In Mexico City, street food is a primary language, not a side quest. Long lines often signal quality; do not rush to empty stalls. For tacos al pastor, meat should be sliced fresh from the trompo and salsa choice asked—start mild.
Roma and Condesa lean inventive, the center holds classic torterías, Coyoacán invites sweet pauses. Check stall cleanliness and oil before sitting. Carry small cash.
Wander several stops instead of one heavy afternoon feast. The city is a sum of rituals more than a single “best taco.”