One could spend a lifetime in the Distrito Federal of Mexico, where tacos and sudados are served from bike baskets, giant steamers of tamales are peddled from tricycle carts, and enticing fragrances waft from simmering stovetop pots in little fondas. While renowned chefs like Enrique Olvera and Ricardo Muoz Zurita call the huge metropolis home, there are wonderful culinary surprises around every turn. You’ll never be able to consume everything on the street food scene, no matter how hard you try. However, here’s a quick rundown to get you started.
1. Tacos al pastor
This seasoned, spit-roasted pork was brought to Mexico City by Lebanese immigrants and is currently served till the wee hours of the morning around the city. Chefs expertly shave pork and pineapple into tiny corn tortillas, which you may then customize with your own onions, cilantro, and salsas. El Vilsito, a daytime auto repair shop that transforms into a nighttime taquera, and El Borrego Viudo are two vibrant late-night eateries that serve great al pastor.
2. Chicharrónes
You may believe you know chicharrónes until you visit Mexico, where they appear to be on steroids. Vendors balance out slabs of the tasty, addicting, and impossible-to-inflate pig rinds, then tie off nopales (prickly pear cactus paddles) and salsa in small baggies if desired.
3. Frutas en tacha
Vendors hand out samples of fresh fruits like mamey and papaya to people walking through the DF’s tianguis (street markets). Look for frutas en tacha, which are fruits like figs, pumpkin, and sweet potatoes preserved in piloncillo syrup, a dark brown Mexican cane sugar.
4. Tlacoyos
Tlacoyos are oval-shaped masa cakes filled with cheese and beans, then topped with chicharrón, nopales, or flor de cabeza (squash blossom). The best option is to buy tlacoyos from the older ladies who set up shop in tianguis, shaping and griddling them to order.
5. Tlayudas
A large, thin cooked tortilla is topped with refried beans, Oaxacan cheese, salsa, and toppings such shredded pork, nopales, chorizo, and avocado in this Oaxacan antojito (snack). Tlayuda vendors are usually seen on sidewalks at night or in parks and bus stations during the day.
6. Barbacoa
Barbacoa is traditionally made with lamb that has been wrapped in agave leaves, laid over wood, and slowly roasted in underground pits. Corn tortillas, onions, cilantro, lime, and salsa are served alongside the finished result. On weekends, you won’t be able to find anything better than the Hidalgo-style barbacoa served at El Hidalguense in Colonia Roma.
7. Cochinita pibil
Cochinita pibil, the delicious outcome of slow-roasting an entire suckling pig, can be credited to the Mayans. On the Yucatán, the meat is typically roasted in banana leaves, while in the Distrito Federal, it is more commonly cooked in agave leaves and eaten with corn tortillas and pickled red onion.
8. Pescado a la talla
Pescado a la talla is a whole fish that has been butterflied and grilled, then slathered with creamy mayonnaise and spicy pico de gallo and served in corn tortillas with crunchy slaw. It originated in Michoacán. You will not be sorry if you brave the crowds in Centro Histórico’s market neighborhood for Tacos El Patán’s massive barracuda.
9. Esquites
You’ve probably heard of elotes, which are dressed corncobs; esquites are their off-the-cob brother. Kernels are removed and cooked or roasted with epazote before being served with salt, lime, mayonnaise, chilli powder, or con todo (the works).
10. Chinicuiles
Did anything really happen if you ate chinicuiles in DF but didn’t Instagram it? Consider this snack an environmental service because these red caterpillars infest maguey plants (the type of agave used to manufacture mezcal). When fried, they have the texture and flavor of crunchy French fries with a hint of…maguey. You’ll be OK if you wash it down with some mezcal.
