541 editor-picked mexican restaurants across 72 cities.
Mexican cuisine is built on three pre-Columbian anchors , corn (especially nixtamalized for tortillas, tamales, masa), chile peppers in dozens of forms (fresh, dried, smoked, fermented), and beans , overlaid with Spanish-introduced ingredients (pork, cheese, wheat, citrus, rice). Add 32 regional traditions ranging from the seafood-driven Pacific coast to the mole-obsessed kitchens of Oaxaca and Puebla, and the result is one of the most layered cuisines in the world. UNESCO recognised Mexican cuisine as Intangible Cultural Heritage in 2010, the first national cuisine to be so listed.
The Mexican food most travelers encounter outside Mexico , Tex-Mex burritos, hard-shell tacos, supermarket guacamole , is a heavily Americanised translation. Real Mexican food is mostly tacos (soft corn tortillas, never crunchy), barbacoa, mole, pozole, ceviche, tamales, and a thousand regional dishes you won't see on a chain menu. Nixtamalized fresh corn is the line between a great taqueria and a tourist trap.
The other thing to understand is that Mexico drinks seriously: tequila and mezcal are agave spirits with the same depth and regionality as wine. The bar program at a good Mexican restaurant is half the experience.
Seven moles (negro, rojo, amarillo, verde, chichilo, coloradito, manchamantel), tlayudas (large, crisp corn tortillas with refried beans, asiento, and meat), chapulines (toasted grasshoppers), mezcal. The most layered regional kitchen in Mexico.
Cochinita pibil (suckling pig in achiote, pit-roasted in banana leaf), poc chuc, papadzules, sopa de lima, Xtabentún liqueur. Mayan heritage cooking with citrus, achiote, and the habanero chile (the heat of the peninsula).
Mole poblano (the most famous of the moles), chiles en nogada (the patriotic dish in tricolour), cemitas (the regional sandwich), tacos arabes (the Lebanese-Mexican fusion that became al pastor).
Fish tacos, shrimp aguachile, tuna ceviche, Caesar salad (invented in Tijuana, 1924), Ensenada-style street food, world-class natural wines from Valle de Guadalupe.
Tacos al pastor (the Lebanese-Mexican shawarma-on-a-spit), tlacoyos, quesadillas (with squash blossoms, huitlacoche, chicharrón), pozole, the modern tasting menu scene led by Pujol, Quintonil, Rosetta.
Carne asada (beef-led), flour tortillas (the only region that does flour over corn), cabrito (kid goat) in Monterrey, machaca, queso flameado. The closest Mexican cuisine gets to Tex-Mex in style, but still fundamentally Mexican.
At a taqueria, tacos are ordered by the protein (al pastor, suadero, cabeza, lengua, carnitas). Two or three per person to start. The salsas on the table are the work of the house , sample, then dress. Mexican rice and beans are sides, not fillers; you don't expect them with every taco.
At a sit-down restaurant, antojitos (snacks) come first, then a main, then dessert. Mole, pozole, and cochinita pibil are mains. The mistake is asking for sour cream and shredded cheese on everything (Tex-Mex habits) , real Mexican food rarely uses either. Salsa, onion, cilantro, lime are the universal condiments.
Mezcal is the agave spirit to know , smoky, varied by maguey species, and increasingly fine-dining-worthy. Tequila is the better-known cousin, made only from blue agave, mostly from Jalisco. Both work neat. Margaritas are American; locals drink mezcal or tequila straight or with sangrita (a tomato-citrus-chile chaser). Mexican wine from Valle de Guadalupe is genuinely excellent. With tacos and casual food: a michelada (beer, lime, salt, chile, tomato) or a Pacífico beer is the move.
Mexico City is now one of the most exciting food cities in the world , Pujol, Quintonil, and Rosetta on the tasting-menu end, plus thousands of taquerias and markets at street level. Oaxaca for moles and mezcal; Mérida for Yucatecan; Guadalajara for birria and tequila; Tijuana and Ensenada for fish tacos and Baja wine. Outside Mexico: Los Angeles (the largest Mexican-American food culture in the world), San Antonio (Tex-Mex separate from Mexican), Chicago, and New York all hold serious Mexican kitchens.
Mexican cuisine descends from the Mesoamerican civilisations (Aztec, Maya, Zapotec) that domesticated corn, beans, squash, tomatoes, chiles, chocolate, and vanilla, fused with Spanish colonial introductions (pork, dairy, citrus, rice, wheat) starting 1521. The 'mestizo' cuisine that emerged is one of the most varied and historically deep food traditions in the Americas. UNESCO inscribed Mexican cuisine on the Intangible Cultural Heritage list in 2010.
No. Tex-Mex is a Texan-Mexican fusion that emerged in the 19th and 20th centuries , heavier on cheese, sour cream, flour tortillas, and ground beef. Real Mexican food is corn-tortilla-led, regional, and rarely uses melted cheese.
Not all , much regional Mexican cooking is more about depth of flavor (mole, cochinita pibil) than heat. The salsas at the table are where the heat lives; you control how much you add.
Tequila is made from blue agave, mostly in Jalisco, by industrial-scale producers. Mezcal can be made from any agave species (espadín is the most common), almost always by small family palenques, often by traditional methods that include roasting in earthen pits , which gives mezcal its smoky character.
El Modelo on Second Street SW in Albuquerque's Barelas neighborhood is the heritage carne adovada counter since 1929 with red chile tamales and posole.
Why locals love it: 1929 Barelas takeaway counter wraps carne adovada burritos in butcher paper, tourists miss the South Valley turn.
Tip: Order one of everything from the counter case, eat at the picnic tables outside or take it down to the Rio Grande bosque.
Pop Fizz at the National Hispanic Cultural Center on Fourth Street SW is the Alvarez family paleteria with organic Mexican popsicles since 2013.
Why locals love it: Storefront paleteria tucked inside the National Hispanic Cultural Center on Fourth Street SW, overlooked by tourists chasing Old Town.
Tip: Order the cucumber lime paleta or an ice cream taco, then walk into the NHCC galleries next door for a quiet afternoon.
El Modelo on Second Street SW in Albuquerque is the Barelas heritage counter since 1929, with red chile tamales
Try: Red chile tamale plate
The Hop Ice Cream Cafe: Asheville's oldest ice creamery, serving since 1978 from a Merrimon Avenue room with rotating handcrafted local-dairy flavours.
Why locals love it: Asheville's oldest ice creamery, serving since 1978 from a Merrimon Avenue room with rotating handcrafted local-dairy flavours. Visitors miss it for the downtown chains.
Tip: The bourbon-vanilla and Mexican chocolate are the year-round local picks; ask the counter for the day's special.
Hugo Ramirez's Limones on Eagle Street in Asheville opened in 2004 as a Mexican and Californian-inflected room.
Signature: Mole poblano, Esquites, Carnitas
Order: The mole poblano served over chicken, plus an order of esquites for the table.
Tip: Book on OpenTable; bar seats first-come from 17:00. Closed Mondays.
Hugo Ramirez's Limones on Eagle Street in Asheville opened in 2004 as a Mexican and Californian-inflected room.
Signature: Mole poblano, Esquites, Carnitas tacos
Order: The mole poblano served over chicken, plus an order of esquites for the table.
Tip: Book on OpenTable; bar seats first-come from 17:00. Closed Mondays.
El Taco Veloz on Buford Highway in Doraville, Atlanta has run a 24-hour taqueria since 1991 with al pastor, carne asada and lengua on hand-pressed corn.
Signature: Tacos al pastor, Carne asada burritos, Lengua tacos
Order: Three al pastor tacos and a Mexican Coke. Lengua tacos for the adventurous order.
Tip: Open 24 hours; the late-night hot sauce bar runs five salsas. The Cobb Parkway and Roswell locations close earlier than Doraville.
Este in Austin is Fermin Nunez's seafood-driven Manor Road bungalow, charcoal-cooked coastal Mexican food and ceviches in the old Eastside Cafe space.
Signature: Tuna tostada, Aguachile, Whole grilled fish
Order: The tuna tostada with avocado and serrano salsa; it has been on the menu since opening.
Tip: Lunch runs Friday to Sunday 12 to 4pm; the daytime ceviche service is significantly easier to walk in than dinner.
El Naranjo in Austin is Iliana de la Vega's James Beard-winning regional Mexican kitchen on South Lamar, serving Oaxacan moles and coastal ceviches.
Signature: Mole negro de Oaxaca, Pulpo y papas, Costillas de res
Order: The mole negro de Oaxaca; de la Vega trained at the source in Oaxaca City and rebuilt it in Austin.
Tip: The Sunday-supper format runs a slightly different menu; ask about it when booking.
El Naranjo in Austin is Iliana de la Vega's James Beard-winning Oaxacan dining room on South Lamar, a family kitchen of regional moles, ceviches.
Signature: Mole negro, Tostadas de atun, Pulpo y papas
Order: The mole negro de Oaxaca; de la Vega trained at the source in Oaxaca City.
Tip: Daughter Ana Torrealba runs the kitchen as chef de cuisine; the Sunday-supper menu is the most experimental.
Clavel in Hampden is Carlos Raba's Sinaloa-rooted mezcaleria, where tacos sit on nixtamalized corn tortillas and the bar runs deep on mezcal.
Signature: Tacos al pastor, Ceviche, Mezcal flights
Order: Tacos on the house-nixtamalized tortillas with a mezcal flight to match.
Tip: No reservations for small parties; the line moves fastest if you arrive right at open or late in the evening.
Come by Paco Mendez in Barcelona's Sant Antoni is the one-star Mexican fine-diner in the former Hoja Santa room: Mendez's COME Festival tasting bridges.
Signature: COME Festival tasting, Heritage corn tortillas
Order: There is only the COME Festival tasting menu; trust the kitchen.
Tip: Reservations 6 weeks ahead. Closed Sun-Mon. The wine pairing leans Mexican and Mediterranean.
Cantina de Frida pours Mexican, Spanish and Argentine small plates on the Beton Hala riverfront in Belgrade. Frida Kahlo room art and a long cocktail list.
Signature: Mexican tapas, Argentine grill plate
Michelin Bib Gourmand taqueria open until 2am on Friday and Saturday. Fresh tortillas, carne asada, lengua and vegan fillings on Telegraph Avenue.
Michelin Bib Gourmand tacos until 2am Friday and Saturday. Fresh tortillas, carne asada, lengua and vegan fillings. Best late-night quality in Berkeley. Cash.
Michelin Guide counter-service Mexican on Fourth Street. Al pastor tacos, sopa de tortilla, tamales and house sauces. Weekend brunch adds huevos rancheros.
El Gallo Giro has served authentic Mexican tacos, tortas, and burritos from Treasure Valley trucks since 1997, appearing at festivals and markets in Boise.
Anna's Taqueria on Harvard Street has run the city's fast-Mexican benchmark in Brookline near Coolidge Corner in Boston since 1995. Priced at $.
Signature: Super burrito, Carnitas tacos
Order: Super burrito with carnitas, rice, beans, salsa and guacamole.
Tip: Order the super burrito and split it with a friend. The line at noon moves in five minutes.
Lloyd Taco Factory on Hertel Avenue is Buffalo's food-truck-turned-counter favorite, with carne asada tacos at $4 and loaded loco fries under $12.
Try: Carne asada taco and loco fries
Mighty Taco on Delaware Avenue in North Buffalo is the late-night Buffalo Tex-Mex chain (since 1973) every local defends, with a beef taco and the El Nino.
Signature: Beef taco, El Nino burrito
Mighty Taco on Delaware Avenue is the late-night Buffalo Tex-Mex chain (since 1973) every local defends, with a beef taco and the El Nino burrito.
Signature: Beef taco, El Nino burrito
Frontera Grill in Chicago is Rick Bayless's 1987 Clark Street Mexican dining room beside Topolobampo, the kitchen that brought regional Mexican.
Signature: Carne asada, Cochinita pibil
Order: Carne asada with handmade tortillas; the cochinita pibil if the Yucatan menu is running.
Tip: Walk in at 17:00 on a weekday for the bar; the booths fill by 18:30 most nights.
Topolobampo in Chicago is Rick Bayless's Michelin-starred Mexican fine-dining room at 445 N Clark Street, with menus that rotate every six weeks by region.
Tip: Friday slots open 60 days out and disappear inside an hour. Set a 09:00 alarm for the exact 60-day mark.
El Faro in Chicago is the Little Village family-run Mexican kitchen on 31st Street near Pulaski, with three-taco combo plates and a $9 lunch chilaquiles.
Try: Combo plates, taqueria classics
Tip: Cash only. The breakfast chilaquiles plate runs from 09:00; arrive 10:30 to land a table without waiting.
Nada on Walnut Street downtown is David Falk's modern Mexican room, with tableside guacamole, carnitas and a tequila and mezcal list 100-plus bottles deep.
Signature: Carnitas, Tableside guacamole
Bakersfield on Vine Street in OTR is Cincinnati's Thunderdome tequila and tacos counter, with house tortillas, margarita flights and a late-night crowd.
Signature: Tacos al pastor, Margarita flight
Nada on Walnut Street downtown is David Falk's modern Mexican room, with tableside guacamole, carnitas and a tequila and mezcal list 100-plus bottles deep.
Signature: Carnitas, Tableside guacamole
Hija de Sanchez at Slagterboderne 8 in Kødbyen runs taco plates and tostadas at counter prices well under 150 kroner, served from former noma chef Rosio.
Try: Two-taco plate
Tip: Two tacos and a Mexican beer for under 140 kroner. Counter seats only.
Rosio Sanchez's Hija de Sanchez Cantina in Nordhavn pairs the original taqueria menu with sit-down ceviches, tostadas and a long mezcal list from a former.
Signature: Tacos al pastor, Ceviche tostada, Mole-roasted vegetables
Order: The al pastor taco, a ceviche tostada and a copita of mezcal.
Tip: The smaller Torvehallerne and Kødbyen counters are the takeaway play; the Cantina is the sit-down room.
James Beard Outstanding Bakery finalist 2024, from self-taught baker Maricsa Trejo. La Casita weaves Mexican baking traditions into European pastry technique.
Order: Concha; seasonal empanada; laminated pan dulce croissant
Tip: Richardson location has the most parking. A Half Price Books Dallas pop-up location also operates select days.
Uptown Tex-Mex institution famous for brisket tacos, a dish that has become a civic touchstone. Order the brisket taco; chile relleno; house margarita.
Order: Brisket taco; chile relleno; house margarita
Tip: The brisket taco is the most-ordered dish. Queue outside most evenings; reservations only accepted for parties of 8+.
Pleasant Grove debut cafe from owner Brittany Guereca, serving one of the most inventive menus of lattes and coffee drinks in the region, all deeply.
Order: Horchata cold brew; tamarind espresso; pan dulce of the day
Tip: Started as a pop-up for three years before opening as a brick-and-mortar in 2025. A genuine neighborhood success story worth the drive to Pleasant Grove.
La Loma in Denver is a Castro-family Mexican kitchen since 1973, moved from its longtime Osage Street Victorian to Broadway in 2018, the Denver template.
Signature: Smothered burritos, Chile rellenos, Sopapillas
Order: Smothered green chile burrito with sopapillas.
Tip: The bar pours classic margaritas; ask for the Pueblo green chile (hotter than the mild version).
Chubby's in Denver is the West Highland Mexican counter on 38th Avenue, open until 3 am with smothered burritos under $12 and a long late-night line.
Try: Smothered burrito
Chubby's in Denver is the West Highland Mexican counter on 38th Avenue, a 1971 family shop open until 3 am for the bar-and-shift-worker burrito trade.
Try: Smothered green chile burrito
Order: Smothered chorizo burrito at 1 am.
Tip: Drive-through line runs longer than the walk-in counter on Friday nights; bring cash for the fastest service.
One of Des Moines' most-loved taquerias, El Rodeo serves birria, al pastor and a full range of traditional street tacos to the south-side community that
Worth the queue: Birria tacos and al pastor street tacos
Des Moines institution since 1961: the local Tex-Mex fast food chain the city adopted as its own. Crispy hard-shell tacos and breakfast burritos citywide.
Worth the queue: Crispy Mex shell tacos and breakfast burritos
A Des Moines original since 1961: crispy hard-shell tacos with seasoned beef and breakfast burritos at quick counter prices. Multiple metro locations.
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El Asador Steakhouse on Springwells in Southwest Detroit serves Mexican steakhouse cooking, the gourmet end of Mexicantown. Family-run since 2014.
Signature: Carne asada, Mole
Order: Carne asada with house mole and a flight of small-batch tequila.
Tip: Tuesday and Wednesday close at 22:00; weekend prime time books out a week in advance.
Honey Bee Market on Bagley Street in Mexicantown runs a hot counter alongside its grocery in Detroit. Carnitas tacos and a hot torta for under $15 total.
Try: Tacos al pastor and tortas
Tip: Tortilla counter sells fresh corn tortillas by the dozen; salsa bar to add.
Mexican Village on Bagley Street has anchored Detroit's Mexicantown since 1958, Detroit's oldest continuously operating Mexican restaurant. Priced at $$.
Signature: Enchiladas, Chimichangas
Order: Combination plate with an enchilada, a chimichanga and rice and beans.
Tip: Margaritas on the patio in summer; the dining room is large enough for groups without a booking.
La Cocina Cuevas at the new Eatyard by Cross Guns Bridge in Drumcondra, the long-running Mexican stand that followed Eatyard north from Portobello.
Try: Three tacos al pastor
Tip: Eatyard Drumcondra runs Thursday to Sunday from 12:00-22:00; three tacos to share, the al pastor with pineapple is the menu reference.
Women-owned Mexican kitchen at Brightleaf Square pressing fresh corn tortillas in-house daily. Named Eater Carolinas Restaurant of the Year 2021.
Signature: Tacos al pastor, Tamales, Agua frescas
The large bovine statue marks Durham's best taqueria: $4-5 tacos to order with al pastor and birria the standouts. Corn tortillas pressed daily, four salsas.
Hand-pressed corn tortillas fuelling tacos and tamales at Brightleaf Square's best prices. Named Eater Carolinas Restaurant of the Year 2021.
Try: Tacos al pastor and tamales
Bonnie Burrito on South Clerk Street in Edinburgh, a student-area Mexican counter building burritos and bowls with fresh-cooked fillings for under £10.
Try: Build-your-own burrito
Tip: The Clerk Street branch is the original and busiest. Go at 12:30 rather than 13:00 to skip the university lunch wave.
L and J Cafe in El Paso, open since 1927, is the city's oldest Mexican restaurant, serving red enchiladas and house-made salsa from its East Missouri.
Order: Red enchiladas with chile de arbol salsa, or the green chile relleno
Tip: Arrive before noon on weekends; the lunch crowd fills every table by 12:30.
Chico's Tacos is El Paso's most singular institution: rolled corn tacos submerged in seasoned tomato broth and topped with shredded cheese, served.
Order: Rolled tacos in tomato broth with shredded cheese
Tip: Cash only at all locations. Order a combination of tacos plus a tostada for the full experience.
Chico's Tacos is El Paso's most singular street institution: rolled corn tacos submerged in tomato broth and blanketed with shredded cheese, cash-only.
Order: Rolled tacos in tomato broth with shredded cheese
Tip: Cash only. The late-night crowd peaks after midnight on weekends.
Don Artemio in Fort Worth brings refined northern Mexican cuisine to W 7th St, a 2023 James Beard finalist celebrating heritage dishes of northern Mexico.
Order: Birria de res, chiles en nogada, traditional mole negro with duck.
Tip: Sunday brunch 10:00-15:00 is the most relaxed seating. The mole negro takes three days to prepare and is not always available.
Don Artemio in Fort Worth brings refined northern Mexican cuisine to W 7th St, a 2023 James Beard finalist celebrating heritage dishes of northern Mexico.
Order: Birria de res, chiles en nogada, traditional mole negro with duck.
Tip: Sunday brunch 10:00-15:00 is the most relaxed seating. The mole negro takes three days to prepare and is not always available.
Esperanza's Restaurant and Bakery on N Main St in Fort Worth serves scratch-made Mexican plates and sweet breads from a family-run Near Northside institution.
Order: Barbacoa tacos on fresh-made corn tortillas; pan dulce from the in-house bakery.
Tip: Arrive early for barbacoa; the bakery case sells out by mid-morning on weekends.
Bibi's Cantina is a daytime Mexican cafe on Dumbarton Road in Glasgow's West End, serving huevos, tacos and hearty stews with a bright, homely welcome.
Order: The huevos rancheros at brunch, or a plate of tacos at lunch.
Tip: It is a daytime spot that closes in the late afternoon, so plan it for breakfast or lunch, not dinner.
Bibi's Cantina is a daytime Mexican cafe on Dumbarton Road in Glasgow's West End, serving huevos, chilaquiles and hearty brunch plates in a bright room.
Order: Huevos rancheros or chilaquiles with a strong coffee.
Topolabamba is a colourful Mexican street-food spot on St Vincent Street in Glasgow, plating tacos, tostadas and margaritas in a busy city-centre room.
Order: A spread of soft tacos to share and a frozen margarita.
Tip: The bottomless brunch and taco deals are the value draw; book ahead for weekend sittings.
Tizne on Fjarde Langgatan is a Linne fast-casual favourite fusing Mexican and Swedish sensibilities in smash burgers, loaded fries and quesadillas that draw.
Order: ['Double smash burger', 'Loaded fries with jalapeno mayo', 'Quesadilla']
Tizne on Fjarde Langgatan delivers smash burgers and loaded fries for under 140 $, operating as one of the cheapest and best-value eating stops in the Linne.
Order: ['Double smash burger', 'Loaded fries with jalapeno mayo']
Hermanos in Majorna makes corn tortillas from scratch each day. The tacos follow Mexican street food traditions, drawing people across Gothenburg for lunch.
Signature: Artisanal corn tortilla tacos
Order: Two or three tacos with different fillings; the variety shows the range better than ordering a single type.
Tip: Open for lunch from 11:00 weekdays. Queues build after 12:00; arrive at opening for the best selection.
Los Manueles on Reyes Catolicos in Granada plates a single portion of tortilla del Sacromonte for 6 euros at the bar, the cheapest version of the dish.
Try: Tortilla del Sacromonte at the bar
Tip: Order at the bar instead of a table to keep the price to 6 euros for a slice with a cana.
Alcalde in Guadalajara is Paco Ruano's Avenida Mexico room since 2013, modern Mexican on porcelain plates and the Lafayette anchor for one-star Michelin.
Tip: Lunch tasting at 14:00 is the easier reservation; the a la carte slow-cook short rib and the duck taco are the canonical.
Karne Garibaldi in Guadalajara is the Santa Teresita comedor on Calle Garibaldi since 1970, the Guinness world record holder for fastest restaurant service.
Signature: Carne en su jugo, Frijoles charros, Tortilla a mano
La Chata in Guadalajara is the Centro Historico fonda on Avenida Corona since 1942, Jalisco home cooking from pozole to mole on a daily-changing menu.
Signature: Pollo en mole, Carne en su jugo, Pozole rojo
Tacos Tierra Caliente in Houston is the West Alabama Montrose taco truck, with $3-4 tacos al pastor sliced off the trompo and the West Alabama Ice House next.
Try: Tacos al pastor
Tip: Three al pastor with pineapple is the canonical order, under $12. Take them into the ice house for a Lone Star.
Xochi in Houston is Hugo Ortega's Oaxacan room on the ground floor of the Marriott Marquis downtown, with seven moles, masa-based tlayudas and a James Beard.
Signature: Mole negro, Tlayuda
Order: The mole negro tasting; seven moles in one flight is the menu's defining gesture.
Tip: Sit at the masa bar to watch the corn pressed fresh. The lunch tasting is the value at $48.
Hugo's in Houston is Hugo Ortega's regional Mexican room on Westheimer since 2002, a James Beard winner with cochinita pibil, chiles en nogada in season.
Signature: Cochinita pibil, Sunday brunch buffet
Order: Cochinita pibil. The Sunday brunch buffet. Tableside hot chocolate.
Tip: Sunday brunch books two weeks out. Lunch on weekdays is the easier slot.
Julieta Taco Shop in The Stutz, Indianapolis is a counter-service taqueria. Braised meats on house-pressed tortillas, aguas frescas, no shortcuts.
Signature: Birria tacos, Aguas frescas
Order: Three birria tacos with consome, an horchata.
Tip: Lunch only most days. Cash or card, fast counter service Walk-ins usually OK.
Bakersfield Mass Ave in Indianapolis runs Mexican street fare with over 100 tequilas, an American whiskey list and one of the better Mass Ave patios.
Signature: Street tacos, Queso, Mezcal flights
Order: Three street tacos, the queso, a flight off the mezcal list.
Tip: Late-night kitchen Friday and Saturday until midnight. Walk-ins only; lines build for Taco Tuesday.
Bakersfield Mass Ave in Indianapolis runs Mexican street tacos with over 100 tequilas and an American whiskey list on Mass Avenue. A trusted stop in the city.
Signature: Street tacos, Queso, Mezcal
Order: Three street tacos, the queso, a mezcal flight.
Tip: Late-night kitchen Friday and Saturday until midnight. Walk-ins only.
Green Ghost Tacos serves Mexican street tacos on gluten-free corn tortillas, no MSG, with a vegan menu alongside full carnivore and seafood options.
Order: Steak tacos with house salsa, or the shrimp tacos with mango slaw
Tip: One of the best late-night taco options in Jackson, running until midnight on Fridays.
Green Ghost Tacos serves Mexican street tacos on corn tortillas without MSG, with a full vegan menu alongside carnitas and seafood options in Fondren.
Order: Steak tacos on corn tortillas with house salsa verde
Tip: One of the city's only late-night taco spots open until midnight; a post-bar essential.
Green Ghost Tacos serves authentic street tacos on gluten-free corn tortillas until midnight on Fridays and Saturdays for the Fondren after-bar crowd.
Try: Street tacos on corn tortillas
Order: Two steak tacos with house salsa verde - the most efficient post-bar meal in Fondren
Tip: Parking on Taylor Street is easy after 21:00; the line moves fast even when it looks long.
See all 4 mexican rooms in Jackson →
Soccer Taco on Market Square, the long-running Mexican counter on the plaza's south end, runs tacos and margaritas with World Cup broadcasts and weekend.
Signature: Carne asada tacos, Margaritas
Order: Carne asada tacos with a classic margarita off the rocks list.
Tip: Late-night kitchen runs to midnight Fridays and Saturdays; Sunday closes earlier at 21:00.
Soccer Taco on Market Square, the long-running Mexican counter on the plaza's south end, runs tacos and margaritas with weekend late-night service.
Signature: Carne asada tacos, Margaritas
Order: Carne asada tacos with a classic margarita off the rocks list.
Tip: Late-night kitchen runs to midnight Fridays and Saturdays; Sunday closes earlier at 21:00.
Soccer Taco on Market Square keeps the Mexican kitchen running to midnight Friday and Saturday, the long-running plaza counter for late-night carne asada.
Try: Tacos and margaritas
Tip: Kitchen runs late only Friday and Saturday; Sunday closes earlier at 21:00.
Tacos El Gordo on the Las Vegas Strip is the Tijuana adobada counter where every taco runs $2.40 to $2.60 and four with a Mexican Coke clears the room.
Try: Adobada, suadero, cabeza tacos $2.40-2.60 each
Tip: Four tacos and a soda for under $15; the adobada line is longest but moves fast, suadero and cabeza queues are shorter.
Letty's de Leticia's Cocina in Las Vegas is the Arts District Mexican kitchen on South Main, a fast-casual room with Jalisco tortas, birria and weekend.
Signature: Tortas ahogadas, Birria tacos, Tres leches
Order: Tortas ahogadas: Jalisco-style pork sandwich drowned in tomato salsa.
Tip: Weekend birria runs out by early afternoon; come before 12:30 for a Saturday lunch.
Casa Don Juan on South Main in the Las Vegas Arts District is the family Mexican kitchen plating mole poblano enchiladas and chile rellenos to a backyard.
Why locals love it: South Main Mexican family restaurant since the 1990s, two blocks from the Arts District lights and still serving the original moles.
Tip: Sit on the back patio if the weather holds; ask for the mole poblano enchiladas, the kitchen runs the chile rellenos heavy on Tuesdays.
Joe Pena's has been Ljubljana's reference Mexican kitchen since 1998, plating nachos to fajitas in a Cankarjeva room with a non-smoking gallery and a summer.
Signature: Burrito, Enchilada, Fajitas, Frozen margarita
Joe Pena's has poured the city's most cited margaritas since 1998 on Cankarjeva, with a Tex-Mex menu of nachos, burritos and fajitas plus a summer garden.
Joe Pena's late kitchen pulls past midnight every night and past 02:00 on Friday and Saturday, the city's most consistent late-night Tex-Mex room since 1998.
Try: Quesadillas and frozen margaritas
Gilberto Cetina Jr.'s Holbox in Mercado La Paloma, Los Angeles serves Mexican seafood: aguachile, tostadas, kanpachi, ceviche. A Michelin Bib Gourmand pick.
Why locals love it: A Mexican seafood counter in Mercado La Paloma that locals nominate for the Best New Restaurant lists every year and tourists rarely find.
Tip: The aguachile flight is the order; come on a Wednesday at 13:00 when the market is quiet and you can sit at the counter.
Guisados in Boyle Heights, Los Angeles serves mini braised-meat tacos from a tortilleria a block away. Six locations across the city, this is the original.
Order: Sampler plate of six mini tacos with chicharron in salsa verde.
Tip: The original Boyle Heights branch is the strongest; salsas are made every morning. Closes by 21:00.
Burritos La Palma in East LA, Los Angeles wraps birria de res in handmade flour tortillas from Jerez, Zacatecas. James Beard finalist since 2018.
Order: Birria de res burrito wrapped in Zacatecas flour tortilla.
Tip: Open 09:00-17:00; the burritos sell out by 14:00 on weekends. Eat in the car.
Con Huevos on Frankfort Avenue in Louisville cooks fresh Mexican breakfasts from a Clifton corner kitchen, the brunch counter locals lean on for chilaquiles.
Signature: Chilaquiles con huevos, Chipotle poached huevos
Order: Chilaquiles con huevos with green sauce, plus a horchata.
Tip: Walk-in only. Weekend waits run 20 to 40 minutes; weekday mornings are easier.
Open-air Northern Quarter courtyard in Manchester, half taqueria half pizzeria, bar pouring frozen margaritas. Sister to Common and Port Street.
Signature: Tacos, Sourdough pizza
Order: Al pastor tacos and a frozen marg; a margherita to share.
Tip: Outdoor terrace covered in winter; take the upstairs in summer for the rooftop.
Mexican counter inside Manchester's Mackie Mayor food hall. Soft corn tortillas pressed in-house, three filling options on rotation, agua fresca by jug.
Signature: Tacos, Tostadas
Order: Al pastor and birria tacos; tostadas with the daily ceviche topping for two.
Tip: Order at the counter, then find a seat at the long communal tables and they bring it across the hall.
Mexican counter inside Manchester's Mackie Mayor. Three tacos around eleven pounds; soft corn tortillas pressed in-house, three filling options on rotation.
Try: Tacos
Mamasita on Collins Street is Melbourne's most consistent Mexican kitchen: tacos al pastor, elotes and a long tequila list for the post-work crowd upstairs.
Order: Charcoal chicken taco and salsa verde
Jose Magallanes's family Memphis-area taqueria in Germantown has run tortas, al pastor and braised meats from a strip-mall counter since 2002.
Signature: Tacos al pastor, Tortas
Order: Tacos al pastor with house guacamole; add the cochinita pibil torta if available.
Tip: Closed Sundays. The Poplar Avenue East Memphis branch at 6300 Poplar runs the same menu if Germantown is full.
Contramar in Mexico City is Gabriela Camara's lunch-only Durango Street seafood room in Roma Norte since 1998, the kitchen that made the tuna tostada Mexico.
Signature: Tuna tostada, Pescado a la talla, Fish tacos
Order: The tuna tostada and the pescado a la talla, split red and green down the middle.
Tip: Open lunch only; arrive by 13:00 or expect a 45 minute wait. Half the dining room books out for the same lunch every Wednesday.
Contramar in Mexico City is the Gabriela Camara-run Durango Street seafood room in Roma Norte since 1998, the lunch-only kitchen that built its name.
Signature: Tuna tostada, Pescado a la talla, Fish tacos
Order: The tuna tostada and the pescado a la talla, half red half green down the middle.
Tip: Open lunch only; lines start at 13:00. Walk-ins land easier on Mondays than mid-week.
Maximo Bistrot in Mexico City is chef Eduardo Lalo Garcia's one-Michelin-star Roma Norte room on Alvaro Obregon, the seasonal Mexican kitchen with a French.
Signature: Seasonal tasting, Market vegetables, Hand-rolled pastas
Order: The seasonal tasting menu; whatever vegetable arrives that morning from the chef's farm.
Tip: Closed Mondays; book three weeks ahead. The taller dining room moved to Alvaro Obregon in 2021 from the original Tonala location.
Coyo Taco in Wynwood is the Mexican street-food counter at 2300 NW 2nd Avenue, with hand-pressed tortillas, late-night hours and a hidden mezcal speakeasy.
Signature: Al pastor tacos, Cochinita pibil torta, Margarita
Order: Al pastor tacos and a fresh-pressed margarita; the speakeasy room opens after 10pm.
Tip: Order at the counter, sit on the patio. The back-room mezcal bar is the late-night Wynwood pivot.
Coyo Taco in Wynwood is the Mexican counter at 2300 NW 2nd Avenue, with hand-pressed tortillas and three tacos plus a margarita coming in under $20 most days.
Try: Three tacos and a margarita
Tip: Al pastor and carne asada are the value picks. The kitchen runs until 2am Mon-Wed, 3am Thu-Sun.
Kompali on East Wisconsin Avenue downtown serves a Mexico City taqueria menu of birria, al pastor and esquites alongside mezcal cocktails since 2022.
Signature: Birria tacos, Esquites
Order: Birria tacos with consomme on the side and a small esquite to share.
Tip: Walk-in lunch is best; reservations on Resy for dinner Friday and Saturday.
The Laughing Taco on South 7th Street in Walker's Point serves Mexican-American style tacos with carne asada, al pastor and brisket on hand-pressed tortillas.
Try: Tacos
El Tsunami on South 6th Street in Walker's Point cooks Sinaloa-style seafood with aguachile, tostadas de marlin and ceviches for the community since 2012.
Signature: Aguachile, Tostada de marlin
Order: Shrimp aguachile with cucumber and a tostada de marlin.
Tip: Cash-friendly; weekend afternoons fill the small dining room.
Gustavo Romero's Oro by Nixta on Northeast 2nd Street runs a masa-focused kitchen in Minneapolis since 2023. Kitchen leans mexican, masa-focused.
Signature: Heirloom-corn tacos, Masa platos
Order: The tasting of heirloom-corn tacos and the platos with seasonal masa.
Tip: Reservations recommended but walk-ins fit at the bar. Ten-seat mezcal bar; Wednesday-Saturday 16:00-21:00.
Manny's Tortas in the Midtown Global Market has run Mexico City-style sandwiches in Minneapolis since 1999. Telera-bread tortas; the Cubana stacks five meats.
Signature: Cubana torta, Chorizo torta
Order: The Cubana torta layered with ham, sausage, chorizo and queso.
Tip: Inside Midtown Global Market; counter service. Family-run since opening.
Colita in Minneapolis runs Daniel del Prado's Tex-Oaxacan kitchen on Penn Avenue with smoked barbacoa, mole negro and a deep mezcal program.
Order: The lamb barbacoa tacos with handmade tortillas and the mole negro.
Why locals love it: Daniel del Prado's Tex-Oaxacan room sits at the Armatage edge of Linden Hills, six miles south of downtown, with the cocina sending out smoked lamb barbacoa and mole negro.
Tip: Dinner only, 4pm or 5pm start depending on day. The bar pours mezcal flights and is the easiest walk-in seat.
Alma is an upscale Mexican restaurant on Avenue Lajoie in Outremont, Montreal, turning house masa, seafood and mezcal into a refined tasting menu.
Order: The tasting menu built around fresh masa and Mexican seafood.
Tip: Take the mezcal and agave pairing; the bar program is as considered as the kitchen.
Tacos Frida keeps its Mexico City-style tacos cheap in Saint-Henri, Montreal, with house corn tortillas and grilled fillings at a few dollars apiece.
Try: Street tacos
Tip: Three or four tacos makes a filling, low-cost meal; load up at the free salsa bar to stretch it further.
Tacos Frida grills proper Mexico City-style tacos in Saint-Henri, Montreal, its al pastor carved off the trompo onto small corn tortillas made in house.
Order: Three al pastor tacos with pineapple and a fresh agua fresca.
Tip: Order by the taco and try a few fillings; the salsas on the counter do the heavy lifting.
Micaela Mar y Leña on Calle 47 in Mérida brought a seafood and wood-fired kitchen into Centro, chef Vidal Elias Murillo, Michelin-recommended in 2026.
Signature: Wood-fired octopus, Aguachiles, Oysters Rockefeller, Arroz mulato
El Marlin Azul on Calle 62 in Mérida's Centro runs the city's dependable lunch ceviche and tostada de pulpo, cash only, kitchen closes at 18:00 every day.
Signature: Tostada de pulpo, Ceviche mixto, Aguachile, Pescado frito
El Marlin Azul on Calle 62 in Mérida's Centro runs the city's go-to lunch ceviche and tostada de pulpo, cash only, kitchen closes at 18:00 every day.
Signature: Tostada de pulpo, Ceviche mixto, Aguachile
Tacos El Muchacho Alegre serves Mexico City-style tacos on Jackson Street to vineyard workers and locals. Named a Napa best by The Infatuation in 2024.
Signature: Mexico City-style tacos, Torta ahogada, Burritos
Tip: Cash is useful but cards are accepted. Closed Sundays. The torta ahogada is the sleeper pick.
El Muchacho is the Mexico City-style taqueria on Jackson Street that serves Napa's vineyard workforce. The Infatuation listed it among Napa's best in 2024.
Signature: Mexico City-style tacos al pastor, Torta ahogada, Burritos
Order: Tacos al pastor and torta ahogada.
Tip: Cash is useful but cards are accepted. Closed Sundays. The torta ahogada is the sleeper pick and not always listed on the main board.
El Muchacho is the best sub-$20 meal in Napa: Mexico City-style tacos on handmade tortillas, served on Jackson Street to Napa's vineyard workers for years.
Teresa Mason's McFerrin Avenue taco counter in East Nashville opened as a converted Airstream and now runs full kitchen service. Priced at $.
Signature: Fried avocado taco, Tortilla soup
Order: Two fried avocado tacos and a bowl of chicken tortilla soup with avocado.
Tip: Closed Mondays. Lunch lines build by 12:00; arrive at 11:00 or after 14:00 for an easy seat.
Tacos Sinaloa on International Boulevard runs the East Bay's most-loved late-night taco truck. Every night until 1 a.m. Family-run since 1999.
Order: Suadero or adobada tacos at midnight.
Tip: The truck cooks past midnight every night; cash only at the window.
Tacos Sinaloa on International Boulevard in Fruitvale is the East Bay's most-loved late-night taco truck. Family-run since 1999, two-dollar tacos.
Order: Suadero and adobada tacos, two for five dollars.
Tip: The truck cooks past midnight Friday and Saturday; cash only at the window.
Tacos El Ultimo Baile in Fruitvale Public Market took its taco-truck queues into a brick-and-mortar. Tacos al carbon for ten dollars on flour tortillas.
Order: Tacos al carbon with hand-pressed flour tortillas.
Tip: Sub the corn tortillas; the flour version is what made the truck famous.
Levadura de Olla on Garcia Vigil is Thalia Barrios Garcia's Michelin-starred room (2024, retained 2025), Mexico's first regional star outside the capital.
Signature: Sierra Sur tasting menu, Tetelas, Mole negro
Tierra del Sol on Reforma is Olga Cabrera's three-floor Oaxaca room, named Mexico's Restaurant of the Year for 2026, with a rooftop comal of tetelas.
Signature: Tetelas, Chichilo, Tlayuda al comal
Tierra del Sol on Reforma is Olga Cabrera's three-floor Oaxaca room, named Mexico's Restaurant of the Year for 2026, with a rooftop comal of tetelas.
Tip: Skip the prix fixe and graze through the rooftop comal section; the chichilo and mole amarillo are the headlines.
Big Truck Tacos on NW 23rd St has served creative tacos in Oklahoma City since 2009, with toppings that range far beyond the standard Mexican canon.
Order: Korean BBQ taco; breakfast burrito
Tip: The breakfast taco service starts at 07:30 weekdays, perfect before a morning in Uptown.
Taqueria Sanchez on NW 10th is a cash-only OKC institution serving authentic birria, carnitas tacos, and loaded wet burritos until the early hours.
Order: Birria tacos with consomme; loaded wet burrito
Tip: Cash only. Come late on weekends when the full menu is at its best.
La Birria Superb is a beloved Oklahoma City food truck specializing in quesabirria tacos and birria ramen, operating in south OKC on weekends only.
Order: Quesabirria tacos; birria ramen
Tip: Check @labirriasuperb on Instagram for location updates and sell-out warnings.
See all 7 mexican rooms in Oklahoma City →
Mula on Blackstone's Farnam Street serves modern Mexican street food with a tequila and mezcal programme underpinning some of the district's best cocktails.
Signature: Street tacos, Mezcal cocktails
Order: Street tacos with a mezcal cocktail: the most extensive tequila programme in the Blackstone District.
Mula Blackstone has a summer cocktail porch and a Mexican street food menu anchored by a deep tequila and mezcal programme on Farnam Street.
Order: Street tacos with a mezcal cocktail: Mula stocks the widest agave spirit selection on Farnam Street.
Alley Taco 402 parks in the alley beside its South Omaha address on weekends, serving Mexican street tacos, tortas, and nachos with vegetarian choices.
Try: Mexican street tacos, tortas, and nachos
See all 6 mexican rooms in Omaha →
Bacanora in Phoenix is Rene Andrade's wood-fired Sonoran room on Grand Avenue, the kitchen that won the 2024 James Beard Best Chef Southwest award.
Signature: Wood-fired tomahawk, Chiltepin salsa, Agave cocktails
Order: Anything off the open flame, finished with chiltepin Andrade hauls from his family's Sonoran ranch.
Tip: The room seats about 32 and books out fast; reserve well ahead or aim for an early weeknight seating.
Tacos Chiwas on Indian School Road is a family-run Chihuahua-style room, plating gorditas and tacos from recipes carried up from northern Mexico.
Signature: Gorditas, Tacos, Salsa bar
Order: A made-to-order gordita stuffed at the counter, plus a run at the salsa bar.
Tip: Cash and card both work; the Mesa sibling on Main Street keeps the same recipes.
Nogales Hot Dogs on Indian School runs a nights-only Sonoran-dog cart, the bacon-wrapped midnight bite that defines the Phoenix late-night street scene.
Try: Sonoran hot dog
Order: The classic Sonoran dog after a night out, loaded at the cart.
Tip: It opens evenings and runs late; the Bell Road branch keeps weekend hours toward 2am.
Duo's Taqueria on Penn Avenue in East Liberty serves house-pressed tortillas and tacos in Pittsburgh. A bright room the city ranks among its best taquerias.
Signature: Tacos, Salsas
Order: A spread of tacos across the meat list and an order of the house salsas.
Tip: Casual and quick; good for groups.
La Palapa on East Carson Street in the South Side serves tacos and margaritas late on weekends in Pittsburgh. A bar-strip Mexican kitchen for a late-night.
Try: Tacos and margaritas
La Palapa on East Carson Street in the South Side serves regional Mexican cooking in Pittsburgh. Mole, tacos and margaritas on the bar strip.
Signature: Mole, Tacos
Order: A plate of mole and a round of tacos, with a margarita.
Tip: Good before a South Side night out. The mole is the standout; reserve weekends.
Mexican vendor at Transfer Co. with build-your-own burritos and tacos. The most approachable quick-eat in the hall; reliable for lunch and an evening plate.
Try: Build-your-own burritos and tacos
Don't Look Back is the Scott's Addition taqueria in the former Triple billiards hall on West Broad. Made-to-order tacos, frito pie and a large bar program.
Signature: Tacos, Frito pie, Margaritas
A Mexican cantina near Mariniersweg serving handmade tortillas, proper mole, and agua fresca. Located in Centrum. Order the tacos and a mezcal-based cocktail.
Order: Tacos and a mezcal-based cocktail.
Tip: The happy-hour snack menu from 17:00-19:00 offers the best value in the room.
Zocalo on Capitol Avenue, midtown Sacramento, is the Michelin Recommended Mexican room set in a restored 1920s automobile dealership with Tlaquepaque artwork.
Signature: Ceviche, House tortilla tacos
Order: Avocado and serrano ceviche; the house-tortilla taco flight
Tip: Patio takes the lunch crowd; happy hour runs 15:00-18:00. Tequila list is the deepest in the city.
Mayahuel on K Street, downtown Sacramento, is Ernesto Delgado Mexican fine-dining and tequila museum, Gabriel Romo murals and an agave list.
Signature: Tequila and mezcal flights, Family-recipe Mexican plates
Order: A tequila or mezcal flight; the family-recipe pozole and mole
Tip: Patio for dinner. Live music selected nights. Walking distance from the Convention Center and Capitol.
Chando's Tacos on Arden Way is Lisandro Madrigal's 2010 original storefront, the family street-taco counter that relaunched in late 2025 after a pause.
Signature: Street tacos, NorCal burrito
Order: Street tacos with fifteen meats to choose from; the NorCal burrito with fries inside; mini tortas
Tip: Counter ordering. House stone-ground tortillas. Patio seating for warm weather. Family-friendly.
Red Iguana on West North Temple, the Cardenas family's Mexican room since 1985 and Utah's most awarded restaurant, runs the state's defining moles.
Signature: Mole negro, Mole verde
Order: A combination platter with mole negro and mole verde plus a pomegranate margarita.
Tip: Wait can run over an hour; cross to Red Iguana 2 at 866 W South Temple or order takeout via the operator's site.
Red Iguana on West North Temple, the Cardenas family's Mexican room since 1985 and Utah's most awarded restaurant, runs the state's defining moles.
Signature: Mole, Combination platter
Order: A combination platter with mole negro and verde plus a pomegranate margarita.
Tip: Hour-plus wait at peak; cross to Red Iguana 2 across South Temple or order takeout via the operator's site.
Red Iguana 2 on West South Temple, the larger sibling of the Cardenas family flagship, runs the same award-winning moles in a bigger room with a full bar.
Signature: Mole, Combination platter
Order: Whichever mole the original flagship is celebrating that week plus a margarita at the bar.
Tip: Use Red Iguana 2 to skip the original's hour-plus wait at peak; same kitchen, same family, full bar.
Pollos Asados Los Norteños grills whole mesquite chickens on Rigsby Avenue that feed a family for the price of one mid-range entree, a high-value cult spot.
Try: Mesquite-grilled chicken feeds a family
Tip: A whole grilled chicken with tortillas and onions feeds several people cheaply. Go early; the line builds fast.
Ray's Drive Inn on the West Side serves the original puffy taco for a few dollars, a cheap West Side institution where the deep-fried masa shell.
Try: Original puffy taco, a few dollars
Tip: A couple of puffy tacos make a cheap, filling lunch. Cash and card both work at the drive-in counter.
Mezquite at Pullman Market celebrates the Sonoran food pathways of northern Mexico, with handmade flour tortillas and mesquite-grilled meats.
Order: Flour-tortilla tacos, grilled meats and a mezcal cocktail.
Tip: The Sonoran-style flour tortillas are the point; build a meal of tacos and grilled meats. The mezcaleria is next door.
Fonda del Barrio in San Diego is Gerry Torres's ancestral Mexican kitchen on Logan Avenue in Barrio Logan, cooking Oaxacan moles and Mayan achiote rubs.
Signature: Pollo en mole de guayaba, Puerco manchamanteles, Yucatan cochinita pibil
Order: The 27-ingredient pollo en mole de guayaba; one mezcal flight to start.
Tip: Closed Mondays; weekend brunch is the quieter window to land a patio table.
Mariscos taco truck on Federal Blvd in Encanto, fish tacos, ceviche tostadas, clams and oysters; open daily 9am to 7pm, free ceviche sample at the window.
Order: Shrimp Gobernador taco, fish ceviche tostada, aguachile
Why locals love it: A Federal Boulevard taco truck pulling Tijuana-style aguachile and Gobernador shrimp tacos out of a no-tablecloth parking lot since the early 2000s.
Tip: Bring cash and patience; the line moves fast and the spicy aguachile clears your sinuses on the spot.
Oscar's Mexican Seafood on Emerald Street in Pacific Beach, San Diego, the local-vote fish taco champion with battered fish for under five and ceviche.
Try: Fish tacos under $5, ceviche tostadas $7
Taqueria San Jose in San Francisco is a Mission taqueria serving Jalisco-style cabeza, lengua and al pastor on doubled corn tortillas since 1980.
Signature: Cabeza taco, Lengua burrito, Carnitas taco
Order: A trio of cabeza, lengua and al pastor on doubled corn tortillas, with a horchata.
Tip: Half a block from the 24th Street BART; the new 2839 Mission space sits across from the original storefront.
Tommy's Mexican Restaurant in San Francisco is the Outer Richmond tequila bar since 1965, with a 400-bottle list and the city's most-cited Margarita spec.
Why locals love it: Tequila bar in the Outer Richmond, founded in 1965, with the world's most-cited Margarita; pilgrim tequila drinkers come, food tourists rarely make the trip.
Tip: Order Tommy's Margarita (lime, blanco tequila, agave nectar); the family invented the spec.
Tacolicious in San Francisco is the Mexico City-inspired taqueria on Chestnut Street in the Marina, with a Mission-style sister on Valencia.
Signature: Al pastor-ish chicken tacos, Carnitas tacos, Marina Girl salad
Order: A trio of al pastor-ish chicken, shot-and-a-beer braised brisket, and the guajillo-braised chicken.
Tip: The bar pours a sharp tommy's margarita; sit there for walk-in tacos before the dining room fills.
La Victoria on E. San Carlos is San Jose's ultimate late-night institution, serving overstuffed burritos with legendary house-made orange sauce until 03:00.
Try: Breakfast burrito drenched in house orange sauce
Con Sabor a Mexico in San Jose is the downtown truck credited with bringing quesabirria to the city, serving arm-length birria tacos dripping with consomme.
Try: Birria tacos
Tacos Los Tres Reyes in San Jose is the Story Road truck stand serving carne asada, al pastor and birria with a self-serve salsa bar open into the night.
Try: Al pastor and birria tacos
Cash-only counter on Milpas since 1980. Julia Child's favourite Mexican restaurant in the US. Daily blackboard, hand-pressed corn tortilla tacos.
Signature: Hand-pressed corn tortilla tacos, Roasted pasilla chiles, Lomito suizo
Cash-only Milpas counter since 1980. Julia Child's favourite Mexican restaurant in the US. Daily blackboard of corn tortilla tacos and roasted chiles.
Try: Corn tortilla tacos, pasilla chiles, lomito suizo
Cash-only Milpas taco counter since 1980. Julia Child's favourite Mexican restaurant in the US. Daily blackboard, hand-pressed corn tortillas.
Try: Hand-pressed corn tortilla tacos at $3-4 each
Fernando Olea won the 2022 James Beard Best Chef Southwest at Sazon, where the deeply researched moles and a New Mexican mole anchor the Santa Fe dinner.
El Rincon Cafe is a mexican room in Downtown. Tue-Sat 17:30-20:30 only; Sun 17:30-19:30. The seasonal tasting menu rewards a long unhurried visit.
Why locals love it: Tucked upstairs in Hotel Chimayo on Washington Avenue, the family-owned El Rincon Cafe runs a seasonal New Mexican fusion menu with a French twist.
Tip: Tue-Sat 17:30-20:30 only; Sun 17:30-19:30. The seasonal tasting menu rewards a long unhurried visit.
Bumble Bee's counter-service Baja-style tacos, burritos and tortilla soup feed a casual lunch and dinner crowd at Jefferson Street near the Plaza.
Signature: Mahi mahi fish taco, Carnitas burrito, Tortilla soup
La Bartola on Calle San Jose in Seville is the Mexican-leaning late-night cocktail bar with mezcal-and-tequila list, the city's reference for tacos served.
Try: Mezcal margarita and tacos
Tip: Closed Sunday and Monday. The mezcal list runs about 30 bottles; flights available.
Order: ['Al pastor tacos', 'Chicken quesadilla', 'Classic margarita']
Tip: The riverside tables on the terrace are first-come first-served. Weekend brunch runs 10am to 3pm and books up fast.
Order: ['Fish tacos', 'Breakfast burrito', 'Agua fresca']
Tip: Located in the same New Bahru complex as Artichoke, making it easy to visit both on the same outing. Open for Saturday-Sunday brunch.
A Cherokee Street taqueria with a sheltered patio, La Vallesana serves tacos al pastor, tortas and aguas frescas, an anchor of the Mexican Cherokee strip.
Order: Tacos al pastor with a chicken chipotle torta.
Tip: The al pastor tacos and the chicken chipotle torta are the orders. The patio suits a warm afternoon.
The Cali-style taco group formerly known as Mission Taco, Session Taco plates street tacos, margaritas and local beer at its Historic Soulard room.
Order: Cali-style street tacos and a margarita.
Tip: The street tacos and fresh margaritas are the order. A second branch runs on Delmar in the Loop.
Modern Mexican by chef Mat Lindsay and team on Regent Street, Redfern, Sydney. Heritage corn tortillas, suckling pig tacos, single-region mezcal list.
Signature: Tetela of huitlacoche, Suckling pig tacos, Salsa flight
Streetlight Taco on Henderson Boulevard in South Tampa is Chef Michael Brannock's Bib Gourmand taqueria, nixtamalizing heirloom corn in house for its tacos.
Signature: Nixtamalized corn tacos, Esquites, Carne asada tostada
Order: Three tacos on house-nixtamalized corn tortillas plus a side of esquites and the chile de arbol salsa.
Tip: Brannock travels through Mexico annually for menu R&D; the open kitchen runs counter service plus a small bar for walk-ins.
Streetlight Taco on Henderson Boulevard is Chef Michael Brannock's Bib Gourmand taqueria, nixtamalizing heirloom corn in house for every tortilla.
Order: Three tacos on house-nixtamalized tortillas and a side of esquites.
Tip: Counter service with a small bar; arrive before 7pm to avoid the queue.
Agave Social in Ybor runs Tampa's deepest tequila and mezcal collection until 2am on weekends, with Mexican small plates and an agave flight program.
Try: Tequila flight and street tacos
Sneaky Dee's at College and Bathurst runs the city's reference late-night Tex-Mex kitchen until 04:30 on Friday and Saturday nights since 1987.
Signature drink: Pitcher of cheap lager
Food: Tex-Mex, King's Crown Nachos
Order: The King's Crown Nachos with a pitcher of Stella.
Tip: Cash only at the till; debit card at the bar. Late-night kitchen the city's most reliable after-bar option for nachos.
Sneaky Dee's at College and Bathurst runs the city's reference late-night Tex-Mex kitchen until 04:30 on Friday and Saturday nights since 1987.
Try: King's Crown Nachos
Order: The King's Crown Nachos with a pitcher of beer at 02:00.
Tip: Cash discount under $20. Live music upstairs runs weekends; food downstairs until close.
Sneaky Dee's at College and Bathurst runs the city's reference King's Crown Nachos for $15 since 1987, the upstairs live music venue and downstairs Tex-Mex.
Try: King's Crown Nachos, $15
Order: The King's Crown Nachos to split with a Stella pitcher.
Tip: King's Crown Nachos $14 at 03:00; cash only after 02:00. Upstairs music venue keeps the kitchen rolling till 04:00 Friday/Saturday.
El Guero Canelo on South 12th Avenue in Tucson is the James Beard 2018 Sonoran hot dog flagship from Daniel Contreras, the founding Tucson dogo.
Signature: Sonoran hot dog, Caramelo quesadilla
El Guero Canelo on South 12th Avenue in Tucson is the James Beard 2018 Sonoran hot dog flagship from Daniel Contreras, the founding Tucson dogo.
Signature: Sonoran hot dog, Caramelo quesadilla
El Guero Canelo on South 12th Avenue in Tucson runs late into the night with bacon-wrapped Sonoran dogos and carne asada caramelos until 22:00 daily.
Try: Sonoran hot dog
La Taqueria on West Hastings is Vancouver's reference Mexican counter since 2009 under chef Marcelo Ramirez Martiarena, six locations and a Chinatown branch.
Signature: Carnitas taco, Cochinita pibil taco, Vegetarian guisado
Order: Order four tacos at the counter and a horchata; carnitas and cochinita pibil are the reference picks.
Tip: Counter-only; order at the till and grab a stool by the window. The Cambie branch is the calmer seat.
Tacofino on West Cordova since 2014 is the Tofino-origin food-truck-turned-restaurant, Vancouver's reference Baja-style fish taco, four city locations.
Try: Fish tacos, burritos
Order: The Tuna Ta-Ta-Tot tots, the original Tacofino fish taco and a margarita pitcher.
Tip: The Gastown branch has a full bar; the original cart in Tofino remains the calendar event.
Tacofino's downtown cart on Burrard since 2014 is the operator's lunchtime format, the original Baja-style fish taco and the burrito of the day.
Try: Fish tacos, burritos
Order: The original fish taco with the Tuna Ta-Ta-Tot, the Tofino cart-classic combo.
Tip: Daily location confirmed on the operator's Instagram; the Burrard cart is the most reliable lunch stop.
Amparo Fondita is a mexican room in Washington Dc. Cash and card both accepted; the mole rojo with chicken is the most-ordered plate on the lunch menu.
Why locals love it: Two blocks east of the 14th Street boutiques in a U Street basement, this Oaxacan fondita serves $9 chilaquiles and $14 mole platters to a steady neighbourhood lunch crowd.
Tip: Cash and card both accepted; the mole rojo with chicken is the most-ordered plate on the lunch menu.
Alfredo Solis's Mezcalero on 14th Street Columbia Heights Washington DC, the authentic Mexico City taco and mezcal kitchen with handmade tortillas and brunch.
Signature: Al pastor tacos, Mole enchiladas, Pescado a la talla
Order: Al pastor tacos with a mezcal flight; the brunch chilaquiles on Sundays.
Tip: Sister to El Sol and the closed Anafre across the street; reservations via OpenTable for Friday-Sunday dinner.
Tortilla Cafe Eastern Market in Washington DC is the Capitol Hill 7th Street Salvadoran-Mexican counter with three-pupusa plates under $12 and Salvadoran.
Try: Three pupusas plate ($11)
Tip: The combo platter of three pupusas with rice and beans is $11 and feeds one large appetite; share for $7.
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