Mexico City offers some of the best street food in Latin America. Generally, the quality of the food is high and the prices are low – making Mexico’s capital city the perfect destination for foodies on a travel budget. Street food stands in Mexico City serve up local favorites, such as tacos al pastor and quesadillas de huitlacoche. It’s a wonderland of affordable dining possibilities with dishes that feature satisfying flavor combinations and fresh ingredients. In addition to its buzz-worthy gastronomy, Mexico City has many historical sites, museums and parks, as well as warm weather and charming people. To learn more, Ariane Ruiz from Eat Mexico, a Mexico City-based tour company, shares her street food guide for Mexico City.

Ariane from Eat Mexico

How long have you been giving food tours in Mexico City?

I have been giving food tours since July 2017. Previously, I studied culinary arts and then received a diploma in tourism. When I started leading food tours, I discovered my passion for sharing Mexican culture and food.

What are a few must-try dishes unique to Mexico City? And, can you describe them?

Al pastor tacos. The origin of this dish can be traced back to around the 1930’s, when Lebanese immigrants brought to Mexico the use of the vertical grill. In other countries it is used for shawarma, doneraky, gyros, etc. This cooking technique was adapted to the Mexican pallet and the ingredients available. It consists of thin slices of grilled marinated pork, served in a small corn tortilla with salsa, pineapple, onion and cilantro. The best meat in tacos is crispy, but still juicy. It’s most common to have al pastor tacos for dinner or as late night food. Every taquería (places that serve tacos) has its own recipe for salsas and the meat marinade.

Courtesy of Eat Mexico

Suadero tacos. This is made with beef (a cut close to brisket, but not as tender) that is slowly cooked in a mix of water, oil, lard and salt. On the same cooking surface, there is also longaniza (a type of pork sausage) and tripa (small intestine). Customers can ask for just one type of meat in their taco or a mix of the available meats. This is an example of our philosophy of not wasting any food and cooking every edible part of the animal. These tacos are eaten in a small corn tortilla with salsa, onion, cilantro and lime juice. They are common for lunch and dinner.

Quesadillas. This is another must-try item, which consists of a large hand-made corn tortilla with different fillings. In Mexico City, quesadillas may or may not have cheese, unlike the rest of the country where all quesadillas have cheese. Some of the fillings include chicken, beef and other vegetarian (or even vegan) options, such as mushrooms, potato, quelites (different varieties of edible leafs), huitlacoche (corn mushroom) and squash blossom. This can be a snack between meals, breakfast or lunch. Quesadillas can be found all over the country, but depending on the region they will have little variations.

San Juan Market – Courtesy of Eat Mexico

How does the food scene in Mexico City compare to other parts of Mexico?

In Mexico City, there is a huge variety of influences, both national and international, compared to other parts of Mexico where the focus is more on regional food. That is why, as a big cosmopolitan city, we can find many different cuisines, such as Chinese, Indian, Italian, French, Japanese and Spanish, among many others.

From the 1930’s to the 1970’s, Mexico City received a lot of people from other parts of the country due to migration for better opportunities in the capital. Still now, it is a common phenomenon, but not as important as in the past. Thanks to that, we can find samples of regional dishes from different parts of the country in Mexico City. Puebla, Yucatán, Sonora and Oaxaca are among the most well-represented states that influence Mexico City’s restaurants and street stands. Still, every single state has something unique and worth tasting.

Do you have any tips for travelers looking for the best street food stands in Mexico City? 

Always follow your instinct and your sense of smell. If you are walking around and suddenly there is a delicious smell that catches your attention, you might want to investigate more about that particular food stand. Take time to observe the stand. If it has customers, that is a good sign. Normally in each stand there is a person in charge of handling the money who never touches the food. If there is only one vendor, that person will use a glove or a plastic bag to handle cash. This is a very common practice, but still, it is a good idea to make sure they do it like that. Finally, take a look at the its surroundings to see that the sidewalk and the street stand are clean, and you are good to order.

And, do you have any tips for ordering?

Ordering might be a little tricky if you don’t speak Spanish, since you might not know exactly what is being sold, and most street food stands don’t have written menus. Locals just know what to order and have a sense of how much food costs. Take a look at what others are eating, and if you see something appealing, just order “lo mismo, por favor” that is “the same thing, please.” Go easy on the salsa. Even if you like spicy food, start with adding just a few drops of salsa, and then decide if you want more. Always bring cash, street vendors do not take credit cards.

Photo by Daniel Lerman

Do you have any Mezcal tasting tips for novices?

First of all, don’t do shots! The alcohol content in mezcal can range from 45% to 55%, and it can go even higher. The traditional way of drinking it is called besos, or kisses, when you sip it and take time to enjoy it. Mezcal and tequila are spirits made from agave, a type of succulent plant. Unlike tequila, mezcal productions tend to be artisanal and are spread among nine different states in Mexico, which offers a great variety depending on the producer, the type of agave and the land where it is produced. That’s why it is so much fun trying different types of mezcal and paying attention to the different aromas and sensations they offer.

In our tour called Narvarte At Night: Tacos, Chelas & Mezcal, we feature a private mezcal tasting with a chef at his own restaurant. Participants are led through a tasting, including four different varieties of mezcal, paired with savory snacks and a dessert. The chef that leads the tasting has been in touch with producers and distributors for more than ten years. This is a very friendly and relaxed approach to mezcal for everyone interested in the topic.

Courtesy of Eat Mexico

What might surprise visitors most about the food culture in Mexico City?

Edible insects is a practice that comes from pre-hispanic times and is still common nowadays. The most popular are chapulines, or grasshoppers, which have an umami flavor enhanced by adding salt, lime juice and sometimes chili or garlic. They are crunchy and can be eaten as a snack or added to other preparations like guacamole, quesadillas or rice. The best part is that they are a sustainable and delicious source of protein.

Chapulines at San Juan Market – Courtesy of Eat Mexico

Another thing that might surprise visitors is the amount of fresh seafood available in Mexico City. The closest beach is about three or four hours away by car. However, there is a very good delivery system that brings fresh seafood every day from the Pacific and Atlantic coasts, which allows excellent quality and price. It can be found in restaurants and street food stands.

Also, Mexico City has fresh fruits and vegetables all year round, and markets offer a great variety and quality. Produce can be locally grown or bought from other parts of the country. Fresh fruit juices can be purchased on the street and is of high quality at a low price.

Courtesy of Eat Mexico

Have you noticed any recent food trends in Mexico City?

Traceability. This is especially the case for products like coffee, cacao and mezcal. Both consumers and vendors are interested in knowing more about the people and places involved in the production of food, which leads to appreciating the produce even more. The coffee scene is getting better and better thanks to the hard work of many people. When you come, take the time to enjoy a good cup of coffee and an enriching conversation with the baristas that prepared it.

Fair trade. Currently, there is an initiative that promotes farmers who are dedicated to the production of corn, which is the cornerstone of Mexican gastronomy. Also, farmer markets are getting more popular, so people can buy directly from the producers. Although efforts are being made, there is still a very long way to go for the farmers to earn a fair pay for their hard work.

In addition to the food, what do you enjoy most about living in Mexico?

I enjoy the good sense of humor and creativity that Mexicans have. In general, people are easy going. It doesn’t matter if there is good or bad news, we will take it with humor in order to accept it. Also, people tend to have a big heart and sense of community to help others and share what they have when it’s needed.

Thank you, Ariane!

About Eat Mexico
Eat Mexico shares the flavors that fuel millions of locals daily. A combination of food, history and culture, their tours take you off the tourist strip to show you Mexico City’s and Puebla’s most delicious food finds. Explore neighborhood street stands, markets and more with their local, bilingual guides. Eat Mexico has been women-owned and women-led since its founding in 2010. Today, they still have the same goal they always did: to celebrate Mexican cooking and Mexican culinary history, and to shine a light on the cooks who prepare it.
Website: https://eatmexico.com/
Email: [email protected]
Phone: +52 155 35042135

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