Los Panchos Restaurant

"The reason why the family-run Los Panchos has been a staple since 1945: their flawless pork carnitas. It’s a Michoacán specialty that can be enjoyed on almost anything they serve—on top of chilaquiles, tostadas, petroleras, a fried version of sope topped with a bean layer, and tacos. Big, fat, tacos. They’re made with thick corn tortillas stuffed with finely chopped pieces of meat, including the lean and fatty bits. Two tacos (or maybe three), coupled with a beer, make for a perfect Los Panchos meal. The restaurant has enough space to keep things moving and always attracts a diverse mix of nine-to-five workers on their lunch break, families, and groups enjoying conversations over tequila." - mariana camacho

"This iconic taquería in Anzures (with three other locations in town) has been a crowd favorite since 1945 and with good reason: the tacos are next-level, and the place is so huge that you’re guaranteed a table within minutes. While the menu is packed with classic Mexican dishes like quesadillas and enchiladas, you’re here for the tacos on handmade tortillas filled with fork-tender carnitas (their specialty), campechano (carnitas and chicharrón), and cecina for $3.50 each. Order them one at a time, top them with the lime, cilantro, onions, pickled vegetables, and the smoky red salsa on your table, and enjoy them while they’re hot—no one will rush you here. The restaurant is laid-back, with no music and retro neon lights, making it perfect for long chats with friends over some tequila." - Guillaume Guevara

"First established in 1945, in an odd no-man’s-land between Chapultepec and Polanco, Los Panchos calls up the Mexican restaurants you may have known in childhood, with a wide-ranging (laminated) menu, whitewashed walls, and potted plants (not an Edison bulb in sight), plus a garrulous, family-friendly set-up serving trough-sized platters of classic Mexican grub like enchiladas, gorditas , moles, and chicken taquitos , tortilla soup, and tostadas, multi-colored margaritas and, most especially, Mexico’s answer to confit, carnitas : utterly delicious, ferociously caloric chunks of pork, fried in their own fat. The restaurant is perfect for larger groups who make their own tacos seasoned with cilantro, chopped onion, and the full hot-sauce portfolio. Nostalgic and lively, nobody leaves hungry."

Get the bistec, good solid tacos - very authentic, low key spot.