One of the first things you notice when visiting Los Cabos, on the tip of the Baja California peninsula in Mexico, is the sheer number of taco stands throughout the region. While some are emblazoned with large signs boasting about a restaurant’s taco-making prowess, others are blink-and-you’ll-miss-them storefronts, their once neon-hued exteriors faded to muted shades of green, orange, blue, and pink.
Fish tacos are the main attraction, and with seafood fresh from the Gulf of Cortez, no matter where you go, you’re guaranteed to find something delicious. But if seafood isn’t your thing, there are plenty of meat-based tacos, including the popular carne asada, grilled steak, and tacos al pastor, marinated pork that is cooked on a vertical spit and often served with pineapple. For the adventurous eater, there are also tacos de lengua, made with beef tongue, and tacos cabezas, made with beef cheek.
The filling is only half of the fun of Los Cabos’ tacos. At most places, your order comes with an array of salsas and toppings. Depending on the style of taco, you can add sliced red onions, tomato-based salsa fresca, cabbage slaw, fresh cilantro, slightly sour tomatillo salsa, lime wedges, crema or mayonnaise, an avocado sauce — the possibilities are endless.
Though you can find tacos on any corner in Los Cabos, here are some of the best, in no particular order, where the locals go.