Famous downtown taqueria, open 24/7, serving suadero, tripe, and more
Simón Bolívar 59, Centro Histórico de la Cdad. de México, Centro, Cuauhtémoc, 06000 Ciudad de México, CDMX, Mexico Get directions
MX$100–200
"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
"A beloved, unpretentious street-food spot known for authentic tacos and affordable local flavors, popular with both residents and visitors." - Lauren Dana Ellman Lauren Dana Ellman Lauren Dana Ellman is a New York-based writer and editor who specializes in travel, lifestyle, food, and shopping content. Travel + Leisure Editorial Guidelines
"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." - The MICHELIN Guide US Editorial Team
"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." - Michelin Inspector
"The most famous downtown taquería, Los Cocuyos keeps up an impressive operation 24/7 as diners gather on the short plastic stools on the curb at all hours. The shop specializes in suadero (brisket) and tripe cooked in a bubbly meat jacuzzi, as well as tacos de cabeza (steamed cow’s head). The Cocuyos technique is very basic; the tacos are cooked in lard confit seasoned just with salt, no herbs, and the master taqueros work patiently as they stir the cauldron, chop ingredients, and serve tacos until the pot is empty, usually around 3 or 4 a.m. Their tripe is one of the best in the city (soft yet crispy, oh so savory, never chewy), making Los Cocuyos an obligatory visit for any taco enthusiast. As of late, expect long lines around evening time." - Natalia de la Rosa