The quintessential Bronco order. The pork is marinated in a deep, spice-heavy adobo and cooked on a vertical trompo until the edges are crispy and caramelized. It's sliced to order and topped with a wedge of fresh pineapple, which provides a bright sweetness to the savory, slightly smoky meat. Served on double corn tortillas with a generous helping of onions and cilantro. Reviewers consistently name it among the best in Brooklyn.
Tips from diners
Get the tacos with 'everything'—the grilled onions they provide on the side are sweet and salty, and they pair perfectly with the spicy pastor. Their salsa verde is bright and punchy.
A favorite for those who enjoy rich, fatty meat. The suadero is simmered in fat for hours until it's meltingly tender, then quickly seared on the flat-top grill to give it crispy, savory edges. It's incredibly flavor-dense and acts as a more substantial alternative to the pork or chicken options. It is widely cited as a benchmark version of the CDMX street food classic.
Tips from diners
The suadero is very rich. Make sure to squeeze plenty of fresh lime over it to cut through the fat. It's the most savory taco on the menu.
A textbook carnitas preparation. Large chunks of pork are slow-cooked in lard until tender, with a perfect mix of lean meat and rendered fat. The meat is shredded to order and has a clean, pork-forward flavor without being overly greasy. It's a favorite for its simplicity and quality of sourcing.
A standout for offal lovers. The intestines are cleaned meticulously and boiled until tender, then fried on the grill. At Bronco, they are known for their consistent execution—no 'funky' aftertaste, just a deep beefy savoriness. They are best ordered 'bien dorado' (extra crispy) for a chip-like texture that contrasts with the soft tortillas.
Tacos El Bronco is a pillar of the Mexican community in Brooklyn. What started as a single truck has grown into multiple mobile units and a bustling brick-and-mortar restaurant on 4th Avenue. They are celebrated for their extensive menu of traditional meats—including rare offal cuts—and their commitment to keeping prices democratic while maintaining incredibly high standards for flavor and freshness.
The trucks are great for a quick fix, but the restaurant on 4th Avenue has a much more extensive menu, including seated platters and specialty soups like birria and pozole. Go to the shop for the full experience.
They are open until 4 AM on weekends, making it the ultimate late-night spot in Sunset Park. It's always lively and the service is incredibly fast even in the middle of the night.
Cash is king here. They take cards at the restaurant, but it's much faster to have cash ready, especially at the trucks where cards are often not accepted.
Page last updated: