Mexico City’s Sensational Street Food: How to Eat Your Way Through Town

Mexico City is going through a gastronomic renaissance. The vibrant metropolis is buzzing with new restaurant openings, from flavorful international joints to revivals of. Despite all this hype — some of it well-deserved — the city’s lifeblood isn’t found in these fancy, instagrammable hotspots. It’s in Mexico City street food.

Delicious delicacies can be found is on every corner in town. Even in the wealthiest neighborhoods, a taco truck will sneak its way in, a tianguis (weekly market) or neighborhood bazaar setting up wherever it can find the space. Street food is a way of life in this city! This guide will take you through the classics you can try.

Elote and Esquites

This first go-to street food is almost too obvious to mention. Corn has been king in Mexico since ancient times, and today is no exception. (Drive six hours south of Mexico City, and you’ll arrive in Tehuacán, whose church holds the oldest corn kernels in the country.) Everywhere in the city, you’ll come across the tantalizing scent of roast corn.

This, of course, is from elote and esquites, staples of everyday life in the country. Elote is a corn cob, either boiled or roasted, then placed on a stick. Esquites is similar, but has been boiled with poblano peppers, cut off the cob and placed in a cup to eat with a spoon. Both get a bath of crema (Mexican sour cream), lime, crumbly and salty cotija cheese, and as much or as little chile as you want. I always search out the roasted elote on the grill, as I love its charred flavor.

Best Spots to Enjoy It: Outside the Anthropology Museum on Reforma Avenue, buy tasty roast elote and enjoy it on a bench under the tree canopy, across the street in Chapultepec Forest. If you’re more adventurous, get the beloved esquites at the Mercado Jamaica flower market downtown. A famous stand there sells them made with cacahuazintle, a unique large-kerneled corn native to Mexico, and flavors them with fragrant herbs and spices. Really, however, you can enjoy this treat anywhere in the city!

Pambazos

Oh, the glory that is the pambazo, Mexico City’s legendary sandwich. My first week working in the city, my new friend took me to the tianguis (open air markets that have existed since Aztec days) that took over the street near our office every Thursday. There, we had to choose between every possible type of Mexico City street food.

Out of all this abundance, she recommended I try the pambazo. My life has never been the same…this sandwich is a uniquely chilango creation. The cook soaks bread in a tomato and chile-based sauce, then bakes it all over again. Once you order your pambazo, they’ll toss some chorizo and chopped potatoes onto the grill to cook, topping them off with crema and salsa. After that, eat up! The result is a delicious blend of textures (crunchy, soft) and flavors (spice, meatiness, acidity). Every once in a while, I get an intense craving for one of these and search out the closest street cart.

Torta de Tamal/Guajolota

Every weekday morning, Mexico City’s metro, buses, and roads fill with godinez, workers heading off to their offices. On their way through the hustle and bustle of the city, many stop for a wholesome breakfast: the guajolota, or torta de tamal. This is exactly what it sounds like: a tamale sandwich.

When I first came to the city, I thought this was a terrible idea for a food. Who’s ever eaten a tamale and thought, “I need more bread and carbohydrates on this”? And yet, that fateful day when I finally got one…I loved it. Somehow, the combo of crusty bolillo (a Mexican sandwich roll) and tamale just works, especially once salsa and even avocado or jalapeño add new textures to the mix. I only eat them every once in a while, but when I do, it’s the ultimate godín indulgence!

Atole and Champurrado

Remember how corn is king in Mexico? That extends throughout Mexico City street food, from meals (tamales) to snacks (elote) to drinks! On those bustling workweek mornings, right next to the tamale stands you’ll see vendors selling steaming cups of atole, a traditional corn-based drink. It’s sweet, with a creamy, satisfying texture that’s perfect for chilly mornings in the mountainous city. Even better is champurrado, basically atole prepared with chocolate. It’s like a thicker version of hot chocolate, and I treat myself to one every once in a while.

Best Spots to Enjoy It: Just like tamales and elote, you can find this treat almost anywhere in the city every morning. That said, however, the best champurrado I’ve had is in Desierto de los Leones National Park, a lovely pine forest in the south of the city. (I have to do a whole post on this place soon.) There’s a row of little open air restaurants there, with delicious fresh champurrado and a perfect, crisp woodland atmosphere.

Camote (Mexican Sweet Potato)

Mexico City is a sensory experience: locals can take a quick glance at a picture, whiff of a certain smell, or even tune into a particular sound, and they know it’s their beloved Ciudad de México. One of the most distinctive sounds of the cityscape comes every evening around 6 pm. Sitting in my house or working at the office, I hear a long, low whistle echo through the street below. No matter where they are in the world now, chilangos remember that sound with longing and nostalgia.

That melancholy whistle is a relic of Mexico City’s past, passing through the 21st century metropolis. It comes from the camotero: the sweet potato vendor pushing his heavy metal cart down the streets and alleyways of the city. Inside the cart, flavorful camotes are steaming, and he releases the steam out of a chute to create the whistle sound. As a result, people know the camotero is nearby, and they can come down to buy his delicious wares. He serves the sweet potatoes with toppings like brown sugar and sweetened condensed milk. Buying his wares is not only delicious: it’s taking a step back in time, and supporting a Mexico City street food tradition.

Tacos, Quekas, Oh My! (Variations on Tortilla + Meat)

I could make an entire guide (an entire encyclopedia, in fact) just explaining the combinations of tortillas and meat you can find in this city. A famous Mexican comedian even has a joke about popular Mexico City street foods: when you boil it down to the essentials, most are a combo of tortilla, meat, beans, and salsa! But in short, here are the two most common tortilla-meat combos you’ll find in in the city. Others I don’t have space to describe in detail here include: gorditas (thick corn dough stuffed with meat), tostadas (fried hard tortilla topped with almost anything you can think of, sopes (a little corn masa circle topped with vegetables, meat, and cheese), gringas (a rare flour tortilla in Mexico City, filled with melty cheese and meat)…and oh my gosh, so many more.

Tacos:

You already know this one — small tortilla filled with meat, topped with salsa, and often white onion, cilantro, and as much lime juice as possible. But there’s endless variation within this simple template! Tacos al pastor are the most popular in Mexico City, and these spit-roasted, marinated pork tacos topped with pineapple are beloved for good reason. They came to Mexico via Lebanese immigrants at the turn of the last century. Beyond pastor, you can get chorizo (spiced sausage), arrachera (flank steak), lengua (tongue), tacos de canasta (tacos made at home and sold from baskets), even sometimes sesos (brains). And that’s only the tip of the iceberg!

Quesadillas:

You probably think you know what these are. Tortillas filled with melted cheese, right? Haha, think again. Mexico City street vendors very logically decided that quesadillas shouldn’t have cheese, unless specified. It’s a weird quirk of the city. Here, you have to order a “quesadilla con queso” (with cheese) if that’s what you want! Cheese or no cheese, these are tortilled stuffed with beef, chicken, etc., folded in half and fried. They’re delicious, and go by the nickname quekas.

Final note: One of the best things about Mexico City taco stands is consommé. The cook saves the delicious meat juices as he’s making beef tacos, and turns them into incredibly flavorful soup! They’ll give it to you free with your tacos. Add cilantro and lime, and enjoy. (If you’re eating barbacoa tacos, you’re in for an especially delicious consommé.)

Chilaquiles

A block from my office, godinez line up every Friday morning for a Mexico City delicacy: chilaquiles. This dish is what office workers dream about all week. A bed of crispy totopos (fresh tortilla chips) is drowned in spicy, acidic green or red salsa made especially for the chilaquiles. You can throw some chicken, flank steak, or fried eggs on top, then everything gets a dousing of chopped white onion, cotija cheese, and crema (Mexican sour cream). The flavors mix and mingle: crunchy and soft, rich and spicy, savory and sour.

For a Mexico City twist, get a torta de chilaquiles. This is literally a sandwich filled with green chilaquiles. Yes, chilangos make sandwiches out of everything! Finally, there’s an eternal debate about which are better, red or green. I’m a strong proponent for green, but try both and decide for yourself…that green is better.

Best Spots to Enjoy It: I strongly recommend you seek out a place with a big grill, where they’re cooking everything fresh and only pour the salsa on once you order. If you see a bucket full of sauce and mushy tortilla chips, stay away. I am a weekly addict at a little white cart on Berlin Street in the Colonia Juárez, in between the streets Londres and Hamburgo.

Honorable Mentions

This guide is already getting rather long, and alas, there’s so much more I could say. To sum up, Mexico City street food is truly its own universe, full of endless possibilities. If dishes can possibly be combined or remixed, someone will do it — and go viral on Facebook in the process. Here’s a few honorable mentions that didn’t make it above:

Jochos: A Mexicanization of the word “hot dog,” but these are so much more. Hot dogs here are often wrapped in bacon, and topped with rajas (pickled vegetables), jalapeño chiles, and chopped onions. So flavorful!

Fresh Fruit and Juices: These are another staple on every street corner. Find chopped mango, jícama, even cups of pomegranate seeds depending on the seeds, and enjoy the freshest fruit. In the mornings, stop by a juice stand and order your custom blend of fruits and vegetables, all for a buck or two. If you go to a hipster “juice bar” in Mexico City, you’re wasting money and cheating yourself.

Chicharrón: I must admit, my jaw dropped the first time I saw someone walking down the street with a giant chicharrón. These fried pork skins are sold in little pieces as a snack, but it’s especially memorable when somebody buys the skin of an entire pig for their family. Sounds gross. Absolutely fantastic.