The Mexican street food you didn’t know yet
Mexico: the country of tacos, quesadillas, burritos and delicious churros. Mexico is overflowing with amazing street food, but the street food stalls have much more in store that you’ve probably never heard of.
After seeing these street food snacks, you’ll know what else is on offer.
Tamales
Tamales are a popular breakfast dish in Mexico. They consist of corn dough filled with a savoury filling (different types of meat and vegetables) or a sweet one (with, for example, strawberry or pineapple), wrapped in banana leaves or corn husks. The parcels are then steamed. Almost every city in Mexico has its own variation on the tamale, so there’s plenty to try. What do you drink with it? Atole: a lukewarm, thick corn drink available in various flavours, such as chocolate.
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Tlacoyos
Love quesadillas? Then try tlacoyos: an oval, flat parcel of corn dough filled with cheese and broad beans or cooked beans. There is also a version with chicharrón inside, the Mexican take on what we know as pork crackling. The tlacoyos are topped with nopal (edible cactus leaf), coriander, crumbled fresh cheese or salsa. They’re best eaten straight off the grill, because otherwise they quickly become tough and dry. You may also come across tlacoyos in a blue version, made with blue corn kernels.
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Chilli fruit
Mexicans love adding a little extra heat to everything, including their fruit. That’s why most stalls offer chilli fruit. The fruit mix is drenched in lime juice and chilli powder. The perfect combination of sweet and spicy.
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Taquito
A taquito is a small rolled, fried tortilla wrap filled with beef, chicken or cheese. In Spanish, taquito also means ‘small taco’. Taquitos are also known as flautas (flutes), because they look like little flutes. They’re served with a generous helping of sour cream or guacamole (or both), lettuce and cheese.
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Carnitas
For the best pork, grab a tortilla at a carnitas stall. Carnitas is a type of pulled pork: pork that is slowly cooked in pork fat. In the real specialist shops, the fat used is saved for making the next batches, resulting in incredibly tender and flavourful meat. Top with sliced onion, coriander and salsa, and dig in!
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Elotes and esquites
Late in the evening, the elotes street food stalls appear. Corn on the cob is placed on a stick, grilled and covered with mayonnaise, cheese and chilli powder. For esquites, the corn is removed from the cob and cooked in chicken stock and epazote, a Mexican herb that tastes a little like a combination of mint and oregano. The corn is served in a cup and topped with the same ingredients as elotes: mayonnaise, cheese and chilli powder.
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