Tacos in this metro run through Cherokee Street taquerias, south side cantinas, and a few counter-service upstarts, each with its own idea of what a taco should carry. This list weighs the al pastor, the carne asada, and the carnitas on their own terms, plus the queso and margaritas that go with them.
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The carne asada, al pastor, and carnitas tacos anchor a short menu built for speed at the counter. This is a quick order and eat operation, not a sit down cantina, and it holds up on weeknights when a fast, straightforward taco is the goal. No fuss, no long wait, just the three tacos done right.
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The chile relleno and enchiladas carry a downtown Washington Avenue dining room that has served loft residents and visitors for years. Longtime regulars have noticed some slippage in recent seasons, but the carne asada and the loyalty program still draw a steady weeknight crowd looking for dependable, casual Mexican food without a wait.
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The steak ala mexicana and camarones a la mexicana are made to order, and the kitchen takes its time getting them right rather than rushing a plate out. The chile con queso and the salsa bar are the draw for regulars who treat this as their default Mexican order in the city, not an occasional stop.
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The quesadillas and the bean tostada lean toward Tex-Mex flavors built for familiar American tastes rather than a harder-edged regional plate. It works as a family stop where the menu is easy to navigate and the kitchen keeps portions generous. Attentive counter and table service rounds out a room built for groups and kids alike.
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The nachos with shredded chicken and the chile relleno anchor a neighborhood room that built its name on consistency more than ambition. Service has stayed steady over the years even as some regulars have flagged a drop in the kitchen's execution lately. Still, it functions as a reliable nearby option when the goal is fast, familiar Mexican food.
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Thin, cantina-style chips arrive with a salsa built with real heat, and the chile relleno holds its own against the margaritas that draw the Friday crowd. Groups of four or more can expect a table quickly even as the evening rush builds, which makes this a dependable pick for a casual night out with friends.
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The jalapeno biscuit and gravy is the plate to order, paired with scrambled eggs and hash browns off a counter-service line built for a fast breakfast crowd. The room runs on volume, and when it is busy the counter line can slow the order process, but the biscuit and gravy combination is worth planning around.
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Carnitas, al pastor, and carne asada tacos come out of a counter built around a horror-themed room that draws a loyal local following, including regulars who stop by multiple times a week. The drinks get as much attention as the tacos, and the atmosphere gives this Mexican counter a different personality than the cantina rooms nearby.
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Pasole, chiles rellenos, and enchiladas anchor a Saturday lunch crowd that gets seated fast even when the room fills up. A recent refresh to the space has renewed interest from regulars who already rated the kitchen's cooking among the freshest Mexican food they order in the city, and the menu runs long enough to reward repeat visits.
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The fajita burrito, loaded with chicken, chorizo, caramelized onions, and peppers over rice and pinto beans, is the plate worth building an order around, alongside queso and margaritas suited to a casual Friday night. The room carries real cantina character, though the broader food menu runs less consistent than the queso and margarita program that anchors it.
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Carne asada, chiles rellenos, and enchiladas move fast out of a kitchen built to handle groups without slowing service down. The dining room is clean and well kept, with a cantina feel that suits large parties, and the margaritas and draft beer selection give it enough range for a casual group dinner that does not drag.
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Street corn guac and queso dip open the table before the tacos arrive, and the build-your-own format suits a group heading to a Cardinals game or another downtown event. The room turns tables at a good clip even when a wait builds at the hostess stand, making it a solid pre-event stop for casual group dinners.
We start with the review record, not a press release. Every room here is a real kitchen with a strong rating across a meaningful number of reviews, ranked on our 10-point Insider Score. We weight consistency over time and the rooms locals return to, not the ones tourists pass through once. The list updates as the data does. How we work →
The Hill and Heritage Editor. Third-generation Hill family who grew up bagging hot salami on Saturday shifts. Covers the red-sauce canon, St. Louis-style pizza, and the kitchens of Cherokee Street, South Grand, and the Olive Boulevard corridor. His standard: the regulars would notice.
The new opening, the sleeper the score just flagged, and the one room worth booking this week. Free.