We’ve passed by so many taquerias in the last few days that we decided the only thing to do is try as many as we can. We started with the one across the street from our hotel, El Hospital. They only serve one type of taco (10 pesos each), a pork taco, and some kind of soup. They were pretty bland and uninteresting, so we moved on.

El hospital Tacos

A couple of blocks of south, we spotted a colorful joint called Tacochido. Lon couldn’t resist the Super Taco Chido, a mix of meats (beef steak, flank steak, ground pork, and chorizo) in a large flour tortilla. It was huge… a meat lovers dream (a large burrito size), but the few pieces of lettuce, peppers, and onions really balanced it out. I would have preferred it without the American cheese but it was still wonderful.

super taco chido 1 super taco chido

We also ordered a Chorizo Taco. The flavorful, crumbled chorizo was topped with some sweet roasted onions. This was one of my favorites of the night.

chorizo taco

They had a nice array of salsas that added to all this deliciousness. I was particularly crazy about their pico de gallo and all the sauces were self serve, including chips.

Tacochido salsas

They had this funny sign which really went with the happy-go-lucky personality of the chef.

sign at tacochida

We paid 57 pesos (around USD $4) and couldn’t believe how full we were. But we weren’t done yet. We wanted to try more. We wandered over to Calle 8 and 15th Avenue, to a corner place with no name (they probably have one but there was no sign).

calle 8 and 15 ave corner place with no name

There’s a table in the middle for all the fixin’s. The onion and the beans were great.

8th and 15th spicy sauce 8th and 15th onions
8th and 15th green sauce 8th and 15th beans

The tacos (one chicken and one beef) look pretty plain on their own. They’re a little bigger than the other ones we’ve been getting, but it’s a single tortilla as opposed to the standard double layer most places serve.

8th and 15th chicken and beef

The chicken was moist and tasted pretty good once you add toppings.Align Center

8th and 15th chicken with stuff

The beef was dry and chewy; the toppings didn’t help much.

8th and 15th beef with stuff

It was cheap, 20 pesos for the two, but we recommend passing on this one and go to our last find, a Taqueria called Billy the Kid, at Calle 4 and 15th Ave. This place is packed with locals, for the first time, we were the only tourists in a restaurant. All the patrons and employees stared at us the entire time. I don’t think they get many tourists, let alone big camera wielding ones.

Billy the Kid Taqueria

We started with one Bistec and one Chorizo. Wow! These tasted of a freshness no others offered.

BTK Chorizo taco BTK Bistec Taco

Despite being so full (have you seen how much we’ve eaten already?), we had to try their other two flavors. The Costilla (Beef Rib Steak) was a bit drier than the others but still concentrated with flavor.

BTK Costilla Taco (Beef Rib Steak)

The Cabeza d’Rez (cow head) was fatty and indulgent. It was perhaps the most succulent taco we’d eaten. Like the rib steak it came with fresh onions, cilantro, and lime.

BTK Cabeza d'res Taco (beef head)

There were two sauces on the table. No frills, but the tacos were perfection. All four added up to a whopping 20 pesos (about USD $ 1.40)! We couldn’t believe it (Lon asked twice).

BTK sauces

We ended our hunt… happier about the food in Playa del Carmen and fatter for the search. We discovered some real winners and separated out the losers. And along the way we spied a few destinations for future eating (upcoming adventures will include some delicious looking tortas).
posted by jessica at 08:45 AM Filed under Latin, Restaurants, Travel. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.