Parking lot taco stand centered on a vertical trompo, where al pastor is shaved to order with a slice of pineapple. A long communal bar holds salsas, grilled vegetables, and potatoes for topping off fresh tortillas.
Long-standing Highland Park fixture dishing up huge, Mexico City-style antojitos from a simple, open kitchen. The specialty is the namesake huarache – a fried, bean-stuffed masa base piled high with toppings like asada, pastor, or chorizo.
Permanent corner stand serving Tijuana-style tacos with 24-hour marinated meats on handmade tortillas. Al pastor is sliced from a spinning trompo at the open-air counter; seating is limited to a few sidewalk stools.
Airy Frogtown warehouse serving elevated Baja seafood, from raw bar ceviches to fatty tuna tostadas. The signature zarandeado-style whole fish arrives with tortillas and salsas for the table to share.
From tacos to ceviches, Holbox offers Yucatán-style seafood in a bustling South Central market hall.
Vibrant, no-frills taqueria that started as a food truck, built on the strength of its griddled mulitas. Orders come up fast, with a small self-serve bar for adding fresh salsas and beans.
Sinaloan-style taqueria focused on wood-grilled carne asada served in tacos and mulitas on handmade tortillas. The simple space has a self-serve bar for loading up on fresh beans, radishes, cilantro, and salsas.
Craft molino and food counter inside Mercado La Paloma, milling heirloom corn from Mexico into fresh masa. The menu showcases Oaxacan antojitos – quesadillas and tlacoyos served from the counter to the market's shared tables.
