We're suckers for a good taco (I mean who isn't, really?) ... a handmade blue-corn tortilla filled with spit-roasted pork, caramelized onions, Queso Fresco and salsa verde ... it's the stuff dreams are made of.
Erin Mosbaugh heads to the Mexican capital in search of the city's finest.
Taco de Carnitas at Taqueria Miranda
Stroll up to this stand in Colonia Cuauhtemoc and you'll see señoras forming tortillas by hand, men slicing al pastor from well-manicured rotisserie spits (called trompos), and cooks chopping juicy carnitas on large wooden cutting boards. While you can't go wrong with any of the tacos — or any of the made-from-scratch salsas, for that matter — it's the carnitas, or pork shoulder cooked low and slow in lard, that wins our vote. Pair the pork with tangy tomatillo- and jalapeño-based salsa verde for a transcendent taco experience.
Tacos de Chamorro at José Guadalupe
Celebrity chef Zahie Téllez dishes up pink-corn pozole laced with ginger and miso at this 12-seat counter in the trendy Mercado Roma, but the comforting soup is not the only draw at José Guadalupe. It would be a sin to miss Téllez's chamorro, or pork shank, which she braises in adobo for 16 hours until it's juicy and pull-apart tender and serves on handmade blue-corn tortillas. Téllez recommends that you load up your chamorro taco with her smoky, garlicky chile de arbol salsa.
RELATED:Dishing Up Foodie Experiences in Cabo
Pastor de Arrachera at Los Parados
There’s no seating to be found at this no-frills taqueria in Roma Sur, but that doesn't deter locals from lining up for the pastor de arrachera, or skirt steak cooked on a vertical rotisserie spit. Watch in amazement as the trompo masters swiftly slice the steak from the spit onto warm tortillas, top it with onion and cilantro, and hand it to salivating customers. Dress your tacos with smoky chile de arbol salsa, pickled onion, and a squeeze of lime, then inhale.
See the rest of the story at Business Insider