Must-Try Foods in Mexico City

Mexico City offers a variety of dining options, from street food stalls to high-end restaurants, so there's something for every taste and budget. Whether you're looking for traditional Mexican dishes or fusion cuisine, Mexico City's food scene is sure to impress.

Mexico City is renowned for its diverse and delicious food scene, offering something for everyone. Here is a quick guide to the must-try foods in Mexico City:

1. Tacos al pastor

Tacos al pastor are a type of Mexican taco that are very popular in Mexico City and throughout Mexico. The name "al pastor" means "shepherd style," and the dish is inspired by Middle Eastern shawarma. Tacos al pastor are made by marinating thin slices of pork in a blend of spices, chilies, and pineapple, and then cooking the meat on a vertical spit (known as a trompo) until crispy and tender. The meat is then sliced directly from the spit onto a corn tortilla and topped with diced onions, cilantro, and a slice of pineapple. The result is a juicy, spicy, and sweet taco that is a staple of Mexican street food and taquerias.

2. Churros

Are a type of fried dough made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. Cinnamon sugar is often sprinkled on top.

3. Tamales

Tamales are a traditional Mexican dish made of masa (dough made from corn) that is typically filled with various ingredients, such as meats, cheese, beans, or vegetables, and then wrapped in corn husks or banana leaves before being steamed or boiled. Tamales can be sweet or savory, depending on the filling and seasoning used. They are often served as a main dish or as a snack, and are a popular food for celebrations and holidays. Tamales have been an important part of Mexican cuisine for centuries, and are enjoyed by people around the world.

4. Barbacoa

Barbacoa is typically made using lamb that has been wrapped in pencas de maguey (agave leaves), placed over wood and slow-roasted in underground pits. The finished product is served with corn tortillas, onions, cilantro, lime and salsa.

5. Pescado a la talla

Originating in Michoacán, pescado a la talla is whole fish that has been butterflied and grilled, then slathered with creamy mayonnaise and spicy pico de gallo and served in corn tortillas, topped with crunchy slaw.

6. Esquites

You've more than likely heard of dressed corncobs known as elotes; think of esquites as their off-the-cob sibling. Kernels are removed and either boiled or roasted with epazote, then served with your choice of salt, lime, mayonnaise, chile powder or con todo (the works).

7. Chinicuiles o Gusanos de Maguey

These red caterpillars infest maguey plants (the type of agave used to make mezcal). When fried, they have the consistency of crunchy French fries with the aftertaste of maguey. Wash it down with some mezcal, and you'll be fine. You can also taste it in “sal de gusano” to accompany your mezcal.

8. Escamoles

These ant larvae, also harvested from maguey plants, have been a delicacy in Mexico City since the age of the Aztecs. Often cooked in butter, they have a creamy consistency and a mild taste—some call it Mexican caviar.

9. Chapulines

You can't leave Mexico City without trying grasshoppers. Chapulines are usually toasted and salted and can be found in everything from nut mixes sold on the streets to quesadillas in mezcalerias, to toppings on guacamole in high-end restaurants. In terms of taste, chapulines have a unique flavor that can be somewhat difficult to describe. Some people compare the taste to that of shrimp or other seafood, while others describe it as nutty or earthy. The texture of chapulines can also vary depending on how they are prepared, with some being crispy and crunchy, while others are chewy.

10. Conchas

Conchas are a type of Mexican pastry that are popular for breakfast and snacks. Conchas get their name from their round shape and their striped, seashell-like appearance. A concha consists of two parts, a sweetened bread roll, and a crunchy topping (composed of flour, butter, and sugar).

Their distinctive pattern is made by pressing a bread stamp (cf. Butter stamp) over the topping while the dough is proofing. Although the roll and topping are usually the same flavor, the top layer may have different flavorings or colors (strawberry, coffee, chocolate, etc.).

11. Pozole

From Nahuatl languages: pozolli, meaning cacahuazintle, a variety of corn or maize, is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished with shredded lettuce or cabbage, chilli peppers, onion, garlic, radishes, avocado, salsa or limes. You can find green, red and white pozole.