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Chefs Tell Us The Best Taco Joints In The Country


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There is nothing like a well-made taco. From al pastor to barbacoa, these deceptively simple Mexican flavor bombs deliver on every front. A warmed tortilla filled with a savory protein and garnished with some pico de gallo or salsa verde is perfection. It’s no wonder Taco Tuesday has become a mainstay in restaurants and bars across the county.

In an effort to track down some of the best tacos in the country, we reached out to some of our favorite chefs (and a few of our favorite food writers) for their recommendations. We weren’t disappointed. Picks range from the authentic budget joint to higher-end options, every single one sounds like it’s worth a visit.

T/aco (Boulder, Colorado)

Duncan Holmes, Executive Chef of Beckon| Call in Denver, Colorado

“Peter Waters T/aco in Boulder. It is a great concept — simple and doesn’t stray far off the path of serving only great tacos. What sets him apart from the others is that he makes the tortillas from corn to finished product in-house. He cares about his sourcing and his beginning, as well as his final product. He really nailed the idea.”

Taco Mix (New York, New York) and Coyo Taco (Miami, Florida)

Jean Delgado, Chef of Toro Toro Miami in Miami, Florida

“I used to live in NY and my taco spot was Taco Mix in East Harlem. They have the best tacos pastor carved straight from shawarma. Here in Miami, I recommend Coyo Taco in Wynwood.”

Taquiza (Miami, Florida)

Brian Nasajon, Chef of Beaker & Gray and Mason Eatery in Miami, Florida

“The tacos at local Miami spot Taquiza are unreal. I think those have to be my favorite ones. Their blue corn chips with guacamole are also delicious.”

Los Tacos No. 1 (New York, New York)

Michael Beltran, Owner and Chef of Ariete in Miami, Florida

Los Tacos No. 1 in Chelsea Market has delicious tacos. I had my reservations considering the location, but they really are that good. You can’t go wrong with any of the tacos – carne asada, pollo asado, pork tacos. The quesadillas are pretty great too.

Juan’s Flying Burrito (New Orleans, Louisiana)

Courtney Hellenschmidt, Chef de Cuisine at Toups Meatery in New Orleans, Louisiana

“The best tacos I’ve had are definitely from Juan’s Flying Burrito in New Orleans. From their Americano Tacos to their Mardi Gras Indian tacos, they all have unique and fresh ingredients that leave the idea of a plain traditional taco behind. When you eat there, you can almost taste all the love that goes into making the food. They have wonderful attention to detail but still keep a fun vibe that can’t be duplicated anywhere else.”

Los Primos Mexican Bakery (Franklin, Tennessee)

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Tuesday.

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Travis Sparks, Chef of Tánsuŏ in Nashville, Tennessee

Los Primos Mexican Bakery in Franklin, Tennessee! It’s technically a market, but they also serve lunch. There’s always a line out the door, but the tacos are worth the wait!”

El Taurino (Los Angeles, California)

Fernando Valladares, Executive Chef of Ground House at TRADE and 4th Street Market and Portside Fish Co at TRADE in Irvine, California

El Taurino in Korea Town, their tacos are excellent, the el pastor has the best flavors of sweet and sour. I’m also a huge fan of their lengua. Their carne asada is the perfect classic taco.”

Taqueria Viva Mexico (Miami, Florida)

Santiago Gomez, Chef of Cantina La Veinte and Tacology in Miami, Florida

Taqueria Viva Mexico in Miami. Their tacos are authentic and really convenient to grab on the go. One of my favorites is the taco de tripa.”

Los Tacos No. 1 (New York, New York)

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one of the best tacos in new york 🗽😋

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Ian Maschal, Chef de Cuisine at Eventide Fenway in Boston, Massachusetts

Los Taco’s No. 1 inside of Chelsea Market in New York City, and don’t sleep on the breakfast burritos they sell from an old ice cream cart on the concourse before the shop opens! Cheapest breakfast in NYC!”

Loews Coronado Bay Resort (Coronado, CA)

Robin Miller of Real Life Cooking on Bluprint

“Hands down, Loews Coronado Bay Resort makes the best tacos. Perhaps it’s the hotel’s proximity to Mexico or the fact that we usually eat by the pool (facing the marina full of yachts), but there’s something about these tacos that catapults them to the top.”

Taqueria Moran (Chicago, IL)

Zach Johnston, Food Writer (Uproxx, Food & Wine)

This is literally right under the elevated train in Chicago. It’s true old school. You’re sitting in Formica tables gorging yourself on everything from lengua, chicharrones… carne asada. They stew the tripe and then fry it… it’s spectacular.

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