To open her restaurant in the Houston Heights, Myriam Navarro shut out the headlines and negative noise and focused on one thing: pursuing her longtime dream. Since its debut in February, Alturas Mexican Cafe has become known for its house-made tortillas and for a mole that’s derived from a family recipe.
Hope and defiance are required to start any business, and no one knows this better than today’s taqueria owners. In the past couple of years, they’ve had to face major threats to their livelihoods: a troubling economy, which has resulted in increased food prices and thriftier diners (last year, an average taco cost two bucks; now it’s around $3.50), and federal immigration raids that have affected workers and customers alike.
“There’s never the right timing, and it’s always the right timing,” said Juan Andion, who opened Tacos on the Street in San Antonio last September. “If we were concerned about what’s happening in the world, we could be paralyzed.”
But nothing gets in the way of ganas—guts, desire, determination, and hard work. The 25 best new taquerias—revealed in alphabetical order by location (alongside ten honorable mentions)—all have that quality.
The bravery and passion shown by Navarro, Andion, and the others mentioned here inspired me. With a team of tasters and scouts (mostly Texas Monthly staff), I visited nearly two hundred taquerias for this midterm report, which we publish in between our major effort to name the Best Tacos in Texas every four years. (The last was for the November 2024 issue.) We covered more than 10,500 miles in a few months. Taquerias must have opened, reopened, or expanded their menus between August 2024 and this past March.
As I made my way across the state, I noted several trends. For example, marisquerías, Mexican seafood spots, have proliferated—I ate myriad tacos gobernador (cheesy shrimp tacos that originated in Sinaloa). More taquerias are offering primo aguas frescas, like those featured in “Los Otros” (at the end of this story), and, despite increasing beef prices, ribeye tacos.
We taco-loving Texans should rise to the occasion and support these optimistic taquerias. As we happily wipe the salsa from our chins, we’ll know we’ve made the right choice.
ArlingtonAquí Se ComeYear opened: 2026
This suburban taqueria sits in the back right corner of the Kwick Food Store. Weave through aisles of chips and candy to get to the tacos, which have fillings such as lean yet juicy beef barbacoa or bulky threads of pork carnitas. Don’t miss the textural double whammy of chicharrón guisado, a mix of chopped chicharrón and cubed chicharrón prensado (pressed pork cracklings). This rare treat combines soft pieces of skin and fat with firm meat in a red salsa and is served in your choice of a flour or yellow or blue corn tortilla—all are wonderfully chewy with a buttery finish. Request the chipotle-tamarindo salsa, a clay-colored condiment that is smoky, earthy, fruity, and tingling with spice. The thoughtfully made taco is just one example of how Aquí Se Come surpasses the typical expectations for a convenience store taqueria. 300 W. Randol Mill Rd, 469-716-7232. Sun–
Sat 11–11.
AustinComadre PanaderíaYear opened: 2023
Although Comadre Panadería opened outside of the date range we specified for this list, the East Austin bakery started selling breakfast tacos just last year. Owner Mariela Camacho, a San Antonio native, is known for her innovative pan dulce (the candy corn conchas are a seasonal favorite), but she now also applies her baking skills to sourdough-tinged tortillas. The bean and cheese taco is a true power combo in which velvety pintos are caught in a net of salty cheddar. The sublime nopales, egg, and cheese taco—an homage to Camacho’s mother—features chopped and seared cactus pads seared in a chile de árbol–spiked, ranchera-style salsa. 1204 Cedar Ave, no phone. Thu–Sun 8 a.m.–2 p.m.
Paprika ATXYear opened: 2025
Husband and wife Margarito and Hayden Pérez have suffered a cycle of closures, immigration-status issues, and other setbacks that would likely break many business owners. But the couple persevered to open their dream project—a permanent location adjacent to the lot where their food truck was stationed. The carnitas are cooked in the traditional cauldrons called cazos and have a touch of sweetness. The suadero—which is roughly chopped and simmered in beef tallow—tastes best in a special suadero taco with spicy salsa macha. Perhaps the best day to visit is Saturday, when pork flies off the trompo and into tacos al pastor for the line of salivating customers. 6539 N. Lamar, 512-716-5873. Tue–Sat 11–6.
BrownsvilleCentrito BotaneroYear opened: 2025
This downtown restaurant is a modern cantina, where ornate chandeliers hang from high ceilings and the pristine bar front gleams. You can catch a game on one of its many TVs as you dig into tacos served on rustic earthenware plates. The dark-spiced tacos de trompo sprinkled with pineapple cubes are a must, but start with the shrimp aguachile negro, whose juice made of Maggi seasoning opens your palate for the joys to come. 915 E. Elizabeth, 956-778-6080. Sun 1–10, Wed & Thu 5–midnight, Fri 5 p.m.–2 a.m., Sat 1 p.m.–2 a.m.
Chilmoli Mexican SteakhouseYear opened: 2023
The owners of Centrito Botanero also operate an upscale restaurant one street over. One of its specialties, a ribeye taco, is accented with bone marrow and capped with fried leeks and the short-lived inferno of chile pequin salsa. But the taco that earns the restaurant a place on this list is the milanesa. Added to the menu in September 2024, it features a beef filet that is marinated in citrus-forward ponzu sauce, then breaded in panko (chef Rafael Villalpando is partial to Japanese ingredients) and fried to a tender delight. It’s served on a base of refried beans with a shaky tower of french fries, creamy salsa, and quesillo balancing on top. 1001 E. Washington, 956-518-7000. Sun 1–7, Wed–Sat 5–midnight.
Peking duck tacos at Dragon Casa, in Dallas.Photograph by Mackenzie SmithDallasDragon CasaYear opened: 2025
Centuries of Chinese influence on Mexican cuisine can be seen in this far North Dallas restaurant. Customers can dive into dishes such as tacos stuffed with strips of Peking duck or tantalizing birria inside xiao long bao (soup dumplings) or mixed with fried rice. 3355 E. Trinity Mills Rd, 469-640-2855. Sun 11–3, 5–9:30, Tue–Sat 11–3, 5–9:30.
Tacos JuanchoYear opened: 2025
This Oak Lawn–area taqueria is easy to spot with its bright orange exterior. Inside, you’ll find more of this color in the tiles, chairs, and plates, which complement the vermilion tacos al pastor, the restaurant’s standout offering. Pork is sliced from the trompo and placed in tortillas made from a mix of masa harina and masa made from nixtamalized corn. (The combination results in a stronger tortilla.) The best taco on the menu is the ribeye, inspired by the taco de gaonera served at Mexico City taqueria El Califa de León. Tacos Juancho’s version is far superior, featuring succulent beef, milky yet caramelized quesillo, creamy avocado, and queso fresco on a blue corn tortilla. 3604 Oak Lawn Ave, 214-484-4970. Sun 9–10, Mon–Thu 8–10, Fri & Sat 8 a.m.–1 a.m.
El PasoTaqueria ElemiYear opened: 2026
Emiliano and Kristal Marentes changed contemporary Mexican food in Texas when they opened Elemi in downtown El Paso in 2018. In 2024 they relocated the restaurant to a larger space in the suburb of Horizon City. This year they made their biggest gamble yet with their second restaurant, a modern taqueria tucked into a shopping center on El Paso’s growing West Side. Of course, tortillas made from nixtamalized corn are the foundation for tacos with fillings including slices of garnet-colored pork from a trompo or birria mushroom. This new spot gives the city even more of the whimsy and creativity that its sibling restaurant is known for. 7729 Paseo del Norte, no phone. Tue–Sun noon–10.
Fort WorthTaqueria La RevoluciónYear opened: 2025
This suburb of Fort Worth is home to a bevy of taquerias and Mexican restaurants, many focused on seafood. La Revolución spotlights a little of everything but excels in seafood, especially with its taco gobernador, a cheesy shrimp taco that is crisped on the plancha. Also stellar is the ribeye taco, popping with beefy flavor and a dash of salt and finished with sweetness from ribbons of caramelized onions. Marvel at the twelve or so freshly made aguas frescas served by the ladle from a cooler—my favorite is the vibrant piña. 4000 E. Belknap, Haltom City, 817-372-7320. Sun–Thu 10–10, Fri & Sat 10–midnight.
HoustonAlturas Mexican Cafe Year opened: 2026
It might be a challenge to find Alturas Mexican Cafe, with its poor signage and hard-to-spot storefront, but a visit to Myriam Navarro’s dream restaurant is well worth the effort. She and her husband, Erik, offer all-day dining, starting with tart and peppy chilaquiles verdes and breakfast tacos using house-made flour tortillas. Later, opt for lunch and dinner favorites such as classic pork, beef, and chicken tacos, as well as shredded chicken soaked in candy-sweet mole poblano for enmoladas, a dish similar to enchiladas. 2409 Airline Dr, no phone. Sun 7–5, Tue–Sat 7–7.
Bar XoloYear opened: 2026
Don’t call this new, moodily lit room a cocktail lounge. Xolo is a dinner bar, according to executive chef–owner Javier Becerra, who created the intimate Montrose spot with several partners. Find co-owner Angel Bautista behind the bar, mixing raicilla-based cocktails while you wait for dishes such as the Tacos Oscar to arrive at your table. Named after Becerra’s twin, who enjoyed snacking on potato tacos as a child, the dish features a trio of tortillas cushioned with a costra (a griddled blanket of crispy cheese on the tortilla’s exterior) of house-made quesillo and buoyant potato foam garnished with the tiniest flourish of briny caviar. 223 Westheimer Rd, 832-892-2713. Sun & Mon 4–11, Wed 4–11, Thu–Sat 4 p.m.–1 a.m.
Carne asada tacos at Huncho’s. Photograph by Mackenzie Smith 
The modern dining room at Huncho’s, in Houston. Photograph by Mackenzie Smith
Huncho’s Tacos Year opened: 2025
Among the growing number of halal taquerias in the state, Huncho’s, in southwest Houston, stands out for its guacamole-slathered Tijuana-style taco. The best of the bunch here is the ribeye taco, whose beef shimmers in its own juices. 8559 S. TX-6, 832-679-9096. Sun–Sat 9–10.
MaximoYear opened: 2024
After Maximo’s original chef left, the restaurant returned in January 2025 with 27-year-old chef Adrian Torres and a stellar revamped menu. While the atmosphere is charming, with a patio fountain worthy of a Tex-Mex palace and an area for dancing, it’s the $45 tasting menu and a lineup of masa-based hits that keep us returning. The item that rules them all is the wild mushroom taco with white-capped bunapi, a crunchy lilliputian fungus that eats like popcorn with a woodsy flavor. The dishes get even more eyebrow raising from there. The masa cornbread is smeared with butter studded with Oaxacan flying ants known as chicatanas and then dabbed with caviar. The shrimp tostada surprises with a garnish of nutty chapulín, or toasted grasshopper. 6119 Edloe, West University Place, 713-878-7774. Sun 11–3, 5–9, Wed & Thu 4–9, Fri 4–10, Sat 11–3, 5–10.
LongviewKi’Mexico ETXYear opened: 2025
There’s no taco spot like Ki’Mexico—located inside Greenside Beverage Company, a shop that sells beer and natural wine—in East Texas. Take appetizers such as lamb chops lacquered in a pomegranate reduction, for example. Signature tacos like the New Yol’, filled with what else but New York strip, add Spanglish elegance. 102 N. Green, 903-686-9194. Sun 11–3, Tue–Thu 11–9, Fri & Sat 11–10.
McAllenBarrio 37Year opened: 2025
This upper Rio Grande Valley restaurant evokes a municipal market in Mexico. In each corner is a stand serving a different kind of taco: trompo, carne asada, carnitas, and fajita. Cumbia, salsa, and conjunto blast over the speakers, and one wall is built to appear like a two-story house with a Mexican roof dog on top. But wait until you try the tacos. The soft carnitas are a one-two punch of salty and sweet, the carne asada glistens, and the fajita meat tastes like it’s right off the ranch. 1300 E. Nolana Ave, 956-515-2439. Sun–Thu 11–10, Fri & Sat 11–11.
Taqueria La Prieta Mamona, in McAllen, offers a selection of tostadas. Photograph by Mackenzie Smith 
Taqueria La Prieta Mamona owner Alejandra Cavazos. Photograph by Mackenzie Smith
Taqueria La Prieta MamonaYear opened: 2025
Alejandra Cavazos, her husband, Rafael Ramirez, and their chef–business partner, Antonio Monzon, have created a menu that straddles McAllen and Cavazos’s native northern Mexico. You can go for homey dishes, such as the taco de fideo, vermicelli noodles plump with tomato broth and dressed with an avocado wedge and crumbles of queso fresco, or devour creative options, such as the hibiscus-flower tacos decked out with tongue-lashing salsa macha. 3618 Pecan Blvd, 956-777-5399. Sun–Sat 7–11.
MidlandHijos del Maíz Year opened: 2024
Specializing in nixtamalized-corn tortillas and handmade flour tortillas, this Permian Basin restaurant’s menu spans the breadth of Mexican cuisine. Customers can enjoy Guadalajara’s favorite stew, carne en su jugo, as well as the northern Mexican backyard specialty of mixed-meat discada capped with melted white Mexican Mennonite cheese. Pickled onion strands garnish northern beef barbacoa in a Oaxacan banana-leaf wrapping. Start with the large flour tortillas and butter, available upon request. 3408 N. Midkiff Rd, 432-901-7557. Sun–Thu 8–10, Fri & Sat 8–midnight.
OdessaCarnitas San LucaYear opened: 2025
The best carnitas in Texas are sold from a trailer in the parking lot of a Cricket Wireless store. The first sign of greatness is the sample that taquero David Flores passes through the trailer window. The golden pork breaks into threads with a delicate touch, and once you taste the saltiness and sweetness, you’ll order some right away. Specify which cuts you’d like, such as surtida (mixed), maciza (lean), costilla (deboned rib), cuerito (skin), or the otherworldly buche (pork stomach). 4200 Andrews Hwy, 432-282-6982. Tue–Fri 10–8, Sat & Sun 9–6.
PlanoTaco KingYear opened: 2024
Ahmad Alkhatib offers halal tacos tinged with Mexican and Levantine spices, such as cumin and oregano, at his trailer. The combination reflects the owner’s youth in East Los Angeles and his Palestinian American heritage. There are the requisite birria tacos and burritos, but you must try the signature King Taco, in which an asiago-forward costra is filled with well-seasoned carne asada. 4100 Fourteenth, 214-440-7180. Mon 10–10, Wed & Thu 10–10, Fri & Sat 10–midnight.
PharrSr. AsaderoYear opened: 2025
The first U.S. location of this Veracruz-based taqueria sits in a border-town lot. It’s a trailer with a carport shelter in front, like many taco joints in the Rio Grande Valley. Grilled meat is the focus here, and much of it is covered in melted cheese. For example, the sombrerito taco features carne asada, al pastor, or fajita in a wobbly mass of white cheese. The chile guero taco is filled with beef and the namesake pepper cradled in cheese that cascades over the tortilla’s edges. It’s a beaut of creaminess and supple meat. Lactose-free diners can get the same effect by ordering a taco with a plump arch of picanha, a flavorful cut from the top sirloin cap. 2400 S. Cage Blvd, no phone. Sun–Sat noon–11.
Taqueria El DeliciosoYear opened: 2025
One of more than a dozen vendors in the spacious International Food Truck Park, Taqueria El Delicioso offers slick tacos estilo Matamoros—chopped bistec topped with avocado and queso fresco—alongside other regional favorites, such as espadas, a type of tostada loaded with mozzarella and steak, and bacon-wrapped hot dogs. Mischievous miniature lawn gnomes decorate the ground in front of the cashier table. 503 W. Nolana Loop, 956-905-6287. Mon–Thu 5–midnight, Fri & Sat 4 p.m.–1 a.m.
San AntonioAguazul Year opened: 2026
Executive chef Enrique Lozano, the James Beard Award semifinalist behind El Charlatan, in Socorro, brings his New Tejano flair to this mariscos restaurant with a sixteen-page menu that moves from aguachiles to fish tacos to sushi. Especially striking is the shrimp aguachile azul, which gets its sapphire color from a secret ingredient, and the Big Red shrimp taco on a refreshing “tortilla” made from jicama, a tuber that is native to Mexico but frequently used in Asian cooking. The menu reflects the Chinese and Mexican American heritage of owners Jose and Ericka Fong. Aguazul’s take on surf and turf, a pulpo (octopus) and tripa taco, is incomparable. 2831 Northwest Loop 410, 210-809-4466. Sun–Sat 11–10.
Anacacho Coffee & CantinaYear opened: 2025
When he closed Stixs & Stone, chef Leo Davila promised that his Big Red and barbacoa tacos, number 8 on Texas Monthly’s 2024 list of the 50 Best Tacos in Texas, would reappear at his next project. The native San Antonian made good on that pledge, and you can now find them at both the casual Anacacho
Coffee & Cantina (where you can also taste a tangy nopales, bean, and cheese breakfast taco) and at the more upscale Esencia. Davila is at the helm of both restaurants inside the remodeled St. Anthony Hotel, downtown. 300 E. Travis, 210-227-4392. Sun–Thu 7–11, Fri & Sat 7–midnight.
Tacos on the StreetYear opened: 2025
The first U.S. location of this Puerto Vallarta stalwart originally served just one taco: smoky carne asada made from thinly sliced shoulder clod grilled over charcoal. Earlier this year, thanks to customer demand, operating partner Juan Andion added chopped chicken breast, also cooked over charcoal. It’s hard to make a chicken taco stand out, but this one is impossibly moist and admirably retains the flavor of the fire. For a sweet finish, opt for vanilla or strawberry scoops or milkshakes made from famed New York City ice cream brand Van Leeuwen. 22026 U.S. 281, 210-257-0532. Sun–Wed 8–9:30, Thu–Sat 8–10.
Waca’s tacos de birria alongside a cup of consommé. Photograph by Mackenzie Smith 
Tearing into Wacabolas, crispy avocado-and-chicken balls served with cabbage and raspberry-chipotle sauce. Photograph by Mackenzie Smith
WacaYear opened: 2025
The carne asada tacos from this woman-owned trailer are as raucous as Sunday-night karaoke at the adjacent (also woman-owned) Chifladas lounge, on the historic West Side. The Wacabolas are clever fritters of guacamole, chicken, and cheese. I call them San Antonio–style hush puppies. 1804 W. Martin, no phone. Tue–Sat 4 p.m.–2 a.m.
Illustration by Laurie Perng Los Otros
Taco de Piña at Comadre Panadería, Austin
This sweet, baked delight of pineapple jam in puff pastry is a taco in name only.
Lonches Progreso at Taqueria El Delicioso, Pharr
Its bolillos are delivered from a bakery in Nuevo Progreso, the city that gave the sandwiches their name.
Birria Grilled Cheese at Waca, San Antonio
Like a quesabirria taco with Americana flair. The cheese pull doesn’t disappoint here.
This article will appear in the June 2026 issue of Texas Monthly with the headline “The 25 Best New (or Improved!) Taquerias in Texas.” Subscribe today.
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