Tacos
The street soul of Mexico. From carnitas, al pastor, suadero or birria—each state has its own version.
The street soul of Mexico. From carnitas, al pastor, suadero or birria—each state has its own version.
Origin
Of pre-Hispanic origin, the corn tortilla rolled around different fillings was central to the Aztec diet. The word 'taco' is first documented in the 18th century in the silver mines of Hidalgo, where miners wrapped gunpowder in paper—a visual analogy with the tortilla—for explosions.
History
With over 60 regional varieties cataloged, the taco is Mexico's most recognizable gastronomic symbol in the world. In 2010, Mexican cuisine was declared Intangible Cultural Heritage of Humanity by UNESCO, with the taco as one of its emblems. Each region has its own variant: al pastor in Mexico City (with roots in 20th-century Lebanese immigration), breaded fish tacos in Baja California, cochinita in Yucatán, canasta in Tlaxcala, birria in Jalisco. In 2024, El Califa de León taquería in Mexico City became the first taquería in the world to earn a Michelin star—a historic recognition for popular Mexican gastronomy.
Key Ingredients
Where to Eat
Ciudad de México
The world's only Michelin-starred taquería (2024). Its bistec taco with salsa verde is a cultural icon at neighborhood prices.
Ciudad de México
Suadero, longaniza, and cabeza tacos in the historic center since 1960. Open all night, they're the perfect ending to any evening.
Guadalajara, Jalisco
The temple of birria tacos in its birthplace. The original goat consomé recipe since 1945 — lines around the block on Sundays.
Masters of the Dish
Pujol
Ciudad de México
Reinvented the taco in fine dining with his 'duck taco in mole madre', one of the world's most photographed dishes and symbol of new Mexican cuisine.
Contramar
Ciudad de México
His red tuna tostadas at Contramar represent the most elegant version of Mexican comfort food. Essential reference in Mexico City's gastronomic scene since 1998.