Potatoes are cut into cubes and fried until golden and crispy. They're topped with melted cheese and sliced jalapeños, creating a textural contrast. This is a signature accompaniment to tacos or a standalone snack. The crispiness of the potatoes is key—reviewers specifically call it out.
Tips from diners
Order these with tacos for a hearty meal or on their own as a late-night snack.
The pork marinates for hours in a blend of dried chiles and spices, then cooks slowly on a rotating spit until the edges char and crisp. The meat is shaved to order and served on warm corn tortillas with diced onion and cilantro. The char adds depth to the meat's flavor. This is the restaurant's signature dish and the one people specifically seek out.
Tips from diners
Go for at least two tacos—the portions are smaller than other shops and they're addictive.
Don't skip the housemade sauces—the piquin chile version brings significant heat.
All five sauces are made in-house daily. The creamy green uses avocado or crema base, the piquin is fiery dried chile, the coriander brings herbaceous freshness, the red is tomato-based with chiles, and the yogurt sauce adds cooling richness. Each brings distinct flavor and heat level, allowing customization of every taco.
Tips from diners
Try all five with your first taco order—find your favorite or mix them for custom flavor combinations.
Made with fresh corn tortillas, these feature melted Oaxaca cheese and roasted poblano chile. The poblano is mild and slightly sweet when roasted. The cheese gets oozy and stretchy. Served with the same sauces as the tacos, they're satisfying and straightforward.
Tips from diners
Good vegetarian option—pair with the sauces for added flavor.
This specialty combines three proteins—marinated pork al pastor, fresh chorizo, and chicharrón (crispy pork skin)—on a single taco. The combination creates layers of flavor and texture. The al pastor brings umami, the chorizo adds spice, and the chicharrón provides crunch. Reviewers note this is hearty and satisfying.
Tips from diners
This is shareable or a complete meal in itself—satisfying and flavorful.
Taquería Orinoco arrived from Monterrey, Nuevo León, and immediately became one of Mexico City's most famous taco shops. The restaurant's social media success fueled rapid expansion, but locals say the quality has held. The star is the taco de trompo—marinated pork shaved fresh from a vertical spit. Service is quick and vibe is lively with a constant stream of locals and tourists.
Arrive before 2 PM or after 10 PM for minimal waits—lunch and dinner rushes can build lines quickly.
Open until 5 AM on weekends—ideal for post-party tacos with the crowd.
Instagram photos are everywhere, but this spot is worth the hype—the social media success hasn't compromised quality.
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