Where to find the best tacos in Austin

Migas can vary drastically depending on several important factors (namely, the types of tortilla strips used, the amount of cheese and the assembly process). Veracruz All Natural does it right, starting with handmade corn tortillas and crunchy chips, which are both griddled on the flat top. Next: chopped tomato, onion, jalapeño and cilantro are sauteed with the chips and joined by an egg. The entire scramble is topped with plenty of thinly grated white cheese, which melts upon contact and holds the entire tasty package together. And, in an essential finishing touch, each migas taco comes with a generous slice of creamy avocado. The salsa trio at Veracruz is also a thing of beauty: choose from an atomic habanero, a creamy salsa verde and a hearty roasted tomato filled with more chunks of fresh avocado.

Mi Trailita gained a following as a little trailer tucked alongside a gas station on far east Manor Road, and today has graduated into an equally beloved Mexican brick-and-mortar restaurant. There are many fan favorites here (like the barbacoa and al pastor) but the succulent, melt-in-your-mouth carnitas won us over. Be sure to order them on moist corn tortillas (which are pressed and griddled to order—and also run on the smaller side, so you might want to order a few extras), topped with onion and cilantro. Both the red and green salsas are excellent, and the former really packs a punch.

While El Mesón on South Lamar has garnered some deserved attention through the years for its well-done interior Mexican fare, the restaurant actually started as a humble taqueria still located in Southeast Austin. Settle into one of the talavera-tiled wooden booths to enjoy some of the best tacos in town, including a few less common selections, like Bisteck (grilled sirloin with caramelized onions, garnished with cotija cheese and served with avocado salsa) or the Ribeye con Chicharron De Queso (ribeye with a crust of griddled cheese).

The citrus- and garlic-marinated tilapia filet served at Tamale House East is so substantial, it requires a double corn tortilla to properly transport it from plate to mouth. (And, even at that, it’s not usually the neatest endeavor, though it’s so tasty you won’t even mind the mess.) After the fish is grilled on the plancha, it’s topped with chopped spinach and pickled purple onions, in lieu of typical slaw, plus creamy guacamole and smokey chipotle remoulade. For added spice, fill up a cup of the mustardy salsa verde and order a Mexican iced coffee (made with horchata and soy milk) to cool the burn. The crispy beef tacos are also a winner.

This South Austin taco truck’s name explains it all: Tex and Mex come together deliciously, thanks to a diptych-style menu with two variations of each protein. (For example, the pulled chicken sandwich gets slaw, while the pulled pollo taco comes with guacamole and tomatillo habanero salsa.) But the smoked brisket taco harnesses the collective power of both Tex and Mex for a taste you’re unlikely to find anywhere outside the state. Brisket is slow-smoked for fifteen hours, then presented on a handmade flour tortilla, topped with a dollop of sea salt and lime guacamole and a dash of spicy tomato-serrano salsa.

There’s a reason this tiny trailer in Bouldin Creek usually has at least a handful of people gathered around it, even on weekday mornings. El Primo is known beyond South Austin for its delicious breakfast tacos and friendly customer service. Be sure to order the house-made chorizo and egg taco, which comes with a plentiful stream of melted cheese running through it. The tortillas aren’t house-made, but they are griddled to perfection on the seasoned plancha, and the fresh and spicy homemade salsas are the real deal.

The tender and delicious lengua served at Licha’s Cantina is bound to convert even those who’ve historically been leery about the notion of beef tongue. The fresh and flavorful meat is slightly crispy on the outside and tender on the inside, tossed into a spicy-sweet guajillo peanut salsa and showered with a confetti of onions and escabeche. Each order is presented on a cast iron skillet with soft house-made corn tortillas for you to fold on your own and season with their next-level salsas to your liking. On a nice night, there might not be a better place in town to sip mezcal and enjoy tacos than under their majestic live oak tree.

There’s nothing fancy about either spacious location of Taco More—or about the cabrito taco featured on their menu. But the beauty is in the simplicity of the lean, shredded goat meat filling each thin house-made corn tortilla. A squeeze of lime and a sprinkle of fresh onions and cilantro balance the gamey nature of the meat, and a salsa bar offers plenty of additional options, from escabeche and pico de gallo to a rainbow of various sauces.

You can’t miss this bright orange taco truck on the corner of Pleasant Valley and Cesar Chavez—and, once you taste the homestyle dishes Yolanda Guerrero is serving from within it, you’ll never want to pass by it without stopping again. Considering the many options she offers (and sells out of) on a daily basis, you’d never guess Guerrero is running a one-woman show. While you can’t go wrong with her bistek, carnitas, chicharrones or chorizo and egg tacos, the picadillo ground beef is something you don’t find on every taco trailer’s menu. Made from fresh ground beef and cubed potatoes, her version is fragrant, simple and comforting. Request a corn tortilla and she’ll press one while you wait. Then spice it up with a spoonful of salsa roja from the sizable molcajete on the counter.

Rosita’s Al Pastor runs a Riverside Drive-facing trailer which is often filled with customers. But after following a promising lead from a Mexican-born foodie and home cook, we confirmed that the real hotspot for pastor is actually the restaurant run by the same owners and tucked away in the strip mall behind the trailer. Here, they still slice the slow-cooked pork from a trompo (the rotating vertical spit seldom used around town these days). Pro tip: ask when the trompo was started (an hour or two in is ideal for even slices) and be sure to ask for pineapple, onion and cilantro.