Cross the Border

Mexicans arrived in Chicago at the beginning of the 20th century and won the heart of the "Windy City" with tacos: from carnitas and mole to birria.

Everything in Las Vegas is spectacular: the shows, the hotels, the casinos… and the tacos. Pastor, birria, carnitas and even Cheetos are on the menu.

The Big Apple is not an easy place for immigrants to adapt to, but it's worth it. People from Puebla and Oaxaca conquer New York with their tacos.

San Antonio has deep ties to its Mexican roots. The mix of cultural influences has resulted in beef barbacoa, pastor of sirloin and breakfast tacos.

Los Angeles has the largest population of Mexicans outside Mexico… that's why there are tacos of all types and sizes on seemingly every corner!

Dallas never stops reinventing itself, and its food is an example of this: octopus carnitas, lobster and brisket tacos are part of the city's unique menu.

The connection between Phoenix and Sonora is as strong as the desert's heat. The ingredients of this land, like mesquite and chiltepin, elevated the taco.

It doesn't matter which side of the Mexico-US border you're on: The taco is a conduit capable of transporting you home, to family or to a warm memory.