Taquería El Jarocho

My friend has been coming every Sunday for a decade now. I didn’t believe him until I saw my taco “campechano” What a poem to tacos.. they have been doing this since 1947. You’ll receive the campechano covered with another tortilla, when you take the top tortilla off you know it’s a bout to get real. I was told to make myself two tacos out of it, with extra morita sauce. I’m a good eater and let me tell you. Two campechanos will definitely be enough, I got myself a horchata water and an americano coffee

I ate here on a weekday for breakfast at around 9:30 am, and it was empty. I stood at the bar and had the mole verde con cerdo, and the cerdo en morita. My favourite was the mole verde. It was so rich and flavourful, and the meat was tender. The morita was smokey and spicy, and also delicious. I wish I had room to also try the longinza con papas, which I think would have also been perfect for breakfast. Both stews were fresh and hot. After I ordered, they made the tortillas fresh to order. Two tortillas for each order, and a lot of stew. Each order is enough to make two tacos, so two orders is a big meal.

Fast, delicious, and conveniently located taqueria that served one of the better campechano tacos I had in Mexico City. They also had incredibly delicious horchata and all for a great price!

Amazing tacos! I can recommend the taco guisado (careful, the stew is hot!) and the el campacheno. They also make a nice horchata to cool down afterwards.

Less than three blocks from the Medallin market, one block off of Insurgentes Avenue. This place opened in 1947 as a very small fonda (cheap homemade cafe-like). Our friends that live four blocks from here told us their parents used to eat there and actually knew the original owners. It has grown to what it is today, a two story full service restaurant. Needless to say, the food is not only authentic but very savory. I had the beef tongue veracruz style, and it was delish!!! My wife had a quesadilla of mashed and fried chicarrones with all the fixings (Oaxaca cheese, lettuce, sour cream and fresh cheese). For dessert I ordered chongos zamoranos (cured milk in a sugar syrup), yup, it was spectacular!!!

Best guisado tacos in the city in my opinion. They are significantly more expensive than any street tacos but the guisados are always fresh and portions are generous. The salsa morita is unparalleled and the milanesa tacos are my favorite. If you stand at the bar you’ll be attended quickly.

Good guisado tacos, not the best but worth it. The sides are good to go along. If you’re near by its worth it. They are a lot nicer place in the inside compared to what you see from the outside.

Local hang out. Dined in and ordered the grande al pastor (50pesos) and the horchata. The pastor was good with a bit of a char on the meat. Would have liked more pineapple in it, the salsa verde and rojo on the table was nice and fresh.