Courtesy of Tacos Chilango
Quesabirria Tacos from Tacos Chilango
By Kathleen Furore
From its humble beginnings as a simple food for miners in 18th century Mexico, the taco has blossomed into a culinary phenomenon, a must-menu item at QSR, fast casual, family dining and upscale Mexican restaurants alike.
Americans consume over 4.5 billion tacos each year, according to statistics from TacoSpots. And what they’re looking for in the tacos they crave has moved far beyond the ground beef versions most American consumers were served as an introduction to Mexican cuisine.
As the Eatmex report “Cooking in Mexican Food Trends 2025: What’s Cooking in Mexico?” recently touted, “Forget generic tacos. In 2025, regional Mexican cuisines are shining like never before.” While that referred to trends south of the border, it applies to what’s cooking at U.S. restaurants, too.
Take Arturo Jimenez, owner of Tacos Chilango in Phoenix. He had regional cuisine in mind long before reports highlighted the trend when he chose the name for the taqueria he opened in 2020 (in spite of, or maybe because of the pandemic upending the industry five years ago).
“We opened in 2020 because we believe in the old adage, ‘destruction breeds creation.’ We believed that, given the circumstances and state of the industry at the time, the QSR sector, particularly one built for takeout, would be the one that would thrive once the dust settled in that turbulent time,” Jimenez explains.
Tacos Al Carbon at Tacos Chilango
“The name is very important to us, and to our customer base as well,” he continues when asked if he was hesitant to use the word “tacos” in the restaurant’s name because there are so many taco restaurants — and because Tacos Chilango offers more than just tacos. “Chilango is a powerful cultural term associated with all things Mexico City. And given that we are in an area of the country where northern Mexican cuisine — [food from] Sonora, Chihuahua, etc. — is ubiquitous, we believe that our southern Mexico flavors are a point of difference.”
The restaurant’s Al Pastor Tacos made with pork carved off a made-in-house trompo is one hallmark of Southern Mexican fare.
“Given that our brand is Mexico City through and through, the al pastor trompo is a must. We marinate the slices of pork butt in the traditional recado rojo — a blend of chiles, spices, and achiote — then stack them in a shawarma-like cone, on the vertical broiler,” Jimenez says. “Our customers love the sight and aroma of the slow-roasted meat, topped with the mandatory sliced pineapple.”
Another nod to the south: Chilango Tacos’ Suadero Taco, a Mexico City staple consisting of braised-then-fried brisket.
But that doesn’t mean Jimenez ignores the appeal of more Northern-inspired dishes.
“Our most popular offerings are the mesquite-grilled Carne Asada Tacos [Tacos al Carbon], due to the aforementioned Sonoran diaspora in Arizona, and the Quesabirria Taco, our tip of the hat to Jalisco and Tijuana, where this taco originated,” he reports.
Jimenez’s approach is working well: There are now three Tacos Chilango locations, and the restaurant made the Phoenix New Times list of 12 Best Taco Shops in Phoenix in July 2025. Among the reasons the publication’s food team chose the restaurant: “The al pastor tacos are a must order — juicy, a touch spicy and with a hint of sweetness from cubed pineapple.”
From QSR Staple to Fine Dining Favorite
Photo by @shake_and_stehr
Xquita Taco de Pescado
The evolution of tacos is evident in menus at upscale venues across the country — perhaps nowhere more evident than at Xquita Restaurante y Bar, which opened in Denver’s eclectic, trendy Uptown neighborhood just over one year ago.
It was named Denver's Best New Restaurant for 2025 by the Mile High City’s alternative weekly Westword for Chef Erasmo Casiano’s creative take on Mexico City fare (which the restaurant describes as “Ancestral Mexican Cuisine”).
Xquita ”has injected both the national and local culinary scenes with a profound passion for Mexíco’s food, culture and unrivaled creativity,” with nixtamalized maíz as “the cornerstone of Xiquita’s masa-based menu, exemplified in dishes such as the braised duck taco served over mole negro…,” the Westword review says. That Taco de Pato is a Tortilla Nixta topped with Carnitas de Pato, Mole Casero (the chef’s mother Lucina’s mole), Sweet Potato Crema and the bold, spicy Yucatecan salsa Xni Pec.
Other Xquita tacos include the Taco de Mercado (Tortilla Nixta, Duck Fat Cured Ribeye, Papa Frita, Cebolla, Cilantro and Salsa Verde) and the Taco de Pescado (Tortilla Nixta, Kanpachi al Pastor, Pina Quemada, Onion and Ash Crema). And it’s not only upscale tacos that rock the menu: Since March, the Xquita has been “paying homage to the amazing street foods of CDMX” with a Tuesday through Thursday Happy Hour menu that includes Taco al Pastor, Taco de Carnitas, Taco de Rajas con Crema, Taco de Lengua and Taco Campechano priced at $5 to $6 per taco.
Are you doing something especially creative on your taco menu? Email Editor Kathleen Furore at kfurore@restmex.com with the info and we’ll share it in a future issue.
SIDEBAR: Taco Tidbits
Here’s a look at some fun facts and interesting stats about the Mexican staple that’s become a customer favorite on Mexican restaurant menus:
- Social conversations about tacos have increased by 8.89% over the past year.
- 15.24% of restaurants (that’s over half a million!) offer tacos on their menus.
- The dominating diet for tacos is vegan.
—Tastewise Tacos Trend Overview
- Americans consume over 4.5 billion tacos each year
- Snack-sized tacos are the fastest-growing consumer need. Vegan tacos are also becoming popular, reflecting a shift towards plant-based diets.
— Tacospots Taco Business Statistics: Top 2025 Trends
- Regional Authenticity Takes Center Stage. Think birria from Jalisco (which translates into quesabirria tacos)
- The demand for plant-based dishes is booming. Think jackfruit tacos al pastor.
- There’s a Maíz Renaissance. Think heirloom blue corn and red corn nixtamalized, stone-ground, and turned into hand-pressed tortillas for tacos.
— Eatmex: Cooking in Mexican Food Trends 2025: What’s Cooking in Mexico?
SIDEBAR:About Al Carbon Cooking
Tacos Al Carbon are made with a traditional Mexican cooking method that involves grilling meats over mesquite charcoal. It creates the deep, smoky flavor that characterizes these tacos, which are among the most popular menu offerings at Tacos Chilango in Phoenix.
According to Tacos Chilango, the way the meat is prepared does more than impart the flavor customers love; it delivers the following health benefits, as well:
- Lower in Fat. As the meat cooks over the open flame, the excess fat drips away, leaving behind a leaner and healthier cut.
- Rich in Nutrients. Cooking over high heat helps to seal in the natural juices and nutrients of the meat. The quick cooking time ensures that the meat retains its nutritional value.
- Free from Harmful Additives. Unlike other cooking methods that may require oils, butter, or frying, Al Carbon grilling is a clean and natural way to cook. Tacos Chilango uses no added fats or artificial additives in their grilling process.
- High in Protein. Tacos Chilango’s Tacos Al Carbon are made with high-quality cuts of meat, which are naturally rich in protein.
- Enhanced Digestibility. Grilling meats makes the food easier to digest. The high heat breaks down the proteins in the meat, making it more tender and easier on the digestive system.
SIDEBAR: What are Suadero Tacos?
Mexico News Daily, Mexico’s largest English language news platform, calls suadero “Mexico’s best kept secret.” This is how the publication describes the Mexico City taco:
“When it comes to the mighty suadero taco, underrated is an over statement. Slow cooked in pork fat, the tender texture reminds me of a falling apart brisket. Often overshadowed by more popular options like carnitas, al pastor, or barbacoa, it’s time for suadero to get some shine. A cut from in between the belly and leg of the cow, when slow-cooked or braised, it transforms, like a beefy butterfly, into a melt-in-your-mouth explosion of goodness.
“What makes suadero especially unique is its subtle, complex taste. It’s less robust than barbacoa and not as heavily seasoned as al pastor, allowing the natural richness of the beef to come through. The soft texture contrasts beautifully with a crispy tortilla and a roasted salsa. Suadero’s flavor profile pairs wonderfully with fresh garnishes like cilantro, onions and a squeeze of lime, which bring brightness and balance to the richness of the meat.”