Dayoun Lee

Had tripa and suandero both were really really good but if I had to go with only one I will go with tripa.

anne putri

Go with Tripa but make it crispier, thank me later. But also get everything on the menu cause so good, paired with Sprite… oh heaven!

+2

Melanie Smith

One of the iconic taquerias of CDMX. The compechano tacos were delicious, don’t forget the pickled onion and habaneros on top and a cold Coca Cola. It’s fun to watch how they are prepared using the sombrero grill.

De L

These were the best tacos in CDMX. Simple offering done extremely well and convinced me that tripa is so very delicious. Order with the lot. The service is accommodating and friendly. The salsa was amazing and went so well. It’s a nice little place you can sit down and enjoy your quick taco hit. Trust me, we went to all the recommended tacqerias and we couldn’t stop eating these.

+6

David Morris

Tacos and soda. The best I have had anywhere! They serve 3 types of tacos and several types of soda. They are beef, tripe or combo. All items on the menu are 15 pesos. The place is small and every time I went by there was a line but it moves quickly.

STERDAM

I visited here at 9:30am, so no need to wait but if you go there after 11am then you’ll wait long time. Tacos are good but they are very oily. You can add fresh onions and it is very hot with chilly. I recommend the restaurant to all of visitors.

+22

Peterdoyoon Lee

I wouldn’t say it was the best taco in CDMX but it was alright. But the place is clean and the service is decent.

Phil M

I watched the cook wipe the counters with a dirty towel, the grab a tortilla with his bare hands, slap some meat on the tortilla, and flip the meat covered tortilla on the grill. Then he grabs the same dirty towel he used to wipe the counter, and wipes his hands. (Dude, hang a clean towel on your belt. Maybe rinse your hands after wiping the counters, and dry them on a clean towel.??) I walked away when I saw that.

Will

Possibly some of the worst food I've ever eaten. Think prison food if it were vacuum packed, brushed with anchovies and left on the window sill longer than a primary school cres pot growing competition. Had about as much taste as brick dust or canned air. The supposed pork scratchings were wet, damp and soggy like moss near a lake in late autumn and the sauces provided were bland like if you were to lick the boot of a chalk pencil factory worker or eat the outer layer of a charred scotch egg without mayonnaise. The toilets were completely fine and normal like rice wine vinegar or boiling water and the waiter was helpful which definitely helped the matter. Would steer clear.

Bob Sacamano

Tijuana's tacos reign supreme! It's all about the border city's unique fusion. Forget Mexico City's suadero or pastor dominance; TJ offers an unparalleled diversity. The proximity to the US means access to higher quality meats and ingredients, often reflected in their succulent carne asada, perfectly grilled and seasoned. The sheer variety of salsas and toppings, from creamy guacamole to fiery chile de árbol, elevates every bite. Plus, the street food culture here is fiercely competitive, pushing vendors to innovate. Tijuana's tacos boast a fresher, bolder, and more adventurous flavor profile, a true testament to its culinary innovation that Mexico City simply can't match. It’s an experience, not just a meal – a symphony of textures and tastes uniquely Baja.