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Jul 22, 2014 01:36 PM


Just wanted to recommend two taquerias - Quetzally on Fitzwater between 12th and 13th, and Mole Poblano on 9th near Ellsworth.

Quetzally, in particular is a little under the radar, on a block next to a church where you might not give it a second look. Do yourself a favor, order a bunch of stuff, invite some friends over, and stuff your face with some of the best guacamole, tacos, sopes and tostadas in town.

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  1. Quetzally is my son's favorite. We picked up some beer at Hawthornes and went with him not long ago. Ordered several dishes, all great.

    1. Good to know.. We have habitually gone to Veracruzana (or Norristown,) Looking to try something new.

      1 Reply
      1. re: MainLiner

        The tiny El Limon in Frazer is worth the drive.

      2. In South Philly, I still lave Los Gallos (10th & Wolf) as my #1 taqueria.

        2 Replies
        1. re: SP1

          Me too. Though I still like Veracruzana's salsas and carnitas better than Los Gallos.

          1. re: Buckethead

            Taqueria La Michoacana in Norristown has beer and brandy braised carnitas that I like even better...

        2. A new favorite for tamales: Prima Pizza @ 1104 S. 9th St.

          Don't mind the name, I think they just didn't want to pay for a new sign.

          4 Replies
          1. re: SP1

            They actually have a banner up now that says taqueria prima. Tried their banana leaf wrapped tamales recently. Different and very good.

            1. re: barryg

              Do they still use masa in their banana leaf tamales? Dominicans make something similar to a tamale called pasteles. They are mashed plantain or yucca mixed with ground pork, wrapped in banana leaves and steamed like a tamale.

              1. re: Philly Ray

                I'm pretty sure it's just masa but not sure. Stuffed with the same chicken as the corn husk ones. Has a different texture though, and the banana leaf adds a strong flavor.

                1. re: Philly Ray

                  Definitely masa. This place has a loyal following of Mexican ex-pat kitchen workers.