El Jarocho has been serving tacos de guisado - slow-cooked stews spooned into fresh tortillas - from this Roma Norte counter since 1947. The campechano (a mix of meats and offal, served with a second tortilla so you assemble it yourself) and the mole verde con cerdo (dark, spiced, meat falling apart) are the reasons people come back. Tortillas arrive warm, portions are generous, and the morita salsa has unconditional fans. The space splits between a bar and a two-floor dining room; card payments work. But Michelin attention has a cost: when guisados arrive lukewarm or the staff turns indifferent, disappointment scales with expectation. Prices run higher than average Mexico City taquerías. Worth the trip if you arrive hungry and without perfectionism.
Taquería El Jarocho has been earning its place in Roma Norte since 1947, and two Michelin recognitions later, nothing about it feels accidental. Get the campechano, stand at the bar, and pay the price without argument: the portions and the slow-cooked guisados make it fair
What to order
Campechano and mole verde con cerdo; morita salsa comes recommended.
Reservations
Not required. Walk-ins seat at bar or upstairs; no advance booking needed.
Price range
Above-average for Mexico City taquerías; budget more than a standard neighborhood spot.
Vibe
Counter and two-floor dining room; mixed lunch and dinner crowdcasual but established.