Mexico City Street Food Safari

¡Bienvenidos a la capital! Your hungry cactus has descended upon Mexico City with one mission: eat as much street food as physically possible. CDMX (as the locals call it) is one of the world's great food cities, with a street food culture that operates 24 hours a day, seven days a week, on seemingly every corner and sidewalk. Tacos are just the beginning. There's a whole universe of antojitos (street snacks) waiting to be discovered, and I've made it my personal responsibility to discover all of them. My spines may gain weight. It's a sacrifice I'm willing to make.

Let's start with tacos al pastor, Mexico City's signature contribution to world cuisine. These beauties feature pork marinated in achiote and spices, stacked on a vertical spit (trompo), and carved directly onto warm corn tortillas. The Lebanese immigrants who brought shawarma to Mexico could never have imagined how gloriously it would fuse with Mexican flavors. The meat is smoky, slightly sweet, crispy at the edges, topped with pineapple, cilantro, and onion. I found a legendary taquería that's been operating since the 1960s and ate seven tacos al pastor in one sitting. I could have eaten more. I showed restraint only because I had other street food to research.

Beyond tacos, Mexico City offers an overwhelming variety of antojitos. Tlacoyos are thick, oval-shaped masa (corn dough) patties stuffed with beans or cheese, griddled until crispy, and topped with cream, cheese, and salsa. Gorditas are similar but puffier, split open and stuffed with various fillings. Huaraches are shaped like sandals (hence the name) and covered with toppings. Sopes have raised edges to hold more salsa. Quesadillas are pressed fresh on the comal with cheese and whatever filling you want. Each vendor has their specialty, their technique, their loyal customers who've been coming for years.

The late-night street food scene is legendary. After midnight, taco stands appear seemingly from nowhere, drawing crowds of hungry nightclub-goers, shift workers, and wandering cacti. I found the famous "tacos de canasta" (basket tacos)—soft tacos kept warm in a cloth-lined basket, infused with oil and steam until they achieve a particular melting texture. They cost almost nothing and taste like comfort itself. At 2 AM, eating tacos on a plastic stool while the city hums around you, everything feels exactly right. CDMX doesn't sleep, and neither do its tacos.

The markets are street food temples. Mercado de la Merced, one of the largest markets in the Americas, has entire sections dedicated to specific foods: a row of ceviche stands, an area for fresh fruit, a corner where grandmothers make blue corn tlacoyos to order. I spent an entire morning at Mercado de San Juan, famous for imported and exotic ingredients, eating guajolote (turkey in mole), drinking fresh pulque (fermented agave—family reunion!), and buying treats I couldn't identify but thoroughly enjoyed. The vendors are happy to explain, recommend, and usually sneak you a sample.

If you're planning a Mexico City food trip, my advice is to eat constantly and adventurously. Point at things you don't recognize. Follow the lines—if locals are waiting, the food is good. Don't fear the street stands; the high turnover means fresh ingredients, and I never once got sick despite eating everything in sight. Stay in a neighborhood with good street food access (Roma, Condesa, Centro Histórico all qualify). And loosen your belt. You'll need the room. Mexico City feeds you like a loving grandmother who thinks you're too thin. Accept the love. 🌵🌮🇲🇽