If you're looking to explore the diverse and vibrant flavours of Mexico, you're in the right place. Sherpa Food Tours, brings you the ultimate Taco Guide to explore Mexico City. Learn all about the Local Language in a Tortilla. In Mexico City, tacos are more than a food — they’re a form of cultural expression. Each type tells a story about migration, tradition, or everyday life. This guide is your cheat sheet to discover all the types of tacos in Mexico City.
But you must be wondering why Mexico City is a hub for various types of tacos? In this incredible city you will find different types of tacos, from all over the country, each reflecting the rich regional flavors and traditions of Mexican cuisine. From the popular tacos al pastor to the hearty tacos de barbacoa, and the indulgent tacos de carnitas, the city offers a plethora of options to satisfy any taco enthusiast. Whether you're visiting a bustling taco stand in the Cuauhtémoc district or enjoying a meal at a renowned taqueria like Gran Abanico, Mexico City's street food scene is a testament to the country's love for this versatile and delicious dish. In this travel guide, we'll delve into the different types of tacos you can find in Mexico, highlighting their unique fillings, cooking styles, and the best places to experience authentic Mexican flavors.
Taco Styles You’ll Meet in CDMX
1 - Tacos Al Pastor
Tacos al pastor, while enjoyed throughout Mexico, hold a special place in the heart of Mexico City. Inspired by Lebanese immigrants who introduced the concept of shawarma, this dish has transformed into a classic Mexican favorite. The pork is marinated in a flavorful mix of spices, chiles, and achiote paste, then slow-cooked on a vertical spit called a trompo.
This cooking method gives the meat a rich, smoky flavor. Served on warm corn tortillas and topped with grilled pineapple, onions, cilantro, and a squeeze of lime juice, tacos al pastor are a cornerstone of the city's lively street food culture.
Where To Try Them?
1- El Vilsito
2- Tacos de Barbacoa
In Mexico's central and southern regions, tacos de barbacoa are a cherished tradition. Barbacoa, meaning "barbecue" in English, involves slow-cooking meat in a pit or large pot.
Commonly prepared with beef, goat, or sometimes pork, the meat is wrapped in maguey leaves to enhance its flavor. The slow-cooking process results in tender, flavorful meat, typically served with fresh salsa, lime, and warm corn tortillas. This taco variety is especially popular in states like Hidalgo and Mexico City, often enjoyed on weekends or during special occasions.
Where To Try Them?
1- Taquería Barbacoa La Preferida
3- Tacos de Pescado
In Mexico's coastal regions, such as Baja California and Veracruz, tacos de pescado (fish tacos) are a seafood lover's dream. These tacos feature fresh fish, which may be battered and fried, grilled, or poached. The fish is placed on a corn tortilla and garnished with shredded cabbage, diced tomatoes, sliced radishes, a drizzle of sour cream or mayonnaise, and a sprinkle of cilantro. This coastal twist on traditional tacos provides a refreshing and lighter option, highlighting the rich culinary diversity of Mexico's seaside areas.
Where To Try Them?
1- El Pescadito
4- Tacos de Carnitas
Tacos de carnitas are a beloved street food tradition with roots in the state of Michoacán, but they’re just as essential in the food scene of CDMX. "Carnitas" translates to "little meats," and they are made by slow-cooking pork in its own fat until tender on the inside and crispy on the edges—a process known as confit.
What makes these tacos special is the variety of cuts you can choose from: maciza (lean meat), cuerito (pork skin), buche (stomach), or a mix of all. They’re served in warm corn tortillas and often topped with a bit of salsa, chopped onion, cilantro, and lime. Rich, savory, and deeply satisfying, carnitas are a must-try for any taco lover.
Where To Try Them?
5- Tacos de Suadero
A true CDMX original, tacos de suadero are iconic in the capital’s street food culture. Suadero is a thin, flavorful cut of beef from the area between the belly and the leg. It’s slow-cooked—often in a bubbling vat of fat—until tender, then crisped on the grill just before serving. These tacos are a favorite among locals for late-night cravings. Served on small corn tortillas with fresh cilantro, chopped onions, and salsa, suadero tacos deliver a comforting, slightly fatty, and beefy bite that’s deeply rooted in the flavors of the city.
Where To Try Them?
6- Tacos de Cabeza
Tacos de cabeza are a traditional delicacy made from the head of the cow, commonly including cheek (cachete), tongue (lengua), or eyes (ojo). The meat is steamed until soft and juicy, offering a melt-in-your-mouth texture.
These tacos are prized for their rich, deep flavor and gelatinous tenderness, providing a unique and authentic experience. Served simply with salsa, onions, and cilantro, tacos de cabeza are a staple for those who enjoy exploring the full range of textures in Mexican cuisine.
Where To Try Them?
1- Taco Naco
7- Tacos de Longaniza
Spicy, bold, and smoky, tacos de longaniza pack a flavorful punch. Longaniza is a reddish pork sausage, seasoned with garlic, paprika, and other spices. Unlike chorizo, longaniza has a coarser texture and a deeper, smokier flavor when grilled.
The sausage is typically chopped up after grilling and served in warm tortillas with the usual toppings of onion, cilantro, and a squeeze of lime. Longaniza tacos are popular for their satisfying richness and vibrant spice, perfect for those who enjoy robust flavors.
Where To Try Them?
1- Tacos “Beto”
8- Tacos de Canasta
Tacos de canasta, or “basket tacos,” are a uniquely Mexican street food often sold by vendors on bicycles in the morning. These tacos are prepared ahead of time, filled with ingredients like refried beans, potato, or adobo, and stacked in a basket where they steam gently.
Soft and moist, tacos de canasta are simple, comforting, and incredibly affordable. They are especially popular for breakfast or early lunch. Each bite is warm and flavorful, with a nostalgic, homemade feel. You can learn more about this type of taco in our travel guide: Tacos de Canasta: A Mexico City Street Food Staple
Where To Try Them?
9- Tacos Árabes
Tacos árabes trace their origins to Puebla, born from the culinary fusion of Middle Eastern immigrants and Mexican flavors. Made with marinated pork or lamb cooked on a vertical spit, they are traditionally wrapped in pan árabe—a thicker, pita-like bread—rather than corn tortillas.
The marinade, often featuring cumin and oregano, sets them apart from al pastor, though the cooking method is similar. Tacos árabes offer a savory, spiced flavor with a nod to shawarma and are a delicious example of cultural blending on a tortilla.
Where To Try Them?
1- Ferdaous
2- La Periquita
3- Tacos Habibi
10- Tacos de Birria
Originally from Jalisco, birria has become a nationwide phenomenon—and CDMX is no exception. Traditionally made with goat or beef, the meat is slow-braised in a rich, spiced red broth until tender and flavorful. In taco form, the meat is often stuffed into tortillas, crisped on the griddle, and served with a side of the broth (consomé) for dipping. Deeply savory and comforting, tacos de birria are especially popular in colder months or as a hangover cure. Their recent social media fame has only added to their appeal.
Where To Try Them?
All About the Type of Tortilla
Tortillas are more than just a vessel for tacos — they’re a core part of the experience. The default is corn tortillas, usually made from nixtamalized masa, a process that gives them their signature flavor and nutrition. They're often served freshly pressed and hot off the comal (a flat griddle), with a soft texture and a slight char that adds depth to every bite.
Tacos typically come with doble tortilla — two stacked tortillas — to hold up against juicy fillings without breaking apart. You’ll find a range of colors depending on the corn used: white, yellow, or the striking blue variety, each offering subtle differences in taste and aroma.
Though corn is king, some tacos — like tacos árabes or certain styles of birria — may come in flour tortillas or pan árabe, showcasing the diversity of bread-like wrappers in Mexican cuisine. Whether sturdy and rustic or thin and pliable, the tortilla is the silent hero of every taco.
Be Brave, Try the Perfect Sauces, Toppings and Garnishes!
No taco experience in CDMX is complete without a trip to the salsa bar. Salsas and toppings aren’t just extras — they’re essential for adding flavor, texture, and heat. You’ll find a wide range of salsas, from roasted tomato and green tomatillo to creamy avocado and smoky morita. For the brave, there are fiery red chiles that pack serious heat. (Pro tip: always test the salsa on the back of your hand before loading up your taco.)
Alongside the salsas, a lineup of garnishes awaits: diced onions, fresh cilantro, lime wedges, grilled onions, nopales (cactus), and sliced radishes. These additions aren’t just for show — they brighten and balance the rich fillings, allowing you to build your perfect bite.
Whether you're standing at a busy street stall or sitting at a neighborhood taquería, part of the fun is customizing your taco just the way you like it. With the right combination of salsa and garnish, every taco becomes uniquely yours — and all the more delicious.
Our Best Taco Recommendations (ways of eating and postures)
- Lean forward from the waist — this is the 'taco bow' to avoid salsa spills.
- Feet shoulder-width apart helps with balance, especially at curbside stalls.
- Support the taco: thumb underneath, fingers up top, pinky at the back.
- Eat quickly — tacos are best hot and fresh. Usually 2–3 bites.
- Don’t overload with toppings — it’s about balance, not bulk.
Unique Taco Fillings That You Must Try
Cochinita Pibil
Cochinita pibil, a traditional dish from the Yucatán region, offers a unique and flavorful taco filling. This slow-cooked pork is marinated in a mixture of citrus juices, such as orange and lime, and achiote paste, which is made from ground annatto seeds.
The marinade gives the pork a distinct red color and a rich, earthy flavor. Traditionally, the pork is wrapped in banana leaves and cooked in a Mayan oven or an underground pit, which infuses it with a smoky and tender texture.
When served in tacos, cochinita pibil is often accompanied by pickled red onions, fresh cilantro, and warm corn tortillas, creating a delightful harmony of flavors and textures.
Tacos de Guisados
Tacos de guisados are a reflection of homestyle Mexican cooking, offering a variety of comforting and hearty fillings. The term "guisados" translates to "stews," and these tacos are filled with different types of slow-cooked meats and vegetables. Common fillings include carne asada (grilled beef), carnitas (braised pork), suadero (beef brisket), and birria (a rich meat stew).
These fillings are typically cooked in large pots with a blend of spices and sometimes vegetables, resulting in tender and flavorful meat. Tacos de guisados are often served with a variety of toppings such as salsa, lime, and fresh cilantro, allowing each person to customize their taco to their liking.
This style of taco is particularly popular in taquerias and street food stalls, where the aroma of slow-cooked meats fills the air and invites passersby to indulge in a comforting meal.
Savor Mexico City Like a Local—One Flavorful Stop at a Time
Mexico City isn’t just a place to visit—it’s a city you taste. With the Mexico City Private Experience by Sherpa Food Tours, you’ll trade tourist traps for vibrant markets, sizzling street eats, and culinary traditions that tell the story of Mexico’s rich heritage. Every bite is a connection to the city’s roots—and it all unfolds at your own rhythm.
Your guide will tailor the experience around what you crave—whether it’s fiery spice, comforting classics, or a mix of everything. Expect surprises, local secrets, and flavors you’ll remember long after the last bite.
Why This Tour Stands Out:
🌮 Completely Tailored – Built around your palate and preferences
🌶️ Authentically Mexican – Taste from the stalls locals love
👨👩👧 Easygoing & Adaptable – Great for all ages and appetites
A culinary experience just for you and your family!
3.5 Hours
+10 dishes & drinks
Just for your family
Tacos in Mexico City Awaits You!
In conclusion, the world of tacos in Mexico is a rich and diverse tapestry, woven from the threads of ancient traditions, regional flavors, and cultural heritage. From the vibrant streets of Mexico City to the coastal towns, each type of taco tells a story about its region and the people who create it. Mexican street food is more than just a meal; it's a communal experience, a celebration of culture, and a testament to the country's history.
As you embark on your taco adventure, take the time to explore the various regional varieties, indulge in unique fillings and styles, and immerse yourself in the authentic flavors found at street food stalls. Whether you're a local or a visitor, the experience of Mexican tacos will leave you with a deeper appreciation for the cuisine and the community that brings it to life.
FAQs About Tacos in Mexico City
What Are The Main Differences Between Tacos Using Corn Tortillas And Those Using Flour Tortillas In Mexico?
In Mexico, tacos made with corn tortillas are more traditional and authentic. They are often used for simple, classic tacos and traditional Mexican dishes. Corn tortillas have a distinct flavor and are typically softer and more fragile.
Flour tortillas, introduced by the Spaniards, are sturdier and often used for larger tacos and Tex-Mex dishes. They are softer and more pliable compared to corn tortillas.
What Are Some Of The Most Popular Types Of Meat Fillings For Tacos In Different Regions Of Mexico?
In Northern Mexico, popular fillings include carne asada (grilled steak), tacos de machaca (dried beef), tacos de cabrito (roasted goat), and tacos de caldillo duranguense (beef stew).
In Western Mexico, notable fillings are tacos de carnitas (fried pork) in Michoacán, tacos de birria (mutton) in Jalisco, and exotic beef parts in Colima.
In the Baja area, fried fish and shrimp are common, while in Nayarit, tacos gobernador with shrimp, bacon, and cheese are popular. In Central Mexico, tinga tacos with shredded chicken in a chipotle-tomato sauce are well-known in Puebla.
Is Street Food In Mexico City Safe To Eat?
Yes — if you know where to go. Street food is a huge part of daily life in CDMX, and many stands have loyal followings for a reason: they’re clean, delicious, and consistent. Look for spots that are busy with locals, which usually means fast turnover and fresh ingredients. Stick to freshly cooked items (especially meats right off the grill or from the pot), and when in doubt, avoid raw toppings. A little caution goes a long way — and the reward is worth it.
Do I Need To Tip At Taco Stands Or Taquerías?
At casual taco stands, tipping isn't required but always appreciated. Leaving a few extra pesos — even just 5–10% — is a kind gesture, especially for fast, friendly service. In sit-down taquerías, it’s more customary to leave a standard 10–15% tip, just like you would in a restaurant. If someone brings your food to your table, pours your drink, or checks in with you, a tip goes a long way.