El Turix

"The tacos at El Turix aren’t just some of the best tacos in CDMX—they’re some of the best in the world. Everything’s served Yucatán-style, meaning all the tacos will be filled with sweet, citrus marinades and salsas. Your first order of business should be the cochinita pibil tacos, which come with slow-roasted pulled pork cooked with achiote paste and citrus juices. But it’s the panucho, an open-face tortilla with thicker corn dough topped with cochinita pibil, that’ll be the reason you come back again before you head to the airport. There’s very limited seating here, so expect to eat your tacos like everybody else— sitting on the curb with your face buried in plastic wrap." - guillaume guevara

"The tacos at El Turix aren’t just some of the best tacos in CDMX—they’re some of the best in the world. The menu is small (there are four things total) and everything’s served Yucatán-style, meaning all the tacos will be filled with sweet, citrus marinades and salsas. Your first order of business should be the cochinita pibil tacos, which come with slow-roasted pulled pork cooked with achiote paste and citrus juices. But it’s the panucho, an open-face tortilla with thicker corn dough topped with cochinita pibil, that’ll be the reason you come back again before you head to the airport. There’s very limited seating here, so expect to eat your tacos like everybody else— sitting on the curb with your face buried in plastic wrap." - Team Infatuation

"El Turix excels in the cochinita pibil department—pork rubbed with achiote and citrus, buried underground and slowly smoke-roasted. The meat is topped with pickled red onion and served on panuchos (lightly fried tortillas filled with black beans), tacos, or tortas. (Note that the scarlet-colored achiote seed dyes everything an electric orange, so be careful not to stain your clothes while eating.) Consider this the perfect place for a quick lunch in Polanco ." - Susannah Rigg, Scarlett Lindeman

"A tiny hole-in-the-wall taco spot called El Turix, near our host hotel. It's literally a hole in the wall. They pass you tacos through the hole!"

"El Turix excels in the cochinita pibil department—pork rubbed with achiote and citrus, buried underground and slowly smoke-roasted. The meat is topped with pickled red onion and served on panuchos (lightly fried tortillas filled with black beans), tacos, or tortas. (Note that the scarlet-colored achiote seed dyes everything an electric orange, so be careful not to stain your clothes while eating.) Consider this the perfect place for a quick lunch in Polanco ." - Naomi Tomky, Scarlett Lindeman