Little Miner Taco’s birria de res tacos oozing with melted jack cheese became so popular that the food truck added multiple locations across the DMV, including a takeout-only spot in D.C. There are now four fillings for the quesotacos: birria, chicken tinga, grilled chicken, and mushroom, all served with consommé for dipping.

Inspired by the the mom-and-pop shops in Mexico City known as fondas, DC Corazon offers meaty tacos as well as all sorts of interesting options for vegetarians like fried avocado, huitlacoche (corn fungus), nopales (cactus), or hibiscus flowers sauteed in achiote paste.

This street food-centric taqueria fills its tortillas (corn or flour) with over a dozen featured ingredients. Combinations range from shrimp and avocado or mushrooms with goat cheese to the extra hearty campechano (chorizo and steak mixed with potatoes) as well as blackened fish with pico de gallo.

Whether they come for the boozy tequila drinks or the chance to soak up some rays on the spacious rooftop deck, confidence is high that every customer that walks into this Columbia Heights mainstay isn’t leaving without polishing off at least one of the kitchen’s inventive tacos. Example: sesame-crusted rare ahi tuna topped with grilled pina salsa, pickled shallots, and jalapeño aioli with cilantro. ⠀

This colorful Day of the Dead-themed eatery is worth the trek up to Woodley Park. A best seller is the trio of beef tongue tacos; the meat is braised four hours and served with habanero-mango salsa, fresh mango, chopped white onion, fresh cilantro, and lime wedges.

The fried chicken-and-bloody mary bar in Shaw added a wildly popular taco pop-up during the pandemic that’s here to stay. The Mexican menu features fillings like chicken, carnitas, lamb, and al pastor, a Nashville hot variety features its fried chicken, mac and cheese, and hot sauce. Any order can be dunked in a cup of rich consommé for $3.

Shredded chicken tacos are the name of the game at this funky taqueria, which hosts a booming Taco Tuesday with $4 to $4.75 tacos and drink specials.

Chef Teresa Padilla, a longtime veteran of José Andrés’ ThinkFoodGroup, serves up dishes inspired by her hometown of San Jose Teacalco in Tlaxcala, Mexico from a hot pink takeout window on U Street. That includes cheesy quesabirria tacos with either a blend of chuck and brisket or lamb, as well as tacos spotlighting fillings like carnitas, chorizo, or mushroom.

If its legendary grasshopper tacos aren’t your thing, José Andrés’ whimsical Oaxacan eatery has lots of other $5 options at the ready. Try the Yucatán-style pit barbecued Rocky Hollow Farms pork with Mexican sour orange and pickled red onion, or one with shredded local beef in a homemade tortilla with white onions and a sauce made of pasilla and guajillo chiles.

The popular taqueria in Shaw recently expanded across state lines with an outpost in Ballston, complete with a 50-foot long bar and 10 different tacos on the menu. Those options include a “DC Taco” filled with panko-coated fried chicken breast strips, crispy potato frites, cilantro, and El Rey’s own mumbo sauce.

This homegrown chain covers all the bases, serving taco favorites (seasoned pork, beer-battered fish, grilled vegetables) along with upscale proteins including roast duck (and sometimes lobster tacos). There’s also grilled shrimp drizzled with avocado sauce on a flour tortilla and shredded chicken stuffed into crunchy shells.

A former auto shop in Alexandria is now a taco spot with big windows that swing open on nice days and a side patio for al fresco dining. Try tacos stuffed with the likes of citrus-ginger marinated chicken or crispy glazed pork belly.