Best known for spreading the gospel of Texas barbecue with a much debated best-of list, Texas Monthly has now set its sights on another Texas handheld cuisine: the taco.

The magazine's December issue rounds up the 120 best in the state, declaring these are the tacos you "must eat before you die." The story's 13 writers may be the first to go, having taste-tested more than 1,000 tacos around the state.

Much love was shown for Fort Worth, one of 14 taco-centric cities the magazine featured. Nine Fort Worth restaurants were celebrated, including several well-liked spots.

Revolver Taco Lounge, the critical favorite in the West 7th district, landed in the top 10 with its duck taco, containing medium-rare duck breast, sautéed onion, roasted poblano, and tomatillo-chile de árbol salsa.

Woodshed Smokehouse, Tim Love's popular restaurant on the Trinity Trail, made the list with a lamb brisket taco, whose "char-crusted pieces are punched up with jalapeño salsa," the article raved.

Pulido's, a Fort Worth favorite, was recognized for its puffy tacos, described as "tissue-thin but just sturdy enough to hold the lush, old-school mix of spicy ground beef, frijoles, coarsely grated American cheese, and shredded lettuce and tomato."

Salsa Limon, the family-run diner across from the museum district, got props for its El Capitan taco, made with Oaxaca cheese and pickled cabbage, along with your choice of protein.

Taco Heads, Sarah Castillo's beloved taco truck (and soon-to-open brick and mortar), rightfully won a spot for its shredded pork taco, served inside a corn tortilla and topped with queso fresco, onion, cilantro, and grilled jalapeño.

Some lesser-known places were highlighted as well. Granny's Tacos, a small taqueria on the city's north side, got points for hand-pressed flour tortillas. Likewise, La Superior Tortillas y Tacos was cited for "fluffy flour" tortillas, along with "good" beef cheek.

Newish Mi Cocula Mexican Grill on the west side landed a slot for its street-style beef and grilled onion tacos. You're going to want to get that with a big glass of the restaurant's creamy horchata.

Now you can die.

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