The classic red version made from Toluca's renowned red chorizo recipe. Dried chiles and spices create deeper color and more complex heat. Grilled to a slight crackle on the outside. Served with the same taco assembly—grilled onions, cilantro, French fries, and salsa options. This is the safest bet if you're unsure which chorizo to order.
Tips from diners
This is what Michelin recognized—the consistency and quality of the daily Toluca sausage deliveries.
Toluca chorizo made with green chiles and herbs creates a brighter, fresher flavor compared to red variations. The sausage is supplied daily from Toluca and grilled lightly to develop a delicate crisp on the casing while staying tender inside. Served on a soft tortilla with grilled or fresh onions, cilantro, and salsa choices.
Tips from diners
Green chorizo is greasier than red—perfect with Mexican beer or a cold cola to cut the richness.
A unique variation featuring tamarind paste mixed into the chorizo. The tamarind creates subtle sweetness and tartness that cuts through the meat's richness. Diced and grilled, the pieces develop a nice caramelization. Offers a flavor profile distinct from the standard red and green versions. Diners often order this as their second taco after trying a classic.
Tips from diners
This is the best introduction to Toluca's experimental sausage styles. It's distinctive without being weird.
For heat seekers. Habanero peppers are mixed into the sausage meat, providing fruity notes alongside serious thermal burn. The spice builds as you eat. Grilled until crispy and served with the standard taco fixings. Tamarindo cures the spice better than other options due to the tartness.
Tips from diners
Start with one habanero taco to gauge your heat tolerance. Many diners can only handle 1-2 before switching varieties.
A premium sausage using larger-diameter casing and different pork cuts than standard chorizo. Named obispo (bishop), it's treated as a special preparation. Seared just slightly for a delicate crisp on the exterior while staying tender inside. Often served without the standard taco format—sometimes just on a plate with onions and salsa to be eaten with a fork.
Tips from diners
Ask if obispo is available before ordering—it's not always offered. When it is, order it to experience the best pork work.
Located in Centro Histórico near the Mercado de San Juan, Ricos Tacos Toluca brings fresh sausages daily from Toluca, the charcuterie capital of Mexico State. The restaurant specializes in green, red, tamarind, and habanero chorizos alongside unique sausages like obispo. Recognized by the MICHELIN Guide for Bib Gourmand status, this is serious sausage work in a minimal setting with just a few red stools.
There are just a few red stools—come early or you'll eat standing. But seating turns over quickly since people know to keep eating snappy.
Bring cash only. The counter doesn't take cards and ATMs aren't nearby.
Order 3-4 tacos (at 30 pesos each) to sample different chorizo varieties and understand Toluca's sausage styles. Total cost under 150 pesos.
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