The signature taco: slow-cooked beef birria that's shredded and tucked into a fresh corn tortilla pressed to order. The meat is deeply flavored from a long braise, and the consommé (the cooking broth) provides a rich dipping sauce that soaks into the tortilla. Reviewers consistently recommend ordering this — the broth is the standout element.
Tips from diners
Order at least two — the broth and the taco work best together, and one won't satisfy you.
The Taco de Birria at 5.50 euros is the best value — don't skip it for the more expensive proteins.
The broth from the birria braise, served separately for dipping. It's seasoned deeply with chiles, spices, and beef fat, making it much more than a simple sauce. The consommé is the soul of the birria taco experience — it soaks into the tortilla and the shredded meat, creating a complete flavor profile.
Tips from diners
Always order consommé when you get birria tacos — it's the crucial element that makes the dish work.
A vegetarian side or light dish: roasted poblano peppers in a rich crema sauce with onion and herbs. It's substantial enough to be a standalone course but works best as a side to accompany tacos. The peppers are charred until soft, then finished in the cream sauce.
Tips from diners
Great vegetarian option — creamy but not heavy, and interesting enough to order on its own.
A premium option featuring duck confit-style preparations — slow-cooked until the meat shreds easily and absorbs all the spiced fat. The richness of duck contrasts beautifully with the fresh tortilla and daily salsas. A specialty item that rotates based on availability.
Tips from diners
Ask if duck carnitas are available — they're worth a special trip when the kitchen has them.
A lighter alternative to the birria, featuring bright green chorizo (made with fresh herbs and green chiles) in a hand-pressed corn tortilla. The fresh salsas that come with it provide acidity and brightness. This taco works well as a second or third order to vary your plate.
Tips from diners
This is a great second taco to order — lighter than the birria and a nice flavor change.
Tacos El Rey launched in April 2025 on Graefestraße in Kreuzberg, bringing authentic Mexican taquería culture to the neighborhood. The kitchen hand-presses tortillas to order from fresh masa, and specializes in slow-cooked birria beef — shredded and served both as tacos and in rich consommé for dipping. The menu includes rotating proteins like duck carnitas, chorizo, and ribeye, complemented by four fresh daily salsas.
No reservations — walk-in only. Friday and Saturday evenings get busy; arrive before 7pm or after 9pm for shorter waits.
Counter seating only with a few high tables outside. It's casual and quick — order at the counter, pay, and grab a seat.
The salsas are made fresh daily — try all four if available. They're offered complimentary with each order and elevate the tacos significantly.
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