Taqueria El Rey is located in a strip mall next to an exit ramp along the Baltimore-Washington Parkway, For drivers, that makes it an easy first pit stop. The space is mostly a takeout counter with just a few seats available for dine-in service. Tacos are $3.50 each and the best varieties are the beef tongue and carne asada with cilantro, chopped onions, and a side of limes, radishes, and cucumbers.

From East-West Highway turn left onto Kenilworth Avenue, a two-mile stretch of road filled with taqueria options. Stop number two is Taqueria Tres Reyes, not to be confused with another taqueria under the same name in Manassas, Virginia. This one happens to be one of the oldest taco joints on the strip, and it has a longstanding special: three tacos, plus a choice of soda or juice for $12.

A slight detour off Kenilworth Avenue to Edmonston Road takes you to La Placita. Look for the mariachi figurines mounted to the roof. Inside the space moves with the frenetic energy of Mexico City. As you walk in, there’s an elote and horchata station to your right, and a counter to order tacos to your right. There are about a dozen different varieties to chose from. The top three tacos to try are the beef tongue (lengua), tripe (tripa), and pork cheek (cachete de cerdo). Diner be warned: Usually, the line snakes into the parking lot at peak lunch hour.

One of the original Mexican restaurants in the region, La Sirenita has spin-offs under the same name in Baltimore and Glen Burnie, Maryland. Here you can sample several different types of tacos, including beef, chorizo, oxtail, and goat-stuffed versions. A roving mariachi band frequently serenades customers as they eat.

As you continue down Edmonston Road, look for the bright blue building. That’s Taco Rico, which has one of the best “Taco Tuesday” specials in town. Once per week, all tacos from noon to 10 p.m. are $1.50. The best version to sample is the tacos al pastor, sliced off a vertical spit that turns in the window. For a spicier kick, order the briny and peppery shrimp soup that’s similar to a dish found in the coastal region of Veracruz.