Mexico City Street Food

5 dishes in Mexico

5 street foods from Mexico City, Mexico: Tacos de Canasta, Esquites, Quesadillas, Pambazos and Tlacoyos. Each one has its own page with the story behind it and what to look for.

Street foods of Mexico City

Bicycle Cart · Steamed Basket Tacos Tacos de Canasta They're nicknamed 'tacos de sudor' — sweaty tacos — because they're steamed and stacked inside a cloth-lined basket, where trapped heat and… Small tortillas are filled with simple fillings like refried beans, potato, or chicharrón, then stacked tightly in a basket and lightly steamed as the vendor pedals or walks a fixed route… Street Cart · Corn in a Cup Esquites Vendors cook the corn kernels with a sprig of epazote, an herb with a flavor unlike almost anything else in Mexican cooking, which is what gives… Corn kernels are simmered off the cob with epazote until tender, then spooned into a cup and topped with crema, cotija cheese, lime, and chile powder or hot sauce, eaten with a small… Market Stall · Griddled Masa Pocket Quesadillas In Mexico City, asking for a quesadilla doesn't guarantee cheese — many market stalls treat 'quesadilla' as just the folded masa shape, and you have… Fresh corn masa is patted into a disc, folded around a filling like squash blossom, huitlacoche, mushroom, or cheese, and griddled or fried until crisp. Market stalls across Mexico City… Street Stand · Red-Dipped Sandwich Pambazos The bread is dipped in guajillo chile sauce and then fried, so the sandwich arrives stained deep red on the outside before it's even opened. A soft roll is soaked in a guajillo chile sauce, fried on a griddle until crisp, and split open around a filling of spiced potato and chorizo, topped with lettuce, crema, and queso fresco… Market Griddle · Stuffed Blue Corn Cake Tlacoyos The name comes from Nahuatl, and the stuffed-masa format is one of the pre-Hispanic antojitos that survived the Spanish conquest with its shape and… Blue or white corn masa is stuffed with mashed fava beans, beans, or requesón cheese, shaped into a thick oval, and griddled until the outside crisps, then topped with nopales, salsa…

More of Mexico

• Yucatán5
• Veracruz5
• Jalisco5
• Sinaloa5
• Puebla5
• Baja California4
• Nuevo León4
• Michoacán4
• Guanajuato4
• Sonora4
• Guerrero3
• Chiapas3
• Hidalgo4
• State of Mexico4
• Tamaulipas4
• Oaxaca5