Here Is Your Foolproof And Complete Guide To The Best Taco In Every State
Tacos have quickly become America’s favorite handheld delight, with each state adding its own unique twist to this Mexican classic.
Over the years, I’ve had the pleasure of traveling from coast to coast, sampling a wide variety of tacos, from the traditional street-style carnitas to innovative fusion creations with unexpected and exciting ingredients.
Whether it’s a small family-owned taqueria or a trendy taco truck, each stop offers something special. Get ready for a mouthwatering journey as we explore the absolute best taco spots across all fifty states. These are the hidden gems that locals rave about and visitors can’t wait to try!
1. Alabama’s Gulf Coast Gem
Shrimp tacos reign supreme at El Camino in Gulf Shores! I stumbled upon this beachside taco haven during a family vacation and couldn’t believe my taste buds.
Fresh Gulf shrimp come perfectly grilled with a slight char, nestled in handmade corn tortillas and topped with tangy slaw, pickled red onions, and a secret aioli that I’m still dreaming about. The owner, Maria, learned the recipe from her grandmother in Veracruz.
What makes these tacos special is the balance of smoky heat and coastal freshness. One local fisherman told me he delivers shrimp directly to their kitchen every morning before sunrise.
2. Alaska’s Surprising Seafood Sensation
Bering Sea crab tacos at in Anchorage changed my understanding of what a taco could be. The first bite transported me to flavor paradise!
Chunks of sweet Alaskan king crab meat are lightly seasoned and topped with a spruce tip salsa that captures the essence of the Last Frontier. The tortillas contain a hint of seaweed, adding an umami undertone that complements the seafood perfectly.
During summer months, they serve these beauties on their patio under the midnight sun. The chef told me he was inspired by traditional Alaskan Native ingredients combined with his Mexican heritage.
3. Arizona’s Desert Delicacy
Carne asada perfection awaits at Tacos Chiwas in Phoenix. My road trip across the Southwest reached its culinary peak when I bit into their signature taco.
The beef is marinated in a family recipe featuring dried chilies from Chihuahua, Mexico, then grilled over mesquite wood. Each taco comes simply adorned with diced onions, fresh cilantro, and a roasted salsa that packs serious heat. The tortillas have those beautiful char marks that signal authentic preparation.
The tiny restaurant doesn’t look like much from outside, but locals know to arrive early. I watched the abuela pressing tortillas by hand while three generations worked together in the open kitchen.
4. Arkansas’s Farm-Fresh Find
The Heights Taco & Tamale Co. in Little Rock serves an unforgettable Arkansas Delta taco that celebrates local agriculture. I discovered this gem while visiting a college friend who insisted we go there immediately after picking me up from the airport.
Their signature creation features slow-roasted Delta-raised pork shoulder, topped with watermelon radish slaw, crumbled local cheese, and a blackberry habanero sauce that brilliantly balances sweet and heat. The corn tortillas are made fresh daily using Arkansas-grown corn.
The restaurant’s interior showcases vintage photos of Arkansas farmers, connecting diners to the source of their meal. Even the hot sauce is made with peppers grown just 20 miles away.
5. California’s Coastal Creation
La Taqueria in San Francisco’s Mission District serves the quintessential California taco that launched a thousand imitators. My first visit happened during a foggy morning after waiting in a line that wrapped around the block.
Their carnitas taco remains undefeated – succulent pork cooked traditionally in copper cauldrons until crispy yet tender, wrapped in two warm corn tortillas. They skip the rice (thankfully) and add only the essentials: diced onions, cilantro, and their legendary salsa roja.
What struck me most was the simplicity. No fancy fusion ingredients or Instagram-worthy presentations – just perfect execution of traditional techniques. The owner has turned down countless expansion opportunities to maintain quality control.
6. Colorado’s Mountain Marvel
Tacos in Denver elevates street food to art form with their lamb neck taco. I braved a snowstorm to try these after a local chef couldn’t stop raving about them during my ski trip.
The lamb is slow-braised with cascabel chilies and Mexican cinnamon until it practically melts, then nestled in blue corn tortillas made in-house daily. A mint-cucumber yogurt sauce adds brightness, while pickled red onions and cotija cheese complete this Rocky Mountain masterpiece.
The restaurant began as a food truck called Pinche Tacos before demand forced them to open brick-and-mortar locations. Even with expansion, the owner personally sources ingredients from Colorado farms whenever possible.
7. Connecticut’s Coastal Catch
Bartaco in Westport transformed my understanding of fish tacos with their delicate, perfect Baja-style creation. During a weekend getaway with friends, we stumbled upon this waterfront gem and ended up returning three days straight.
Locally caught cod gets a light tempura batter before being fried to golden perfection and topped with a chipotle slaw that delivers just enough heat. The tortillas are impossibly thin yet sturdy, and a squeeze of charred lime brings everything together.
The restaurant’s nautical atmosphere enhances the experience – we sat on the deck watching sailboats while sipping agua fresca. Their commitment to sustainability extends to compostable packaging and seafood sourced through partnerships with local fishermen.
8. Delaware’s Farm-to-Tortilla Triumph
El Diablo Burritos in Wilmington crafts a seasonal scrapple taco that perfectly represents Delaware’s culinary heritage. My cousin who moved to Delaware insisted I try this unconventional creation during my visit last fall.
They take locally-made scrapple, crisp it up perfectly, and serve it on house-made corn tortillas with apple slaw, maple crema, and a sprinkle of tajín. The combination sounds bizarre but works brilliantly – sweet, savory, spicy, and distinctly mid-Atlantic.
The restaurant’s commitment to local sourcing means the menu changes with the seasons. The owner collaborates with Delaware farmers to showcase ingredients at their peak. Even their hot sauces feature peppers grown specifically for them at a nearby farm.
9. Florida’s Citrus-Infused Innovation
Bodega in St. Petersburg serves a Cuban-inspired mojo pork taco that captures Florida’s multicultural essence. I discovered this spot during a rainy afternoon when the heavenly aroma pulled me in from blocks away.
Tender pork shoulder marinates overnight in sour orange juice, garlic, and oregano before slow-roasting to perfection. It’s served on house-made corn tortillas with crispy yuca strips, pickled jicama, and a cilantro-avocado crema that ties everything together beautifully.
The outdoor counter service creates a lively atmosphere where locals and tourists mingle. The chef told me his grandmother’s mojo recipe inspired the taco, but he added tropical touches to reflect Florida’s bounty. Their hot sauce collection featuring local datil peppers is worth sampling too!
10. Georgia’s Peach-Infused Pleasure
Taqueria del Sol in Atlanta serves a unique fried chicken taco that perfectly represents Georgia’s culinary fusion. My first bite during a business trip left me plotting ways to extend my stay just to eat more!
Crispy fried chicken strips are tossed in a spicy-sweet peach habanero sauce, then nestled in a flour tortilla with pickled jalapeños and a cooling lime crema. The combination honors both Southern and Mexican traditions while creating something entirely new.
The no-frills restaurant typically has a line out the door, filled with everyone from construction workers to corporate executives. The chef, who trained in both Mexican and Southern kitchens, experiments with seasonal Georgia produce. Summer brings special editions featuring Vidalia onions and heirloom tomatoes.
11. Hawaii’s Pacific Fusion Fantasy
Coconut’s Fish Cafe in Kihei creates a mahi-mahi taco that captures Hawaii’s multicultural magic. During my honeymoon, we canceled our fancy dinner reservations after discovering these and returned three times in one week!
Fresh-caught mahi-mahi gets a light grilling before being placed on corn tortillas and topped with mango salsa, coconut rice, and a wasabi-pineapple drizzle that perfectly balances sweet, spicy and tangy notes. The fish is so fresh it practically jumps off the plate.
The casual surf-themed restaurant features tables shaped like surfboards and local artwork. The founder, a transplant from Arizona, created the recipe after falling in love with Hawaiian ingredients. Each component is made fresh daily, including their signature 17-ingredient coleslaw.
12. Idaho’s Potato-Perfect Creation
Tin Roof Tacos in Boise serves a brilliant Idaho-inspired breakfast taco that showcases the state’s famous crop. I discovered this gem on a cross-country road trip when looking for something beyond the typical fast-food breakfast.
Their signature creation features crispy hash brown potatoes, scrambled eggs from a local farm, huckleberry-smoked bacon, and a roasted poblano queso that melts perfectly into every bite. The flour tortillas are pressed fresh each morning and have that perfect chewy-soft texture.
The restaurant was founded by twin sisters who grew up in Texas but fell in love with Idaho’s ingredients. The potato supplier’s family has been farming the same land for four generations. They also offer a rotating seasonal salsa featuring Idaho-grown produce.
13. Illinois’s Windy City Wonder
Carnitas Uruapan in Chicago’s Pilsen neighborhood serves the most authentic Mexican pork tacos I’ve ever tasted outside of Mexico. My Chicago foodie friend insisted we get there when they opened to beat the inevitable crowd.
The carnitas are prepared in enormous copper pots using a traditional Michoacán method that results in meat with the perfect balance of crispy edges and meltingly tender centers. They serve it simply on corn tortillas with optional cilantro, onion, and salsa – no fancy toppings needed when the meat is this good.
The no-frills restaurant has been family-operated since 1975. The intoxicating aroma hits you from blocks away. They make only carnitas, selling out every single day, often by early afternoon.
14. Indiana’s Heartland Handheld
Chris’s Ice Cream & Tacos in Indianapolis serves a remarkable chorizo and potato taco that honors both Mexican traditions and Hoosier comfort food. I found this unassuming spot while seeking shelter during a sudden downpour and ended up staying for hours.
House-made chorizo gets crumbled and crisped before being mixed with diced potatoes roasted with rosemary and garlic. The mixture fills fresh corn tortillas and gets topped with queso fresco, pickled corn relish, and a drizzle of smoky chipotle crema.
The family-run business began as an ice cream shop but expanded to tacos when the owner’s grandmother moved from Mexico. The combination seems odd until you try their special dessert – a cinnamon-sugar taco shell filled with homemade sweet corn ice cream!
15. Iowa’s Farm-Fresh Favorite
Tasty Tacos in Des Moines creates the iconic Iowa-style puffy taco that’s worth traveling for. My first encounter with this Midwest specialty happened during a cross-country motorcycle trip when locals kept insisting I had to try the “flour taco.”
The magic happens when they flash-fry a flour tortilla, creating a puffy, crispy-yet-chewy vessel that cradles seasoned ground beef raised on Iowa farms. Topped simply with shredded lettuce, diced tomatoes, and their secret “tasty taco” sauce, it’s comfort food perfection.
The family-owned restaurant has been operating since 1961, and the recipe remains unchanged. The founder’s grandchildren now run the business, maintaining the tradition. They go through thousands of tortillas weekly, each one made by hand following their grandmother’s recipe.
16. Kansas’s Prairie-Inspired Plate
Taco Republic in Kansas City serves a bison taco that pays homage to the state’s prairie heritage. I stumbled upon this place after getting lost on my way to visit a friend and consider it the happiest wrong turn I’ve ever made.
The taco features ground bison from a ranch in western Kansas, seasoned with sunflower pepper (made from ground sunflower seeds and chilies) and topped with roasted corn salsa, prairie greens, and a smoky-sweet barbecue aioli. The corn tortillas are pressed to order and have that perfect fresh-made texture.
The restaurant’s patio features a fire pit where they roast the corn for the salsa, adding a subtle smokiness. The chef experiments with seasonal Kansas ingredients like morel mushrooms in spring and black walnuts in fall.
17. Kentucky’s Bourbon-Infused Bite
Galaxie in Louisville creates a magnificent smoked brisket taco that incorporates Kentucky’s most famous export – bourbon! I discovered this hidden gem while attending a friend’s wedding and ended up bringing the entire wedding party there for a post-reception snack.
The brisket smokes slowly over bourbon barrel staves before being chopped and tossed in a sauce featuring sorghum, another Kentucky staple. It’s served on house-made corn tortillas with pickled green tomatoes, shaved radishes, and a sprinkle of bourbon-smoked paprika.
The restaurant occupies a former service station with garage doors that open to create an indoor-outdoor space. The chef worked at several renowned barbecue joints before opening Galaxie and combines those techniques with his Mexican grandmother’s recipes.
18. Louisiana’s Cajun-Creole Creation
Chilangos in New Orleans fuses Mexican traditions with Louisiana flavors in their remarkable crawfish étouffée taco. During Jazz Fest, I waited 45 minutes in line for these tacos and would happily wait twice as long!
Plump crawfish tails are smothered in a rich, spicy étouffée sauce before being nestled in blue corn tortillas and topped with pickled okra, corn maque choux, and a drizzle of remoulade. The combination honors both cultures while creating something uniquely New Orleans.
The restaurant began as a pop-up at local breweries before finding a permanent home. The chef, born in Mexico City but raised in Louisiana, created the menu as a tribute to his dual heritage. During crawfish season, they go through hundreds of pounds weekly, all sourced from family farms in southern Louisiana.
19. Maine’s Lobster Luxury
Highroller Lobster Co. in Portland elevates the humble taco with Maine’s most famous ingredient. I treated myself to these beauties after completing a challenging hike along the rugged coastline, and they were the perfect reward!
Sweet, tender chunks of fresh-caught Maine lobster fill a griddled brioche “tortilla” (a brilliant New England twist) and come with your choice of house-made sauces – I recommend the brown butter and lime. Topped with crisp lettuce and pickled red cabbage for crunch, these tacos showcase the essence of coastal Maine.
The casual restaurant began as a food cart and maintains that approachable vibe despite their gourmet ingredients. The lobsters come from a co-op of local fishermen, many of whom you’ll see dining there after returning with the day’s catch.
20. Maryland’s Crab Cake Creation
R&R Taqueria in Baltimore transforms Maryland’s signature seafood into taco perfection. I first heard about this place on a food TV show and made a special detour during my East Coast road trip just to try it.
Their crab cake taco features jumbo lump blue crab meat mixed with minimal filler and Old Bay seasoning, then lightly fried and served on corn tortillas with a sweet corn and tomato salsa, micro-greens, and a drizzle of spicy aioli. The sweetness of the crab shines through while getting a Mexican-inspired makeover.
The restaurant’s humble beginnings in a gas station didn’t stop the chef from using premium ingredients. He’s a former Mexican diplomat who decided to stay in Maryland after falling in love with Chesapeake seafood. The crab is sourced daily from local watermen.
21. Massachusetts’s Seafood Standout
Dorado Tacos in Brookline serves an incredible Baja-style fish taco that rivals anything you’d find on the West Coast. During a weekend visit to my college roommate, we ended up eating here three times in two days!
Atlantic cod gets a light batter before being fried to golden perfection and nestled in corn tortillas with cabbage slaw, pickled red onions, and a chipotle-laced crema. A squeeze of lime brightens everything up, and their house-made hot sauces range from mild to face-melting.
The tiny storefront has limited seating but massive flavor. The owner spent years in Baja California studying traditional techniques before bringing them to New England. They’re committed to sustainable seafood, working directly with local fishing boats to feature seasonal catches.
22. Michigan’s Cherry-Topped Treasure
Mama Lu’s in Grand Rapids serves a whitefish taco that celebrates Michigan’s freshwater bounty and famous fruit. I discovered this place through a local friend who promised it would change my understanding of Midwestern cuisine.
Great Lakes whitefish gets a light dusting of cornmeal before being pan-fried and served on corn tortillas with fennel slaw, pickled cherry salsa, and a drizzle of smoked maple aioli. The combination of tart cherries and delicate fish creates an unexpected harmony that’s purely Michigan.
The restaurant sources directly from fishing families on Lake Michigan and cherry orchards on the Leelanau Peninsula. The chef experiments with seasonal Michigan ingredients like ramps in spring and apples in fall. Even their hot sauces feature peppers grown by urban farms within the city.
23. Minnesota’s Nordic-Inspired Novelty
Centro in Minneapolis creates a walleye taco that brilliantly fuses Scandinavian and Mexican influences. I braved a January snowstorm to try these after hearing locals rave about them, and they were worth every freezing step!
Fresh walleye – Minnesota’s state fish – gets lightly breaded in rye crumbs before being fried golden and tucked into corn tortillas with lingonberry salsa, dill-pickled cucumber, and a horseradish crema that adds just the right kick. The Nordic-Mexican fusion perfectly represents the state’s diverse cultural heritage.
The restaurant’s bright, colorful interior provides a welcome contrast to Minnesota’s long winters. The chef grew up fishing Minnesota’s 10,000 lakes with his Norwegian grandfather while learning to cook Mexican food from his mother. This taco represents his unique culinary journey.
24. Mississippi’s Delta-Inspired Delicacy
The Neon Pig in Oxford serves a catfish taco that honors Mississippi’s culinary heritage with style. During a literary road trip through the South, I stopped here on a recommendation from a local bookstore owner.
Delta-raised catfish gets cornmeal-crusted and fried until perfectly crisp, then placed on a corn tortilla with Mississippi Comeback sauce (a spicy remoulade-style condiment), sweet pickled green tomatoes, and pimento cheese slaw. The combination might sound over-the-top, but it works magnificently.
The restaurant doubles as a butcher shop, with an emphasis on locally raised meats and produce. The chef grew up fishing for catfish in Delta ponds and incorporates traditional Southern techniques with Mexican flavors. Even the hot sauce features Mississippi-grown peppers fermented in-house.
25. Missouri’s Barbecue Masterpiece
Seoul Taco in St. Louis creates a Korean-Mexican fusion that showcases Missouri’s barbecue prowess. I first experienced these flavor bombs during a baseball weekend with friends, and we ended up skipping the second game to go back for more!
Their signature Korean BBQ beef taco features thinly sliced beef marinated in sweet-savory bulgogi sauce, then grilled to perfection and served on corn tortillas with kimchi slaw, green onions, and a gochujang aioli that delivers a perfect kick. A sprinkle of sesame seeds adds the finishing touch.
The restaurant began as a food truck founded by a Korean-American who grew up in St. Louis. He combines his grandmother’s Korean recipes with techniques learned from local pitmasters. The fusion perfectly represents St. Louis’s diverse food scene while honoring Missouri’s barbecue traditions.
26. Montana’s Bison Brilliance
Taco Del Sol in Missoula serves a remarkable bison taco that captures Montana’s wild spirit. I discovered this mountain town gem after a day of hiking when my stomach was growling louder than the bears!
Local grass-fed bison gets slow-cooked with coffee and chilies until meltingly tender, then served on flour tortillas with huckleberry salsa, foraged mushrooms, and a sprinkle of Flathead Lake cherry-smoked salt. The combination honors Montana’s incredible natural bounty in every bite.
The casual restaurant has a commitment to local sourcing that runs deep. The owner partners with Indigenous bison ranchers on nearby reservations. During summer months, staff members forage for mushrooms and berries that make their way into seasonal specials.
27. Nebraska’s Corn-Fed Creation
La Choza in Omaha transforms Nebraska’s famous corn-fed beef into taco perfection. I stopped here during a cross-country drive after noticing the line stretching around the block – always a good sign!
Their signature taco features shredded beef that’s been marinated in a secret blend of spices and slowly braised until it practically melts. It’s served on house-made corn tortillas with charred sweet corn relish, pickled jalapeños, and a drizzle of chimichurri that adds brightness to the rich meat.
The family-run restaurant occupies a converted house with a beautiful garden patio. Three generations work side by side in the open kitchen. The grandmother still makes all the tortillas by hand each morning, while her grandchildren experiment with incorporating local Nebraska ingredients into traditional Mexican recipes.
28. Nevada’s Desert-Inspired Delight
Taco Taco in Las Vegas serves a cactus taco that’s worth venturing off the Strip to find. During a weekend getaway with friends, our taxi driver recommended this spot when we asked for authentic Mexican food away from the tourist traps.
Tender nopales (prickly pear cactus paddles) are grilled until slightly charred, then combined with roasted poblano peppers and served on blue corn tortillas with queso fresco, pickled red onions, and a smoky desert sage salsa. The flavors capture the essence of the Southwestern desert.
The unassuming restaurant is family-owned and sources many ingredients from their own garden. The grandmother personally harvests and prepares the nopales using techniques passed down through generations. During summer months, they serve the tacos with prickly pear agua fresca that perfectly complements the flavors.
29. New Hampshire’s Maple-Infused Marvel
Dos Amigos Burritos in Portsmouth creates a spectacular maple-braised pork taco that captures New England’s flavor profile. I stumbled upon this spot while exploring the charming coastal town and couldn’t resist the aroma wafting from their kitchen.
Local pork shoulder gets slow-braised in New Hampshire maple syrup, apple cider, and chilies until fork-tender, then served on corn tortillas with an apple-cabbage slaw, pickled cranberries, and a cider reduction that intensifies the sweet-tart flavors. The combination is autumn in New England, wrapped in a tortilla.
The restaurant’s commitment to sustainability includes compostable packaging and partnerships with nearby farms. The chef sources maple syrup from a family sugarbush just 20 miles away. During fall, they offer special editions featuring local pumpkins and squash.
30. New Jersey’s Shore-to-Table Specialty
Taco Truck in Hoboken serves an incredible Atlantic cod taco that pays homage to New Jersey’s coastline. I discovered this gem while visiting a friend who insisted it rivaled anything in neighboring NYC – she wasn’t exaggerating!
Locally caught cod gets a light batter before being fried to golden perfection and served on corn tortillas with Jersey tomato salsa, pickled green tomatoes, and a tangy herb-packed tartar sauce. The combination is fresh, bright, and captures the essence of summer down the shore.
The restaurant began as an actual truck before expanding to brick-and-mortar locations. They maintain relationships with fishing boats that dock along New Jersey’s coast. During summer, they feature special editions with Jersey sweet corn and heirloom tomatoes from local farms.
31. New Mexico’s Chile-Powered Phenomenon
Chope’s Bar and Café in La Mesa creates the quintessential New Mexican taco experience. My southwestern road trip wouldn’t have been complete without stopping at this legendary spot that locals speak of with reverence.
Their carne adovada taco features pork marinated in New Mexico’s famous red chile before being slowly braised until it practically dissolves in your mouth. It’s served simply on house-made corn tortillas with diced onions, cilantro, and a side of roasted green chile sauce for those who want to “Christmas” their taco with both red and green.
The restaurant has been family-operated since 1915 in a adobe building that shows its age in the most charming way. The chile comes from farms just miles away in Hatch, the chile capital of the world. Three generations work together in the kitchen, preserving recipes that have remained unchanged for decades.
32. New York’s Upstate Innovation
Empellon in Manhattan elevates the taco to fine-dining status with their pastrami creation. During a weekend splurge in the city, I treated myself to this uniquely New York interpretation.
House-cured pastrami gets thinly sliced and topped with tangy sauerkraut, Swiss cheese, and Russian dressing – all the elements of a classic New York deli sandwich – then nestled in a rye-infused corn tortilla. The fusion sounds gimmicky but tastes like culinary genius.
The chef, Alex Stupak, trained at some of the world’s most innovative restaurants before focusing on Mexican cuisine. The restaurant’s sleek, minimalist design contrasts with the bold flavors on the plate. They smoke and cure the pastrami in-house over a two-week process, showing the same dedication to technique found in New York’s historic delis.
33. North Carolina’s Barbecue Revelation
Buxton Hall Barbecue in Asheville serves a taco that brilliantly merges North Carolina’s barbecue heritage with Mexican traditions. I made a special detour during a Blue Ridge Parkway road trip after hearing pitmaster Elliott Moss had created something special.
Their signature taco features Eastern-style whole hog barbecue – chopped fine and dressed with the state’s signature vinegar sauce – served on house-made corn tortillas with a Carolina slaw that incorporates green tomato chowchow, pickled watermelon rind, and a drizzle of Alabama white sauce for good measure.
The restaurant occupies a former roller skating rink with huge windows and an open kitchen where you can watch the pitmasters tend the whole hogs cooking over wood coals. The corn for the tortillas comes from Anson Mills, preserving heritage grain varieties. They smoke the hogs for 12+ hours using North Carolina hickory and oak.
34. North Dakota’s Prairie-to-Plate Pride
Taco Padre in Fargo creates a remarkable bison taco that showcases North Dakota’s agricultural bounty. I discovered this prairie gem during a cross-country train trip when I decided to explore downtown Fargo during a scheduled stop.
Local grass-fed bison gets a light seasoning before being grilled to medium-rare perfection and served on fry bread – a nod to Indigenous food traditions – with sunflower sprouts, chokecherry sauce, and a drizzle of honey from North Dakota hives. The combination honors the state’s Native American heritage while creating something uniquely delicious.
The restaurant’s modern interior features work from local artists depicting prairie landscapes. The chef partners with the Standing Rock Sioux Tribe’s bison program for sustainably raised meat. Seasonal specials incorporate foraged ingredients like wild mushrooms and berries.
35. Ohio’s Midwestern Masterpiece
Condado Tacos in Columbus serves a Polish Boy taco that brilliantly fuses Cleveland’s famous sandwich with Mexican flavors. I tried this creative mashup during a weekend visit to friends who insisted I needed to experience this uniquely Ohio creation.
Kielbasa gets grilled until slightly charred, then topped with French fries, tangy coleslaw, and barbecue sauce – all the components of Cleveland’s signature Polish Boy sandwich – before being wrapped in a flour tortilla with melted Ohio cheddar. The combination sounds like a carb overload but works surprisingly well.
The restaurant’s funky, Day of the Dead-inspired decor creates a lively atmosphere. The chef grew up in Cleveland eating Polish Boys from street vendors before moving to Columbus and working in Mexican restaurants. This taco represents his culinary journey and Ohio’s diverse food heritage.
36. Oklahoma’s Heartland Hybrid
Big Truck Tacos in Oklahoma City serves a remarkable smoked bologna taco that celebrates the state’s comfort food tradition. I first heard about this place from a local friend who promised it would change my opinion of bologna forever – she was right!
Thick-cut Oklahoma-made bologna gets a dry rub before being smoked over hickory until the edges caramelize, then it’s diced and served on flour tortillas with pickled okra, charred corn salsa, and a drizzle of comeback sauce that brings a tangy kick. The combination transforms a humble lunch meat into something extraordinary.
The restaurant began as an actual big truck before finding a permanent home. The walls feature license plates from across the country donated by loyal customers. The bologna comes from a multi-generation meat processor in rural Oklahoma that’s been making it the same way since 1928.
37. Oregon’s Pacific Northwest Perfection
Taco Pedaler in Portland creates a remarkable mushroom taco that showcases Oregon’s incredible fungal bounty. I stumbled upon this bike-themed taqueria while exploring the city’s famous food scene and was blown away by their vegetarian offerings.
Locally foraged chanterelles, morels, and oyster mushrooms are sautéed with garlic and herbs before being nestled in corn tortillas with hazelnut salsa macha, pickled fiddlehead ferns, and a sprinkle of Oregon truffle salt. The combination captures the essence of the Pacific Northwest forest floor.
The restaurant began as a taco cart mounted on a bicycle that would pedal to different locations. The chef partners with local foragers who bring freshly harvested mushrooms directly to the kitchen. During truffle season, they offer special editions featuring Oregon’s prized black truffles shaved tableside.
38. Pennsylvania’s Philly-Inspired Phenomenon
South Philly Barbacoa in Philadelphia serves a lamb barbacoa taco that earned them national recognition. During a weekend visit to see the Liberty Bell, I joined the line forming before dawn – a clear sign of something special.
Whole lamb is slow-roasted overnight in agave leaves until meltingly tender, then served on house-made corn tortillas with nothing more than diced onions, cilantro, and a fiery salsa that amplifies the meat’s natural flavors. A squeeze of lime adds brightness to this masterpiece of simplicity.
The restaurant was founded by Chef Cristina Martinez, who began by selling tacos from her apartment before gaining recognition. The lamb comes from Pennsylvania Dutch country farms, connecting Mexican traditions with local ingredients. They make fresh tortillas throughout the day, the intoxicating corn aroma drawing people in from blocks away.
39. Rhode Island’s Ocean State Original
Tallulah’s Taqueria in Providence creates a remarkable calamari taco that showcases Rhode Island’s official state appetizer. I discovered this gem while visiting a college friend who insisted we needed to experience their creative spin on local seafood.
Point Judith calamari gets a light coating of cornmeal before being flash-fried and tossed with hot cherry peppers – just like the famous Rhode Island-style appetizer – then served on corn tortillas with a lemon aioli, pickled red onions, and fresh herbs. The combination honors Ocean State traditions while creating something new.
The tiny restaurant has a vibrant atmosphere with local art covering the walls. The chef sources seafood directly from Point Judith docks just 30 miles away. During summer, they offer special editions featuring Rhode Island’s famous quahogs and other local shellfish.
40. South Carolina’s Lowcountry Legend
Minero in Charleston transforms South Carolina’s beloved shrimp and grits into taco form. I discovered this creative spot during a culinary tour of the historic city and immediately fell in love with their unique approach.
Local shrimp get quickly sautéed with bacon and served on corn tortillas with creamy grits, charred tomato-vidalia gravy, and pickled okra. The combination honors Lowcountry traditions while adding Mexican techniques and flavors for something truly special.
The restaurant occupies a historic building with exposed brick walls and wide-plank wooden floors. The chef mills heirloom corn varieties for their tortillas, including Carolina Gold rice in the masa for a subtle nod to the region. The shrimp come from local boats that dock just blocks away, often arriving at the restaurant within hours of being caught.
41. South Dakota’s Native-Inspired Nourishment
Watecha Bowl in Sioux Falls serves a remarkable bison Indian taco that honors Indigenous food traditions. During a cross-country road trip, I made a special detour after hearing about their authentic approach to Native American cuisine.
Local bison is seasoned with traditional herbs before being slow-cooked until tender, then served on pillowy fry bread with wojapi (a traditional berry sauce), pickled wild onions, and a sprinkle of sunflower seeds. The combination celebrates the original foods of the Great Plains.
The family-owned restaurant was founded by Lawrence West, a member of the Cheyenne River Sioux Tribe. The restaurant’s name means “traditional food” in Lakota. The walls feature artwork depicting the region’s Native heritage. They source bison from Native-owned ranches on nearby reservations and forage seasonal ingredients like chokecherries and wild turnips.
42. Tennessee’s Smoky Mountain Secret
Babalu in Nashville serves a pulled pork taco that brilliantly merges Tennessee’s barbecue traditions with Latin flavors. I discovered this gem during a weekend of honky-tonk hopping when I needed something substantial to soak up all that music city fun.
Pork shoulder gets a Memphis-style dry rub before smoking over hickory for 12 hours, then it’s pulled and served on corn tortillas with a Tennessee peach salsa, crispy tobacco onions, and a white barbecue sauce that adds creamy tanginess. The combination honors Southern traditions while creating something new.
The restaurant’s lively atmosphere features local musicians performing acoustic sets. The chef sources pork from a multi-generation farm just outside Nashville. During peach season, they feature special editions with different varieties of Tennessee-grown peaches, each bringing unique flavor notes to the salsa.
43. Texas’s Lone Star Legacy
Valentina’s Tex Mex BBQ in Austin represents the perfect marriage of Texas’s two greatest food traditions. During a music festival weekend, I followed the heavenly smoke signals to this legendary spot and found taco nirvana.
Smoked brisket – the king of Texas barbecue – gets sliced against the grain and nestled in handmade flour tortillas with guacamole, tomato-serrano salsa, and a sprinkle of sea salt. The simplicity allows the 16-hour smoked meat to shine while the Mexican elements provide perfect accompaniment.
The restaurant operates from a trailer with massive smokers visible outside, tended by pitmaster Miguel Vidal. Lines form before dawn for their breakfast tacos featuring smoked brisket and eggs. They source beef from Texas ranches that raise cattle on native grasses. The mesquite wood for smoking comes from the family’s ranch in South Texas.
44. Utah’s High-Desert Delight
Taqueria 27 in Salt Lake City serves a remarkable duck confit taco that showcases Utah’s surprising culinary sophistication. I stumbled upon this place after a day of hiking in nearby mountains, drawn in by the aromas wafting from their kitchen.
Duck confit – duck slow-cooked in its own fat until meltingly tender – gets crisped up and served on blue corn tortillas with prickly pear reduction, roasted poblano crema, and pickled Utah cherries. The combination balances rich, sweet, spicy and tart notes perfectly.
The restaurant’s modern mountain aesthetic features reclaimed wood and stone elements. The chef sources many ingredients from Utah’s surprising agricultural bounty. During summer, they offer special editions featuring heirloom tomatoes from farms near Moab and unique salt varieties harvested from the Great Salt Lake.
45. Vermont’s Farm-to-Taco Treasure
Mad Taco in Waitsfield creates a maple-glazed pork belly taco that embodies Vermont’s farm-to-table ethos. I discovered this mountain town gem after a day of hiking through autumn foliage, when my appetite was as big as the Green Mountains.
Locally raised pork belly gets slow-roasted until tender, then glazed with Vermont maple syrup before being crisped and served on corn tortillas with apple slaw, pickled red cabbage, and a sprinkle of Cabot cheddar. The combination captures Vermont’s agricultural heritage in every bite.
The cozy restaurant features a rotating tap list of Vermont craft drinks that pair perfectly with their tacos. The chef sources ingredients from farms within a 20-mile radius whenever possible. During maple sugaring season, they feature special editions with different grades of syrup, each bringing unique flavor notes to the glaze.
46. Virginia’s Chesapeake Classic
Chava’s in Norfolk serves a remarkable soft-shell crab taco that celebrates Virginia’s coastal bounty. During a weekend exploring the Chesapeake Bay region, a waterman at the marina pointed me toward this local favorite.
Soft-shell crabs – a seasonal delicacy when blue crabs molt their hard shells – get lightly dusted with Old Bay seasoning before being flash-fried and served whole on flour tortillas with sweet corn relish, heirloom tomato salsa, and a drizzle of lemon-herb aioli. The combination showcases the Chesapeake’s iconic flavors.
The restaurant’s nautical decor features fishing nets and crab pots hanging from the ceiling. The chef sources crabs directly from watermen who dock nearby. During the brief soft-shell season (typically May-July), locals flock here for these special tacos, knowing they’ll disappear until the following year.
47. Washington’s Pacific Perfection
Marination Ma Kai in Seattle creates a remarkable blackened salmon taco that celebrates the Pacific Northwest’s iconic fish. I discovered this waterfront gem while taking a ferry to Alki Beach, drawn by the crowds of locals lining up despite the typical Seattle drizzle.
Wild-caught salmon gets a coffee-infused blackening rub before being grilled and served on corn tortillas with pickled Northwest berry salsa, shaved fennel slaw, and a drizzle of dill crema. The combination honors the region’s Native food traditions while adding modern Pacific Rim influences.
The restaurant’s waterfront location offers stunning views of the Seattle skyline across Elliott Bay. The chef sources salmon from tribal fisheries practicing sustainable harvesting methods. During different salmon runs throughout the year, they feature special editions highlighting specific varieties like Copper River or Sockeye.
48. West Virginia’s Appalachian Artistry
Black Sheep Burritos in Charleston transforms Appalachian ingredients into taco magic. During a road trip through the Mountain State, a local musician recommended this spot after I mentioned loving both tacos and regional specialties.
Their signature creation features slow-braised venison from local hunters, served on corn tortillas with pickled ramps (wild mountain leeks), morel mushroom salsa, and a drizzle of pawpaw hot honey. The combination celebrates Appalachia’s incredible wild food traditions.
The restaurant’s rustic-modern interior features work from local artists depicting mountain landscapes. The chef forages many ingredients personally during specific seasons. During ramp season (typically April-May), locals flock here for these special tacos, knowing they showcase one of Appalachia’s most beloved wild foods.
49. Wisconsin’s Dairy Delight
BelAir Cantina in Milwaukee serves a bratwurst taco that brilliantly merges Wisconsin’s German heritage with Mexican flavors. During a weekend cheese tour (because Wisconsin!), my hotel concierge insisted I try this unique local creation.
Locally-made bratwurst gets grilled until juicy, then sliced and served on flour tortillas with sauerkraut, deep-fried cheese curds, and a mustard-infused crema. The combination sounds like a tailgating fever dream but works surprisingly well, honoring Milwaukee’s brat, and dairy traditions.
The restaurant’s vibrant atmosphere features local sports memorabilia alongside Mexican folk art. The chef sources bratwurst from a multi-generation German butcher shop just blocks away. The cheese curds come from a family dairy that’s been making them for over 50 years, ensuring they have that essential fresh squeak.
50. Wyoming’s Wild West Winner
San Juan Mexican Restaurant in Jackson Hole serves an elk taco that captures Wyoming’s rugged spirit. After a day exploring Grand Teton National Park, my hiking guide recommended this local favorite tucked away from the tourist spots.
Locally-hunted elk gets a coffee and chile rub before being grilled medium-rare and served on blue corn tortillas with huckleberry salsa, pine nut crema, and pickled wild mushrooms. The combination honors Wyoming’s incredible wild game tradition while adding sophisticated flavors.
The family-run restaurant features a wall of photos showing three generations of hunting and fishing in the Tetons. The elk comes from sustainable ranches that allow the animals to roam freely. During autumn, they feature special editions with different wild game like bison, antelope, and even the occasional moose.