Maizajo

The best corn tortillas in town. You can watch chef Santiago and his team prepare them from scratch and turn them into tacos (the suadero and longaniza campechano is my favorite). The atmosphere is great. Don't miss what's upstairs - try the shrimp tacos and quesabirria - plus they have a full wine and cocktail list. Go during the week to avoid the lines... or start upstairs and enjoy both.

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The best proof that a good tortilla makes all the difference is this place. My go-to orders are the short rib taco and the ribeye crust taco. The potato flauta is my guilty pleasure. The downstairs bar is a lifesaver for office workers with only half an hour for lunch, while the upstairs restaurant is perfect for a leisurely weekend meal. The salsa bar is another plus, and I always have to buy a dozen tortillas to level up my breakfast egg.

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The barbacoa flute loaded up with everything from the toppings bar (the potatoes are a game-changer) is a standout in this city. When it comes to tacos, I'm all about the rib one (super finely chopped, please) served with crispy potatoes, green salsa, and plenty of spicy macha sauce.

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My new once-a-week favorite. Both downstairs, standing in the taqueria, and upstairs, where chef Santiago's food gets nicer. I love the place too, very nice.

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