This longstanding taqueria in Condesa has been open since 1968 and features a large selection of guisado (stewed) tacos with hearty meat and vegetarian fillings, all kept warm in large ceramic pots. It's an order at the counter-style spot with just a few small tables outside. 
Choose between one or two tortillas and various toppings. Standouts include the picadillo, with well-seasoned ground meat and potatoes topped with creamy green salsa with avocado and cotija cheese, and the chorizo con papa, with two larger corn tortillas topped with a chorizo and potato mixture, black beans, cotija cheese, and a semi-spicy salsa.