With inspiration from the northwestern state of Sinaloa, Taqueria Sinaloense mainly serves a pan-Mexican menu in Marble Hill, a picturesque Bronx neighborhood overlooking the Harlem River. Two unique tacos are available, including tacos gobernador (governor’s tacos) loaded with shrimp and hot green chiles, and tacos de canasta, with the tortillas dipped in oil as a sort of temporary preservative that allows them to be sold from baskets by street vendors and taken on picnics.

Xochimilco is a sweet spot in the Melrose section of the South Bronx, named after a neighborhood of Mexico City that boasts canals, artificial islands, and gondola-type boats called trajineras. The restaurant specializes in molotes — fried tacos made from hand-patted masa something like San Antonio’s famed puffy tacos. The choice of fillings include cheese, chicken, or chorizo and potatoes, with the latter preferred.

This Mott Haven restaurant is known for its Oaxacan moles and tlayudas, with some southern Mexican, Tex-Mex, and Cal-Mex thrown in. The standard roster of two-corn-tortilla soft tacos are available in excellent renditions, including a seriously spicy chicken enchilada (referring to the filling, not the dish), al pastor, chorizo, and a noteworthy bistec asado.

This old-fashioned Upper East Side lunch counter was taken over by a Mexican proprietor, who still offers all the expected items — like hamburgers and toasted cheese — but the menu has been built out with tacos and burritos. The taco fillings (chicken, steak, pork), are all good, and a special features two tacos sharing a plate with an order of french fries, which feels like a genius cross-cultural genius move. (Put the french fries inside the taco!)

As Mexican immigrants have taken over pizza parlors in Astoria, Woodside, and Jackson Heights, they’ve added tacos and other antojitos to their menus. The tacos are often good in an unfussy sort of way, overstuffed and garnished only with chopped cilantro and onions. And the pair of salsas that accompany, if not made on the premises, are at least carefully chosen and full of flavor. At Salerno, chorizo and tongue tacos are the standouts.

It would be difficult to find bigger tacos placeros (“market tacos”) than at this bodega taqueria in Corona, Queens. The one stuffed with an entire chile relleno, oozing white cheese, is as big as the hand of a lumberjack, perfectly breaded and resting on a bed of yellow rice. Strips of sizzling chiles complete the gorgeous picture.

This institution started out as a humble cart on Roosevelt Avenue, eventually morphing into a full-blown Mexican gastropub. The cart introduced tacos placeros to New York, stuffed with startling combos of rice, boiled eggs, sautéed chiles, chiles relleno, and potato patties. Since the place has a liquor license, you can do a shot of tequila after you finish your tacos.

This long-established Mexican restaurant in the Jersey City Heights looks like a dance hall with its yellow walls and colorful papel picado (lacy paper party banners). More to the point, it offers some rarely seen tacos, including el hombres (giant flour tortillas wrapping rice, beans, and a main filling) and tacos quillos (steak and caramelized onions inside well-oiled corn tortillas, something like a basket taco). Also watch out for Oaxacan memelas.

Generating long lines, Los Tacos No. 1 in Chelsea Market is one of the city’s foremost taquerias, and now there are additional branches. So is the slender menu, offering four choices on just-made corn or flour tortillas, of which the best is adobada, which is very much like pork al pastor. Best deal are the mulas, which are like smaller quesadillas.

Bagel Buffet is a cramped storefront way north in the Village that, as the name suggests, slings bagels and cream cheese, but it also serves so much more, including hero sandwiches, pancakes, omelets, burgers — and tacos, which are quite good. Our favorite is carne enchilada, but the chorizo tacos are also especially good. Limited seating (one table inside), but the tables outside offers great views of the Chelsea border, and you can sit and eat your tacos like border guards.

Zaragoza sets itself apart as one of the few remaining Mexican-owned delis in lower Manhattan, serving a short menu of enchiladas, burritos, and tamales assembled right at the front counter. Order tacos with whatever meats are available that day (the selection rotates); keep an eye out for the chorizo with potato strewn over two blue corn tortillas. Enjoy them in the narrow back dining room, where an extroverted orange-and-black bodega cat holds court, or haul them to nearby Tompkins Square Park.

It was inevitable that Pueblan-style tacos would join the crazy mix of cuisines on MacDougal Street near the NYU campus. The place cultivates a Day of the Dead theme, and luckily, the tacos here are very good. A favorite is the al pastor taco, sporting plenty of pineapple, though carnitas and carne asada are other good choices. Mulitas are available, too.

This counter-service taqueria in Greenpoint has earned a following for its suadero and tripe tacos, prepared in the stainless steel vat of stewed meats known as a choricera. Don’t mind the line, which may well stretch to the end of the block at peak hours: These tacos are worth whatever the wait. The tortillas here are smaller than most, making it possible to eat a taco in two to three bites.

La Brujeria (“Witchcraft”) is a wonderful taqueria located in the back of a gas station, sandwiched between the Liberty Harbor and Communipaw neighborhoods in Jersey City. The exterior is colorfully muraled, and the interior offers no space for dining. On the chalkboard menu find lamb birria and a vast range of other taco fillings, running from cabeza (cow head) to potatoes or a ribeye steak. Remember, you’re in a gas station.

Before there was a birria boom, there was Birria-Landia. This small collection of taco trucks is credited with putting Tijuana-style birria — crunchy red tacos, dipped in meaty consomé – on the map in New York City. In Jackson Heights, where Birria-Landia got its start, the lines remain fierce, but this second location in Williamsburg (there’s now a third on Houston Street near NYU) is lower key and every bit as good.

This Mexican storefront in a pleasant Ridgewood residential neighborhood remains mainly a grocery store with a full Mexican menu as a sideline, available for carryout or dining in at the lone communal table. The food couldn’t get any fresher, and the list of tacos is prodigious. Our favorite is pollo asado (you can smell the chicken grilling), with cecina, salted and dried beef, a close second.

A couple of comfortable tables, a stenciled menu over the counter, and a side kitchen from which stream every manner of freshly made corn-based antojitos — that’s Santa Ana. The chipotle-sauced tacos árabes are the things to get, washed down with a colorful bottle of Jarritos.

Xochitl Taqueria is a small and charming Mexican cafe with locations in Cobble Hill and Clinton Hill. The tamales, available every day at lunch and dinner, are a must-try but don’t miss the tacos. Seven fillings are available (the chipotle-mayo-dabbed pescado is best) and the barbacoa is always available — not just on weekends.

This comfortable Sunset Park restaurant launched a famous taco truck that parks at 37th and 5th avenues, but visit the mothership for a longer menu with more tacos. Miniature tacos pequeños are the specialty, easier to maneuver but not lacking in fillings. El Bronco’s tripe (small intestine rather than honeycomb stomach) is legendary, but be sure to try the campechanos, a mixture of steak and chorizo. A charred and sweet-tasting green onion comes as a bonus.

Named after a neighborhood in the city of Puebla, this small bodega stocks groceries, but half of the space is taken up by a kitchen whose specialties include dozens of burritos, along with quesadillas and sopes. One of the best offerings is a complete list of tacos placeros (“market tacos”), including one stuffed with chile rellenos and rice, an absolute delight when doused with both red and green salsa.

This long-running Tompkinsville landmark, which took over a pizzeria on Victory Boulevard long ago, is the taqueria closest to the ferry terminal. The tacos are of the overstuffed variety, and extensively braised tongue is the preferred filling, with al pastor and carne enchilada a close second and third. Add Oaxacan cheese or sliced avocado to any taco for a small extra charge, or go for a taco Azteca with cactus and caramelized onions.

Bensonhurst might not seem a likely location for a distinguished taco truck, but Lupita, parked at the major crossroads of 65th Street and 18th Avenue, attracts throngs of customers on weekends. The tacos are available in more than a dozen varieties, including the usual meats, plus a few oreja (pig ear) and buche (stomach). A number of other hand-patted Pueblan antojitos are also served, including quesadillas and huaraches.