Walking into a taqueria in Naperville, Illinois can feel like stepping into a celebration—sizzling sounds from the grill, the aroma of warm tortillas, and a colorful salsa bar that invites exploration. If you’re a first-timer or just want a smarter strategy for building your order, this guide breaks down the essentials: what to try first, how to balance flavors and textures, and how to tailor your choices for your mood or group. Many locals begin by glancing at the menu to pick a few favorites and then add a couple of new-to-you items to keep things exciting.
Think of your order as a little tasting tour. You want one or two beloved classics, one specialty that showcases the kitchen’s technique, and a vegetable-forward pick for contrast. Consider how you like to eat: do you want bright, citrusy profiles, rich and slow-cooked comfort, or a mix that lets each bite refresh the next? With a plan in mind, every taco tastes even better.
Start With the Cornerstones
Al pastor is the star many people choose first. Thin-sliced pork spins on a trompo, marinated to balance savory, sweet, and spice, and caramelized at the edges. Topped with onions, cilantro, and sometimes a touch of pineapple, it’s a balanced, craveable bite. Carne asada is the grill lover’s pick—juicy, lightly charred, and deeply seasoned, with lime to brighten.
Carnitas offers a different kind of comfort: slow-cooked pork with tender shreds and crispy bits, often scented with orange and bay. Barbacoa brings a rich, earthy profile, beautifully complemented by a smoky salsa. If you’re leaning lighter, grilled fish or shrimp tacos deliver freshness and a clean finish.
Make Room for a Specialty
Birria has become a modern favorite for good reason. The slow-stewed meat is tender and flavorful, and when served with consomé for dipping, each bite feels indulgent and layered. If it’s on offer, try one as your specialty pick. Other specials might include suadero for a silky beef texture or a weekend pozole or caldo to warm you from the inside out.
Vegetarian specials can be exceptional when the kitchen treats produce with respect. Charred mushrooms, peppers, squash, and corn absorb seasoning beautifully and deliver satisfying texture. A well-built veggie taco is not a compromise; it’s a showcase of skill.
Build a Balanced Plate
Variety is your friend. Pair a rich taco with a brighter one, a soft texture with a crisp garnish, a mild salsa with a hotter option on the side. Keep limes close to add acidity as needed. If you like contrast in every bite, alternate tacos: take a bite of a juicy, savory pick, then refresh your palate with something citrusy or herbaceous.
Don’t neglect sides. Beans should be well-seasoned and comforting. Rice should be fluffy and aromatic. Elote or esquites bring sweetness, spice, and tang. For beverages, aguas frescas like horchata, jamaica, and tamarindo pair naturally with tacos and help modulate heat.
How to Navigate the Salsa Bar
Start mild and step up. A bright tomatillo salsa flatters chicken and fish. A roasted roja deepens the flavors of carnitas and carne asada. A punchier árbol or chile oil can add heat without masking the star ingredients. Taste a drop on a chip before committing to your taco; it’s the easiest way to calibrate your heat tolerance.
Customizing With Confidence
Small adjustments can make a big difference. If you’re avoiding dairy, skip cheese and crema. If you eat gluten-free, corn tortillas are your friend—confirm kitchen practices if you’re sensitive to cross-contact. If you crave heat, ask for the spiciest salsa on the side; if you prefer mild, avocado adds richness without spice. A quick peek at the full menu can spark ideas for balanced combinations that fit your preferences.
How Many Tacos Should You Order?
Portion sizes vary by taqueria, but a practical starting point is two or three tacos if you’re adding sides, or three to four if tacos are your entire meal. For first-timers, consider a mini flight: one classic (al pastor or carne asada), one specialty (birria or barbacoa), and one vegetable-forward option (grilled mushroom or rajas). Adjust on the fly based on hunger and how hearty each taco feels.
Smart Strategies for Takeout
Ask for salsas and garnishes on the side so textures stay crisp. Reheat tortillas quickly on a hot, dry pan to restore their suppleness. If you have a longer drive, keep hot items insulated and assemble tacos on arrival. Labeling items makes sharing easier for group orders.
Group Ordering Without Stress
When ordering for a crowd, aim for a mix that spans heat levels, proteins, and vegetarian selections. Include an extra portion of mild options for kids and heat-sensitive guests. Sides like rice, beans, and elote stretch the table and bring color. If you’re coordinating a casual office lunch or a small celebration, building a self-serve taco bar can be both efficient and fun.
Common Mistakes to Avoid
Don’t overdress tacos until you’ve tasted the base flavors. Skip piling multiple hot salsas on the same taco until you know their heat level. Don’t overlook vegetarian options, which can be among the most creative and satisfying on the menu. And resist the urge to order everything at once; it’s better to try a few, then add more if you’re still hungry.
What to Try on Your Second Visit
Once you’ve met the classics, explore suadero, lengua, or a rotating special. Try a different salsa on a familiar taco to see how it changes the profile. Swap sides or add a comforting soup if it’s available. Little switches keep the experience fresh and continually rewarding.
FAQ
Q: I’m new—what’s the safest first order? A: Pick one classic (al pastor or carne asada), one specialty (birria or barbacoa), and one veggie option. Add a mild salsa to start and adjust upward.
Q: How spicy are the tacos? A: Most heat comes from salsa. Start with a mild tomatillo or roasted roja and add hotter options in small amounts to find your comfort zone.
Q: Are there gluten-free choices? A: Corn tortillas are typically gluten-free, and many fillings are naturally so. Always ask about preparation to avoid cross-contact if needed.
Q: What about dairy-free or vegan? A: Many tacos can be prepared without cheese or crema, and vegetable-based options can be excellent. Ask for recommendations that align with your preferences.
Q: How many tacos should I plan per person for a small group? A: Two to three with sides is a reasonable estimate, but adjust based on appetite and the size of the tortillas.
Q: What should I drink with spicy tacos? A: Horchata cools heat beautifully; jamaica provides tart refreshment; tamarindo offers a tangy counterpoint.
Q: How do I keep takeout tacos at their best? A: Package components separately when possible, reheat tortillas quickly on a hot pan, and assemble just before eating.
Ready for Your First Order?
Naperville’s taquerias make it easy to fall in love with tacos—whether you crave smoky al pastor, juicy carne asada, comforting barbacoa, or inventive vegetarian specials. Start with a small tasting flight, pay attention to salsa pairings, and build confidence with each visit. When you’re ready to map out your next meal, browse the menu, choose a mix of classics and new discoveries, and enjoy the flavors that keep locals coming back.
