Outfitted with a tent in the parking lot of an Auto Zone, this superb stand delivers serious bang for the buck in the form of tacos piled high and wide with such hearty stuff as chicken fajitas, peppers, and onions or smoked pork chop, queso, jalapeño, and tomato. They come three to a plate, but each one is practically a meal unto itself. (In that light, adding a massive quesadilla-like machete to the mix may be overkill, but there are worse mistakes to make in life.)

While it offers everything from deeply savory buche to juicy barbacoa, this Aurora gem (with a second location in the University neighborhood) excels above all at batter-fried fish and shrimp tacos, at once shatteringly crunchy and catch-of-the-day fresh. Throw in an order of carne asada fries just for kicks.

The barbacoa’s like butter, the adobada’s got extra zip, the salsa bar’s loaded (try the orange one, a house specialty), and all in all the widespread adoration for this family-run Aurora fixture is more than justified. Not that the menu itself is out of the ordinary — nine options run from asada and carnitas to lengua and buche — but the execution is a cut above. Come on a weekend and throw a bowl of menudo into the mix. (There are two other locations on Santa Fe Drive and in Littleton.)

With not one but two trompos turning behind the counter, this Aurora newcomer makes not only al pastor but also tacos árabes, which come folded so they may almost resemble burritos; loaded with that spit-roasted pork (whose recipe derived from that of shawarma, hence the name), onions, cheese, and salsa, they’re deliciously filling. Still, try to leave room for the lamb quesabirria, accompanied by an intriguingly spiced consomé that contains rice, and a machete stuffed with huitlacoche and squash blossom.

In an otherwise worse-for-the-wear strip mall, this cheerful little nook turns out not only luscious carnitas and campechanos but also must-try tacos topped with chorizo and scrambled eggs for something a little off script — plus potent (and plenty cheap) margaritas to wash them down.

Looking to the West Coast for inspiration, this Greenwood Village operation makes a mean fish taco, while its shrimp come juicy and so plump — accompanied by not only onions and cilantro but salsa verde and crema — that they’re almost too big for the handmade tortilla; same goes with the tender, deeply browned cauliflower that substitutes for a choice of protein. Speaking of choices, diners here can also opt for hard shells; soft, crispy cheese shells; and other variants on the standard vehicle.

Not unlike campechanos, tacos de discada are topped with a mix of chopped meats, which are traditionally cooked together with veggies on a discada, or plow blade. They alone are worth the trip to this East Colfax fixture, where they come crispy and juicy with steak, ground beef, marinated pork, chorizo, bacon, and ham plus onions, peppers, and a sprinkling of queso fresco and cilantro. But running a close second are the tacos al carbon, which here involve grilled beef cooked with chunks of potato and pico de gallo. The excellent salsa on the side is the cherry on top, so to speak.

Tucked away on the ground floor of an office building, this bright spot along a quiet stretch of Elyria-Swansea does street-style tacos right, with two tortillas and plenty of panache. For a nifty change of pace, get them topped with delectably crispy tocino (bacon) or chicharrones as well as egg-battered chiles rellenos; then add a dollop of the sweetly spicy pineapple salsa for good measure.

With a splashy mural, handsome tilework, and pops of bright pink and orange, this Thornton charmer boasts a festive vibe that’s only enhanced by its fairly elaborate tacos. Grilled mahi mahi sits atop a dollop of rice, sprinkled with diced mango and crema; lamb birria drips with a tangy roasted tomato–chile sauce; and thick-sliced, batter-fried avocado comes drizzled in chipotle aioli over refreshing jicama slaw. Some 20 different margaritas infused with everything from cucumber and mint to habanero and tamarind keep the party going.

Purists beware, iconoclasts cheer: This colorful Cap Hill taqueria (with a second location in Berkeley) dares to top its tortillas with everything from bulgogi and kimchi to ahi tuna and cucumber-wasabi aioli to cornmeal-fried shrimp with Cajun remoulade. But if the inspiration’s freewheeling, the execution’s quite thoughtful: Don’t miss the buttermilk-brined, waffle-battered chicken taco with bacon, scallions, and chile–maple butter sauce or mouthwatering monthly specials like the cheeseburger version with ground beef, American cheese, “wild sauce,” dill pickle, and sesame seeds.

The ultimate hole in the wall (or, in this case, gas station), Garibaldi is beloved for out-of-the-ordinary items like the tacos azules — blue corn tortillas laden with chorizo and cecina (cured beef), queso fresco, sauteed onions and nopales, and more — as well as a vegetarian version featuring poblanos, mushrooms, and nopales. Stretching the category a bit, it also makes tacos dorados stuffed with chicken or potatoes.

Living up to its billing as the “home of the fried taco” (pictured at the top left of the plate), this Ballpark institution fills its surefire hangover cures with steak, ground beef, or chicken, plus cheese, lettuce, and tomato — and, for a little extra, bacon or avocado. On Fridays only, carnitas enter the chat.

Though it also offers all the standards — cochinita pibil, adobada, and so on — the name says it all when it comes to ordering tacos at this strip-mall joint on Santa Fe Drive. Stick with straight-up carnitas or go for the carnitas mix, which includes skin and other delectable bits; it’s top-notch either way.

There may be no better purveyor of birria in town than this Sunnyside sensation, which is justifiably packed wall-to-wall on the regular with crowds waiting to get to those dripping, delicious tacos — with or without queso — accompanied by gently smoky and sweetly spicy consomé. Bonus: The cocktails are fire (almost literally in the case of the Reaper Margarita).

Behind a bright orange façade on Alameda awaits this favorite among aficionados, notable in part for the sheer variety of options it offers, including higado (beef liver) and lamb barbacoa. Here’s the perfect opportunity to try cueritos — pig skin that, unlike the fried version, is mildly sweet and almost creamy in texture — or rich, tangy chivo (goat). Or not: Rest assured it nails all the staples, too.

Credit goes to Stoned Appetit for spreading the word about this South Federal surprise, whose name answers the question of what to order: tender, heady barbacoa tacos and more barbacoa tacos. Unless, that is, birria calls, in which case answer it: It delivers right down to the hearty, eminently drinkable consomé.

Where there’s consomé, there’s quesabirria — and this truck parked on the corner of West Colfax and Xavier does a mighty fine version of both. The broth is light and citrusy, the tacos slightly puffy and plenty cheesy, and the red and green salsas that come with not only these but all the tacos on offer are superlative.

For the breakfast tacos alone — which come loaded on locally made tortillas with rice and beans, potatoes, queso fresco, and a scrambled or fried egg plus your choice of meat — this Wheat Ridge brewery is worth a stop on a leisurely Sunday, when a pint of Mestizo Lager or Oaxaquena, a Mexican chocolate stout, is just a bonus.

This Golden find doesn’t merely assemble tacos, it composes them with epicurean flair (and sides of the myriad house salsas of which it’s rightly proud): Think chicken and mushrooms in creamy chipotle sauce or pork and nopales in mole, washed down with kiwi- or tamarind-infused margaritas.