To the surprise of few, Chicago is home to some of the finest tacos in the country. Whether you want authentic al pastor and carnitas tacos made just like they are on the streets of Mexico, or you crave a more modern take, these all-encompassing joints are the best of the best. Eater Chicago's taco map covers the city wide and far, from south side Hispanic enclaves and beyond.
Read More15 of the Greatest Taco Spots in Chicago
Take a trip around town to find some of the best tacos in the Windy City.
Rubi's At Maxwell Street Market
A mainstay at Maxwell Street Market since 1997, Rubi’s is one of the city’s best kept secrets. Every Sunday from 7 a.m. to 3 p.m., people line up at the flea market for this stand that serves its famous al pastor tacos. The corn tortillas are made fresh on the spot and filled with everything from huitlacoche to cactus and squash blossom. Add a little homemade salsa on them and you’ll be coming back every week for more.
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L'Patron Tacos
With its neon green exterior, it’s hard to miss this ever-popular taco joint on Diversey. A new dining room was added last year but the lines remain just as long. Ernesto Gonzales, a Kendall college and Topolobampo vet, runs the family-owned spot along with his brother Cesar, and together the pair dish out some of the best tacos in town. Try the al pastor, lomo encebollado (ribeye and onion) or fish tacos topped with roasted Serrano aioli-dressed cabbage and fresh pico de gallo. Other favorites include the Gringa and Gringo, a signature tortilla sandwich filled with al pastor or carne asada and Chihuahua cheese. And don’t forget to bring some bills: it’s cash only.
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Birrieria Zaragoza
A hidden gem in Archer Heights, Birrieria Zaragoza serves up the finest mouth-watering goat in all of Chicago. The small, family-run restaurant serves a regional variant of barbacoa from Jalisco, Mexico. The slow-cooked process results in juicy, tender bites of goat in a flavorful consommé, which are accompanied by hand-pressed corn tortillas. If you weren’t a fan of goat before trying birrieria, these tacos will make a believer out of you.
Don Pedro Carnitas
The lines can be long at this Pilsen joint but it’s well worth the wait. As you might have guessed, the carnitas are the star of the show, cooked in rendered pork fat until they’re perfectly crispy. Order it by the pound and build your own tacos with the provided assortment of condiments and tortillas. You’ll never feel the same way about carnitas again. Just make sure to get there before it sells out. And if you’re feeling bold, try the deep-fried beef brain tacos for a real treat.
Cemitas Puebla
While it’s understandably difficult to resist the tasty cemitas, the tacos are not to be overlooked. The signature taco arabe features crispy spit-roasted pork and onions topped with smoky chipotle sauce on a tortilla. Other tacos include al pastor, chorizo and pollo, all done in the style of the Puebla region of Mexico. As blasphemous as it sounds, try one and you may never go back to anything else on the menu. NOTE: There's also a second location in the West Loop.
Nuevo Leon Restaurant
South Siders have been flocking to Nuevo Leon for decades for authentic Mexican fare. Get your tacos in housemade corn or flour tortillas, filled with your choice of chicken, barbacoa, ground beef, chorizo and more. Or go with the excellent tacos de sabinas, stuffed with ribeye, grilled onions, tomatoes, jalapenos, cheese and refried beans.
BIG & little's
If you’re looking for fish tacos, it doesn’t get much better than the ones here. The Samurai features fried whitefish, jalapenos, lettuce, special sauce, samurai sauce, lime juice and sesame seeds while other taco offerings include tilapia, mahi, shrimp and even soft shell crab. For something out of the ordinary (and extraordinary), try one of the popular poke tacos like the sashimi grade raw ahi tuna.
Big Star
The wait for Chicago’s best patio is never-ending and the tacos are a big reason why. The Taco de Papas con Rajas featuring potatoes, rajas chipotle and queso cotija will make you a believer of meatless tacos while the Walking Taco—corn chips, spicy pinto bean dip, salsa, crema, queso Chihuahua, onion and cilantro—is served in a Fritos bag for your convenience. If you’re lucky enough to snag a table, order some drinks, chips and chow down but there’s also a take-out window for those in a hurry.
Taqueria Los Barrilitos
Al pastor is the specialty at Taqueria Los Barrilitos, where they shave the pork straight from the trompo. The perfectly seasoned pieces of meat are tender and crispy. Pair them with the housemade onion and habanero mix though and they're taken to a whole 'nother level.
Carnitas Uruapan
Another longtime Pilsen staple, you’ll only find one kind of taco here. The authentic menu is reflective of the street fare found in Uruapan, Mexico and features tender pork carnitas, slow-cooked for over two hours. They can be ordered by the taco or by the pound alongside accompanying items such as refried beans, chicharonnes and a cactus salad. On the weekends, spicy pork brain tacos are available as well.
Del Seoul
Del Seoul features a creative fusion menu that specializes in tacos with a Korean BBQ twist. The shrimp tacos contain panko shrimp, cilantro-onion relish, sesame chili aioli, slaw and toasted sesames while other options include kalbi beef and tempura fish tacos. Add an order of kimchi fries or kalbi poutine and you’ll truly appreciate the unique Korean/Mexican fare that Del Seoul is offering.
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Antique Taco
In a neighborhood with an abundance of options for tacos, Antique Taco stands among the best. The menu changes seasonally but you can always expect to see the delicious fish tacos with Sriracha tartar sauce, smoked cabbage, scallions and sesame along with other options like the garlic shrimp tacos topped with cauliflower elote and basil avocado salsa; and the grilled ribeye tacos loaeded with steak and potato hash, queso and pineapple. Other treats on the menu include diet-killing chili cheese curds and a horchata milkshake.
La Casa Del Pueblo
You’ll feel like you’re back in school eating cafeteria-style but that’s okay because the lunch lady never made tacos this good. In addition to the usual taco lineup, the menu offers choices you won’t find at many other places such as albondigas (meatballs), costillas de ternera (veal riblets), pastas de Puerco (pork feet) and chile relleno tacos stuffed with choice of cheese or ground beef.
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De Pasada
UIC students know and love De Pasada. The popular super tacos come loaded with the usual toppings plus guacamole and options include carne asada, barbacoa, lengua and chile relleno. Greasy and delicious, it’s the perfect meal after a night out.
Zacatacos
What started as a small mom-and-pop operation in 1996 has expanded to multiple locations across town, all still serving the same flame-broiled carne asada tacos that made the chain famous. Veggie eaters have a few options as well with the menu offering potato tacos and vegetarian tacos with beans, rice, lettuce, tomatoes and avocado.