罗斯尔广场酒店

This taqueria in Centro Historico has been a mainstay since 1980. Standing by a cauldron of meats bubbling away, a chef at the front wields a cleaver with lightning speed. An expansive dining room speaks to just how busy this place gets. Offerings are numerous but recent highlights include tender, melting cabeza as well as the classic al pastor, both finished tableside with salsas and a squeeze of lime. Swing for the suadero later in the evening when the meats have had plenty of time to braise.

You won't need to check your map to find this spot, as this bi-level space has a line that stretches down the block. Don't worry, as the line moves quickly at this locals' favorite. The large menu offers plenty of choices, but all eyes are on the tacos, especially their signature carnitas piled high on a double layer of soft corn tortillas. Other tacos to consider include the costilla de res, a tender bone-in beef rib that's packed with flavor. Portions are generous and prices are fair at this unfussy taqueria that runs on cash only.

Chef Alexis Ayala's taqueria is located next door to his sister spot, Pargot, and the set-up is similar, with a thoughtfully done interior prep area and a handful of tables arranged under a covered sidewalk.Tacos Los Alexis offers a short list of varied preparations that include volcanoes, costras, as well as delightful tacos. The vegetarian taco is an elegant preparation featuring an excellent yellow masa tortilla topped with huitlacoche wrapped in crisped cheese.

Chef Alexis Ayala's Pargot features a short list of impressively prepared items arranged from small to large. His cuisine displays a Mexican foundation enhanced by creative flourishes. Case in point? Very fresh fish, sourced from Baja California, is transformed into the likes of kebbe crudo dressed with grasshopper XO sauce; or a tostada layered with creamy leek pate, chili ash and avocado puree. Heartier plates have featured a blue crab bisque risotto; or lamb terrine.

A line forms in the street for this taco spot just half a block off the Zócalo. Bring cash, then order at the small entrance where you'll be given tokens to give to the taquero to indicate how many tacos you've ordered. While the menu is limited (you'll choose from potato, beans, carne en adobo, and chicharrón with salsa verde), these are some of the least expensive tacos you can find, so go ahead and order with abandon.The line moves quickly and once you're inside, the dining room is deceptively large. Sit or stand, but don't skip the salsas, pickles, sliced cabbage, and guacamole to top off

Taco Tasting Room isn't just the name of this energetic spot; it's a hint at what's offered inside. Pull up a seat at the counter and settle in for a journey across Mexico with a dozen courses. It's a veritable feast, though a manageable one with just a few bites per course. It's all highly creative and offers a good value. Diners may expect items such as a crisp tostada layered with kampachi, sea urchin and tangerine; an enchilada with nutty, creamy mole and torched sunflower hearts; a suckling pig carnitas taco; and corn esquites with charbroiled ribeye and grasshopper mayonnaise, among othe

In more than two decades, this taqueria has moved three times. It's now situated in the Centro Histórico of Mexico City near the Mercado De San Juan. There are just a few red stools, so come early or you'll eat standing up. This taqueria specializes in handmade Toluca-style chorizo and sausages. Sample individually to appreciate the flavors and unique characters of each chorizo or mix them for an equally satisfying experience. Top with grilled or fresh onions, French fries, cilantro and various salsas. Obispo is a large pork-based sausage, seared ever so slightly for a delicate crisp, while ch