The tacos capital – Narvarte, a quiet neighborhood that's off the main tourist grooves, is a haven for tacos. We begins our trail with tacos de pastor -- a citywide specialty -- at Taqueria El Vilsito.
Taqueria El Vilsito – Marco Ayoba, a taquero at Taqueria El Vilsito, skilfully slices and flicks thin shavings of pork and pineapple directly into the waiting tortilla in his open palm.
Taco Beto – Tacos Beto's signature taco cochinada is almost a hash of porcine crumbles, best offset with a squeeze of lime and a spoonful of green salsa. It contains braised pork that is fried on the flat top with crispy bits that adhere to the cooking surface slapped on top.
Tacos Tony – Despite being relatively new, there's always a flock of patrons in front of Tacos Tony, a free-standing stall on a slim median between two streets.
Tacos Tony – Suadero, tripe, longaniza sausages and spring onions are cooked in a circular trough (called a choricero) filled with bubbling fat. This is its campechano taco.
Tacos Manolo – The popular Tacos Manolo started as a street stand and then expanded to a proper sit-down location.
Tacos Manolo – Their specialty, taco Manolo, melds chopped steak with bacon and flecks of caramelized onion. It can be ordered on corn tortillas or pan árabe, a flat wheat bread brought by Lebanese immigrants.
Marquesh Purpura – Maquech Purpura is another longtime establishment which started as a street cart. Cochinita pibil is its signature taco.
Marquesh Purpura – Maquech Purpura's cochinita features shredded pork -- marinated with ground achiote, sour orange salt and oregano before slow-roasted in banana leaves -- served with pickled red onions and habanero salsa.
Taqueria La Costilla – Taqueria La Costilla is known for its namesake costilla taco. It's 100 grams of meat with three tortillas -- little more than the iron-twang of good beef, salt and a little garlic that begs for one of their incendiary salsas.
Taqueria La Costilla – Before seeing the famed tacos, you'll be greeted with its smell first. Smoke pours from the kitchen onto the street, perfuming the area with the aroma of charcoal and grilling meats.