The story
Taquería El Jarocho has been a fixture in Mexico City’s Roma Norte neighborhood since 1947, a place where the day starts early and the comal never cools. The restaurant’s straightforward claim — “the best tacos in Mexico” — is backed by decades of loyal customers and a 2026 Michelin Bib Gourmand that recognizes good quality, good value cooking.
The kitchen works through a broad repertoire of Mexican cuisine, from breakfast classics like chilaquiles and cecina de Yecapixtla to an extensive array of tacos. The heart of the operation is the daily selection of guisados — stewed meats and vegetables — served in tortillas made by hand on the premises. These tacos de guisado, offered in varieties such as mole verde, rajas con crema, chicharrón guisado, and lengua a la veracruzana, are the same recipes that have been prepared for more than sixty years.
Among the house creations, two stand out: El Campechano, a taco of beef steak with pressed chicharrón, and its richer cousin, the Super Campechano, topped with guacamole and melted cheese. Both are listed as “la especialidad de la casa” and are best eaten standing at the counter or at a crowded table.
The restaurant occupies a modest storefront on Tapachula Street, where the aroma of simmering meats and fresh tortillas spills onto the sidewalk. By midday, the line stretches past the door, and the staff moves with practiced efficiency behind the counter. Valet parking is available, a nod to the steady stream of regulars who drive in from across the city. The atmosphere is unpretentious and lively — no frills, just good food and the hum of a place that has been doing this right for generations.
Taquería El Jarocho remains a single location, a point its owners emphasize. The quality of the Mexican cooking here is rooted in consistency: the same sauces, the same sourcing, the same hands that shape the tortillas. It is a taquería that earns its award not through novelty, but through the quiet mastery of classics.
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