However, in a blind taste test, I’m confident that most people wouldn’t be able to identify Pancho’s Takos from some of the other ones we have on the list. There’s no doubt that the quality of meat is high, and it’s a fantastic tasting pastor. We showed up at 10:30pm when the lineup wasn’t as long as it usually is, and we still waited 33 minutes to get a table for 2.Īre they the best and worth the wait? In my opinion, no. People start lining up around 3 or 3:30 and the lineup doesn’t end until they close. Objectively, these are really tasty al pastor tacos. It’s located in the romantic zone, and is open from 4pm to midnight. Pancho’s Takos is arguably the most famous street taco stand/restaurant in Puerto Vallarta. I only share information about things I know, love and trust! Pancho’s TakosĪddress: Basilio Badillo 162, Zona Romántica, Emiliano Zapata, 48380 Puerto Vallarta, Jal., Mexico This post contains affiliate links, meaning if you click through and make a purchase I may make a small commission. In this post, I’ve listed our favorite places to get tacos in Puerto Vallarta, explain the most popular types of tacos to order and then provide a few insider tips when it comes to ordering tacos. We also ate tacos from more spots in Puerto Vallarta, but not every place deserved to be on this list. We ate at every single one of these places with no issues. No need to be nervous about trying street food in Puerto Vallarta. There’s a few things I didn’t realize when it comes to food culture here, as well as a few items to check for if you’re concerned about food safety. Since we also wanted to compare apples to apples, we’re comparing al pastor tacos and birria tacos (even though we ordered other items too).Īt the end of the post, I’m also sharing tips I learned about ordering tacos in Puerto Vallarta. In this guide I’m sharing the best tacos we found in Puerto Vallarta, mostly in the Zona Romantica, El Centro and the 5 de Diciembre neighborhoods. If you have the opportunity to make them, I hope you enjoy them as much as I do and I hope they bring you warm memories, just as they do to me.On our recent trip to Puerto Vallarta we tried as many tacos as we could – at both street taco stands and sit down restaurants. These tacos are a good reminder of my grandma, and they instantly transport me back to Comala whenever I have them. They consist of a deep fried tortilla shell stuffed with a mashed potato filling and they’re topped with shredded cabbage, sliced tomato, diced onion, heaps of cotija and a garlicky tomato sauce. She offered us sopes, pozole and tacos, but I settled on tacos de papa because she makes them like no one else! We were fortunate to swing by while my grandma was still selling food during our last day there. I really wanted to spend my Birthday in their company this year because I enjoy being surrounded by so much love, mis tí as las pericas, and all of the good food I could ever want. She’d get on the ruta in Comala bright and early and walk around for miles and miles carrying various cheeses on her back and d uring the weekend, she’d transform her living room into a small restaurant and sell pozole, tacos de papa and sopes to everyone en la colonia. For as long as I can remember, she’s walked the pebble stoned streets of Colima selling the fresh cheeses she’s made every morning. To this day, my grandma has continually worked hard to help her household make ends meet. They have provided me with an immense amount of love and support and t hey’ve always been really great examples of what I should aspire to be, a hardworking, humble, and appreciative individual. I have a deep appreciation for my maternal grandparents because they’ve always treated me like their own child. It’s super backlit, but it’s one of my favorite shots with my aunts/grandparents. Not only did I have to travel by myself from time to time, but I always felt guilty that I had the opportunity to enjoy what they couldn’t– spending time with their family. Traveling to Mexico at a young age was always bittersweet because my parents were undocumented when I was growing up. He got to taste all of the dishes I talked so much about, he got to meet the aunts that have always kept me laughing (and very well fed), and the loving grandparents who have taught me so much about life. Last year, he finally had the opportunity to experience the place where my roots stem from–Colima. I really wanted him to get a sense of who I was through food, and I wanted him to learn about all of the bits and pieces of my culture and traditions he didn’t know. When Billy and I first started dating, I used to try to cook everything I could just so I could introduce him to all of the dishes I grew up cherishing.
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