The best tacos in Condesa, CDMX — hidden gems with Gem Scores, curated by locals.
"Chef Erick García brings the full Tijuana birria experience to Condesa—quesabirrias with consomé for dipping, red adobada trompo, and the northern style that conquered CDMX social media without losing its Baja soul."
"Claims to have invented al pastor in CDMX — the Condesa original, trompo spinning since 1966."
"Chef Bernardo Bukantz hid a bar behind a taquería façade in Condesa. The barbacoa-style braised meat on small flour tortillas is the best-kept secret on Av. Michoacán."
"Opened on an iconic Condesa corner to fill a genuine neighborhood gap in quality suadero—pink and green checkered aesthetic plus the Yanqui (suadero on flour tortilla with imported Dutch Gouda) made it an instant local hit."
"A Condesa hole-in-the-wall with a copper pot and maximum flavor — the neighborhood's best-kept secret."
"Brings true Michoacán-style carnitas craft to Condesa—deep-copper-pot-rendered pork with all the exotic cuts (nana, nenepil, buche) that rarely appear outside the state, accompanied by fresh tortillas and the obligatory salsa borracha."
"The most beloved canasta stand in Condesa — steaming from 8am with potato, bean, and chicharrón."
"A single-protein taco bar dedicated entirely to picaña (sirloin cap), where the meat is so tender and clean-tasting it barely needs salsa."
"Chef Santiago Muñoz corn research project turned taquería, sourcing endemic Mexican corn varieties from small producers to press some of the most complex tortillas in the city."