Thin-sliced meat is stacked on a vertical rotisserie and cooked as it slowly turns. The outer layer crisps from the heat while the interior stays tender. Shaved off and served in a warm corn tortilla with fresh white onion, cilantro, and salsa roja. It's Turkish technique applied to Mexican street food.
Tips from diners
The meat quality is excellent—ask for it served with both red and green salsa.
This is a dinner spot—arrive after 5 PM when the rotisseries are fully warmed up.
El Greco pairs perfectly with cold beer. The rich, seasoned meat and fresh salsa call for something cold and refreshing to drink. Local favorites like Tecate or Modelo are available and served genuinely cold—not just cool.
Tips from diners
A cold beer is essential here—the richness of the meat demands it.
While known for shawarma-style meat, El Greco also serves charcoal-grilled chicken that's seasoned and cooked to develop a smoky exterior. Served on warm corn tortillas with onion, cilantro, and salsa. It's a simpler option than the doneraky but executed with the same care.
Tips from diners
The charred chicken is excellent—ask for pieces with crispy skin.
Thin-sliced beef is grilled over charcoal until it has a crust and smoke flavor. The seasoning is minimal—just salt and the natural flavors of quality beef cooked over fire. Served with fresh lime, onion, and cilantro. A straightforward preparation that lets the meat speak.
Tips from diners
These are best enjoyed plain—don't load them up with toppings.
A variation on the doneraky, but served in pita bread instead of corn tortilla, with additional toppings like tomato slices, lettuce, and a drizzle of tahini sauce. It's the Lebanese spin on the same rotating meat concept. Some prefer it to the doneraky because the tahini adds creamy richness.
Tips from diners
The tahini makes this different—request extra if you want more of the creamy flavor.
El Greco has been operating for over four decades at a busy Condesa intersection, creating a unique blend of Middle Eastern and Mexican street food traditions. Known for its doneraky—a Turkish shawarma-style taco—and tacos árabes, this family-run spot perfects the art of vertical rotisserie meat served in warm tortillas. It's unpretentious and purely focused on one thing: perfectly seasoned, expertly grilled meat.
This is dinner-only, opening at 2:10 PM and closing at 10:45 PM. Come for early dinner or late night.
Located at the busy Condesa intersection—easy to spot with the rotisseries visible from the street.
This is counter service and meant to be fast—order at the counter, get your tacos, and eat standing or take away.
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