El Pescadito Condesa ★ 4.3
El Pescadito in Mexico City is the Condesa Sonora-style fish-taco counter on Atlixco where two battered-fish tacos with salsa cremosa run about 130 pesos, standing room only.
Try: Two pescado capeado tacos
Esquites Don Fermin in Mexico City is the Condesa Citlaltepetl evening cart where an esquite with mayo, cotija, chile and lime runs about 50 to 60 pesos.
Address: Citlaltepetl s/n esq. Av. Insurgentes Sur, Hipodromo Condesa, Cuauhtemoc, 06170 Ciudad de Mexico, Mexico City
El Pescadito in Mexico City is the Condesa Sonora-style fish-taco counter on Atlixco where two battered-fish tacos with salsa cremosa run about 130 pesos, standing room only.
Try: Two pescado capeado tacos
El Tizoncito in Mexico City is the 1966 Condesa al pastor taqueria where four tacos with pineapple run about 140 pesos on the sidewalk tables along Tamaulipas.
Try: Four tacos al pastor with pina
El Pescadito in Mexico City is the Condesa Sonora-style fish-taco counter on Atlixco where two battered-fish tacos with salsa cremosa run about 130 pesos, standing room only.
Try: Two pescado capeado tacos
Casa de Tono in Mexico City is the citywide pozole chain where a full bowl of pozole blanco with chicken, garnishes and a free atole de arroz runs about 130 pesos at the Londres Juarez branch and other locations.
Try: Pozole blanco with garnishes
El Vilsito in Mexico City is the Narvarte mechanic-shop taqueria where four tacos al pastor with consome run about 130 pesos past midnight on weekends.
Try: Four tacos al pastor
El Tizoncito in Mexico City is the 1966 Condesa al pastor taqueria where four tacos with pineapple run about 140 pesos on the sidewalk tables along Tamaulipas.
Try: Four tacos al pastor with pina
Tamales Dona Emi in Mexico City is the Roma Norte morning corner cart where a guajolota (tamal in a torta) with atole de fresa runs about 35 pesos before 09:00.
Try: Guajolota with atole
Expendio de Maiz in Mexico City is the Roma Norte heirloom-corn counter where a single blue-corn tlacoyo runs about 70 pesos, hand-pressed daily on a comal.
Try: Two blue-corn tlacoyos