Street taquería in the Centro Histórico of Mexico City

Where to eat in Mexico City: local taquerías and markets

Q: Is El Califa de León still Michelin-starred?

No. In 2024 it became the first taquería to win a Michelin star and kept it in 2025, but it lost the star in the 2026 guide. It is still recommended by the guide and still draws queues.

Q: Where can I eat the best al pastor in Mexico City?

El Huequito in the Centro Histórico has served al pastor since 1959. Taquerías all over the city make their own versions.

Q: Is street food in Mexico City safe?

Choose busy stands with high turnover where food is cooked in front of you, and drink bottled water.

Q: How do I get from Puebla to Mexico City by bus?

On our sample date over 190 ADO buses ran from Puebla to Mexico City, from US$12. See Puebla to Mexico City .

Q: Which ADO terminal is closest to the Centro Histórico?

TAPO, next to Metro San Lázaro on Line 1. From there the Centro Histórico is a few Metro stops away.

Q: Can I book my ticket in English?

Yes. With ADO International you can book ADO tickets online in more than 12 languages and pay in more than 15 currencies. Digital boarding passes are sent by email, so you usually do not need to print your ticket. Keep your phone charged and your booking confirmation ready before boarding.

Q: How much luggage can I bring?

Each passenger can usually take up to 25 kg of checked baggage free of charge with ADO, plus one carry-on bag. Checked luggage travels in the compartment under the bus; keep your baggage tag until arrival. Keep your passport, valuables, electronics, and medication in your carry-on. Baggage policies can change, so check the latest conditions before travel.

Q: Do I need an ID to board?

Carry a valid government-issued photo ID that matches the name on your ticket. International travelers should carry their passport; Mexican citizens can use an official ID such as the INE. ID may be required for boarding checks, ticket changes, or cancellations.

Q: Can I cancel or change my ADO bus ticket?

ADO tickets can usually be rescheduled up to 60 minutes before departure at an ADO ticket office. You normally need the original ticket and an official ID matching the name on the ticket. Refunds may be issued as Saldo Max credit , not necessarily to the original payment method. Discounted advance-purchase tickets are usually more restrictive and may be non-refundable. Policies can change and may vary by fare type, route, and sales channel, so check the conditions shown when booking.

Suadero at a tiny counter, al pastor since 1959, the first taquería ever to win a Michelin star and churros at midnight. Five local favourites with no English menu, reached by Metro from ADO's TAPO terminal.

Mexico City for food lovers at a glance

Getting there and eating well:

Over 190 ADO buses a day from Puebla, 35 from Oaxaca and 50 from Veracruz

ADO bus to TAPO

→

Metro Line 1 to the Centro Histórico

Bus fares from about US$12 · Tacos from under US$2

Getting to Mexico City by ADO bus

Mexico City has more taquerías than anywhere on earth. ADO arrives at four big terminals: TAPO (east, Metro San Lázaro) for Puebla, Oaxaca, Veracruz and the south-east, plus Terminal Norte, Terminal Sur (Tasqueña) and Terminal Poniente (Observatorio). All are on the Metro.

Puebla: over 190 buses a day, about 1h 40min–2h 45min, from US$12. See this route
Oaxaca: about 35 buses a day, about 6h 35min–7h 50min, from US$55, many overnight. See this route
Veracruz: about 50 buses a day, from about 5h 25min, from US$46.
Xalapa: about 64 buses a day, from about 4h 10min, from US$34.

From TAPO to the food: take Metro Line 1 from San Lázaro. Most places below are 15–35 minutes away, with one change at most.

Eat like a local: cash, tips and safety

Bring cash. Markets, stalls and taquerías are almost always cash only. Carry MXN 20, 50 and 100 notes; vendors often can't change a MXN 500 note.
Tipping. At a sit-down fonda leave 10–15% (check whether "servicio" is already on the bill). At street stalls tipping isn't expected, but rounding up is appreciated.
Stay healthy. Drink bottled water, pick busy stalls where food is cooked in front of you, and go easy on raw salsas on your first days.
Check hours. Many of the best places open only for breakfast or only at night, and popular dishes sell out. Check the latest hours on Google Maps before you go.

Useful Spanish for ordering

Most of these places have no English menu. These phrases help:

Dos de suadero y uno campechano: Two suadero tacos and one mixed
¿La quesadilla lleva queso?: Does the quesadilla come with cheese? (in Mexico City it may not)
¿Qué me recomienda?: What do you recommend?
Con todo / sin cebolla / sin chile: With everything / no onion / not spicy
¿Pica mucho?: Is it very spicy?
Para aquí / para llevar: To eat here / to take away
¿Cuánto le debo?: How much do I owe? (how you ask for the bill at a stall)

Bus times, travel times and fares on this page come from the ADO booking flow for Wednesday, December 2, 2026, and can change. Search your travel date for live times. Restaurant hours and prices are set by each place; the figures here are approximate 2026 prices, so confirm them on arrival.

Five local places to eat in Mexico City

Counters, markets and an old churrería loved by chilangos:

Taquería Los Cocuyos

Order: Suadero (soft beef confited in fat), cabeza (beef head) or a campechano mix.

Where: Calle Simón Bolívar, Centro Histórico. Metro Line 1 to Pino Suárez, then Line 2 to Allende, about 25 minutes from TAPO.

When: Open from morning until very late.

A tiny counter running since about 1980 and a Michelin Guide Bib Gourmand from 2024 to 2026. Tacos cost about MXN 13–25 in late 2024.

Taquería El Califa de León

Order: The gaonera: thin-sliced beef fillet seared with lime and salt on a single corn tortilla.

Where: Avenida Ribera de San Cosme 56, San Rafael. Metro Line 2 to San Cosme, about 35 minutes from TAPO.

When: Late morning until after midnight. Expect a queue.

In 2024 it became the first taquería ever to win a Michelin star. It lost the star in 2026 but is still in the guide.

El Huequito

Order: Tacos al pastor: chile-marinated pork shaved from a vertical spit, with pineapple.

Where: Calle Ayuntamiento 21, Centro. Metro Line 1 direct to Salto del Agua, then a 5-minute walk.

When: Lunch and dinner.

"The little hole in the wall" has served al pastor since 1959.

Tostadas Coyoacán (Mercado de Coyoacán)

Order: Tostadas: crisp tortillas piled with tinga (chipotle chicken), ceviche, shrimp or pickled pig's trotter.

Where: Mercado de Coyoacán, south Mexico City. About 15 minutes by taxi from Terminal Sur.

When: Late morning to early evening.

The most famous stall in Coyoacán market, with around 20 toppings to choose from.

Churrería El Moro

Order: Churros rolled in cinnamon sugar with a cup of thick hot chocolate.

Where: Eje Central Lázaro Cárdenas 42, Centro. Metro Line 1 to Salto del Agua, then an 8-minute walk.

When: The original shop is open around the clock.

Mexico City's best-known churrería since 1935, in its blue-and-white tiled original shop.

Churrería El Moro in the Centro Histórico of Mexico City

Mexico City dishes to try

Tacos al pastor: the city's signature taco, from a vertical spit with pineapple.
Suadero: soft confited beef, the classic late-night taco downtown.
Tacos de canasta: steamed "basket tacos" sold from bicycles in the morning.
Quesadillas: here they may come without cheese, so ask for "con queso".
Tlacoyos: oval blue-corn cakes with beans and cactus, sold by street vendors.
Pulque: a milky drink made from fermented agave sap, served in traditional pulquerías.

When to go

Día de Muertos (late October to November 2), chiles en nogada season (August and September), Rosca de Reyes on January 6 and tamales on February 2. On December 12, see the Virgen de Guadalupe celebrations.