Maybe the most reliable destination for Mexican food out in the Richmond District, this Yucatecan specialist is best known for its panuchos, or Yucatecan-style crispy tacos, topped with the region’s characteristic citrus-marinated meats.

Chef Guadalupe Moreno has finally launched her business selling tacos guisado within the La Cocina Municipal Marketplace. Her signature dish is a taco on a corn tortilla (choose from blue or white) stuffed with delicious, saucy fillings like rajas con papas, juicy chicken tinga, or calabacitas a la Mexicana (squash stewed in tomatillo, serrano chili, and cilantro). Order dishes ready-to-eat, or take home larger portions to heat up later.

The Berkeley location of chef Dilsa Lugos restaurant, Los Cilantros, now has a San Francisco sibling in the La Cocina Municipal Marketplace. Excellent tostadas and chile rellenos are served here, alongside favorites like the ensalada de col, a simple salad of red and green cabbage seasoned with lime, cilantro, and olive oil that is a true sleeper hit.

One of the city’s best-known destinations for a more upscale sit-down Mexican meal, Nopalito is a showcase for chef Gonzalo Guzman’s cooking, with its emphasis on local, sustainable ingredients and a wide range of regional dishes, including — but not limited to — seafood specialties from his native Veracruz. Mission District customers can check out Nopalito’s new 18th Street takeout window, which has a handful of dishes — like a pozole verde — that are exclusive to that location.

El Pipila might be the city’s only restaurant specializing in the cuisine of chef Guadalupe Guerrero’s home region of Guanajuato, known for dishes like its red sauce-soaked enchiladas mineras (a traditional lunch for miners) and its rich, spicy stewed nopales. The pozole verde, served with thick handmade tortillas, is one of the best versions in the city, and, more recently, the restaurant has started selling burritos for the first time. It’s open for takeout, Monday through Friday, 9 a.m. to 3 p.m.

The family-run Mission District mainstay, which specializes in Yucatecan and Mayan-inspired cuisine, is open for takeout from 12:30 to 9 p.m. daily. The restaurant continues to churn out its smoky, citrus-marinated pork, deeply flavorful turkey mole (served, in the Yucatecan style, as an ink-black soup), and wonderful handmade tortillas.

This longtime Mission District staple has a lengthy all-purpose menu that runs the gamut from tacos and burritos to egg-centric Mexican-American breakfast dishes and big combo plates loaded with rice and refried beans. But it’s the restaurant’s selection of homey, soul-restorative soups that are the specialty of the house — the rich, red-tinted pork pozole is the unquestioned standout, and the weekend-only menudo has soothed by countless Mission hangovers. Check the menu online before calling in your takeout order.

This Jalisco-inspired Mission restaurant is probably best known for its over-sized tacos (both soft and hard-shell) and its excellent chilaquiles. But true devotees of the restaurant know to come on Fridays and weekends, when it serves its most famous Jaliscan specialty: goat birria, available either as a stew or in the crisp-edged dry style, with rice, beans, and good handmade corn tortillas on the side.

El Gallo Giro has long been one of the best taco trucks in the biz, dishing out impeccably juicy Michoacan-style carnitas and deeply flavorful grille chicken for $2.50 a taco. Currently the truck is parked in its usual spot, from 10 a.m. to 5 p.m. Monday through Friday. Walk up or call in orders to 415-240-1224; for a contactless transaction, customers can arrange to pay ahead via Venmo.

Open since 1953, the Mission’s fresh, handmade tortilla specialist is open for takeout for limited hours — 9 a.m. to 4 p.m. every day except Tuesdays. Anything made with fresh masa, from tacos to tamales, is worth ordering. The burritos, rolled with freshly made flour tortillas, are a rare treat.

Known for its gigantic, Puebla-style tortas and its sauce-dipped pambazos, La Torta Gorda is a Mission District icon for good reason: Every torta on chef-owner Armando Macuil’s menu is a master class in smart and generous sandwich construction. First-timers can’t go wrong with the shop’s famously sloppy #12, or “pierna enchilada”: roast pork, avocado, refried beans, pickled chiles, and a red adobo chile sauce — all crammed inside a bun that gets toasted, like all of the tortas here, on a panini press.

La Taqueria is back at it with its meaty, famously rice-free burritos — griddled on the plancha until the outside is brown and crisp if you order it “dorado” — and its super-sized tacos, which, quite frankly, might be even better. The restaurant is now open for takeout, with a slightly streamlined menu. It’s even taking credit cards for the first time.

San Francisco’s most popular quesabirria spot is open again after a brief hiatus, still slinging its cheese-laden beef birria tacos and other offerings for takeout, and it’s even offering free in-house delivery to customers within a three-mile radius of its Mission location. Wash down each bite of quesabirria with a sip of the rich, flavorful consomé that comes on the side.

Mexico City native Isabel Caudillo’s restaurant is offering a limited takeout menu, with weekly offerings lean into Mexico City-style street foods: masa-based dishes like huaraches and gorditas, the sauce-smothered sandwiches known as pambazos, and a selection of tamales. There are usually also a couple of the guisados (slow-cooked stews) that the restaurant is known for, like the wonderful, velvety pork mole verde. El Buen Comer also has a stand at the Noe Valley farmers market on Saturdays.

This Lakeside Mexican-American favorite combines chef-owner Luciano Romero’s Yucatecan heritage with a classic American breakfast and brunch menu. Highlights include the cinnamon-and-sugar topped buñuelos and variations on eggs Benedict and omelettes that feature cochinita pibil, the traditional Yucatecan slow-cooked pork preparation.