The Top 10 Tacos in the U.S. for Cinco de Mayo

Tacos are one of the foods chefs always pick when they are choosing their favorite dishes: collectively they've picked hundreds and hundreds of variations for Chefs Feed. So for Cinco de Mayo, we culled our database to present ten of the all-time top chef picks, from traditional, to modern. Here's where you might catch a chef celebrating the holiday. Bonus: We've got margaritas covered too.

April 29, 2014 ● 2 min read

San Diego:

Shrimp tacos at The Fishery, "top-notch" and great with a crisp glass of white wine, says chef Brian Malarkey.


Tacos at Big Star, great late-at-night, or eaten on the patio for "great people watching," says chef Guy Meikle.


Baja shrimp tacos at Torchy's Tacos, fried to "hand-battered perfection," says chef Rene Ortiz.

Los Angeles:

Baja Fish Taco at A-Frame, a "playful" version with pickled jalapeño, crème fraîche, and Cotija cheese, says chef Ricardo Zarate.


Fresh grilled fish tacos at Lime Fresh Mexican Grill, served just how chef Jeff McInnis likes them with "shredded lettuce, pico de gallo salsa, and topped with their special sauce."

New York City:

Beer braised tongue taco at Empellón Taqueria, made by a "genius with Mexican food," says chef Gavin Kaysen, who loves the pairing of potatoes, tongue, and arbol chile salsa.

San Francisco: 

Taco El Califa at Mosto, one of chef Greg Dunmore's "Monday night favorites," especially with a side of "tequila and/or Mezcal."


Chicharron tacos at Uno Mas, a taco so good, it "actually inspired a salsa verde at Ava Gene's," says chef Joshua McFadden.


Tacos de carnitas at Taco Loco, "simply tender, shredded pork with cilantro and raw onions in a soft corn tortilla," says chef Jeremy Nolen.


Pork tacos at Tico, "simple and amazing, with the perfect amount of spice and filling," says chef Jeremy Sewall.

Bonus: You might find a chef drinking a margarita at Frontera Grill and Salpicon in Chicago; ¿Por Qué No? in Portland; Fernando's Mexican Cuisine in Dallas; and Tommy's in San Francisco.