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Tacos in Mexico City: Costs, Access and What to Know Before Going
Details on established taquerías, their locations and specialties help visitors plan visits around flavor, variety and accessibility.
How we reported this
El Huequito has operated since 1959 in the Centro Histórico directly across from the Templo de San Hipólito, where its combination of flavor, variety and accessible prices continues to draw attention from both tradition and recent evaluations.
Established locations and pricing context
Visitors reach El Huequito on foot in the historic center, a central area with straightforward public transit connections. The same neighborhood hosts El Gran Abanico, noted for its taco de costilla valued for both quality and price, along with the taco de barriga that remains difficult to locate elsewhere. These addresses keep travel costs low for those staying downtown.
Portion sizes and neighborhood options
Tacos Charlie in Tlalpan serves a taco de suadero weighing 500 grams, described as the largest of its kind in the city, giving one order substantial volume for the price. Additional spots listed for 2026 include El Remolkito del Sirloin in Pedregal, Tacos de Carnitas Don Trini in Olivar del Conde and Tacos de Lengua Don Pepe in Tlalpan, each situated in distinct districts that require planning for metro or bus routes.
Michelin recognition and access planning
The Guía Michelin CDMX 2026 lists 20 taquerías, among them Ricostacos at López 103 in the Centro and Taquería Orinoco in Roma Norte. This selection supplies an independent benchmark of quality that can guide choices without added expense. Travelers benefit from noting exact addresses in advance, since many of these venues operate in high-traffic zones where peak hours affect seating and service speed.
Before heading out, checking current operating hours and confirming whether locations accept cash or cards helps avoid delays. The spread of these taquerías across the Centro Histórico, Tlalpan, Pedregal, Olivar del Conde and Roma Norte means combining visits with other nearby landmarks reduces overall transport costs. Emphasis on variety at each stop, from costilla and barriga to lengua and carnitas preparations, lets visitors match orders to personal preferences while staying within accessible price ranges noted at longstanding sites.