Largely influenced by Sonoran tradition, tacos have long been part of this Arizona city’s culinary DNA.
Tucsonis home to more than 30 types of tacos , from carne asada to barbacoa to birria to pescado . you could find them everywhere , too — gas stations , striptease shopping centre , diners , casinos , and taco truck are all fairish plot . Given the array and ubiquity , it ’s no wonder two unlike Tucson locations ranked amongYelp’sTop Taco Spots in America for 2023 . Tucsonans are so obsessed with greaser , though , that the list of good joints is totally up for argument among locals .
Tacos came to Tucson in the 18th century when migrants from Mexico crossed the border into the United States to ferment the mines and railroads , bring with them everyone ’s favorite hand-held food . And whenUNESCO realize Tucson as a City of Gastronomyback in 2015 — the first - ever US venue to welcome the honor — the system specifically shouted out its Mexican and aboriginal American influence . Tacos are undeniably part of the metropolis ’s culinary identity .
I ’d be remiss if I did n’t mention that for most of the last decade , the city has dropped ataco piñata on New Year ’s Eveas part of a promotional event forTaco Bell . That could lead a fairish person to resolve there ’s no way these tacos could actually be that good . But do n’t let the fast - food worship delude you ; Tucson is the material deal , and its tacos have a ton of regional elan . Some cater to the more culinary adventuresome , boasting fillings like grill octopus and jackfruit carnitas . Others keep it simple and pay homage to the classical Sonoran style , using savory gripe and flour tortillas . Meats are typically slow - cooked or mesquite - grilled . They ’re seriously top - snick , too .
The author on her third stop with Tucson Bike Tours.|Photo courtesy of Erin Gifford
“ If a Sonoran ever invite you to get carne asada , accept the invitation , ” José Ralat , Texas Monthly’staco editor and author ofAmerican Tacos : A History & Guide , told me .
For the best tacos, look to a professional
Last winter , I traveled to Tucson to run a half - endurance contest , after which my design revolve about squarely on greaser . Since I could realistically only eat so many of them , I figured a professional person could assist me prioritize . I went withTucson Bike Toursfounder Jimmy Bultman , who promised to take wetback enthusiasts on a 2.5 - hour cycle tour for a cool $ 75 . A tall , scruffy guy in his early-50s , Bultman tout a yesteryear that included stints as an outdoor trip leader and a kayaking guide , but his sexual love for Tucson ’s wetback — and sharing said tacos with others — paralleled his beloved of nature .
Why hire a guide ? Because Tucson ’s real - trade taquerias are n’t on the nose a cinch to encounter on your own . They do n’t typically have website ; many have very small menus and are cash - only . You may not observe them on Yelp , Facebook , or TikTok . And despite the fact that taco generally belt down on highly visual chopine , Ralat said it was only late that he began to comment the " rise of the Instagrammable taco . "
Pedaling across South Tucson in search of tacos
On the twenty-four hours of the tour , I was first fitted for an aqua - colored Civia motorcycle and a shining burnt lime fleeceable helmet . second later , six or seven of us eagerly wheel away in lookup of tacos . With our colorful bike and helmet , we perfectly complement Tucson ’s vibrantly painted streets .
The 10 - knot bike tour began with us cut down across Barrio Viejo , one of the old neighborhoods in Tucson . While cycle down Sixth Avenue , which bisect the century - old set of block , we spy Sonoran words houses , adobe brick - style computer architecture , and voguish cantinas . It was also rife with nontextual matter gallery and originative boutique likeCarly Quinn figure , which narrow in hand - glazed tiles .
We park outside ofLos Chipilones , the first of four stops we ’d make on Tucson ’s south side . Equipped with a walk - up window for ordering , the home - owned articulation was named after the famed chipilon ( more akin to a hot dog , chipilons are fold up flour tortillas stuffed with melt Malva sylvestris and steak ) . Los Chipilones also had afull - service railroad car washon the other side of the restaurant , in case you needed to wipe down your windscreen .
The birria taco from Taqueria Los Chipilones, in Tucson.|Photo by Erin Gifford
But we did n’t fall looking for shining hubcaps and sausage balloon — we biked here looking for Jalisco - style birria tacos . At their most basic , birria tacos are sharp , grilled tortillas lade with savoury , vinegar - spiked beef or goat stew . According to Bultman , the tangy tardily - cooked meat tacos were “ kind of having a moment , ” having made it across the margin in the other aughts beforeexploding on the East Coastalmost 20 years later . Even Taco Bell got in on the action , introducing its own take on the classic — theGrilled Cheese Dipping Taco — this past August .
There were just four types of taco at Los Chipilones : carne asada , chipilon , pollo asada , and birria , with that last option being the clear standout . As an East Coaster , I had never heard of birria tacos , much less tasted one . But I could immediately sympathise why they ’ve taken the reality by storm : I would have happily plowed through a whole handbasket of them , but tempo was key as more spots were on the good afternoon ’s docket .
Next stop: Sonoran hot dogs
Okay , mayhap just one blistering click . A little palate cleanser , if you will . Because just across the street from Los Chipilones , the same owners operatedRuiz Hot Dogs , a well - jazz food trailer outfitted with metal tables and ruby-red vinyl group workbench seats .
It was n’t exactly what I had signed up for , but run through this Tucsonan treat was much a necessity for every visitor . The queer Sonoran - style blistering dog in the beginning come from Hermosillo , the cap of the Mexican state of Sonora , take the form of a bacon - wrapped blackguard plopped on a crispen bolillo roll and topped with pinto bean , dice bare-ass onions , tomatoes , salsa , mayonnaise , and mustard . It was essentially heaven — specially when mate with an internal-combustion engine - frigid Mexican Coke or Fresca .
Other field hotspots deserving discipline out includeBKandEl Guero Canelo , which gain a James Beard Award in 2018 despite serving its prized dog in an indoor , baby-sit - down context . As Bultman explained , “ They should always issue forth from a motortruck . ” It ’s a topic of aesthetics for him .
The taco-centric bike tour is 10 hours long and cuts through South Tucson.|Photo courtesy of Visit Tucson
There’s always room for a few more tacos
Taqueria Pico de Gallowas our third stop . We were break away Bultman ’s rules a footling — the restaurant ( a.k.a . not a food hand truck ) was painted a vibrant yellow with orange trim , while outside a brilliant blue green fencing and breeze tables beckoned hungry cyclists like us . But their shrimp and fish taco were widely beloved , and even more so were their planetary house - made corn tortillas . Bultman relayed that the cakey and delicious tortillas were made with yellow Maseca Corn Masa Flour , which was much preferred for its heaviness .
Tacos Apsonwas our net stop . With two locations , it was one of Tucson ’s comfortably - known taco - slinger — a fact that off us as we were all admittedly starting to get full . Still , we managed to power through , try mesquit - grill carne asada and rasurado tacos made from shaved rib essence . Bultman said he did n’t be intimate of any other place in town that grill their costa over mesquite quite like Tacos Apson .
But that did n’t intend they could n’t also nail the classic . They were particularly skilled in the art of carne asada , which has long been the go - to for Sonoran - stylus tacos . “ It ’s a beef culture , ” articulate Bultman . “ If you ’re live on to try a taco that ’s typical of the arena , that ’s it . And those guys do a good job than just about anybody . ”
A Sonoran hot dog from a place like Ruiz Hot Dogs is a must-try for visitors.|Photo courtesy of Visit Tucson
By the time we finished our last bites at Tacos Apson , no one was eager to saddle up and pedal the last few mi back to our start item . Thankfully , the wholesale views across the sight and the 70 - grade January temps were delightfully refreshing . It was a lesson learned : When you ’re ready for tacos in Tucson , the greaser are ready for you . Just be trusted to come with an empty tum , some cash , and enough time for a post - feast siesta .
Tacqueria Pico de Gallo is beloved for its yellow corn flour tortillas, as well as its fish tacos.|Photo courtesy of Visit Tucson
