Los Cocuyos

"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 Best Tacos in Mexico City Can Be Found at These 19 Taquerías | Eater

"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

What ‘Reopened’ Restaurants Look Like in 17 Cities Worldwide | Eater

"This famed downtown taquería reopened to the street after a six-week closure, with its lead taquero Alberto Sarabia smiling under a face mask as he passed out tacos to customers; it stands as a vivid example of a food business trying to resume service amid a city where thousands of restaurants have permanently closed and survivors are bracing for new sanitary rules and reduced capacity." - Eater Staff

Los Cocuyos Review - Centro Histórico - Mexico City - The Infatuation

"Centro Historico is home to museums, the Zocalo plaza, and what we have to assume is the largest Mexican flag in the known universe. It’s also where you’ll find Taqueria Los Cocuyos making excellent tacos 24 hours a day. This tiny stall is basically just a cauldron full of different meats, a well-worn cutting board, and a salsa station, but that’s really all they need to deliver some of our favorite tacos in the city. Each one is made to order with whatever meat you want from the simmering pot chopped up, tossed onto a fresh corn tortilla, and topped with onion and cilantro. Everything here is excellent, but we like the longaniza and campechano (a mix of carne asada, longaniza, and chicharones) the most." - Max Bonem