Carne asada is the name of the game at this North Side spot. Perfectly seasoned, tender chunks of steak are thinly sliced and cooked to order. At just $3 per sizeable taco, it’s also a great bargain.

Although the original location has shuttered, brothers Ernesto and Cesar Gonzales continue to dish out otherworldly tacos in Logan Square. Try the carne asada, al pastor, or fish tacos dressed with roasted serrano aioli, cabbage, and pico de gallo. Just don’t forget to bring some bills because it’s cash only.

A Mexican staple meets Korean flavors at this fusion taqueria. The shrimp tacos are a favorite, battered in panko and topped with cilantro-onion relish, sesame-chili aioli, slaw, and toasted sesames. Other choices include kalbi beef, crispy fish, and blackened tofu tacos.

Almost every Chicagoan has waited for a spot at the city’s most popular patio and the tacos are a big reason for its popularity. The “Taco de Papas con Rajas,” packed with potatoes, rajas chipotle, and queso cotija, will make patrons a believer in meatless tacos, while the walking taco is a deconstructed taco served in a Fritos bag for on-the-go convenience. There’s also a take-out window for those who don’t want to brave the never-ending line. A second, bigger Wrigleyville location opened in 2018.

One of Wicker Park’s hippest and most creative taquerias changes its menu from time to time but folks can always expect to see crispy fish tacos with spicy tartar, smoked cabbage, scallions, and sesame. Grilled steak topped with morita salsa, arugula, onion, lime, queso, and cilantro is another favorite. The restaurant also has locations in Bridgeport and Revival Food Hall.

Shrimp tacos seldom get top billing. The ones from this West Side taqueria, though, are worth raving about. Each taco is built on housemade tortillas with plump, crispy, beer-battered crustaceans, slaw, spicy habanero ketchup, and creamy aioli. For diners who don’t do shellfish, the al pastor is also a solid bet and is shaved straight off a spit.

This under-the-radar stand has been a mainstay at the Maxwell Street Market since 1997. The corn tortillas are made fresh on site and filled with everything from al pastor and beef tongue to corn mushrooms and squash blossoms. It’s only available on Sundays so plan accordingly.

There’s usually a line at this Pilsen spot and for good reason. Carnitas are (predictably) the star of the show, cooked in rendered pork fat until crispy. Order the meat by the pound and build tacos with the complimentary condiments and tortillas, but make sure to get there early before it sells out.

Located just down the street from Carnitas Uruapan, Taqueria El Mezquite goes in a different direction by utilizing every part of the cow. The Cruz family’s secret recipes yield top notch tongue, tripe, brain, and beef head tacos.

Eaters will find only one type of meat at this Eater 38 spot. The tender pork carnitas — slow-cooked for more than two hours — reflect the street fare found in Uruapan, Mexico. It’s sold by the pound alongside other items like chicharonnes and cactus salad. Spicy pork brain tacos are available on the weekends for adventurous eaters. A second outpost recently opened in Gage Park.

The tortilla is sometimes an afterthought at taquerias but not here. Head to Samuel Linares’s restaurant for fresh corn tortillas made from scratch. Guests can watch the masa masters at work up front and then taste the difference by enveloping a variety of proteins that range from traditional — carne asada, shrimp — to gamier choices like alligator, rattlesnake, and bull’s testicles.

Tacos al pastor, a specialty of central Mexico, can be found on most menus but this Little Village spot is perhaps its finest maker. The marinated pork comes from an old family recipe and is roasted on a vertical spit called a trompo. The shaved pieces of meat are crispy, tender, and best paired with the housemade pickled-onions-habanero mix.

Although it’s best known for tortilla chips, El Milagro also sells excellent tacos. Diners get the most bang for their buck here as heaping chunks of grilled steak, rice, refried beans, and cabbage are loaded onto housemade tortilla. These aren’t dainty tacos; two are more than enough to keep folks full for a while.

Spectacular tacos can come from anywhere. Case in point: Paco’s Tacos. The South Side taqueria, located inside a supermarket, is such a hit that it spawned several brick and mortar restaurants. Follow the scents to the back of the store, grab a seat at the counter, and get ready for high quality carne asada.

Mouth-watering goat is basically the only thing on the menu here but that’s all diners really need. The Zaragoza clan serves birria, a barbacoa variant from Jalisco, Mexico that features roasted goat in flavorful consommé. Order a small or large plate and make some of the best tacos in town with corn tortillas and fire-roasted salsa.