Las Mestizas made the move from the Mission to the Marina this year, bringing its Yucatan specialties along for the ride. The cochinita pibil and poc chuc are the specialties here, and the tacos are the perfect way to highlight both styles of meat.

If you’re wondering what to order at Cholita Linda, all of the dishes are excellent, but the crispy, Baja-style fish taco is the standout. The crispy fish, topped with cabbage slaw and a crema can’t be beat, now come paired with views of the water at the restaurant’s Ferry Building location.

Korean tacos aren’t as prevalent in the Bay Area as they are down in LA, but for San Francisco folks who’ve acquired a taste for this culinary street food mashup, there’s Tacorea, just off Union Square. The burritos are probably the best-known items here (including an extra carb-y tater tot stuffed version), but the tacos are also great — they come two to a plate, with your meat of choice (say, bulgogi or “Kanye asada”) piled onto soft corn tortillas, with an order of tater tots on the side.

Cancun (with three locations in the Mission, Bernal Heights and SoMa) is a San Francisco crowd favorite. If you’re deciding what to order, the al pastor and carnitas are always reliable and the tacos always have just the right meat-to-tortilla ratios.

Chef Guadalupe Moreno is serving her signature tacos guisados from a kiosk within the La Cocina Municipal Marketplace in the Tenderloin. Start with an organic, handmade blue or yellow corn tortilla, then choose rice, beans, and a savory, stew-like filling (rajas con papas, juicy chicken tinga, or al pastor are just a few options).

El Tonayense's trucks travel the city, dispensing their tender meats to taco (and burrito) lovers — but thankfully there’s always one parked outside the Mission Best Buy. The tender lengua is a good choice here, drenched in El Tonayense’s excellent salsa roja.

There’s plenty to enjoy at Poc-Chuc, which serves up Yucatecan and Mayan-style food, but the tacos themselves are worth stopping in for. The homemade tortillas are the perfect vessel for the varieties of meat served at Poc-Chuc; the pork in the cochinita pibil taco was tender and served with an achiote sauce and pickled red onions, while the taco de chimole de pavo, comes topped with strands of turkey swimming in an ink-black mole. Both sauces were soaked up nicely by the tortilla and dribbled slightly onto the plate...a bit messy, but worth it.

The quesabirria tacos are the most popular at Chuy’s Fiestas, a waiter confirmed, and it’s easy to see why: the classically red-tinged tacos come stuffed with meat and cheese, with the tortilla charred to a nice crisp and served alongside the cutest bowl holding the requisite consomé. But there are other tacos to explore on the menu; the vampiro taco can satisfy the hungriest people in your party and comes loaded with carne asada, melted cheese, pinto beans, pico de gallo, a healthy serving of guacamole and topped with tomatillo sauce.

Loló has been a Mission District favorite since its debut in 2007. The restaurant bills itself as serving a “playful interpretation of Jaliscan-Californian cuisine” and it shows with its various takes on the taco. Try the Taco Tropical with spiced panko-encrusted shrimp and chipotle aioli drizzle or the fried chicken taco with coleslaw and pickled jalapenos, or go for the “al pastor” cauliflower tacos if you’re looking for a vegetarian option.

El Gallo Giro has long been one of the best taco trucks in the biz, dishing out impeccably juicy carnitas and deeply flavorful grilled chicken. You can find the truck parked in its usual spot at 23rd Street and Treat Avenue, from 10 a.m. to 5 p.m. Monday through Friday.

La Torta Gorda is a mom-and-pop owned by a family from Puebla, Mexico. Although the restaurant is best known for its namesake sandwiches, its meaty tacos are also solid — including the oversized “Taco Placero” — especially when doused with the shop’s very good salsas verde and rojo.

This is your spot for less common (in San Francisco) but delicious bits like suadero, buche, and tripitas, though the carne asada and al pastor also don’t disappoint. Order three tacos for a full meal, alongside a selection of aguas frescas.

La Taq is nationally famous for its meaty, rice-free burritos, and rightfully so. But if you talk to the restaurant’s legion of dedicated fans, many of them will tell you that it’s La Taqueria’s tacos, and not its burritos, that are its most delicious offerings. The carnitas and carne asada are both uncommonly juicy and flavorful, and the tacos come loaded with so much meat (and guacamole, sour cream, and cheese if you opt for the “super” version) that just one or two makes for a filling meal. Go for the dorado style, with a crispy corn tortilla folded inside a soft one, for a taco with more crunch and structural integrity.