Private Tacos & Bar Hopping Tour

Overview

Start with real Mexican tacos downtown — the most authentic way to try them — then head to the quieter east side for a private bar-hop at scenic local spots, fully customizable with your own private guide the whole way.

This is a completely private experience just for you and your travel group — many Cozumel tours operate with large groups, but this one doesn't. The evening starts with authentic Mexican tacos downtown, then moves to the undeveloped east side for a private bar-hop at several scenic spots, with your own private tour guide throughout and the option to extend the tour if your group wants more time.

Highlights

• Downtown Tacos Real Mexican tacos in the most authentic downtown setting.
• East-Side Scenic Bars A private bar-hop along Cozumel's quieter, undeveloped east coast.
• Fully Private & Customizable Your own guide and route, not a shared group experience.

What Stops Does This Tour Make?

A popular starting point — every Voyzo itinerary is fully customizable, so we'll shape the order and stops around your group.

Important Information

Frequently Asked Questions

About This Tour

Start with real Mexican tacos downtown — the most authentic way to try them — then head to the quieter east side for a private bar-hop at scenic local spots, fully customizable with your own private guide the whole way. This is a completely private experience just for you and your travel group — many Cozumel tours operate with large groups, but this one doesn't. The evening starts with authentic Mexican tacos downtown, then moves to the undeveloped east side for a private bar-hop at several scenic spots, with your own private tour guide throughout and the option to extend the tour if your group wants more time.

Few Mexican dishes have a more surprising backstory than al pastor, one of the country's most beloved taco styles and a strong bet for what you'll find at an authentic downtown taco stand. It traces directly back to Lebanese immigrants who arrived in Mexico in the early 20th century — part of a wave of roughly 36,000 people who left the collapsing Ottoman Empire, many settling around Puebla, a few hours from Mexico City. They brought the technique for shawarma with them, cooking meat on a vertical spit, and by the 1930s Middle Eastern-run restaurants in Mexico were adapting it into tacos árabes, swapping pita bread for Mexican fillings. The dish kept evolving through the mid-20th century, and by the 1960s — as second-generation Lebanese-Mexican families opened their own restaurants during a culinary boom in Mexico City — the marinated, spit-roasted pork taco now known as al pastor had taken the form Mexicans eat today, pineapple garnish and all.

Tacos themselves predate al pastor by many centuries. The corn tortilla that forms the base of virtually every Mexican taco traces back to ancient Mesoamerican cooking, long before the Spanish arrived, let alone the Lebanese immigrants who brought al pastor to the country in the 20th century. A single downtown taco stand can genuinely span that whole timeline — a centuries-old staple wrapped around a filling that, by comparison, is barely a hundred years old.

The second half of the evening trades downtown's energy for Cozumel's quieter east coast, a stretch most cruise-ship visitors never see. Unlike the sheltered, built-up west side where the ferry terminal and most hotels sit, the east coast faces the open Caribbean directly, with rougher surf, constant trade winds, and almost none of the island's tourism infrastructure — just a handful of scenic, low-key bars built to take in that wilder coastline. It's a genuinely different side of Cozumel from the one most visitors see on a typical shore excursion.