexico City offers a superb version of this classic dish.
3. Tacos de Cochinita Pibil – Yucatán
The Yucatán Peninsula is known for its distinctive Maya-inspired cuisine, and one of its most famous contributions is Cochinita Pibil. This traditional dish features pork marinated in achiote paste and citrus juice, then slow-roasted in banana leaves, creating a tender, flavourful filling. The tacos are typically served with pickled red onions and habanero salsa, which add brightness and heat to the rich, savoury pork.
In Mérida, the capital of Yucatán, Taquería La Lupita is a beloved spot for cochinita pibil tacos, while the town of Valladolid offers plenty of market stalls serving this Yucatecan specialty. The combination of the tangy citrus marinade, earthy achiote, and smoky banana leaves makes cochinita pibil a must-try taco for anyone visiting the region.
4. Tacos de Carnitas – Michoacán
Carnitas, or slow-cooked pork, hails from the state of Michoacán and is another essential taco in Mexico’s culinary repertoire. The pork is traditionally cooked in large copper cauldrons, slowly simmered in its own fat until it becomes tender and caramelized. The result is crispy, flavourful meat that melts in your mouth, perfect for tucking into a warm tortilla.
In the small town of Quiroga, Michoacán, carnitas is more than just food—it’s an institution. Stalls and eateries line the streets, serving freshly made carnitas tacos topped with simple garnishes like onions, cilantro, and salsa. For those in Mexico City, Carnitas Uruapan is a popular spot to experience authentic carnitas without leaving the capital.
5. Tacos de Pescado – Baja California
Tacos de Pescado (fish tacos) are the pride of Baja California, particularly in the coastal city of Ensenada. These tacos typically feature battered and fried white fish, served in a soft corn tortilla with shredded cabbage, pico de gallo, and a creamy sauce made from mayonnaise and lime. The freshness of the fish, combined with the crunch of the cabbage and the zesty sauce, makes for a light yet flavourful taco.
La Guerrerense, a famous street cart in Ensenada, has been serving legendary fish tacos for decades, while Tacos El Fenix, another local favourite, offers its own take on this coastal delicacy. Whether you enjoy them with grilled or fried fish, Baja-style fish tacos are a must-try for seafood lovers.
6. Tacos de Birria – Jalisco
Birria, a flavourful stew made from goat or beef, originated in the state of Jalisco and is now one of Mexico’s most beloved taco fillings. Traditionally, birria is slow-cooked with a rich blend of chilies, spices, and herbs, creating a tender, flavourful meat. The stew is often served in a bowl with tortillas on the side, but tacos de birria have gained popularity for their delicious simplicity—just shredded birria meat, onions, cilantro, and salsa wrapped in a tortilla.
In Guadalajara, the heart of Jalisco, Birriería Las 9 Esquinas is renowned for its classic birria tacos, while El Compa Taquería offers a modern twist on birria with quesabirria tacos, where the taco is grilled with melted cheese and served with a side of rich consommé for dipping. Birria’s deep, bold flavours make these tacos a perfect comfort food, especially when paired with the hearty consommé.
Tacos are a quintessential part of Mexican cuisine, with each region offering its own unique spin on this beloved dish. Whether you prefer the smoky flavours of al pastor, the tangy goodness of cochinita pibil, or the fresh simplicity of a fish taco, there’s a taco in Mexico for every palate. Exploring the country’s diverse taco scene is a journey through centuries of culinary tradition, regional diversity, and cultural fusion. So next time you’re in Mexico, be sure to follow the aroma of fresh tortillas and sizzling meat—it will lead you to some of the best tacos the world has to offer.
