What Food To Try in Mexico City and Food Prices

Corn Tortilla - Tortilla de Maíz (soft flatbread) - Freshly made from masa, these tortillas are an essential staple of every meal in Mexico City. Most locals eat them with everything, often hand-formed by vendors at street stalls around breakfast or lunch.

Chilaquiles - Chilaquiles (breakfast dish) - Crunchy tortilla chips simmered in green or red salsa, topped with crema, onion, and cheese, sometimes served with an egg or chicken. You’ll find chilaquiles served in homes or breakfast spots during late mornings—perfect for recovering from a night out.

Tacos al Pastor - Tacos al Pastor (marinated pork tacos) - Thinly sliced marinated pork cooked on a vertical spit, served in a tortilla with pineapple, onions, and cilantro. These are often enjoyed as a late-night snack or quick lunch from street vendors, typically filling and flavor-packed.

Mole Poblano - Mole Poblano (rich sauce) - A complex sauce made with over 20 ingredients, including chocolate and various chiles, served over chicken or turkey. It’s a dish reserved for special occasions, often enjoyed during family gatherings and celebrations.

Escamoles - Escamoles (ant larvae) - Often referred to as "insect caviar," these creamy and nutty larvae are typically sautéed with butter and spices. Locals savor them as a delicacy, especially during spring festivals; just be aware they can be an unexpected order for first-timers.

Elote - Elote (grilled corn) - Corn on the cob, typically grilled and slathered with mayonnaise, cheese, chili powder, and lime. This street food favorite is a go-to evening snack, bringing a burst of flavor that locals simply adore while enjoying outdoor gatherings.

Sopes - Sopes (thick corn tortillas) - Thick tortillas with raised edges, topped with refried beans, meat, lettuce, and cream, creating a hearty meal. They are often enjoyed at lunch, especially during family gatherings, and offered in many small eateries across the city.

Tamales - Tamales (steamed masa) - Fluffy masa dough filled with savory or sweet fillings, wrapped in corn husks and steamed until tender. These are frequently eaten for breakfast or snacks, especially during festive occasions—perfect for sharing among family and friends.

Oaxaqueña Coffee - Café de Olla (spiced coffee) - Coffee brewed with cinnamon, piloncillo (unrefined cane sugar), and sometimes chocolate, giving it a rich, sweet flavor. Locals love sipping this warm, fragrant drink during chilly mornings or gatherings, often served in clay mugs to enhance the taste.

Hibiscus Iced Tea - Agua de Jamaica (refreshing floral drink) - A vibrant, tart drink made from dried hibiscus flowers steeped in water and sweetened to taste, served cold over ice. Perfect for hot afternoons, you’ll find it sold at street vendors, especially during summer months when thirst-quenching is essential (and it's cheap!).

Margarita - Margarita (tequila cocktail) - A classic mix of tequila, lime juice, and triple sec, often served with a salted rim and on the rocks. It's a staple at social gatherings, especially during fiestas; just don't make the rookie mistake of ordering it frozen every time—locals prefer the classic version.

Sweet Potato Pastry - Camote (sweet pastry) - A delightful pastry made with a sweet potato filling, wrapped in flaky dough and sometimes topped with cinnamon and sugar. Commonly enjoyed during the Day of the Dead celebrations, though you'll find it year-round at bakeries, it’s perfect with a cup of coffee.

Coconut Sorbet - Helado de Coco (frozen dessert) - Creamy coconut sorbet made with fresh coconut and condensed milk. It’s a delightful way to cool down, especially at lively parks where locals enjoy it as a summer treat, and it disappears quickly during festivities.