10 Must-Try Mexican Street Foods

Tacos al Pastor

Tacos al Pastor are a staple in Mexican street food, known for their tender pork and vibrant flavors.

Ingredients:

• 2 pounds pork shoulder, thinly sliced
• 3 tablespoons achiote paste
• 1/2 cup pineapple juice
• 2 tablespoons white vinegar
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• Corn tortillas
• Diced pineapple, onion, and cilantro for topping

Cooking method:

1. In a bowl, mix achiote paste, pineapple juice, vinegar, cumin, oregano, salt, and pepper.
2. Marinate the pork slices in the mixture for at least 4 hours or overnight.
3. Preheat a grill or skillet over medium heat and cook the pork until slightly charred and cooked through.
4. Serve the pork in corn tortillas, topped with diced pineapple, onion, and cilantro.

Elote (Mexican Street Corn)

Elote is a popular street food that transforms ordinary corn on the cob into a creamy, tangy delight.

Ingredients:

• 4 ears of corn, husked
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1 teaspoon chili powder
• Lime wedges for serving

Cooking method:

1. Grill or boil the corn until cooked through and slightly charred.
2. In a small bowl, mix mayonnaise and sour cream.
3. Spread the mixture over the cooked corn, then sprinkle with cotija cheese and chili powder.
4. Serve with lime wedges for squeezing over the top.

Quesadillas de Flor de Calabaza

These quesadillas feature squash blossoms, creating a light and floral flavor.

Ingredients:

• 8 corn tortillas
• 2 cups squash blossoms, cleaned
• 1 cup Oaxaca cheese, shredded
• 1 tablespoon olive oil
• Salt to taste

Cooking method:

1. Heat olive oil in a skillet and sauté the squash blossoms until just wilted.
2. Place some cheese and squash blossoms onto a tortilla and top with another tortilla.
3. Cook on a griddle or skillet until the cheese is melted and the tortillas are golden brown.
4. Cut into wedges and serve warm.

Tamales de Rajas

Tamales de Rajas are filled with roasted peppers and cheese, wrapped in a soft corn dough.

Ingredients:

• 2 cups masa harina
• 2 cups warm water or broth
• 1/2 cup lard or vegetable shortening
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups roasted poblano peppers, sliced
• 1 cup cheese, crumbled
• Corn husks, soaked in water

Cooking method:

1. Beat lard until fluffy, then mix in masa harina, baking powder, and salt.
2. Gradually add water or broth, mixing until a soft dough forms.
3. Spread dough onto a corn husk, add some peppers and cheese, and fold to seal.
4. Steam the tamales for about 1 hour or until the dough is firm.

Gorditas de Chicharrón

These thick, stuffed tortillas are filled with crispy pork rind and other tasty fillings.

Ingredients:

• 2 cups masa harina
• 1 1/2 cups water
• 1/2 teaspoon salt
• 1 cup chicharrón (pork rinds), crumbled
• Salsa and queso fresco for serving

Cooking method:

1. Mix masa harina, water, and salt to form a dough.
2. Divide into small balls, flatten each, and cook on a hot griddle until golden.
3. Slice open each gordita, stuff with chicharrón, and top with salsa and cheese.

Tlayudas

Known as the "Oaxacan pizza," tlayudas are large, crisp tortillas topped with various ingredients.

Ingredients:

• 4 large corn tortillas
• 1 cup refried black beans
• 1 cup Oaxaca cheese, shredded
• 1 avocado, sliced
• 1/2 cup chorizo, cooked and crumbled
• Pickled onions and cilantro for garnish

Cooking method:

1. Spread a layer of refried beans on each tortilla.
2. Top with cheese, avocado, and chorizo.
3. Bake in a preheated oven at 350°F until the cheese is melted and tortillas are crisp.
4. Garnish with pickled onions and cilantro before serving.

Enchiladas Verdes

These green enchiladas are filled with chicken and smothered in a tangy tomatillo sauce.

Ingredients:

• 12 corn tortillas
• 2 cups cooked shredded chicken
• 1 cup salsa verde (tomatillo sauce)
• 1 cup sour cream
• 1/2 cup queso fresco, crumbled
• Fresh cilantro for garnish

Cooking method:

1. Dip tortillas in salsa verde, then fill with chicken and roll up.
2. Place in a baking dish, pour over remaining salsa verde, and top with sour cream and cheese.
3. Bake at 350°F for about 20 minutes.
4. Garnish with fresh cilantro before serving.

Esquites

Esquites are a comforting corn salad made with boiled kernels, lime, and chili.

Ingredients:

• 4 cups corn kernels
• 1/4 cup mayonnaise
• 1/4 cup cotija cheese, crumbled
• 1 tablespoon lime juice
• Chili powder to taste

Cooking method:

1. Boil corn kernels until tender, then drain.
2. In a bowl, mix the corn with mayonnaise, cotija cheese, lime juice, and chili powder.
3. Serve warm or at room temperature.

Sopes

Sopes are thick tortilla-like bases, loaded with various toppings for a hearty treat.

Ingredients:

• 2 cups masa harina
• 1 1/2 cups water
• 1/2 teaspoon salt
• Refried beans, lettuce, cheese, and salsa for topping

Cooking method:

1. Combine masa harina, water, and salt to make a thick dough.
2. Shape into small disks and cook on a griddle until firm.
3. Pinch the edges to form a border and fry until golden.
4. Top with refried beans, lettuce, cheese, and salsa.

Churros

These deep-fried dough pastries are coated in sugar and cinnamon, perfect for a sweet finish.

Ingredients:

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 3 eggs
• Oil for frying
• Sugar and cinnamon for coating

Cooking method:

1. Boil water and butter together, then stir in flour until a dough forms.
2. Remove from heat, let cool slightly, and beat in eggs one at a time.
3. Pipe dough into hot oil and fry until golden.
4. Roll in sugar and cinnamon while warm.