The draw here—tender shaved pork cooked on a vertical spit, sliced tableside, and piled high with fresh pineapple, cilantro, and diced white onion. Multiple reviewers and guides call this the best al pastor in Mexico City. The meat is consistently tender and the proportions are generous.
Tips from diners
Arrive by 10 PM or be prepared for a 30-minute wait. The line builds quickly after 11 PM. Order 5-6 tacos—they're portion-generous.
This is one of Mexico City's most celebrated taco stands. Come for the pork quality and consistency, not for ambiance.
The indulgent variant—tender pastor meat combined with stretchy melted cheese (often Oaxaca) and griddled between flour tortillas until golden. It's richer than plain tacos but beloved by regulars who order exclusively this way.
Tips from diners
The Gringas are messy and delicious. Many locals say they're even better than the plain tacos. Be prepared to get it on your hands and clothes.
Fresh diced white onion and cilantro for garnish.
Tips from diners
Load up on both—they're the key to balancing the rich pork fat. Don't hold back.
Bright tomatillo-based salsa with cilantro and jalapeño.
Tips from diners
Ask for extra salsa cups. The verde cuts through the fat perfectly—apply it generously.
When available, suadero offers a different texture—softer and richer than al pastor. It's cooked low and slow with rendered lard, creating a silky meat that falls apart. Worth trying if the trompo is resting.
Tips from diners
Ask what else they're serving if the al pastor is running slow. Suadero is a fantastic alternative when available.
In the early 1980s, mechanic shop owner Antonio Villegas began serving tacos at night to feed his hungry employees. The taco stand took off, and now El Vilsito is a Michelin Bib Gourmand favorite serving some of the best al pastor in Mexico City from a working auto shop. No tables, no frills—just excellent pork and the sound of cars in the background.
El Vilsito only opens at 9 PM on weekdays, 9 PM on weekends. Come late, come hungry, come ready to eat standing in a parking lot next to a car lift.
This earned its Michelin Bib Gourmand for good reason—the quality of pork and consistency is remarkable. Expect minimal seating (none), no cards, no frills.
Monday–Thursday evenings have shorter waits (20–30 minutes). Friday and Saturday will have lines. Weekday visits yield better pacing and fresher meat early in service.
5–6 tacos and salsa run about 170–180 pesos. Cash only. The meat quality rivals fine-dining sources for a fraction of the cost.
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