Mexico City Food Guide: What to Eat + Where (Tacos, Markets, Street Food)

Mexico City (CDMX) is one of the world’s great food cities: a daily, delicious intersection of Indigenous, colonial, and contemporary cooking. The best part is that you don’t need reservations to eat incredibly well—many of the most memorable bites come from markets, street stalls, and humble neighborhood taquerías.

This Mexico City food guide is built for travelers who want practical answers to what to eat in CDMX and where to find it—with special focus on tacos, markets, and street food tips.

How to eat in CDMX like a local (quick rules that make everything easier)

Start with markets in the morning: Mercado breakfasts are a CDMX superpower—tamales, atole, fresh juice, and “comida corrida” setups that start early.
Tacos happen all day (but peak late): Many of the best taquerías hit their stride after 7–8pm. Some classics (barbacoa) are morning-only.
Follow the line, not the sign: High turnover usually means fresher food.
Carry small cash: Many street stands are cash-first. Keep coins and 20–100 peso bills.
Order in rounds: Try 1–2 tacos first, then repeat your favorites.

Street food tips (hygiene, salsa, spice, and not getting sick)

Street food in CDMX is generally safe when you use good judgment—locals eat it daily. Use these simple rules:

Look for heat + turnover: Choose stands where food is cooked hot and served constantly.
Watch the salsa station: Clean ladles, covered containers, and steady refills are good signs.
Go easy on raw toppings at first: If you’re sensitive, start with cooked salsas; add raw onion/cilantro gradually.
Drink bottled/filtered water: Aguas frescas can be great—choose busy stands that use ice from reputable sources.
Spice strategy: Ask “¿Pica?” (Is it spicy?) and start with a small dab. In many places, the darker red salsa is hotter—but not always.

The essential CDMX tacos (what to order and where to look)

If you only remember one thing: CDMX tacos are about the tortilla + the meat + the salsa. Great places keep all three dialed in.

Tacos al pastor (the CDMX icon)

What it is: Marinated pork shaved from a vertical spit (trompo), often topped with pineapple.
Flavor profile: Smoky, tangy, slightly sweet, fast and juicy.
Where to look: Busy taquerías in Centro, Roma, Condesa, Narvarte, and anywhere you see a crowd around a spinning trompo.

Pro tip: Order “al pastor con piña” and try a second taco “campechano” if offered (a mixed option varies by taquería).

Suadero (a Mexico City classic)

What it is: A tender beef cut slowly cooked in fat on a flat-top.
Flavor profile: Rich, silky, beefy—often the “locals’ pick.”
Where to look: Taquerías that run a large plancha with bubbling meats; popular in Centro and many working-class neighborhoods.

Carnitas (best earlier in the day)

What it is: Pork cooked confit-style in its own fat.
Flavor profile: Crispy edges, juicy interior; great with salsa verde.
Where to look: Carnitas specialists and market stalls; often best at lunchtime.

Order language: Ask for a mix: “maciza y cuerito” (lean + skin) or “surtida” (assorted).

Barbacoa (Sunday-morning energy)

What it is: Traditionally lamb or mutton cooked slowly (regional methods vary).
Flavor profile: Deep, savory, broth-forward; usually served with consommé.
Where to look: Morning barbacoa stands, weekend markets, and dedicated barbacoa shops.

Pro tip: Start with a bowl of consommé, then tacos. Add lime and salsa.

Birria (more common now, still worth doing right)

What it is: Spiced stew (often goat or beef) served as tacos or in broth.
Flavor profile: Chile-rich, aromatic, dunkable.
Where to look: Birria specialists; look for crisped tortillas and a fragrant consommé.

Seafood tacos (for a different side of CDMX)

What it is: Baja-style fish/shrimp tacos and tostadas.
Flavor profile: Crisp, citrusy, creamy; often with cabbage and salsa.
Where to look: Seafood counters in markets like San Juan, or seafood taquerías around Roma/Condesa and beyond.

Beyond tacos: CDMX street foods you shouldn’t miss

Quesadillas (yes, the cheese debate is real)

In CDMX, a “quesadilla” can mean a folded tortilla with a filling that may not include cheese unless you ask.

Order it safely: “Quesadilla con queso” if you want cheese.
Best fillings to try: Flor de calabaza, huitlacoche, tinga, chicharrón prensado, mushrooms.

Tlacoyos (ancient, filling, and very CDMX)

Oval masa pockets stuffed with beans/fava, topped with cactus (nopales), cheese, salsa, and onions.
Where to look: Markets and street griddles (comales), especially mornings.

Tamales + atole (the classic breakfast combo)

Tamales come wrapped in corn husks (or banana leaves in some styles). Pair with atole (warm masa drink) or champurrado (chocolate atole).

Elote + esquites (corn done perfectly)

Elote: Corn on the cob with mayo, cheese, lime, chile.
Esquites: Corn in a cup—easier to eat while walking.

Tostadas

Crisp tortillas piled with ceviche, tinga, chicken, beans, lettuce, crema, salsa—great market food.

Churros + pan dulce

For a sweet break, go for churros (with chocolate) or pick something from a neighborhood bakery. Mexico City’s pan dulce culture is deep.

The best markets in CDMX for eating (what to buy in each)

Markets are where Mexico City’s food culture becomes obvious: ingredients, prepared foods, and daily rituals all in one place.

Mercado de La Merced (for scale, snacks, and the real CDMX)

Why go: It’s massive, intense, and unforgettable—great for understanding what everyday CDMX eats.
What to eat: Antojitos (sopes, quesadillas), fresh fruit, juices, mole pastes, regional chiles.
Tip: Go earlier in the day and keep belongings close—it’s busy.

Mercado de San Juan (for adventurous bites and specialty ingredients)

Why go: A “gourmet market” vibe with specialty produce, meats, cheeses, and prepared counters.
What to eat: Seafood tostadas, exotic fruit, charcuterie-style snacks, and anything that looks freshly prepared.

Mercado de Jamaica (for flowers + snacks)

Why go: Famous flower market—worth visiting even if you’re not shopping.
What to eat: Simple market meals, juices, fruit cups, and classic antojitos.

Mercado de Coyoacán (for a tourist-friendly but tasty stop)

Why go: Easy to combine with Coyoacán sights; lots of prepared-food counters.
What to eat: Tostadas, aguas frescas, sweets, and snacks for a park stroll.

Mercado Medellín (for regional Mexico + Latin American ingredients)

Why go: Known for products from across Mexico and Latin America.
What to eat: Fruit, juices, and prepared foods—plus ingredients if you’re cooking.

A simple CDMX food itinerary (1 day or 3 days)

One-day “greatest hits” eating plan

Breakfast (market): Tamal + atole, then fresh fruit or juice.
Mid-morning: Tlacoyo or a couple of quesadillas from a comal.
Lunch: Comida corrida (set meal) or carnitas.
Afternoon sweet: Churros or pan dulce + coffee.
Dinner: Tacos al pastor + suadero.
Nightcap (optional): Mezcal or pulque in a relaxed bar.

Three-day plan (tacos + markets + variety)

Day 1: Centro + La Merced + classic taquería night.
Day 2: San Juan + seafood tostadas + mezcal.
Day 3: Coyoacán market + street snacks + a sit-down Mexican meal.

Ordering cheat sheet (useful phrases)

“Me da…” = “Can I get…” (Me da dos de suadero, por favor.)
“Con todo / sin…” = “With everything / without…” (sin cebolla, sin cilantro)
“Para llevar” = To-go
“¿Cuál pica más?” = Which one is spicier?
“Una agua de…” = A drink of… (jamaica, horchata, tamarindo)

Vegetarians, vegans, and allergies in CDMX

Vegetarian-friendly staples: Quesadillas (ask for cheese), mushrooms, flor de calabaza, nopales, beans, esquites (ask for no mayo/cheese if needed).
Vegan note: Many salsas are vegan; watch for crema, cheese, and lard in beans.
Allergies: Ask directly (“Soy alérgico(a) a…”). When in doubt, stick to simple, made-to-order foods.

Final tips: how to find the best tacos and street food anywhere

Trust repetition: If a stand has been busy for years, it’s usually doing something right.
Taste the tortilla: Great tacos start with great tortillas—warm, flexible, and fragrant.
Don’t chase “the best” only: Your best taco might be the one 2 blocks from where you’re staying.

If you’re eating your way through CDMX, bring curiosity and a little patience—Mexico City rewards both.