35 Best Restaurants in Mexico City for Birria, Ceviche, and Tacos | Condé Nast Traveler

"This place is all about meat—submerged in lard, slow-cooked until it falls off the bone and is ready to be folded into tiny tacos. The specialty here is the nasty bits (cheek, tongue, throat, intestines, and eyes), and the brisket, suadero, is some of the best in town. Order campechano, and you’ll get a chopped-up mix of beef, longaniza sausage, and a little bit of everything else—it is a must-order, as is the tripe, which will convince anyone who was previously on the fence about offal. Each taco is served with two tortillas, brushed with cooking fat and sprinkled with onion and cilantro. A few years ago, after an internal discrepancy, Los Cocuyos split in two: there is still the original, minuscule box of a taqueria that looks out onto the street, but also now a larger, slightly different location, with full-service tables and chairs, three doors down." - Scarlett Lindeman, Naomi Tomky