10 street food dishes you must try in Mexico City

From cutting-edge concepts to farm-to-table restaurants, Mexico City’s culinary scene is diverse, exciting, and ever-evolving. Yet, it’s the city’s street food that perhaps best captures its endless energy: available at every corner and at any time of day. It’s there for those who need a quick bite on the go, and of course, for those who simply can’t resist the scent of a freshly-grilled elote or a rotating trompo of al pastor meat.

Here, some of Mexico City’s top street food staples—and where to find them, from bustling market stalls to brick-and-mortar shops.

Don’t call it a sandwich. OK, yes, technically, a torta consists of two slices of bread—traditionally, a telera or bolillo roll—with a slew of ingredients inside. They can be simple, like a traditional ham-and-cheese, or more complex, like a protein-packed Cubana, with beef milanesa, sausage, egg, cheese, and more. You can always add mayo, refried beans, and avocado and more for some extra texture. The level of complexity will usually depend on the tortero, as will the decision to serve the torta cold or hot.

Where to get it: The aptly named Tortas y Aguas La Delicia (which translates to “the delight”) serves massive made-to-order tortas and fresh aguas frescas. You can’t go wrong here, but highlights include the chicken milanesa torta with cheese and the torta de pierna (pork leg), as well as the super fresh tangerine water.

Tip: These tortas are quite hefty, so bring a friend—or two—so you can share and try different combos.

Corn is a staple ingredient in Mexican cuisine, a gift so sacred that the Maya and Aztecs used it for religious ceremonies and feasts. It’s no wonder that corn is the star of two renowned street eats: elotes and esquites, both topped with mayonnaise, cheese, lime juice, and powdered chili. The difference between the two? Elote is served on the cob, while esquites are the kernels served in a cup with a splash of light, flavorful broth.

Where to get it: Family-run since 1987, Elotes La Güera in the flower-filled Mercado de Jamaica is a true paradise for corn lovers. Feast on grilled or boiled elotes, or go for the esquites, available in the classic way, with mushrooms, or even chicken feet. If you’re feeling particularly snacky, try a doriesquite, served with a healthy topping of crushed Doritos.

Tip: La Güera also offers delicious cornbread and assorted cheesecakes. Leave room for dessert!

Tostadas start with a blank canvas of a flat, fried tortilla that can be topped with everything from tuna salad and ceviche to complex guisados and stews, like cochinita pibil. More elaborate versions feature a layer of beans on the bottom, a protein like chicken or chorizo, and a heap of shredded lettuce, cream, cheese, and salsa on top. Or, go simple, with just avocado or cream and a pinch of salt.

Where to get it: At the heart of the bustling Mercado de Coyoacán, Tostadas Coyoacán is an ultra-efficient spot that doles out tostadas to hungry diners. You’ll have lots of options to choose from, but the shrimp cocktail and al pastor are phenomenal.

Tip: Grab a seat in front of the cooking area to witness tostada-making in all its glory.

These iconic tacos came to Mexico City by way of Middle Eastern immigrants who settled in nearby Puebla in the 1930s and brought shawarma with them. Over time, Mexicans kept the vertical spit (called a trompo) but changed up the recipe, switching the pita for palm-sized tortillas and the lamb for pork, and adding their own toppings, like chopped onion, lime, and juicy pineapple.

Where to get it: El Vilsito, a car repair shop with an attached taquería, is the stuff of legend. The gigantic trompos will greet you at the entrance, promising excellent tacos as well as gringas, a version served with heaps of melted Oaxaca cheese.

Tip: Don’t skip dousing your tacos in avocado salsa, a house specialty.

There are few breakfast items as satisfying (and as effective for curing a hangover) as a plate of chilaquiles: crispy tortilla chips bathed in salsa and topped with cream, shredded cheese, and chopped onions. As delicious as they are versatile, chilaquiles can be prepared with red or green salsa—or even mole—and topped with shredded chicken, fried eggs, or meat.

Where to get it: Eating at Fonda Margarita means starting your day among an eclectic group of early risers, late-night partygoers, and families, all with the same mission: enjoying delicious, family-style chilaquiles. Here, they’re served in a generous heap, with spicy salsa verde and topped with shredded chicken or eggs.

Tip: Fonda Margarita opens at the crack of dawn and closes at noon, so get up early to avoid the risk of dishes running out.

As their name may suggest, quesadillas are a dish whose excellence lies in simplicity: a tortilla stuffed with cheese, cooked on a hot comal (griddle), or deep-fried to crunchy perfection. But as with most Mexican street foods, they contain multitudes—in this case, mushrooms, zucchini blossoms, chicken tinga, potatoes with chorizo, and so much more. Sometimes—in a form that’s unique to Mexico City—they might not even have cheese!

Where to get it: For more than five decades, diners have flocked to María Isabel for fried quesadillas: hot, fluffy, and oh-so comforting. Choose from nearly 18 available fillings, including beans, creamy potatoes, or earthy huitlacoche (corn smut, a Mexican delicacy).

Tip: María Isabel is cash-only, so come prepared with pesos.

Among Mexico’s many fantastic pan dulce (sweet bread) varieties, conchas might be the most beloved. Named after seashells, these pastries are best enjoyed in the morning, paired with a steaming cup of coffee—or better yet, a hot chocolate to dunk them in. A great concha is fluffy, warm, and buttery, with a sweet, sugary crust that can be white (vanilla), brown (chocolate), or pink (strawberry).

Where to get it: Anything that leaves the ovens at Maque is heavenly, and the conchas are no exception. With several locations around the city, the one in Condesa is conveniently located near Parque México and offers outdoor seating. It's perfect for a laid-back breakfast—think hearty egg dishes or mole enchiladas—with freshly baked pan dulce.

Tip: Take your pastry experience to the next level and order a “concha con nata,” stuffed with the rich, creamy layer that sits on top of milk after it’s boiled. Essentially, it’s Mexico’s answer to clotted cream, and a true delight when paired with an airy concha.

Hearty and comforting, tamales come in many different shapes and sizes. In fact, it’s believed that there are more than 500 tamal recipes in Mexico alone. At their most basic level, tamales are made with corn masa (dough) and stuffed with a wide array of ingredients, ranging from chicken and pork to vegetables and even fruits. Wrapped in corn husks or banana leaves, they’re kept warm and steamy and play a special role in holidays, social events, and religious gatherings—though you can get them across the city year round.

Where to get it: Corn is at the forefront at the charming Tamales Madre in Colonia Juárez. Using creole corn and local ingredients, the team doles out creations like wild mushroom tamal with salsa macha, or cacao tamal served with a scoop of ice cream.

Tip: Want to take your love for tamales home? Tamales Madre offers tamale-making classes, which you can book on their website.

You can find churros just about everywhere in Mexico City—from upscale restaurants and neighborhood bakeries to roving food carts. Made with fried dough, Mexican churros are covered in sugar and cinnamon and make for a perfectly portable snack.

Where to get it: Since 1935, Churrería El Moro has been blessing Mexico City with piping-hot churros. Now, it’s got a modern look and several locations around the city. Head to one in Polanco, just steps away from the charming Parque Lincoln, for churros with condensed milk, cajeta (caramel), chocolate, or hazelnut dipping sauce. If you want to go all in, pair it with coffee, hot chocolate, or a milkshake.

Tip: For the ultimate indulgence, try the Consuelo: an ice cream sandwich made with two spiraled churros.

If a drink’s name literally translates to "fresh water,” it all but guarantees instant refreshment on a hot day in the city. Mexican aguas frescas are traditionally made from fruits or seeds, mixed with ice and sugar, and doled out from glass beehive-like containers called vitroleros. Jamaica (hibiscus), lime, tamarind, and horchata (made with rice and cinnamon) are among the go-to flavors.

Where to get it: Set in the heart of the charming Coyoacán area, El Kiosko de Coyoacán is the perfect spot for a pit-stop while exploring the neighborhood. Freshen up with flavors like watermelon, horchata, or passion fruit. (Bonus, they have churros and ice cream if you’re feeling peckish.)

Tip: While El Kiosko might get busy for a sit-down break, it’s perfect for a to-go agua fresca as you stroll around the lovely plaza across the street.