The $2 tacos served from this sizeable truck parked outside a used car lot in Fern Park are fried to a malleable crisp, which is strong enough to envelop the splurting fillings in the potato taco, yet supple enough to offer a textural complement to the proteins. Asada, pastor, barbacoa, chicken, pernil, shrimp, chorizo, and even ground beef are offered in either Mexican or American styles. Limeade is a must.

Lush barbacoa on housemade corn tortillas stars at this Maitland taqueria, though chicken tinga and pineapple-laden al pastor are no protein pushovers. Tamales, offered in both chicken and pork varieties, prove popular among the lunch crowd, as do horchata and lemonade. 

An expansion of the space of this Winter Park stalwart in 2020 resulted in the expansion of many waistlines soon after. The primary culprit? Tacos of course. More than 15 meat varieties are offered in its double-wrapped corn tortillas, including cecina (salted beef) and suadero (brisket). Quesabirria comes with a trio of fried tacos and consomme for just $8.99. Don’t pass on sampling one of the six different aguas frescas offered.

As sons of missionaries in Guadalajara, Joe and David Creech appreciated the intricacies and nuances of Mexican cuisine at a very early age — an appreciation that blossomed during the pandemic when they began making tortillas using imported blue Oaxacan heirloom corn. The result: tacos and quesadillas of the highest order, be they stuffed with veal cheeks or chorizo and potato. But their birria “machete” — a giant heirloom tortilla rolled in a spicy beef stew — not only speaks to the Creech’s Jaliscan roots, but set the town ablaze (in a good way).

The beverage game is strong with a host of fruit quaffs including smoothies, milkshakes, and aguas frescas. But three gloriously magical words “birria queso tacos” keep regulars flocking back to this roadside taqueria. Pair them with elotes and end with paletas con chile. The larger Frutamix in nearby Winter Garden features a full bar.

Housemade corn tortillas, enveloping everything from smoked lengua to pork fat to Angus brisket, is what really impresses at BRT’s original location in Mills 50, and the newer, larger taqueria in Curry Ford West with its sizeable outdoor patio. Pozole verde and beef achiote bowls shouldn’t be overlooked either.

Eclectic vibes and equally eclectic Latin-Asian tacos sets this taqueria apart from the rest. Fillings range from hoisin- and ginger-marinated braised beef to char siu barbecue pork to tom yum mojo shrimp. Boffo-sized burritos, like the butter chicken with chickpeas, sweet potato, and basmati come with a choice of salsa—both habanero-jackfruit and sweet chili and smoked ghost pepper are tantalizing toppings.

The Milk District taqueria is humble in stature but grand on offerings. MX Tacos sets itself apart by offering tacos from every region in Mexico: sweet potato and mole from Oaxaca; braised steak, avocado and salsa roja from Sonora; and confit pulled pork from Michoacan to name just a few. Tacos al pastor are offered on select days, including tacos al pastor negro in the days leading up to Día de los Muertos.

The hearty, filling, and very un-Mexico-City-like tacos at this bustling downtown taqueria keep party-goers satiated in between club hopping. Of note: the beefy “Tacosaurus” with ground beef, Jack cheese, and crushed Doritos served on a parmesan-crusted taco shell, and the al pastor with pineapple pico de gallo and mango-pineapple vinaigrette. Bonus: It’s open until 3 a.m.

Tripa, lengua, cabeza and buche fanatics flock to this OBT stalwart for an offal fix. Sure, the tacos are a tad on the smaller side, but no one’s going to complain about eating more tacos, especially when they’re less than $2. 

Equal parts grocery store, butcher shop, and taqueria, Las Cazuelas also has the avocado green walls and fluorescent lighting to set the taco-eating mood. Al pastor shaved off the trompo is just one of ten meats offered, including lengua, cabeza, and chorizo, all which are double tortilla’d to make messy eaters a little less messy. Also on the menu: gorditas, sopes, tortas, and breakfast served daily starting at 7 a.m. On weekends, soups and stews are a draw.

It’s a popular destination among the city’s Mexican residents for everything housed within its walls — a market, bakery, carniceria, and restaurant plating a bevy of south-of-the-border dishes. On the taco front, tortillas are made in house (this is a tortilleria after all) with fillings ranging from chicharron and al pastor to cabeza and nopales. Pollo a la plancha is a higher-ticket protein worth a try, as are the shrimp tacos offered at $9.99 for three. Another must: the michelada.

The humble taqueria inside a Chevron gas station has gone all in on the birria craze serving birria pizza, birria mulitas, birria ramen, birria quesadillas, birria spring rolls and, of course, birria tacos. Note: the consomme is $2 extra. Esquites and mangonadas make for complementary pairings.

Bartaco’s vibe is inspired by the beach culture of Brazil, Uruguay, and SoCal, but its tacos fuse Mexican tradition with Latin, Mediterranean, and Asian flavors and ingredients. Think duck confit in tamarind glaze, rotisserie pork pastor, and soy-, sesame- and sriracha-marinated ribeye topped with kimchi, all served on four-inch corn tortillas. Vegetarian options (falafel, cauliflower, portobello) abound, but don’t overlook other items like duck birria and grilled corn rolled in lime, cayenne and cotija.

Some of the best Mexican street fare in the city can be found at this taqueria situated in a desolate, dirt lot surrounded by chop shops, shipping containers and truck trailers. La Eskinna (not to be confused by Soho celeb hotspot La Esquina in New York City) may be a navigation system’s nightmare but finding the food truck yields some delicious dividends. They come in the form of birria-painted tacos stuffed with mystery steak (the mystery is actually in the cheesy sauce), birria tacos, and birria ramen — ramen noodles lolling in the heady, beefy broth.

The festive Kissimmee cantina has been a longtime favorite for its pleasing aesthetics and enormous menu of homegrown Mexican fare, but the $1.75 tacos can’t be beat. Achiote-rubbed al pastor on double tortillas have cemented El Tenampa with mainstay status, but buche and cueritos are also offered for those who prefer a little bite to their porcine folds. The market next door tends to all tienda needs.