Mexican Food in Madison
Puebla-born owners make 19‑ingredient mole, tamales and picaditas with produce from a local family farm. Lauded by Wisconsin State Journal and noted by Isthmus, it’s a sit-down staple that also feeds festivals and co-ops across town.
Family-run since 2007, serving regional dishes rare up north—cochinita pibil, borrego en pasilla, and carne en guajillo—with fresh‑lime margaritas. Highlighted by Isthmus; locals praise its depth of flavor and tradition.
South Park Street institution for tacos, tortas, huaraches and weekend pozole. Recognized by Isthmus for authentic cooking; fans love lengua and al pastor. Lively, family‑run, and consistently busy.
One of Madison’s early taquerias, still strong with especialidades de la casa like chicharrón en salsa verde and carne asada. Praised by Isthmus; a go‑to on the south side.
From a beloved food cart to a downtown restaurant, this family spot blends Jalisco recipes and California touches—grandma’s mole, quesabirria, cantaritos. Covered by Wisconsin State Journal and Madison Magazine; a lively community favorite.
Family‑owned favorite known for birria estilo Jalisco, mulitas, and standout margaritas. Cited by Madison Magazine’s Best of Madison 2024 for restaurant excellence, cocktails, and chef accolades.
Mexico City family recipes, a deep tequila list, and housemade salsas. Voted Best Latin American by Madison Magazine in 2023 and 2024; a west‑side standby that keeps things fresh.
Family from Hidalgo serves daily pozole, enchiladas, and signature lamb barbacoa alongside fresh breads. Profiled by The Cap Times for its regional focus; multiple local outposts but still homegrown.
Market‑taqueria hybrid from a Guanajuato family—huaraches, quesabirria, and weekend menudo—with kids pitching in. Featured by The Cap Times; a lively west‑side hub for both groceries and great plates.
Long‑running late‑night choice for caldo de camarón, tortas, and classic antojitos. Listed by Isthmus and noted locally as a Park Street stalwart; open past midnight most days.