Tacos El Compadre

"They may be known locally as "tacos del muerto," since they're across the street from a cemetery, but this longstanding, family-owned taqueria has been getting it right for over fifty years. The third generation is now running the show here, where you'll choose between flour or corn tortillas and your filling—seared on the plancha with oil to brown and crisp the tortillas. While there are a few options, don't leave without trying their tender taco de picadillo filled with potato and ground beef; taco de pierna with chopped pork shank stewed with red chile; or the signature taco de cabeza, with flavorful, chopped beef head meat." - Michelin Inspector

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"Better known as Tacos del Muerto for its proximity to the Dolores Cemetery, this street cart has been in operation for over 48 years, attracting an eclectic crowd for mañaneros (morning tacos) from 7 a.m. until closing at 3 p.m. Choose from the short list of fillings: gooey cabeza; pork shoulder; picadillo; beans with bacon, egg, and chorizo. There’s also chile relleno stuffed with cheese or meat. Feel free to order any of the options as a torta if you prefer, and when the server asks you if you want to add beans spread with pork fat, you say, “Yes, please.” Spoon on the powerful salsa borracha (drunken sauce) made from tomato cooked with chile and onion. [$]" - Liliana López Sorzano