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The Country's Best Taco Spots

First it was burgers. Then pizza. Now, American chefs are obsessed with tacos, perfecting classics and even creating Asian versions. Check out these spots that are doing the taco justice.
<p>First it was burgers. Then pizza. Now, American chefs are obsessed with tacos, perfecting classics and even creating Asian versions. Food and Wine offers an extraordinary taco tasting, from hot spots like a California fish market with great seafood tacos to a self-proclaimed "hillbilly dive" in Chicago.
Con Poulos
First it was burgers. Then pizza. Now, American chefs are obsessed with tacos, perfecting classics and even creating Asian versions. Check out these spots that are doing the taco justice.Want to make some on your own time? Go beyond basic tacos and toppings with this collection, and if you feel like getting social, follow these fun steps for a fun taco fiesta!
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Best Taco Spots

<p>First it was burgers. Then pizza. Now, American chefs are obsessed with tacos, perfecting classics and even creating Asian versions. Food and Wine offers an extraordinary taco tasting, from hot spots like a California fish market with great seafood tacos to a self-proclaimed "hillbilly dive" in Chicago.
Con Poulos

Taco Bell these places are not! From hot spots like a California fish market with great seafood tacos to a self-proclaimed "hillbilly dive" in Chicago, these taco spots are worthy of your visit.

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Bear Flag Fish Co.; Newport Beach, CA

<p>Newport native Thomas Carson grew up working on fishing boats; now he runs this fish market renowned for its fresh seafood and stellar fish tacos. Diners have a choice between the signature panko-crusted Basa (an Asian catfish) and a selection from the fish counter, including scallops and wahoo from Baja. For heat seekers, Sriracha and Indonesian sambal complement the mayo-based house sauce.</p><p><a href="http://www.newport.bearflagfishco.com" target="_blank"><i>newport.bearflagfishco.com</i></a></p>
Matthew Lam

Newport native Thomas Carson grew up working on fishing boats; now he runs this fish market renowned for its fresh seafood and stellar fish tacos. Diners have a choice between the signature panko-crusted Basa (an Asian catfish) and a selection from the fish counter, including scallops and wahoo from Baja. For heat seekers, Sriracha and Indonesian sambal complement the mayo-based house sauce. newport.bearflagfishco.com

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Big Star; Chicago, IL

"Tacos, whiskey, hillbilly music" is how star chef Paul Kahan describes the ultracasual Mexican spot he opened in Chicago's Wicker Park in 2009. Though he calls the place a dive (it's not), the classic tacos — excellent spit-roasted pork and beer-battered fish — are impressively fresh, and the beer list is one of the city's best. One way to battle the seemingly endless crowds: Head over to the takeout window.</p><p><a href="http://www.bigstarchicago.com" target="_blank"><i>bigstarchicago.com</i></a></p>
Grant Kessler 2009

"Tacos, whiskey, hillbilly music" is how star chef Paul Kahan describes the ultracasual Mexican spot he opened in Chicago's Wicker Park in 2009. Though he calls the place a dive (it's not), the classic tacos — excellent spit-roasted pork and beer-battered fish — are impressively fresh, and the beer list is one of the city's best. One way to battle the seemingly endless crowds: Head over to the takeout window. bigstarchicago.com

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Empellón Taqueria; New York, NY

<p>Alex Stupak cut his teeth as a pastry chef at landmark avant-garde restaurants WD-50 in New York City and Alinea in Chicago, but he's shifted directions and traded the hydrocolloids and xanthan gum for the more time-honored Mexican techniques at Empellón. Yet he doesn't shy away from pushing limits — after all, empellón translates to "push" in Spanish. Among Stupak's adventurous taco combinations: sweetbreads with maitake mushrooms, and beer-braised tongue with arbol chile salsa.</p><p><a href="http://www.empellon.com" target="_blank"><i>empellon.com</i></a></p>
Daniel Krieger

Alex Stupak cut his teeth as a pastry chef at landmark avant-garde restaurants WD-50 in New York City and Alinea in Chicago, but he's shifted directions and traded the hydrocolloids and xanthan gum for the more time-honored Mexican techniques at Empellón. Yet he doesn't shy away from pushing limits — after all, empellón translates to "push" in Spanish. Among Stupak's adventurous taco combinations: sweetbreads with maitake mushrooms, and beer-braised tongue with arbol chile salsa. empellon.com

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5

Jefe's Original Fish Taco and Burgers; Miami, FL

<p>The best fish tacos in Miami come by way of another coast. Jefe's bright orange truck serves classic California-style tacos: lightly fried beer-battered fish is topped with crisp shaved cabbage, fresh pico de gallo, and house-made Mexican crema, all bundled in two corn tortillas. Jefe's changing Miami locations are constantly updated on Twitter.</p><p><a href="http://www.jefesoriginal.com" target="_blank"><i>jefesoriginal.com</i></a></p>
Jack GarabedIan

The best fish tacos in Miami come by way of another coast. Jefe's bright orange truck serves classic California-style tacos: lightly fried beer-battered fish is topped with crisp shaved cabbage, fresh pico de gallo, and house-made Mexican crema, all bundled in two corn tortillas. Jefe's changing Miami locations are constantly updated on Twitter. jefesoriginal.com

6

La Condesa; Austin, TX

<p>Native Texan Rene Ortiz looks to Mexico for both La Condesa's design (a collage of vibrantly colored Mexican billboards adorn one wall) and its menu. Ambitious tacos and taquitos hew both authentic, such as the Tecate-style fish taco piled with rustic charred corn-chipotle slaw, and inspired, like the Arábicos, a bacon-fat crisped tortilla layered with seared venison, pickled cucumber, chipotle harissa, and fennel pollen yogurt.</p><p><a href="http://www.lacondesaaustin.com" target="_blank"><i>lacondesaaustin.com</i></a></p>
Jody Horton

Native Texan Rene Ortiz looks to Mexico for both La Condesa's design (a collage of vibrantly colored Mexican billboards adorn one wall) and its menu. Ambitious tacos and taquitos are both authentic, such as the Tecate-style fish taco piled with rustic charred corn-chipotle slaw, and inspired, like the Arábicos, a bacon-fat crisped tortilla layered with seared venison, pickled cucumber, chipotle harissa, and fennel pollen yogurt. lacondesaaustin.com

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7

La Super-Rica Taqueria; Santa Barbara, CA

<p>Julia Child was famously a fan of this cash-only '50s-style aqua-colored taqueria. The house-made tortillas are a specialty: Masa dough is rolled into a ball, pressed, then grilled just moments before it's filled with simple, straightforward toppings like chorizo, tri-tip, and sautéed strips of chile pasilla. Locals know to go on Mondays, when the lines are shortest.</p><p><i>805-963-4940</i></p>
<a href="http://www.Reserve123.com/" target="_blank" rel="nofollow">Ryan Windsor</a>

Julia Child was famously a fan of this cash-only '50s-style aqua-colored taqueria. The house-made tortillas are a specialty: Masa dough is rolled into a ball, pressed, then grilled just moments before being filled with simple, straightforward toppings like chorizo, tri-tip, and sautéed strips of chile pasilla. Locals know to go on Mondays, when the lines are shortest. 805-963-4940

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Los Gauchos; Columbus, OH

<p>When Los Gauchos upgraded from a swamped truck to an actual storefront in 2011, it did more than add seating: The menu expanded to burritos and quesadilla-like sincronizadas. But the undisputed favorite is still the Al Pastor taco: soft corn tortillas filled with tender slices of pork and a sliver of pineapple — grilled before 4 pm and sliced from a rotating spit after.</p><p><i>614-538-0211</i></p>
Joe Hakim/TheHungryDudes.com

When Los Gauchos upgraded from a swamped truck to an actual storefront in 2011, it did more than add seating: The menu expanded to burritos and quesadilla-like sincronizadas. But the undisputed favorite is still the Al Pastor taco: soft corn tortillas filled with tender slices of pork and a sliver of pineapple — grilled before 4pm and sliced from a rotating spit after. 614-538-0211

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Mary and Tito's; Albuquerque, NM

<p>Mary and Tito's may not look like much from the outside, with its sun-faded sign and exterior, but this nearly 50-year-old adobe café was recognized as an American Classic by the James Beard Foundation in 2010. The famed secret weapon of this mother-daughter-run operation is its fiery red chile sauce — killer with succulent braised pork in the New Mexican classic carne adovada, or drizzled over beef tacos in crisp corn tortilla shells. <i>505-344-6266.</i></p>
<a href="http://www.bheldphotography.com/" target="_blank" rel="nofollow"> Brittany Held</a>

Mary and Tito's may not look like much from the outside, with its sun-faded sign and exterior, but this nearly 50-year-old adobe café was recognized as an American Classic by the James Beard Foundation in 2010. The famed secret weapon of this mother-daughter-run operation is its fiery red chile sauce — killer with succulent braised pork in the New Mexican classic carne adovada, or drizzled over beef tacos in crisp corn tortilla shells. 505-344-6266.

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Pinche Taqueria; Denver, CO

<p>In 2011, Kevin Morrison expanded his popular taco truck to this brick-and-mortar location whose only signage reads "tacos, tequila, whiskey." And there's plenty of each inside. The excellent pork belly Agridulce even combines all three: Sweet and sour pork belly is braised until tender in whiskey and tequila, then topped with cabbage-cilantro slaw and candied garlic.</p><a href="http://www.pinchetacos.com" target="_blank"><i>pinchetacos.com</i></a></p>
Jeff Lukes

In 2011, Kevin Morrison expanded his popular taco truck to this brick-and-mortar location whose only signage reads "tacos, tequila, whiskey." And there's plenty of each inside. The excellent pork belly Agridulce even combines all three: Sweet and sour pork belly is braised until tender in whiskey and tequila, then topped with cabbage-cilantro slaw and candied garlic.

pinchetacos.com

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¿Por Que No?; Portland, OR

<p>One bite into a taco in the Mexican town of Morelia and Bryan Steelman had an epiphany: Why not open a taqueria of his own? The resulting ¿Por Qué No? ("Why not?" in Spanish) now pulls out-the-door lines with stellar tacos that emphasize local ingredients: house-made chorizo made from pork from nearby Carlton Farms, chipotle-rubbed chicken from Draper Farms in Washington.</p><a href="http://www.porquenotacos.com" target="_blank"><i>porquenotacos.com</i></a></p>
Bryan Steelman

One bite into a taco in the Mexican town of Morelia and Bryan Steelman had an epiphany: Why not open a taqueria of his own? The resulting ¿Por Qué No? ("Why not?" in Spanish) now pulls out-the-door lines with stellar tacos that emphasize local ingredients: house-made chorizo made from pork from nearby Rainshadow El Rancho, chipotle-rubbed chicken from Draper Farms in Washington. porquenotacos.com

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R&R Taqueria; Elkridge, MD

<p>R&R Taqueria's first location — inside a Shell convenience mart — presented its own set of issues: Its landlord wanted fried chicken and wings to be served. Instead, founder Rodrigo Albarran-Torres takes inspiration from the foods he grew up with in Mexico City, cooking tacos heaping with luscious meats, from carne asada and chorizo to pork belly and roasted baby pig. R&R Taqueria's second location — marginally better, depending on who's being asked — is inside a suburban mall food court.</p><a href="http://www.rrtaqueria.com" target="_blank"><i>rrtaqueria.com</i></a></p>
<a href="http://www.foodnomad.net/" target="_blank" rel="nofollow">Food Nomad</a>

R and R Taqueria's first location — inside a Shell convenience mart — presented its own set of issues: Its landlord wanted fried chicken and wings to be served. Instead, founder Rodrigo Albarran-Torres takes inspiration from the foods he grew up with in Mexico City, cooking tacos heaping with luscious meats, from carne asada and chorizo to pork belly and roasted baby pig. R and R Taqueria's second location — marginally better, depending on who's being asked — is inside a suburban mall food court. rrtaqueria.com

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13

Taco Taco Café; San Antonio, TX

<p>This family-run San Antonio favorite specializes in the breakfast taco, done in pure Tex-Mex style: House-made, oversized tortillas are puffed up in a deep fryer until they're all crunch and air, then piled with egg and cheese and accompanied by any combination of bacon, beans, chorizo, and ham. Locals know the slow-roasted, smoky barbacoa is only available on weekends.</p><p><a href="http://www.tacotacosa.com" target="_blank"><i>tacotacosa.com</i></a></p>
Courtesy of Taco Taco Cafe

This family-run San Antonio favorite specializes in the breakfast taco, done in pure Tex-Mex style: House-made, oversized tortillas are puffed up in a deep fryer until they're all crunch and air, then piled with egg and cheese, and accompanied by any combination of bacon, beans, chorizo, and ham. Locals know the slow-roasted, smoky barbacoa is only available on weekends.

tacotacosa.com

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More Great Ideas

<p>Love burgers, tacos, and pizza? You are not alone. Check out more inspired dishes from <a href="http://www.foodandwine.com" target="_blank"><i>Food & Wine:</i></a></p> 

<p><a href="http://www.foodandwine.com/slideshows/best-taco-spots/2" target="_blank"><b> More of America's Best Taco Spots
</b></a></p>

<p> <a href="http://www.foodandwine.com/slideshows/best-pizza-places-in-the-us" target="_blank"><b> Best Pizza Places in the U.S.</b></a></p>

<p> <a href="http://www.foodandwine.com/slideshows/best-burgers-in-the-us" target="_blank"><b> Best Burgers in the U.S.
</b></a></p>
Con Poulos

Love burgers, tacos, and pizza? You are not alone. Check out more inspired dishes at foodandwine.com

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