Eat your fill of Mexican street food
Do you want to know where the greatest tacos can be found? It's not in a restaurant with white tablecloths. It's on the street. Feeling the red-hot embers on the pyramid of chargrilling meat makes tacos al pastor at restaurants like El Vilsito taste even better. It may be the sizzling hot plate that lends the right bite to handcrafted quesadillas packed with zucchini blossoms or nopales (cactus). Or the containers of self-serve salsas that make sopes (sprinkled with white panela cheese and lettuce) and tlacoyos (diamond-shaped blue-corn bundles of beans and pork) far feistier (and tasty) than you anticipated. The freshly cut limes and unexpected discussions really add zing to eating Mexican street cuisine.
Street tacos are the smaller relative of the hard-shelled taco and are a culinary staple in the United States. Though the hard-shelled taco is popular, street-style tacos provide greater diversity. Taco trucks and stalls around North America provide these soft corn tortillas. They are frequently garnished with cilantro, onions, and lime and can be stuffed with pork, beef, shrimp, or fish (often with an extra tortilla underneath for less mess). Oaxaca, Mexico's gastronomy capital, packs some of the greatest street cuisine into market stalls at Mercado 20 de Noviembre.
Stop at a booth and watch to identify the freshest and finest street food: the best have a hissing comal (hot plate) where even the smoke smells enticing. Homemade sauces brimming with flavor will be on exhibit. Customers who haven't completed their first taco will gladly request another. All of this is on show in Mexico City at Los Cucuyos and the vegan Por Siempre Vegana Taquera.
