How taquerías work
Order at the counter or from a server, usually two or three tacos per person at a time, and add more. Tacos are dressed at a salsa bar: pico de gallo, cabbage, onions, cilantro, lime, and salsas from mild to very hot (try a drop first). Pay at the end and tell them what you had. Many taquerías are cash only or have unreliable card terminals, so carry pesos in small bills; see tipping and currency.
Best fish tacos: Los Claros
Los Claros is the local seafood taquería on Calle Zaragoza, a few blocks inland from the marina crowds. Battered fish and shrimp tacos are made to order, and there's marlin, scallops and ceviche too, including a mixed ceviche with shrimp, scallops and octopus. The self-serve salsa bar is the best in town. Go at lunch, when it's freshest. From Médano it's about 15 minutes on foot, and there's a second Los Claros branch at Plaza de la Danza on the marina.
Best all-rounder: Tacos Gardenias
Tacos Gardenias has been family-run for more than 30 years and is now in a larger building on Paseo de la Marina. Order the breaded fish and shrimp tacos, or the shrimp molcajete, a sizzling stone bowl of shrimp with salsa and cheese. It opens at 8 a.m. and closes at 10 p.m., unusually long hours for a taquería, so it works for breakfast. Cards are accepted. Expect a line at lunchtime.
Best al pastor: El Paisa and Tacos Guss
For al pastor (pork marinated in chile and achiote, roasted on a vertical spit and shaved onto tortillas with pineapple), go to Lázaro Cárdenas, two blocks from the marina.
- [Taquería El Paisa](/restaurants/taqueria-el-paisa-cabo-san-lucas/): al pastor off the spit and carne asada off the grill, with open cooking so you can watch the taqueros work. Open until the early hours, which makes it the classic stop after El Squid Roe or Cabo Wabo. Bring pesos in case the card machine is down.
- [Tacos Guss](/restaurants/tacos-guss-cabo-san-lucas/): al pastor, steak and shrimp tacos, free chips with a spread of salsas, and a toppings bar. Cash only. If there's a wait, El Paisa is a short walk along the same boulevard.
Tacos and mezcal: La Lupita
La Lupita Taco & Mezcal is the sit-down option: creative tacos, mezcal cocktails and live music in the evening, in El Médano Ejidal between the beach and downtown. It started in San José del Cabo's gallery district. Reservations help on weekends, and it's closed on Mondays. It's a good first stop before a night downtown.
What to order
A cheat sheet for the menu board:
- Pescado / camarón: battered fish or shrimp, Baja style.
- Al pastor: spit-roasted pork with pineapple.
- Asada: grilled beef.
- Marlin: smoked marlin, often in a taco or quesadilla.
- Gobernador: shrimp and cheese in a crisped tortilla, from Sinaloa.
- Con todo: with everything (onion and cilantro).
- Harina / maíz: flour or corn tortilla.
Tips for taco nights
Lunch is the best time for fish tacos; late night is when al pastor is at its best. Walk from Médano to downtown in the evening, then take a taxi or Uber back. For hygiene, busy places with high turnover are safest, and salsas at popular taquerías are made fresh daily.
Staying in a villa? A taco night at home is one of the most popular private chef dinners, with a salsa bar by the pool. Villa 1 on Médano is a walk from every taquería on this list; see our villa with a private chef page. For the rest of Baja's food, read what to eat in Cabo.
A taco crawl from Médano
To try several places in one outing, start at Tacos Gardenias on Paseo de la Marina for fish tacos, walk to Lázaro Cárdenas for al pastor at El Paisa or Tacos Guss, and finish with mezcal and a last taco at La Lupita. Order two tacos at each stop and you'll have tried the range for less than a single restaurant dinner. Go on a weekday evening to avoid queues.
For fish tacos, go early, at breakfast or lunch. For al pastor, go after dark, when the spit is going and the meat is at its best.
Salsas and toppings, decoded
At a good taquería, the salsa bar is half the meal. Pico de gallo (tomato, onion, chile, cilantro) is mild. Green salsa made with tomatillo is tangy and usually medium. Red salsas made with chile de árbol are often the hottest. Creamy avocado salsa is mild but can hide some heat. Pickled onions, radishes and cucumbers cool things down. Squeeze lime over everything. If you're unsure, put a drop on your plate and taste before dressing the whole taco.
