WHERE TO EAT The best Tacos in Mexico City (according to food experts)

"These “basket tacos” are steamed in large wicker baskets and have a soft texture. Super cheap, it’s optimal to buy a bunch so you can try a variety of fillings and flavors. For the real deal, head to Los Especiales."

"These old pros have been churning out delectable tacos al pastor (marinated pork roasted on a spit) since 1959. Several downtown Huequito branches offer the sit-down experience, but for some reason the tacos are better here at the original hole-in-the-wall location."

"Whether or not the veracity of their claim of inventing the al pastor rings true, El Tizoncito still slices some of the most savory pork in the city."

"I tried a Gringa, a flour tortilla with cheese, al pastor meat, and pineapple on top. It was a life-changer."

"Needless to say, I never tried ALL the al pastor. But I did make a pilgrimage to El Borrego Viudo after it was recommended several times. Located on a very busy road, this little fonda specializes in a very short list of menu items and is well known for their tacos al pastor, which are masterfully shaved off the spit by chefs in old school paper hats. Their al pastor had a delectable seasoning and a nice variegated texture, served on delicate little corn tortillas."

"From the moment you enter the place, you will notice that there is a grill with charcoal and that is the place where they perform all the magic. The steak taco with bacon was our favorite, we know that bacon adds a perfect touch to any dish and this taco was no exception."

"Their tacos al pastor deserve special attention. Neither lovers nor haters will ever call them “bad,” or anything worse. They’re huge though, so order fewer, as one of their “traditional” tacos usually make up three or four of any other taco they serve."

"Everything comes together in the scintillating pastor taco, which is shaved to order from the spit and topped with a nearly translucent slice of pineapple, which resides at the top of the trompo and brings a sweet note to the crusty pork. This modern masterpiece costs about a dollar, a bargain."

"La Taquiza is a bit of a rarity in Cabo San Lucas — a taco stand known more for its meat offerings than its seafood fare. In addition to the perfectly charred and spiced tacos al pastor, carne asada, and suadera tacos, La Taquiza also offers a taco de cabeza, made with beef cheeks, which are silky and soft, contrasting nicely with crunchy onions on top."

"Tacos de canasta can be found on almost every street corner, but La Abuela, manned by the charming septuagenarian Arnulfo Serafín Hernandéz, makes some of the best."