This Crown Hill spot is a case study in “don’t judge a book by its cover.” You might pass by and write it off for the irreverent name and accompanying Word art-ass-looking sign. But Linda and Héctor Oropeza’s restaurant is an absolute gem. Tacos here are Baja-style; big and maximalist. Their chorizo is made even heartier with potatoes and pinto beans and their carne asada is practically ahogada in salsa ranchera without losing any beefiness. The tortillas are fresh and supple, yet up to keeping all that meat contained.

The tacos at this popular Ballard spot celebrate local and sustainable meat and seafood and come on masa made from Oaxaca-grown heirloom corn. These are relatively high-end tacos (Gracia is a sit-down place), but worth the $6 price. The bar here has a fantastic tequila and mezcal selection.

Tucked away on Aurora Avenue right before the bridge, you might miss El Legendario on your way south. But the Rodriguez family has been slinging fantastic comida here since 2015. The spot is in a vibey former roadhouse with an utterly charming vintage bar to boot. Once you find El Legendario, you’ll also find some of the best lamb tacos around. Tender, chile-spiked, and pleasantly messy, these don’t suffer from the dryness that sometimes trips up other purveyors of barbacoa de borrego. Carne adovada is another standout, with its signature big red chile flavor. 

This hotspot tucked away on Capitol Hill churns out tacos and burritos from a limited but still terrific menu. The tiny tacos are all good, especially the pork adobada topped with grilled pineapple, or the special house adobada taco with cheese. The nopal tacos, too, are tangy and a good accompaniment to the meatier options. The growing company also dishes them out at locations in South Lake Union, the Central District, and Beacon Hill.

Hiding in the same building as Capitol Hill’s Hillcrest Market, this Mexico City-style taqueria is a true gem. Among the highlights are the campechano, featuring chorizo, steak, and potato, as well as a satisfying vegan taco with mushrooms, refried beans, garlic, guajillo chili, and onions.

Maíz, a new tortilleria and counter-service shop in the heart of Pike Place Market, is a temple to corn: kernels of varieties like red cónico, blue chalqueño, and yellow bolita line the counter above the griddle, and heirloom corn is the base of every dish. The shop is also rare in the Seattle area for focusing on guisado tacos — filled with stewy, comforting blends of meats, vegetables, beans, and herbs and spices. Though available guisados rotate throughout the week, a good bet is the bistec — made with well-browned steak and caramelized onions.

The Santacruz family’s Beacon Hill taqueria became an instant favorite when it opened in 2016. Corn tortillas are made in-house, so they’re always at peak freshness and vibrantly flavorful. Meat is richly seasoned and succulent — the namesake carnitas include crisped bits of pork skin for maximum decadence, while the carne asada is eminently tender and juicy. It’s kind of a conundrum that Carnitas Michoacán has one of the greatest selections of salsas around: The tacos don’t need anything added, but you’ll want to try all the salsas. A good reason to order more tacos!

This inexpensive, stationary food truck in White Center with an offshoot on Aurora Avenue is one of the Seattle area’s best. A special request for extra grilled mini-onions and spicy serrano peppers is key.

A sister restaurant to birria specialists Birriería Tijuana, Carnitas Mr. Porky is all about, well, carnitas. So if you want tacos here, you’re getting carnitas tacos; no decisions required. The pork here is pulled in thicker chunks than at most area taquerias, glossy with rendered fat and golden with shattering chicharron and surface bits that have crisped in that rendered fat. A single $4 taco is nearly a feast itself, an exemplary house-made tortilla stuffed very generously with the main ingredient, but the menu offers many other ways to go whole hog. They even sell deli containers of lard to take home.

Burien’s taco counter inside a Mexican supermarket specializes in quesabirria tacos, which involve slow-cooked, shredded beef topped with gooey mozzarella inside fried tortillas, best washed down with a refreshing horchata. There are also locations in Lakewood and Everett.

Though this Burien gem is better known for its Oaxacan specialties like mole and molotes, El Cabrito also serves up great tacos, served simply with onions, cilantro, and smoky morita chili salsa. Meat options are asada, carnitas, al pastor with pineapple, roasted vegetables, and a particularly satisfying chicken mole taco.