So, You Wanna Eat Your Way Through Mexico City? Let’s Talk Street Food.
Alright, let’s cut to the chase. Mexico City isn’t just a city you visit; it’s a city that hits you. First, it’s the smell. The second you step out of the airport, the air changes. It’s a wild mix of diesel fumes, sure, but underneath that… there it is. The unmistakable scent of charring corn, sizzling meat, and lime. Always lime. Forget the fancy restaurants for a minute—the real action, the soul of this place, is happening on the sidewalk. This is your no-nonsense guide to eating like you mean it.
1. Tacos. Obviously. But Which Ones?
Look, calling a taco “street food” in CDMX is like calling the metro “a way to get around.” It’s an understatement. Tacos are the baseline, the currency, the thing that makes this chaotic, beautiful city make sense.
Spit-Roasted Pork Tacos: The Main Event
You can’t miss these. You’ll see the vertical spits of meat—glowing like delicious beacons on every other corner. This is the city’s signature move, a gift from Lebanese immigrants that Mexico took and ran with. Pork, marinated in a crazy number of chilies and spice paste, gets stacked high and slow-roasted. The person shaves it off in thin, crispy-edged strips right onto a tiny corn tortilla.
- Pro move: they’ll usually tap a piece of pineapple on top at the very end. That sweet, juicy punch with the savory pork? Chef’s kiss. Don’t be shy with the onions, cilantro, and lime. And the salsa… maybe start with the green one. The red one can be… an adventure.
- Where to go: Everyone talks about a certain spot, and yeah, it’s legit. But sometimes the best is at the random, packed spot with plastic stools on the curb. Another place is a solid bet if you need a name, but trust the crowd. If there’s a line of taxi drivers, get in it.
Beef Brisket Tacos: The Unsung Hero
If the spit-roasted pork is the rockstar, this beef cut is the skilled session musician. It’s a specific cut of beef—kinda from the belly—that they boil until it’s tender, then throw on a giant, well-loved steel griddle. It fries in its own juices next to sausages and tripe, getting this incredible texture: tender inside, slightly crispy outside. It’s not fancy. It’s just stupidly good, especially at 2 AM. The tortilla gets a quick dip in the greasy griddle magic, and you get just onion and cilantro on top. Perfection in its simplest form.
- My spot: A literal hole in the wall near the main square. It’s open at all hours and is a rite of passage. Don’t overthink it. Just point and eat.
Basket Tacos: The Breakfast of Champions
These are “basket tacos,” and they’re the ultimate grab-and-go. They’re pre-made, steamed, and kept warm in baskets lined with cloth. The result? The tortillas get super soft and almost melt in your mouth, soaked in the flavor of the fillings—usually beans, potato, or my favorite, pressed pork rinds (which is way better than it sounds). They’re a little greasy, super cheap, and sold from bicycles or giant baskets. They come with a fiery salsa that’ll wake you up faster than coffee.
Okay, But What If You Need a Fork? Or More Bread?
Tacos are life, but variety is the spice of life, right?
The Mexican Sandwich: A Sandwich That Means Business
Calling it a sandwich feels wrong. It’s a behemoth. They take a soft, fluffy roll, slather it with beans and avocado, and then pile on… well, anything. Breaded chicken cutlet, shredded pork, you name it. Then come the pickled jalapeños, the tomatoes, the onions. It’s a wild ride of textures and temperatures in every single bite. One of these things can fuel you for a whole day of sightseeing. No joke.
Crispy Tortillas: The Edible Plate
A tostada is just a crispy, flat, fried tortilla used as a base for a pile of toppings. It’s like an open-faced sandwich, Mexican style. You’ll find them with shredded chicken in tomato chipotle sauce, ceviche, or even pig’s foot salad, for the brave. They’re topped with lettuce, cream, and cheese. Eating one without making a mess is basically an Olympic sport. Embrace the crunch—and the mess.
The Corny Stuff (In a Good Way)
Corn is everything here. And these two are classics.
The Great Filled Tortilla Debate
This confuses every tourist. You order one, and the vendor might ask, “With or without cheese?” …Wait, “with or without cheese?” Isn’t that the point? Not always in Mexico City. Here, the name often just means a folded tortilla, and the filling is the star: squash blossoms, mushrooms, corn mushroom (this amazing corn fungus), whatever. Cheese is an optional extra. It’s a whole thing. Just go with it.
Thick Corn Cakes: The Perfect Pocket
The name means “chubby little one,” which is exactly what these are. A thick, oval-shaped cake made from corn dough, cooked on the griddle, then sliced open and stuffed like a pita pocket with beans, cheese, or meats in salsa. The outside gets a little crisp, but the inside stays soft and warm. So satisfying.
Sweet Stuff. Because You’ve Earned It.
Corn on the Cob & Cup of Corn: Corn, But Dessert?
You’ll hear the whistle of the corn guy everywhere.
- Cob: Corn on the cob, grilled, then slathered with mayo, rolled in crumbled cheese and chili powder, and doused with lime. Messy, savory, sweet, and spicy all at once.
- Cup: The same thing, but in a cup. Less messy, just as delicious.
Fried Dough Sticks: The OG Fried Dough
The smell is irresistible. Fried dough sticks, rolled in cinnamon sugar, served with a cup of thick, rich hot chocolate for dipping. One place has been doing this since 1935, and they’ve got it down to a science. It’s a non-negotiable experience, especially at night.
Popsicles: Nature’s Candy… on a Stick
These aren’t your average popsicles. They are serious business.
- Fruity, ice-based ones bursting with real flavor—like biting into a frozen mango.
- Creamy, custard-like ones made with real milk.
- Mango with chili—a life-changing sweet-and-spicy combo.
The Real Deal: Hit the Markets
If the streets are the arteries, the markets are the heart.
- San Juan Market: For the adventurous. Ostrich meat and giant snails last time. Wild.
- Roma Market: The fancy, modern cousin. Good for a cool drink and some artisanal bites if you need a break from the chaos.
- La Merced Market: Intense. Overwhelming. Absolutely amazing. A city within a city. Food stalls are dirt-cheap and incredible. Go hungry. Maybe go with a friend.
Some Real Talk Before You Go
- Cash. Is. King. Don’t even bother with cards at a street stall.
- See a crowd? Join it. A line of locals is the best review you can get.
- Salsa Warning: That dark, ominous salsa in the stone bowl? Probably lethal. Taste a tiny bit first.
- Try the weird stuff. Corn mushroom is delicious. Earthy, savory mushrooms.
- A little Spanish goes a long way. “One of these, please” and “thank you” will get you smiles.
So yeah. That’s it. Go wander. Follow your nose. Eat something you can’t pronounce. That’s how you find the real Mexico City. Now get out there.