One of my favorite ways to experience a new destination is on a walking food tour or cooking class. It seemed pretty obvious that I needed this taco tour in my life as soon as it was mentioned. Unlimited tacos, Mezcal, local establishments, and local people make for a fun experience.

I met up with the tour guide with AvoCabo Food Tours outside the Hard Rock Cafe in downtown Cabo San Lucas. Jonathan is a local now and takes guests on a fun food adventures specializing in Tacos, Seafood, and local food tours. He shared a bit with us about his life in Cabo, growing up in Mexico City, and his passion for food. He has managed a number of restaurants and clubs in Cabo.

Stop one: Chorizo and Potatoes

The first stop was my favorite stop of the day because of it authentic feel. Doña Martha was a small business with just a few tables and chairs. She had about a dozen different types of taco fillings. Once she is out, she is out. She told me that she will run out before 3pm.

She had it all. Steak, carnitas, el pastor, ribs, and even cactus. Which turned out to be very spicy. I had the chorizo and potatoes taco, which I enjoyed.

Stop 2: Carnitas (whole hog) with bonus Bacon and Chicharrones

You can’t have a taco tour without a carnitas taco. I am sure most of us have had carnitas at some point. This one was special because it was whole hog. If you can cook it, it was in the taco. I will admit that when I heard this, I was turned off. But if you are going to eat like a local, it means trying different dishes. I tried not to think about it too much. Surprisingly, it was pretty good. I was also glad that our tour guide waited until we were leaving to show us the different parts of the hog used to make the tacos. Locals line up at Los Michoacanos’ for 2 for 1 specials.

We also tried freshly made bacon and chicharrones. They both are cooked in lard. There is nothing healthy about these two items. To make the chicharrones crispy on the outside and soft in the middle, they fry them for hours. Best chicharrones I have ever had.

Stop 3: Birria
This was hands down my favorite taco of the day. Birria is a meat stew, which can be served as a stew or as a taco filling. It can be made from a variety of meats but is traditionally made from goat meat. El Meson Mexicano’s version was made of beef. As the meat cooks in the stew it gets tender and makes an amazing broth. The taco shell is dipped in the broth, filled with meat and cheese and then pressed on a flat top. It is served with a small cup of the juices to dip your taco in. You add any toppings and heat level you want to your taco and to your bowl of broth. Perfection.

Stop 4: Baja Shrimp with bonus Octopus

The last taco stop was Wachinango's and felt a bit more touristy than the other stops. Wachinango's was one street from the main drag and directly behind one of the most popular night clubs in Cabo, Squid Roe. The location was completely forgotten when you tried their salsa tray and octopus. The taco option was shrimp or fish. I had the shrimp and it was very good. However, the grilled octopus was outstanding. If you visit this location get the grilled octopus taco!

This salsa tray had a number of different options including a very unique peanut and oil salsa. I am not sure why it was so delicious but it was.

Bonus Items: Palomas and Mezcal

I have had my fair share of Palomas (refreshing tequila and grapefruit cocktail), bu this was the first one I have ever had in a can. It instantly made you think of a squirt soda. I wasn’t surprised to see that it was a product of squirt brand. I prefer the fresh made palomas.

I also got a quick lesson in Mezcal. Both mezcal and tequila are made from agave, but tequila is from the blue agave and must come from specific regions while mezcal can come from any type of agave and is most commonly from Oaxaca. Mezcal has a more smoky flavor due to how it is made. I found out I don’t like shots of mezcal, but enjoy it in a sweet cocktail.