The restaurant's most celebrated order. It combines the soft, fatty richness of suadero (slow-braised beef brisket) with the spicy, crumbly texture of longaniza (house-made sausage). The two meats are mixed on the grill to order, creating a complex and savory flavor profile that is perfectly balanced. It was named one of the best dishes in New York by the NYT.
Tips from diners
This is the 'pro' order. The combination of textures—soft beef and crispy sausage—is what makes it. Add the green salsa for a bright acidic finish.
A benchmark for CDMX-style suadero. The beef is braised for hours in its own fat until tender, then chopped and seared on the hot grill until the edges are dark and crispy. It is incredibly rich and savory, serving as the foundation of the menu. Reviewers consistently highlight the depth of beefy flavor.
Tips from diners
Don't skimp on the onions and cilantro. The beef is very fatty and rich, and the fresh aromatics are essential to cutting through that richness.
A classic execution of the Lebanese-influenced Mexican staple. Thinly sliced pork is marinated in a blend of achiote and spices, stacked on a trompo, and roasted with a pineapple on top. The carmelized meat is sliced to order and topped with a sliver of warm pineapple. It's bright, savory, and sweet.
A polarizing but masterfully executed dish. The intestines are first boiled until tender, then fried on the grill until they achieve a texture that is light and shatteringly crispy, similar to a potato chip. They have a subtle, earthy flavor that is remarkably clean. Even those who avoid offal often find this version delicious.
Tips from diners
Ask for it 'bien dorado' (extra crispy) if you want the full chip-like experience. It's the best tripa in the city.
Taqueria Ramirez is a love letter to the street food culture of Mexico City. Founded by Giovanni Cervantes and Tania Apolinar, the shop features a traditional 'choricera' (a large metal vat for slow-cooking meats in fat) and a high-energy, standing-room-only vibe. The menu is strictly limited to six types of tacos, each prepared with extreme technical precision and served on fresh corn tortillas.
The line moves very fast because there is only standing room. If you see a line out the door, don't worry—you'll likely be eating in 15 minutes.
There are no chairs and the counters are small. It's a high-energy, 'in and out' spot. If you're looking for a leisurely sit-down meal, this isn't it.
The red salsa is significantly spicier than the green. Test a small drop before you commit to drenching your tacos. The green salsa is avocado-based and very mild.
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