Best tacos in Boston
This tiny, family-owned taqueria in Eastie is super authentic, from homemade salsas to the popular lengua (tongue) tacos. Weekends are when the real star is available: the birria taco—beef slow-cooked with adobo spices, then chopped fine and topped with cilantro and onion—is a must, worth the trek alone.
Head out to Waltham for some real taco truck fare. Here you’ll find fare that's quick, cheap, and fresh. Plus, you actually have the fairly rare opportunity to try a cabeza taco. The tender, fatty beef cheek is delicious, and it’s topped with a big slice of avocado that balances the flavor intensity.
Tortas are the main draw at Tenoch, but the fish tacos are a worthy alternative. The breaded fish is topped with cucumber, cilantro and a creamy green salsa that enhance rather than mask the fish. Co-owners (and brothers) Alvaro and Andres Sandoval hail from Veracruz, and this taco is a good representation of the flavors and ingredients of that region.
You wouldn’t expect to find such a superior taco in such an industrial-chic space. But chef Daniel Bojorquez is a native of Hermosillo, Mexico, which explains the exquisite preparation of this carnitas taco, the only taco on the menu. Bojorquez cures the pork shoulder overnight with the skin still on, then slow roasts it for 12 hours before serving it with lime salsa verde, chile de arbol and chopped white onions and cilantro.
Cochinita pibil is another authentic and hard-to-find taco. Fortunately, there's Rincon Mexicano. The traditional Yucatan preparation features pork marinated in citrus juices and seasoned with annatto seeds, which give the meat a burnt orange tinge. The house-made tortillas from chef-owner Lorenzo Reyes seal the deal.
Lone Star caters to the young and hip of Allston, with a cool vibe and plenty of craft beer. But the carnitas taco is a notable offering for all to try. Confit pork is slightly crisped before serving, wrapped in a house made corn tortilla, then topped with onions and cilantro, plus queso fresco and salsa verde. Street corn is a tasty side dish.
On the creative end of the spectrum, Loco Taqueria offers options such as blackened swordfish, buffalo chicken, and crispy calamari (served on a black tortilla). For vegetarians tired of grilled veggie tacos, check out the surprisingly flavorful grilled avocado taco. It's topped with curtido (spicy slaw), jalapeno-herb crema, crispy brussels sprouts, and spiced pumpkin seeds.
Korean-Mexican fast-casual is making its presence know around town, but OliToki’s bulgogi beef taco stands out. Thin-cut, marinated sirloin is piled atop a double tortilla and topped with onion, cilantro, purple cabbage, kimchi, cheese, sour cream, aioli and spicy toki sauce. For something even more different, get the fried spam instead of beef.
Looking for a "challenge taco"? This is one dare you'll want to take (no vegans, please). A surtido taco contains just about every part of the pig, from its fatty bits to the gristle. Just take a bite and you'll forget all that as you savor this meaty, spicy, fatty, drippy, delicious taco from La Victoria.
Vegans and vegetarians have a real friend in Taco Pary. Here, tortillas are made without lard, and meatless tacos are full of flavor. The BBQ jackfruit taco is a popular choice, given its similarity to pulled pork, but the seitan chorizo taco is spicy and tender, like a real meaty taco.