In Spain we’re not as used to taquerias, but in Mexico they’re everywhere. They are establishments dedicated to the sale and consumption of tacos, one of the most popular dishes in Mexican cuisine. Of course, there are taquerias that are really bad and others that are worth visiting.
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Take note of this name: El Vilsito. If you live in Mexico City, you’re very likely to know what we’re talking about and, if not, you should keep it in mind for your next trip to Mexico. It is a taqueria, one of the many taquerias in that country; however, it isn’t just any taqueria, mainly for two reasons.
Firstly, El Vilsito is recommended by the Michelin Guide, so, as you can imagine, the food is fantastic. Secondly, this taqueria is only a taqueria at night because during the day it operates as a mechanical workshop. Curious, isn’t it?
@jh..food El Vilsito! 🌮 Al pastor tacos with Michelin recommendation ⭐️ 📍Petén 248, Narvarte Poniente, CDMX #jhfood #elvilsito #tacosalpastor #michelin #cdmx ♬ Cumbia Libre – Mauro Rawn
El Vilsito is located at 248 Avenida de la Universidad, in the Narvarte neighborhood. It opened its doors in 1985 and sits in the same building as Mecauto, a workshop that has been operating for over 40 years and today specializes in the MINI brand. When night falls, around 7:30 p.m., Mecauto closes its doors until the next day and the space becomes El Vilsito, one of the most emblematic taquerias in Mexico City.
At first, the customers were the car owners who came to the workshop: while waiting for their vehicle to be repaired, they would grab a bite at the taqueria, but its fame has grown so much that now people come from all over the city and from all over the world (it’s very popular on social media).
A large part of its fame has to do with this curious fact of being a workshop/restaurant, but we must not overlook its specialty: tacos al pastor. For some, they are the best in the city. They typically have three or four giant trompos operating simultaneously from which they carve the meat with a highly refined technique to ensure it is perfectly marinated, with a thin and crispy cut.
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Nolan Kessler
I focus on performance-driven cars, emerging technologies, and the business forces shaping the automotive industry. My work aims to deliver clear, relevant insights without unnecessary noise, with a strong attention to detail and accuracy. I follow the evolution of mobility daily, with a particular interest in what defines the next generation of driving.
