Street Food Mexico City: A Culinary Adventure

Mexico City, a sprawling metropolis brimming with life, history, and culture, is also a street food paradise. From dawn till dusk, and well into the night, the city’s sidewalks and plazas transform into a vibrant culinary landscape, offering a dizzying array of tantalizing treats. Forget fancy restaurants for a moment; the real heart and soul of Mexican cuisine lies in the hands of the street vendors, the *taqueros*, *esquiteros*, and *eloteros* who dedicate their lives to perfecting these iconic dishes. This guide is your passport to navigating this delicious world, ensuring you experience the best that Mexico City’s street food scene has to offer.

Tacos: The King of Street Food

No discussion of Mexico City street food is complete without an in-depth exploration of tacos. They are, without a doubt, the undisputed king, and the sheer variety is staggering. From classic carne asada to exotic offal, there’s a taco for every palate and preference. The foundation of any good taco is the tortilla, and in Mexico City, these are generally made from corn, either white or blue, and are freshly pressed and cooked on a *comal*, a flat griddle. The quality of the tortilla can make or break a taco, so always look for vendors who prioritize freshly made tortillas.

Types of Tacos You Need to Try

Here’s a breakdown of some of the most popular and must-try taco varieties you’ll encounter in Mexico City:

Tacos al Pastor

Arguably the most iconic taco in Mexico City, tacos al pastor are a culinary masterpiece. Thin slices of marinated pork are stacked on a vertical spit and slowly roasted, similar to shawarma or gyro meat. The marinade typically includes achiote paste, chiles, and spices, giving the meat a vibrant red color and a complex, slightly sweet flavor. As the meat roasts, the taquero skillfully shaves off thin slices directly into a small tortilla, often topped with a piece of pineapple for a burst of sweetness and acidity. The resulting taco is a perfect balance of savory, sweet, and spicy, and is an absolute must-try.

Tacos de Suadero

Suadero is a cut of beef that comes from the thin, flavorful part of the cow between the belly and the leg. It’s cooked slowly in a large pot of simmering fat until incredibly tender and flavorful. The suadero is then chopped up and served on a warm tortilla, often topped with onions, cilantro, and salsa. The texture is soft and slightly crispy, and the flavor is rich and beefy. This is a true local favorite and a great option for those looking to try something a little different.

Tacos de Carnitas

Carnitas, meaning “little meats,” are another popular taco filling. Pork is slow-cooked in lard until incredibly tender and fall-apart delicious. The result is a flavorful and juicy meat with a slightly crispy exterior. Carnitas tacos are typically served with chopped onions, cilantro, salsa, and a squeeze of lime. Look for vendors who cook their carnitas in large copper pots, as this is said to impart a unique flavor to the meat.

Tacos de Barbacoa

Barbacoa refers to meat that has been slow-cooked underground in a pit. Traditionally, lamb or goat is used, and the meat is wrapped in maguey leaves before being buried. This cooking method imparts a smoky and incredibly tender flavor to the meat. Barbacoa is often served on weekends and is a popular hangover cure. The meat is typically shredded and served on tortillas with onions, cilantro, and a rich consommé (broth) made from the cooking juices.

Tacos de Guisado

Tacos de guisado are a great option for a quick and affordable lunch. These tacos are filled with a variety of pre-cooked stews, ranging from chicharrón en salsa verde (pork rinds in green salsa) to mole poblano (a rich and complex chocolate-based sauce). The tacos are typically piled high with the stew and served with rice and beans. They are a great way to sample a variety of different Mexican flavors in one meal.

Tacos de Cabeza

For the adventurous eater, tacos de cabeza offer a unique and flavorful experience. “Cabeza” means head, and these tacos are made from various parts of the cow’s head, including the cheek (cachete), tongue (lengua), and eye (ojo). Each part has a distinct texture and flavor, and the tacos are typically served with onions, cilantro, and salsa. While they may not be for everyone, tacos de cabeza are a true testament to the resourcefulness and creativity of Mexican cuisine.

Where to Find the Best Tacos

Mexico City is teeming with taco stands, and finding the best ones can be a matter of trial and error. However, there are a few indicators to look for. First, look for stands that are busy, especially with locals. A long line is usually a good sign that the tacos are worth the wait. Second, pay attention to the cleanliness of the stand and the freshness of the ingredients. Third, don’t be afraid to ask for recommendations from locals or other foodies. Some popular and well-regarded taco spots include El Turix for Cochinita Pibil, El Vilsito (a mechanic shop by day, taco stand by night) for Tacos al Pastor, and Los Cocuyos for Tacos de Cabeza.

Quesadillas: More Than Just Cheese

While the name “quesadilla” literally translates to “little cheesy thing,” in Mexico City, it’s a bit more complicated than that. In many parts of Mexico, a quesadilla always includes cheese. However, in Mexico City, you need to specifically ask for “quesadilla con queso” (quesadilla with cheese) if you want it. Otherwise, you’ll get a quesadilla filled with whatever else the vendor is offering, such as mushrooms, squash blossoms, or huitlacoche (corn fungus, considered a delicacy). Quesadillas are typically made with corn tortillas, although flour tortillas are also available.

Popular Quesadilla Fillings

Here are some of the most common and delicious quesadilla fillings you’ll find in Mexico City:

Queso Oaxaca

Oaxaca cheese is a stringy, mild, and slightly salty cheese that is similar to mozzarella. It melts beautifully and is a classic quesadilla filling. It’s a safe bet if you’re not sure what else to try.

Hongos

Hongos, or mushrooms, are a popular vegetarian option. They are typically sautéed with onions, garlic, and herbs, and have a savory and earthy flavor.

Flor de Calabaza

Flor de calabaza, or squash blossoms, are another vegetarian favorite. They have a delicate, slightly sweet flavor and a beautiful yellow color. They are often sautéed with onions and epazote, a fragrant herb.

Huitlacoche

Huitlacoche, also known as corn smut or corn fungus, is a delicacy in Mexico. It has a unique, earthy, and slightly smoky flavor and a black, almost charcoal-like appearance. It’s often compared to mushrooms and is considered a gourmet ingredient.

Chicharrón

Chicharrón, or fried pork rinds, are a popular addition to quesadillas. They add a crispy, salty, and savory element to the quesadilla. Make sure to get them freshly fried for the best texture.

Finding the Best Quesadillas

Quesadilla stands are ubiquitous in Mexico City, and you can find them on almost every street corner. Look for stands that are busy and have a good selection of fillings. Some popular spots include the street vendors in the Coyoacán market and the quesadilla stands around the UNAM university campus.

Elotes and Esquites: Corn on and off the Cob

Elotes and esquites are two variations of the same basic ingredients: corn, mayonnaise, cheese, chili powder, and lime juice. Elotes are corn on the cob, while esquites are corn kernels served in a cup. Both are incredibly popular street food snacks in Mexico City.

Elotes: Corn on the Cob

Elotes are grilled or boiled corn on the cob, slathered in mayonnaise, sprinkled with cotija cheese (a salty, crumbly cheese), dusted with chili powder, and drizzled with lime juice. The combination of sweet corn, creamy mayonnaise, salty cheese, spicy chili powder, and tart lime juice is irresistible. You can often customize your elote with different types of chili powder or hot sauce.

Esquites: Corn in a Cup

Esquites are essentially elotes off the cob. The corn kernels are cut off the cob and cooked with epazote, onions, and sometimes chile peppers. They are then served in a cup and topped with mayonnaise, cotija cheese, chili powder, and lime juice, just like elotes. Esquites are a convenient and less messy way to enjoy the flavors of elotes.

Variations and Regional Differences

While the basic ingredients are the same, there are many variations of elotes and esquites throughout Mexico. In some regions, they may add sour cream instead of mayonnaise, or use different types of cheese or chili powder. In Mexico City, you’ll often find vendors offering esquites with marrow (tuétano), adding a rich and savory element to the snack.

Where to Find the Best Elotes and Esquites

Elotes and esquites vendors are common throughout Mexico City. Look for vendors with large pots of simmering corn and a variety of toppings. Some popular spots include the street vendors in the Roma Norte neighborhood and the elote stands in the Parque México.

Tlayudas: Oaxacan Pizza

While technically from Oaxaca, tlayudas have become increasingly popular in Mexico City. A tlayuda is a large, thin, crispy tortilla that is toasted on a *comal* and then topped with a variety of ingredients. It’s often referred to as “Oaxacan pizza” due to its size and shape.

Traditional Tlayuda Toppings

The base of a tlayuda is typically spread with refried beans, asiento (unrefined pork lard), and quesillo (Oaxaca cheese). It’s then topped with your choice of meat, such as carne asada, chorizo, or chicken. Other common toppings include lettuce, tomato, avocado, and salsa. The tlayuda is then folded in half and served hot.

Variations and Modern Takes

While the traditional tlayuda remains popular, many vendors are now offering variations with different toppings, such as seafood, vegetables, or even exotic meats. Some modern takes on the tlayuda include adding gourmet cheeses, specialty sauces, or even incorporating fusion cuisine elements.

Finding Authentic Tlayudas

To find the most authentic tlayudas in Mexico City, look for restaurants or street vendors that specialize in Oaxacan cuisine. The Mercado Medellín is a great place to find Oaxacan products and food, including tlayudas. You can also find tlayudas in the Roma and Condesa neighborhoods, where there are several Oaxacan restaurants.

Marquesitas: A Yucatecan Treat

Originating from the Yucatán Peninsula, marquesitas are a crispy, rolled-up crepe filled with shredded Edam cheese and your choice of sweet fillings. They have become a popular street food in Mexico City, especially in tourist areas.

The Making of a Marquesita

The marquesita is made by pouring a thin batter onto a hot crepe maker. The batter is spread thinly and cooked until crispy. Shredded Edam cheese is then sprinkled onto the crepe, followed by your choice of sweet fillings, such as Nutella, cajeta (caramelized goat’s milk), or fruit preserves. The crepe is then rolled up into a crispy tube and served immediately.

Popular Fillings and Combinations

The most popular filling for a marquesita is Nutella, followed by cajeta. Other popular options include fruit preserves, shredded coconut, and chocolate syrup. Some vendors also offer savory fillings, such as ham or cheese. The combination of salty Edam cheese and sweet fillings is what makes the marquesita so unique and addictive.

Where to Find Marquesitas

Marquesitas vendors are often found in tourist areas, such as the Zócalo, Coyoacán, and Roma Norte. Look for the brightly lit carts with the crepe makers and the aroma of melted cheese and sweet fillings. They are a perfect dessert to enjoy while strolling through the city.

Tamales: A Pre-Hispanic Staple

Tamales are a traditional Mesoamerican dish made from masa (corn dough) that is steamed in a corn husk or banana leaf. They are a staple food in Mexico and have been consumed for centuries. In Mexico City, tamales are a popular breakfast food and are often sold by street vendors in the early morning.

Types of Tamales

There are countless variations of tamales, depending on the region and the ingredients used. Some common types of tamales in Mexico City include:

Tamales Verdes

Tamales verdes are filled with chicken or pork and a green salsa made from tomatillos, chile peppers, and herbs. They are wrapped in corn husks and steamed until tender.

Tamales Rojos

Tamales rojos are filled with pork or beef and a red salsa made from dried chiles. They are also wrapped in corn husks and steamed.

Tamales de Dulce

Tamales de dulce are sweet tamales made with masa, sugar, and spices. They are often filled with raisins, pineapple, or other fruits. They can be wrapped in either corn husks or banana leaves.

Oaxacan Tamales

Oaxacan tamales are wrapped in banana leaves and are typically larger than tamales wrapped in corn husks. They are often filled with mole negro (a complex and rich chocolate-based sauce) and chicken or pork.

Where to Find Tamales

Tamales vendors are often found on street corners in the early morning. Look for the large metal pots that keep the tamales warm. You can also find tamales in markets and restaurants throughout the city. Some popular spots include the Mercado Jamaica and the Mercado Medellín.

Tortas: Mexican Sandwiches

A torta is a Mexican sandwich served on a crusty roll called a telera or bolillo. They are typically filled with a variety of meats, cheeses, vegetables, and sauces. Tortas are a popular lunch option in Mexico City and can be found at street vendors and restaurants throughout the city.

Popular Torta Fillings

There are countless variations of tortas, but some of the most popular fillings include:

Torta de Milanesa

Torta de milanesa is filled with a breaded and fried cutlet of beef or chicken. It’s typically topped with lettuce, tomato, avocado, mayonnaise, and beans.

Torta Cubana

Torta cubana is a hearty sandwich filled with a variety of meats, including ham, roasted pork, chorizo, and cheese. It’s typically topped with avocado, lettuce, tomato, and mayonnaise.

Torta de Carnitas

Torta de carnitas is filled with slow-cooked pork that has been shredded and seasoned. It’s typically topped with onions, cilantro, salsa, and a squeeze of lime.

Torta Ahogada

Torta ahogada, meaning “drowned sandwich,” is a specialty of Guadalajara. It’s filled with carnitas and then submerged in a spicy tomato sauce. It’s a messy but delicious sandwich that is not for the faint of heart.

Where to Find Tortas

Tortas vendors are common throughout Mexico City. Look for the signs that say “Tortas” or “Lonchería.” Some popular spots include Tortas Hipocampo and El Turix (which is also famous for its cochinita pibil tacos).

Sopes and Huaraches: Thick Corn Cakes

Sopes and huaraches are both made from thick, hand-formed corn cakes that are grilled and then topped with a variety of ingredients. They are a popular street food in Mexico City and are often served as a snack or a light meal.

Sopes: Small and Round

Sopes are small, round corn cakes that are typically topped with refried beans, shredded lettuce, crumbled cheese, salsa, and your choice of meat. The edges of the sope are pinched up to create a small rim that holds the toppings.

Huaraches: Large and Oval

Huaraches are larger, oval-shaped corn cakes that are typically topped with refried beans, shredded lettuce, crumbled cheese, salsa, and your choice of meat. They are named after the traditional Mexican sandals because of their shape.

Variations and Toppings

Both sopes and huaraches can be customized with a variety of toppings, including carne asada, chorizo, chicken, carnitas, or vegetables. They are often served with a side of pickled onions and jalapeños.

Where to Find Sopes and Huaraches

Sopes and huaraches vendors are common in markets and street food stalls throughout Mexico City. Look for the signs that say “Sopes” or “Huaraches.” The Mercado Coyoacán is a great place to find both.

Agua Frescas: Refreshing Drinks

Agua frescas, meaning “fresh waters,” are non-alcoholic beverages made from fruit, flowers, seeds, or grains blended with water and sugar. They are a refreshing and popular drink in Mexico, especially during the hot summer months. Agua frescas vendors are ubiquitous in Mexico City, offering a wide variety of flavors.

Popular Agua Fresca Flavors

Some of the most popular agua fresca flavors include:

Horchata

Horchata is a sweet and creamy drink made from rice, milk, cinnamon, and vanilla. It’s a classic Mexican agua fresca that is both refreshing and comforting.

Jamaica

Jamaica is a tart and refreshing drink made from hibiscus flowers. It has a vibrant red color and a slightly sour flavor.

Tamarindo

Tamarindo is a sweet and sour drink made from tamarind pulp. It’s a popular flavor in Mexico and is often used in candies and sauces as well.

Sandía

Sandía is a simple and refreshing drink made from watermelon. It’s a perfect thirst quencher on a hot day.

Limón

Limón is a classic lemonade made with fresh lime juice, water, and sugar. It’s a simple but refreshing drink that is perfect for any occasion.

Where to Find Agua Frescas

Agua frescas vendors are common throughout Mexico City. Look for the large glass jars filled with colorful liquids. They are often sold alongside street food stalls and in markets.

Other Street Food Delights

Beyond the classics, Mexico City’s street food scene is full of surprises and hidden gems. Here are a few other dishes worth seeking out:

Churros

Churros are fried dough pastries that are typically sprinkled with cinnamon sugar. They are a popular dessert in Mexico and are often served with hot chocolate. In Mexico City, you can find churros filled with cajeta, chocolate, or vanilla cream.

Mariscos

While Mexico City is not on the coast, you can still find excellent seafood on the streets. Look for ceviche tostadas, shrimp cocktails, and grilled fish tacos. The Mercado San Juan is a great place to find fresh seafood.

Camotes

Camotes are roasted sweet potatoes that are cooked in a traditional oven called a camotero. The camotes are typically served with condensed milk and cinnamon. The vendors often announce their presence with a distinctive whistle.

Chapulines

For the truly adventurous, chapulines are toasted grasshoppers that are seasoned with chili powder, lime juice, and salt. They are a popular snack in Oaxaca and are becoming increasingly common in Mexico City. They are crunchy, salty, and surprisingly addictive.

Tips for Eating Street Food Safely

While Mexico City’s street food is generally safe, it’s always a good idea to take a few precautions to avoid getting sick:

• Choose vendors that are busy and have a high turnover of food.
• Look for vendors that have clean cooking surfaces and utensils.
• Make sure the food is cooked thoroughly.
• Avoid eating raw vegetables that may have been washed with contaminated water.
• Drink bottled water or other beverages that are commercially sealed.
• Wash your hands frequently with soap and water or use hand sanitizer.

Conclusion: Embrace the Flavors of Mexico City

Mexico City’s street food scene is a vibrant and exciting culinary adventure. From the iconic tacos al pastor to the unique and delicious esquites, there’s something for everyone to enjoy. By embracing the flavors of the streets and being mindful of food safety, you can have an unforgettable culinary experience in Mexico City. So, go out there, explore, and discover your own favorite street food treasures!