1. Mahi-Mahi, Seviche (Louisville, Kentucky)
In addition to being one of the greatest restaurants in Louisville, Kentucky, Seviche is known for having what is almost certainly the best taco in the city. The mahi-mahi that is used in the taco at the shrine to Latin cuisine that is run by chef Anthony Lamas is first marinated and then grilled before being topped with a cumin-lime aioli, cabbage, and a pico de gallo that is flecked with cilantro, and then served on top of two corn tortillas that have been frilled.
When you take a seat, you might as well place an order for two of these appetizers because you won’t be able to stop eating them.
2. Fish, Restaurant Atoyac Estilo Oaxaca (Phoenix, Arizona)
Even though the tripas, which are intestines, are tasty, the fish taco at the popular Atoyac Estilo Oaxaca restaurant in Phoenix, Arizona, is the way to go. The other meats on the menu are excellent, but the fish taco is the best.
The flaky white fish is fried until it is golden brown and crispy, and then it is topped with shredded cabbage and a savory chipotle sauce. You are going to want to accept the complimentary roasted onions and jalapenos that are served on the side; they are an excellent addition.
3. Bistec Adobado, Tacolicious (San Francisco, California)
The renowned Tacolicious restaurant in San Francisco now has six locations throughout the Bay Area. The restaurant’s success can be attributed to its use of fresh ingredients and its focus on authenticity. The bistec adobado that they serve is a piece of art. Flank steak is marinated in a potent three-chile adobo sauce before being grilled to a medium-rare temperature and placed onto a fresh tortilla with a handful of pickled onions.
4 Cabeza, El Rey Del Taco (Atlanta, Georgia)
At the 24-hour El Rey Del Taco, you can get tortillas made to order loaded with unusual ingredients such as tongue, tripe, and pork stomach, but you shouldn’t be terrified of the meltingly delicate Cabeza, which is beef cheek. These items, after being shredded and garnished with some cilantro and onion (as well as roasted onions, if you ask for them), are so delicious that they will make you groan.
5. Carne Guisada, Joe’s Bakery (Austin, Texas)
Since its founding in 1962, Joe’s Bakery has been a popular location for diners seeking Tex-Mex cuisine for both breakfast and lunch. The recipes have been handed down from generation to generation, and the guisada de Carne is nothing short of revolutionary.
As an alternative to the more typical beef, pork butt is slow-cooked in tomato sauce with garlic, cumin, salt, and a little flour before being piled inside a flour tortilla that has been baked from scratch. Come on up to the counter, and I’ll let you in on a little secret: this place is an Austin classic.
6. Fish, Mariscos German (San Diego, Texas)
The fish taco at Mariscos German is the definitive example of the San Diego style. It is large in size, and it is stuffed with grated cabbage as well as fresh, battered chunks of fish that have been fried to perfection in a golden brown color, and it is covered with a creamy sauce.
Order the Baha Trio, which consists of one fried fish taco, one marlin taco, and one shrimp taco, and drink it all down with a cheap can of beer or some coconut juice drank right out of the coconut. This dish is recommended for those who are extremely hungry.
7. Carnitas, Carnitas Uruapan (Chicago, Illinois)
Since Carnitas Uruapan first opened its doors in Chicago in 1975, chef and owner “El Guero” Carbajal have made it his personal mission to bring “the authentic carnitas of his hometown of Uruapan to Chicagoans.” Because his carnitas is up there with the best that can be found north of the Rio Grande, we believe that he can consider his mission to have been successful.
After being slow-cooked for more than two hours, the pig is afterward placed inside of a flour tortilla. You are welcome to top it with pico de gallo, even though it is not required in any way, shape, or form. As an added bonus, you have the option of ordering a pound of the carnitas to take with you, which is something that you should absolutely do.
8. Barbacoa, Bob’s Taco Station (Rosenberg, Texas)
Bob’s Taco Station, which has been run by the same family since it opened in 1991, is widely regarded as one of the best Tex-Mex restaurants of all time. When the mascot of the establishment is a happy hard-shell taco that is proudly holding another taco while wearing a sombrero and cowboy boots with cactus designs on them, you know you’ve arrived at the correct location.
It is true that Bob’s is famous for its pork tamales, breakfast plates, and tortilla soup; but, the tacos, which are wrapped in homemade flour tortillas, are the restaurant’s true claim to fame. Traditional breakfast tacos are available, along with tongue, carne guisada, and barbacoa. These tacos are thick and beefy, and upon request, they can be topped with cilantro and onions.
9. Al Pastor, Big Star (Chicago, Illinois)
The Mexican street cuisine and honky-tonk ambiance of Wicker Park’s Big Star, which is owned and operated by the world-famous chef Paul Kahan of the Publican restaurant in Chicago, is just incredible.
The menu consists of six tacos (in addition to a “walking taco” based on corn chips), queso fundido, chips, and guacamole, and inexpensive whiskey shots to wash it all down. All of these items are cooked with the skilled precision of a world-class chef.
The taco al pastor is listed first on the menu, and it is the dish that customers should order first: The pork shoulder is roasted on a rotisserie, and it is then chopped off according to the customer’s specifications before being served with grilled pineapple, grilled onion, and cilantro.
It has a smokey flavor, is easy to consume (more than) a few of them, and is astonishingly wonderful, especially after a couple of Big Star margaritas have been consumed. You might have to wait in line to get in, but you won’t regret it once you’re inside.
10. Short Rib, ABC Cocina (New York, New York)
Jean-Georges Vongerichten, one of the most renowned chefs in the world, had the idea for ABC Cocina, and the restaurant’s menu showcases both the chef’s and the store’s commitment to mindful sourcing. This means that the tacos offered at the restaurant are delectable, high-end, and produced with very high-quality ingredients. The ones you want to get are the ones that are packed with glazed short ribs, frizzled onion, and habanero relish, and they are exclusively available on the supper menu.
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