Antojito

Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajitas, tortas, even hamburgers and hot dogs, as well as fresh fruits, vegetables, beverages and soups such as menudo, pozole and pancita.

[11] It is home to a series of trucks called Kogi, which became famous for its unusual blending of Korean and Mexican food.

The modern taco developed in Mexico's rural areas when wives would bring their husbands' meals to the fields wrapped in tortillas.

Tacos arrived in the city when stands began to sell foods known to the many rural people who migrated to them in the 20th century.

[13] The taco bridges social and economic barriers in that everyone in the country eats it, leading it to be called "the most democratic of Mexican foods.

They are tortillas with fillings such as potatoes, chorizo sausage, pork rind, beans and picadillo (a spiced ground meat), then steamed and wrapped to keep warm and carried in a basket.

Cabeza de res are made from meat and other parts of a steer, most commonly found in Sonora, the Bajío region and Mexico City.

This Mexican street food is closely related to the holiday Dia de Muertos, or Day of the Dead.

Traditionally the camote is a pressure-cooked sweet potato topped with condensed milk, and seasoned with chili peppers, cinnamon, or strawberry jam.

Camotes vendors are distinctive because of the very noisy, high-pitched whistle created by the cart they cook the potatoes in.

Even though this is a traditional Mexican street food the camote is mostly only located in or around Mexico City or other metropolises.

Tostadas are flat hard tortillas either fried or dried on which are placed a variety of toppings such as shredded chicken, pork, beef, seafood, cheese and salsa.

Empalmes are three stacked corn tortillas with beans, some kind of meat or stew which are typical in the state of Nuevo León.

"Gringas", as the slang word for people with lighter skin tones, are similar to quesadillas or sincronizadas but made with flour tortilla, hence the name.

Bocoles are small round gorditas popular in Hidalgo, Tamaulipas, Veracruz and San Luis Potosí.

Empedradas are triangular pieces of blue corn dough mixed with chickpeas and then cooked on a comal popular in Tlaxcala.

Garnachas are thick tortillas similar to gorditas split and filled with shredded pork and diced onion.

Memelas, also called picadas, are long thick tortillas made of corn dough mixed with fried pork rind and salsa.

[1] Chalupas are small tortilla-like cups of fried corn dough filled with cheese, beans or a variety of stews topped with salsa and chopped lettuce.

Huaraches are similarly large and flat and topped with chopped or shredded meat, and any of the following: beans, cheese, cream and salsa.

If on the cob is it either grilled or boiled then coated with mayonnaise and dusted with any of the following: chili pepper, salt, cotija cheese, lime juice and hot sauce.

The cut kernels are usually served in a dish called esquites, where similar seasoning is mixed in and it is eaten with a spoon.

These are cut into slender spears or cubes with lime juice, salt and chili pepper powder added.

It can either be eaten like this or then covered with a choice of sweet or savory flavored powders, hot sauce, lime juice and more.

These include refried beans, cheese, various hot meats such as breaded chicken or pork, carnitas, egg and more or with cold cuts, along with avocado, onions and pickled jalapeños.

In the Yucatán, small tortas are called salbutes which are heated on comals, and filled with tomatoes, cabbage, onions and meat.

Priced by the piece of chicken included, it usually also contains rice and chickpeas, with condiments such as oregano, onions, salt, lime juice and chili peppers available.

In Tabasco, Chiapas and parts of the Yucatán Peninsula, it is known as pozol, often flavored with chocolate and served cold.