The restaurant's signature item. Pork is marinated in a secret blend of chilies and spices, then cooked on a vertical rotisserie (trompo). It's sliced to order and topped with a small wedge of fresh pineapple, which provides a sweet counterpoint to the savory, slightly spicy meat. The hand-pressed corn tortilla is remarkably fresh and fragrant. Reviewers consistently call it the best adobada in the city.
Tips from diners
Get it on the corn tortilla. Flour is good, but their corn is hand-pressed right in front of you and has a much better flavor and texture.
A textbook example of a steak taco. High-quality beef is marinated and grilled until it has a deep char, then finely chopped and piled onto a fresh tortilla. It's seasoned simply with salt and lime, allowing the quality of the meat to shine. It is often the most-ordered item by regulars for its consistent, savory punch.
Tips from diners
Ask for it 'con todo' (with everything)—that includes their excellent guacamole, which is standard on these tacos and not an extra charge.
A standout vegetarian option that doesn't feel like an afterthought. A large piece of cactus (nopal) is grilled until tender and slightly charred, offering a texture similar to a green bean but with a more savory, tart flavor. It's an authentic Mexican staple that is executed here with the same care as the meats.
Named for its elongated shape, this is essentially a large, crispy quesadilla. A long piece of corn masa is grilled until brittle and filled with melted Monterey Jack-style cheese and your choice of meat (adobada is highly recommended). It provides a more substantial and crunchy alternative to the standard tacos.
Founded by three friends from Tijuana and California, Los Tacos No. 1 has become a New York phenomenon. They focus on the fundamentals: fresh, hand-pressed tortillas, high-quality meats, and vibrant salsas made from scratch. The atmosphere is modeled after a traditional Mexican taqueria—standing-room only, high-energy, and incredibly efficient.
The line inside Chelsea Market can look terrifying, but it moves incredibly fast. They have a system down to a science. Don't be discouraged—you'll usually have your food in under 10 minutes.
You pay first at the register, get a ticket, and then stand in the meat-specific lines (e.g., one line for asada, one for adobada). Have your ticket ready!
The salsa bar is essential. Their green salsa is bright and tangy, but be careful with the red—it has a serious creeping heat. The pickled onions are a required topping.
Page last updated: