13 editor picks in Mexico City.
Street food is the backbone of how Mexico City eats, from the al pastor trompo to the corner esquites cart, with stalls scattered far beyond the tourist core. Los Cocuyos and El Huequito hold down Centro Historico, while El Vilsito in Narvarte famously turns from mechanic shop to taqueria after dark. Condesa carries El Tizoncito and El Califa, and Churreria El Moro covers the late-night churros.
13 street food places in Mexico City we have eaten in, sorted by editor score. All cuisines in Mexico City · Street Food across every city.
Order Three tacos al pastor with the house red salsa; a pina (pineapple) agua fresca on the side.
El Huequito in Mexico City is the 1959 Centro Historico al pastor stand on Ayuntamiento, one of the earliest taqueria operations to plate the trompo-cut pork.
Order Four tacos al pastor con pina; a side of grilled green onions.
El Tizoncito in Mexico City is the 1966 Condesa taqueria on Tamaulipas that claims to have invented the modern tacos al pastor served on a small corn.
Order Five tacos al pastor with the house green and red salsas; a Coca-Cola in a glass bottle.
El Vilsito in Mexico City is the Narvarte mechanic shop by day and taqueria by night on Peten, a Bib Gourmand spot where the al pastor trompo fires up.
Order Three suadero tacos with both salsas; a campechano (mixed suadero and longaniza).
Los Cocuyos in Mexico City is the 24-hour Centro Historico taqueria on Bolivar since 1980, the Bib Gourmand counter known for melting suadero, longaniza.
Order Tres tacos campechanos; one taco gaonera; a side of esquites.
El Califa in Mexico City is the Condesa taqueria chain on Altata since 1980, the late-night al carbon counter that runs to 04:00 and is the standard Condesa.
Order The taco gaonera; the taco al pastor; the green and red house salsas.
Tacos El Califa de Leon in Mexico City is the San Rafael trompo-cut taqueria on Ribera de San Cosme, the world's first taqueria to earn a Michelin star.
Order Two tlacoyos de haba topped with nopales, queso fresco and salsa verde.
Tlacoyos Dona Jose in Mexico City is the Roma Norte breakfast comal on Cordoba, the comal-griddle counter that puts out blue-corn tlacoyos filled with frijol.
Order A guajolota (tamal in a torta) with atole de fresa; one tamal mole on the side.
Tamales Dona Emi in Mexico City is the Roma Norte morning tamal cart on the corner of Alvaro Obregon and Cordoba, the weekday breakfast stand that wraps.
Order Esquites with mayo, cotija, chile piquin and lime; an elote on the cob to go.
Esquites Don Fermin in Mexico City is the Hipodromo Condesa evening cart on Citlaltepetl at Insurgentes Sur, a long-running esquites stand that ladles.
Order A half-dozen churros with chocolate espanol (the thickest of the four chocolates on offer).
Churreria El Moro in Mexico City is the 1935 Centro Historico churros counter on Eje Central, the 24-hour churro and chocolate window that still pipes hot.
Order The Gladiador kilogram torta if you can; otherwise the regular Pierna with chipotle and queso Oaxaca.
Tortas El Cuadrilatero in Mexico City is the Centro torta counter on Luis Moya opened in 1991 by the family of luchador Super Astro, walls covered in masks.
Order One tostada de pulpo; one tostada de tinga; a tostada de pata.
Tostadas Coyoacan in Mexico City is the cluster of yellow-and-orange-signed tostada stalls inside Mercado de Coyoacan on Ignacio Allende, the city's most.
Try Esquites cup with elote
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.
