Best Taco

The Taco de Birria de Res is a traditional Mexican taco featuring a slow-braised beef stew known as birria. Originating in Jalisco, this dish gained widespread recognition and popularity across the United States due to its rich flavor profile developed through extended cooking. It’s particularly app...

The Taco de Carne Asada features grilled beef, traditionally sourced from northern Mexico’s ranches. Thinly sliced, the seasoned meat is served in a small corn tortilla alongside classic toppings. This taco represents a longstanding regional culinary tradition enjoyed by those seeking authentic flav...

The Taco de Birria is a traditional Mexican street taco primarily featuring stewed goat meat. Originating in Jalisco, it’s known for its intensely flavorful broth and rich spices. This dish offers a deeply satisfying experience for those seeking authentic Mexican flavors and is particularly apprecia...

The Kogi BBQ Korean Short Rib Taco originated from Roy Choi’s Los Angeles food truck in 2008. It combines Korean-style marinated short rib with a corn tortilla, reflecting a fusion of Korean and Mexican flavors. This taco is notable for its role in popularizing innovative mobile cuisine and attracti...

The Taco de Lechón is a traditional Mexican dish featuring succulent, slow-roasted suckling pig. It’s notable for its rich flavor developed through extended cooking and remains a staple in coastal and southern Mexico. This taco is typically enjoyed by those seeking authentic regional Mexican cuisine...

The Arrachera taco presents grilled skirt steak, a staple of northern Mexico’s culinary heritage. This cut of beef is traditionally prepared over open flames, reflecting centuries-old ranching practices in states like Nuevo León and Coahuila. It's particularly favored by those seeking authentic Mexi...

The Taco de Carnitas is a traditional Mexican taco featuring pork cooked through slow braising or simmering in lard. This method, originating in Michoacán, produces exceptionally tender and flavorful meat. It’s particularly popular among those seeking an authentic taste of Mexican street food and en...

Taco Campechano combines two or more meats—typically suadero, chorizo, or longaniza—in a single taco, originating in Mexico City's taquero tradition as a way to offer maximum flavor variety in one serving.

Taco de Adobada is a Mexican taco, especially popular in northern Mexico and Baja California, filled with pork marinated in a red chile and vinegar adobo sauce and cooked on a vertical trompo spit.

Taco de Barbacoa is a Mexican taco filled with meat, traditionally beef cheek or lamb, slow-cooked underground or by steaming, with roots in pre-Columbian indigenous cooking methods.

Taco Gobernador is a shrimp and melted cheese taco said to have been created in Sinaloa in the 1980s for a visiting state governor, distinguishing it as one of the few Mexican tacos with a documented origin story.

A Kogi BBQ taco featuring spicy gochujang-seasoned pork on a corn tortilla, part of Roy Choi's acclaimed Korean-Mexican fusion menu launched in Los Angeles in 2008.

A Mexico City taco filled with grilled beef, bell peppers, onions, and melted cheese, named after the Spanish word for wire in reference to its grill-rack cooking method.

A taco filled with young goat (cabrito) meat central to the norteño cuisine of Nuevo León, Mexico, where Monterrey is considered the culinary capital of this dish.

Taco de Costilla is filled with grilled or braised pork or beef ribs, a simple preparation widespread at taco stands and markets across Mexico, valued for the richly flavored meat close to the bone.

Taco de Chamorro features braised or slow-roasted pork shank, prized for its tender, falling-off-the-bone meat, and is a popular offering at carnitas stands and market fondas throughout central Mexico.

Taco de Pescado is a grilled or battered fish taco most commonly associated with the Baja California peninsula, popularized internationally after gaining widespread recognition from the fishing communities of Ensenada.

Taco de Discada is a northern Mexican taco filled with a mixed meat stir-fry—typically pork, beef, and chorizo—cooked on a repurposed plow disc, originating in the ranching culture of Chihuahua and Nuevo León.

Taco de Suadero is a Mexico City street taco filled with suadero, a thin cut of beef from between the skin and belly slow-cooked in its own fat, considered a defining taco of the capital.

Taco de Chorizo is a Mexican taco filled with fresh pork chorizo, a spiced sausage of Spanish origin adapted in Mexico with dried chiles and vinegar, often scrambled with eggs.

Taco de Tasajo features a distinctive air-dried, thinly sliced beef unique to Oaxaca, where it is a central element of the region's meat trilogy alongside cecina and chorizo negro, served grilled at local markets.

Taco de Camarón features seasoned shrimp—grilled, battered, or sautéed—and is a staple of Mexico's Pacific and Gulf coast cuisines, particularly in Sinaloa, Sonora, and Veracruz.

Taco de Poc Chuc is a Yucatecan taco filled with thinly sliced pork marinated in sour orange juice and grilled, a dish closely associated with the city of Mérida and Yucatec Maya culinary heritage.

Taco de Cachete is a Mexican taco filled with beef cheek meat, slowly braised until tender, closely related to barbacoa and valued for its intensely rich, fatty flavor.

A South Texas taco with a masa shell deep-fried until puffed and crisp, closely associated with San Antonio, where Ray's Drive Inn is credited with originating it around the 1950s.

Taco de Chilorio contains pork simmered and shredded in a sauce of dried chiles and spices, a centuries-old preparation originating in the state of Sinaloa and recognized as one of its most emblematic dishes.

Taco de Lengua is a Mexican taco filled with beef tongue, braised until tender then sliced or chopped, a classic offal preparation found at taquerias throughout Mexico and the United States.

A taco filled with a grilled or pan-fried pork chop (chuleta), a straightforward preparation common at Mexican taquerías that showcases bone-in or boneless pork cuts.

Taco de Flor de Calabaza contains squash blossoms sautéed with onion, garlic, and chiles or combined with cheese, a seasonal and pre-Hispanic ingredient that remains popular in central Mexican cuisine.