Los Chupacabras

Under a highway overpass along Av. Río Churubusco, Los Chupacabras operates exactly as it began: as a taco stand where the setting is incidental and the product is the point. The address places it in the Coyoacán-Xoco corridor, close to the Río Churubusco axis that separates the neighbourhood from the rest of southern Mexico City — not a destination you arrive at by accident. The menu runs through the canon of Mexican street tacos, with al pastor and chorizo among the regulars, but the draw that keeps the line moving is the house Chupacabra taco, a proprietary preparation the kitchen guards with a claimed recipe of over 100 ingredients. That figure may be promotional shorthand, but the dish has earned enough word-of-mouth to make it the reason most first-timers show up. Frommer's has cited the tacos here among the strongest in the city, which for a low-cost taquería operating beneath a bridge carries more weight than a formal dining award might. Prices hold at the low end of Mexico City street food, with individual tacos in the range of M$10–17 per piece depending on the source and the year. That positions Los Chupacabras as a cash-in-pocket operation rather than a sit-down proposition: no reservations, no tasting menu, no sommelier. What it offers instead is a specific taco at a specific corner, executed consistently enough that it has moved from food-cart origin to a fixture in Coyoacán's eating geography.

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