Los Cocuyos is a street-food stop in Centro Historico, Mexico City.
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.
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: Three suadero tacos with both salsas; a campechano (mixed suadero and longaniza).
Tip: Open 24 hours; a second annex three doors down has tables and is the quieter option after midnight.
Address: Bolivar 56, Centro Historico, Cuauhtemoc, 06000 Ciudad de Mexico, Mexico City
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.
Try: Churros con chocolate
Order: A half-dozen churros with chocolate espanol (the thickest of the four chocolates on offer).
Tip: The Centro flagship runs 24 hours. The newer Roma branches close at midnight; visit the original for the relic counter.
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.
Try: Tacos al carbon
Order: Tres tacos campechanos; one taco gaonera; a side of esquites.
Tip: Late night runs hot; the Altata flagship has the longest hours. El Califa de Leon on San Cosme is the sibling that earned a 2024 Michelin star.
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.
Try: Taco gaonera
Order: The taco gaonera; the taco al pastor; the green and red house salsas.
Tip: Tiny standing counter; lines run two hours since the Michelin star landed. Cash only. Open lunch and into the evening.
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.
Try: Tlacoyos
Order: Two tlacoyos de haba topped with nopales, queso fresco and salsa verde.
Tip: Cash only and weekday mornings only; the queue forms around 09:00 with neighbourhood regulars. Last sale is when the masa runs out.
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.
Try: Tamales and atole
Order: A guajolota (tamal in a torta) with atole de fresa; one tamal mole on the side.
Tip: Open until the masa is gone, usually by noon. Cash only; the regulars start queueing at 07:30 on weekdays.
Esquites Don Fermin in Mexico City is the Hipodromo Condesa evening cart on Citlaltepetl at Insurgentes Sur, a long-running esquites stand that ladles.
Try: Esquites and elotes
Order: Esquites with mayo, cotija, chile piquin and lime; an elote on the cob to go.
Tip: Cash only; an esquite goes for about 40 pesos. The cart is mobile; check Instagram for the night's exact corner.
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.
Try: Churros con chocolate
Order: A half-dozen churros with chocolate espanol (the thickest of the four chocolates on offer).
Tip: The Centro flagship runs 24 hours. The newer Roma branches close at midnight; visit the original for the relic counter.
