Best Tacos In Baltimore

May 1, 2013 6:00 AM

(credit: Thinkstock)

(credit: Thinkstock)

Just pick a protein and toss it into a tortilla! Tacos — whether pork, beans, tofu or fish — are piled high with goodies like lettuce, cheeses, beans and salsas tucked into crunchy or soft shells. Baltimoreans are picky about their tacos and are quick to name their favorites. From tiny storefronts in residential neighborhoods to food trucks roaming the city, tacos abound in Baltimore. Here are five places where tacos reign supreme and there’s never a shortage of flavor. 

Related:  Best Mexican Cuisine

(credit: Thinkstock)

(credit: Thinkstock)

Tortilleria Sinaloa
1716 Eastern Ave.
Baltimore, Md. 21231
(410) 276-3741

The public has spoken and has honored Tortilleria Sinaloa with three Best of Baltimore awards: “Best Mexican Food,” “Best Tacos” and “Best Breakfast in Baltimore.” The no-frills establishment in Upper Fells Point offers its menu in Spanish and English. Steak and chicken tacos and barbecue, pork, or sausage tacos are among the norm. Vegan tacos  and the beef tongue tacos are for the more adventurous diner. Tortilleria Sinaloa opens at 7 a.m. all week with authentic Mexican breakfast offerings. Patrons can order online any time to make picking up a meal a breeze.

(photo credit: Thinkstock)

(photo credit: Thinkstock)

Holy Frijoles
908 W. 36th St.
Baltimore, Md. 21211
(410) 235-2326

Holy Frijoles is on Hampden’s busy 36th Street and offers plenty of options for the taco lover. Tacos are available in crispy corn or soft flour tortillas with cheese, shredded lettuce, and picante. Add chicken, beef, chorizo and more. The three taco platter comes with beans and rice, and steak is an optional addition. Want the taco in a flour tortilla basket? Try Holy Frijoles taco salad with romaine, cheese, black olives, salsa fresca, guacamole, sour cream and choice of beans. If fish is preferred, Holy Frijoles has beer-battered cod. For the pork lover, the slow-roasted pork carnitas with chopped onion, cilantro, and lime are the perfect option.

Photo Credit: Miguels Cocina y Cantina

Photo Credit: Miguels Cocina y Cantina

Miguel’s Cocina Y Cantina
1200 Stuart St.
Baltimore, Md. 21230
(443) 438-3139

Miguel’s Cocina y Cantina isn’t the easiest restaurant to find, but your palate will be satisfied when you do. Housed in the main floor of Silo Point in Locust Point, Miguel’s takes in the views of the CSX train tracks and the water beyond. Miguel’s tacos come two per order with arroz verde and frijoles refritos. The tacos al pastor are slow-roasted chipotle Achiote pork with pineapple-jicama salsa, and the baja tacos are griddle-seared tilapia marinated in chipotle, and topped with pickled cabbage, tomatillo salsa and Baja sauce.

Related:  Best Mexican Food In Baltimore

(credit: Staci Wolfson)

(credit: Staci Wolfson)

Woody’s Taco Island
Various locations
(410) 563-6800

Woody’s Taco Island was derived from the success of Woody’s Rum Bar’s tacos. Woody’s took to the road with a food truck that serves Caribbean tacos to different locations each day. The schedule is available on the website and the truck traverses many of Baltimore’s neighborhoods. The menu includes five different kinds of tacos, including a black bean falafel, plus salads, sides and salsas. The Taco Island can also be booked to cater events.



Blue Agave
1032 Light St.
Baltimore, Md. 21230
(410) 576-3938

Blue Agave has been serving fresh Mexican food in Federal Hill since 2000, including a variety of tacos. The taco menu includes pulled pork or chicken, grilled carne asada, grilled or blackened pascado, adobo camerones (shrimp), shredded pork, black beans, fried avocado and seared Ahi tuna. Each is served in three soft flour tortilla tacos with Mexican rice and black beans. Blue Agave often has taco night with special deals. Try one of Blue Agave’s numerous margaritas to wash down the tacos.

Related: Best Margaritas In Baltimore

Renee Libby Beck spends her days as a public relations and social media manager for Medifast, Inc. and any spare time that she can find as a freelance writer. Her work has been published in local and national publications. Renee also serves as the Baltimore Food Examiner for


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