Don Miguel

Don Miguel pushed his first taco cart through the streets of Mexico City when he was just 16 years old. Now, at 68, he runs what many consider the most authentic taqueria in the entire city. His secret? "No secrets," he laughs. "Just the best ingredients, prepared with respect." His carnitas are cooked in copper pots, a technique passed down from his father. The pork simmers for eight hours in its own fat, emerging impossibly tender and deeply flavored. Every morning, Don Miguel personally selects his ingredients from the Mercado de la Merced, the city's oldest and largest market. He knows every vendor by name, and many have been supplying his taqueria for decades.