Eat at the busy street stand, and ask for "con todo"

The best tacos in Mexico come from stands with a line of locals and a cook who does one thing all day. Turnover is what keeps street food safe, so pick the busy stand over the quiet one, and watch for the squeeze bottles and salsas being refilled. "Con todo" gets you onions and cilantro; "sin picante" keeps the heat down. Tacos al pastor are an evening food; barbacoa and carnitas belong to weekend mornings.