The meat being grilled on a hot grill, the fresh scent of lime and cilantro, the colorful view of salsas and toppings, and the deliciousness of Mexican street food make millions of people happier every day. With their simplicity and tasty flavors, these are dishes that have taken over the hearts of people in the most unlikely places in the world, whether it is the busiest parts of Mexico City, or the food trucks in Los Angeles.
You do not have to drive to Mexico or locate the best food truck to be able to taste the authentic Mexican street food. It only takes a handful of simple ingredients and some simple cooking methods and you can make these amazing flavors all in your own kitchen. Whether you’re planning to add some flavor to your weekly meal preparation or you just want to wow your friends at your next party, these seven recipes will have your taste buds traveling directly to the streets of Mexico.
Mexican street food consists of fresh ingredients, bright flavors, and a relatively easy way of preparation, which has been transmitted through the generations. Their beauty is that they are easy to make, most ingredients can be purchased at any grocery store, and the preparation process is not complicated enough to be handled by beginners.
The Magic of Flavors of Mexican Street Food
The secret behind Mexican street food that is so incredible is due to a few simple ingredients that combine to make memorable dishes. It begins with fresh and high quality ingredients such as ripe tomatoes, crisp onions and leafy cilantro. The latter are then complemented with signature spices such as cumin, chili powder, and paprika that add the unique flavor to each of the dishes.
Lime juice is an ingredient very vital in nearly all Mexican street food recipes. The citrus gives a lightness that pierces the dense flavors and serves to balance spicy heat. Fresh garlic and onion add flavor and aroma, and different chilies, from mild poblanos to hot jalapeños, add varying degrees of heat and complexity.
The cooking techniques are also important as much as the ingredients. Grilling at high temperatures also leaves those elusive char marks and the smoky flavor, but sautéing fast saves freshness of vegetables. Numerous dishes use a combination of cooking methods, such as grilling a piece of meat and then following it by a brisk toss in a hot pan with spices.
What You Need in Your Mexican Street Food Kitchen
You should stock up on the main ingredients that are found in various dishes before getting to the recipes. With these basics, you will always have the ingredients to make the real Mexican street food any time that you feel like it.
Spices and Seasonings | Fresh Ingredients | Pantry Staples
- Cumin | Lime | Corn tortillas
- Chili powder | Cilantro | Black beans
- Paprika | White onion | Vegetable oil
- Mexican oregano | Garlic | Hot sauce
- Cayenne pepper | Jalapeño peppers | Cotija cheese
Most of these products can be found in corner stores, but you may be better off at Mexican markets in terms of prices and freshness. No need to panic if you cannot source Mexican oregano; regular oregano is okay, but Mexican oregano is a bit more floral and citrusy.
In cheese, the common selection in most of the street food is Cotija. It is a crumbly salty feta-like cheese. In case you are not able to get Cotija, queso fresco or even crumbled feta cheese can be substituted.
Recipe 1: Street Tacos (Tacos de Carne Asada)
Street tacos are the heart and soul of Mexican street food. These hand held treasures are tiny but they are packed with enormous amounts of flavor using simple ingredients. The trick is to cut the correct piece of meat and have a proper sear to get that charred flavor.
Ingredients:
- 2 lbs steak (skirt or flank)
- 2 limes (juiced)
- 3 cloves garlic (minced)
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 16 corn tortillas (street-taco-size)
- 1 white onion (finely diced)
- 1/2 cup fresh cilantro (chopped)
- Lime wedges for serving
Instructions:
Begin with making the marinade for your steak. Add lime juice, minced garlic, cumin, chili powder, paprika, salt, and pepper to a bowl. Blend thoroughly, to form a paste-like texture. Put the steak in a dish or a zip-lock bag and pour the marinade on it fully. Allow to stand at least 30 minutes, or refrigerate as long as 4 hours to add further flavor.
Heat a grill or cast-iron skillet on high. You want it hot to get that sear. Take the steak out of the marinade and pat it dry. Cook the steak 3-4 minutes per side to be medium-rare, or cook longer to make it more done. The trick is to char on the outside and leave the inside tender.
As the meat is cooking, heat your tortillas. This can be done directly on a gas flame – approximately 15 seconds per side, or in a dry skillet – approximately 30 seconds per side. They ought to be tender and pliable and have perhaps some light spots of char.
Allow the steak to rest 5 minutes after cooking, and then slice it across the grain in thin slices. This is essential for tenderness – cutting against the grain breaks the fibers of the meat and makes it far easier to chew.
To assemble your tacos, place a slice of steak on top of each of your freshly heated tortillas. Garnish with fresh cilantro and onion. Serve with lime wedges on the side to allow people to add as much citrus as they desire. They are best eaten by hand and it is quite normal that they should be slightly messy.
Recipe 2: Mexican Street Corn (Elote)
Elote, Mexican street corn, is a way of turning ordinary corn on the cob into a creamy, spicy, and completely addictive snack. It is a savory street snack that consists of sweet corn dressed with tangy mayo, salty cheese and the kick of chili powder to create a perfect mix of flavors and textures.
Ingredients:
- 6 ears of corn (husks removed)
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1 cup Cotija cheese (crumbled)
- 2 tsp chili powder
- 1 tsp smoked paprika
- 3 limes (cut into wedges)
- 6 wooden sticks or skewers
- Fresh cilantro for garnish
Instructions:
First, prepare your corn to be grilled. Insert a wooden stick or skewer into one of the ends of each corn cob – this lets you more easily hold and eat. When using wooden skewers, you should first soak the skewers in water to avoid burning.
Turn up your grill to medium-high. Place the corn on the grates and grill 10-12 minutes with a turn every 3-4 minutes to keep everything even. You want the kernels tender and some pleasant char marks. In case you do not have a grill, you can roast the corn in an oven at 425°F for 20-25 minutes, turning it mid-way.
As the corn is cooking, prepare your toppings. Add the mayonnaise and Mexican crema into a small bowl and blend them. Crumble your Cotija cheese in another bowl. Combine the chili powder and the smoked paprika in the third bowl.
When the corn is cooked and hot it is time to dress it up. Apply the mixture of mayo-crema onto each ear of corn with a brush or spoon. Roll the corn in the crumbled Cotija cheese and make sure that it adheres everywhere. Finally, sprinkle over the corn the mixture of chili powder.
Garnish with fresh cilantro and serve with lime wedges. Eating elote traditionally is simply to squeeze juice of lime over it, and then to take a bite. Creamy, salty, spicy, and tangy all together make an incredible taste experience that has made this simple dish so popular.
Recipe 3: Crispy Fish Tacos with Zesty Lime Crema
Fish tacos bring the fresh fish of the Mexican coast to the table. They are not heavy battered tacos but tacos made of crispy and seasoned fish, light lime crema and crisp cabbage slaw which creates textural contrast in the dish.
Ingredients:
- 2 lbs white fish fillets (mahi-mahi, cod, or tilapia)
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 16 corn tortillas
- 2 cups green cabbage (thinly sliced)
- 1/2 cup Mexican crema or sour cream
- 2 limes (juiced)
- 1/4 cup fresh cilantro (chopped)
- 1 jalapeño (minced)
- 2 tbsp vegetable oil
Instructions:
Begin with seasoning your fish. Mix cumin, chili powder, smoked paprika, garlic powder and salt in a small bowl. Mix well and set aside. Pat your fish fillets completely dry with paper towels – it matters to achieve a good sear. Cut the fish into strips about 4 inches long and 1 inch wide.
Heat vegetable oil in a large skillet on medium-high heat. Season the fish strips on each side with your spice mixture. When the oil is hot and shimmering, place in the fish pieces very carefully. Do not crowd the pan, cook in batches. Cook on each side 3-4 minutes until fish is golden brown and flakes easily with a fork.
As fish cooks, prepare your lime crema. Combine the Mexican crema, the lime juice, minced jalapeño and half the chopped cilantro in a bowl. Season to taste with salt. The crema should be tangy with a touch of heat from the jalapeño.
For the cabbage slaw, simply toss the sliced cabbage with a pinch of salt and a squeeze of lime juice. This basic preparation maintains focus on the freshness and crunchiness that pairs with tender fish.
Heat your tortillas in the same way as the street tacos. To assemble, place a piece of crispy fish over each tortilla, top with a spoonful of cabbage slaw, drizzle with lime crema, and sprinkle with fresh cilantro. Enjoy these tacos immediately while the fish is still hot and crispy.
Recipe 4: Authentic Mexican Quesadillas with Homemade Salsa
Mexican quesadillas are not simply cheese between tortillas. When done authentically, they contain melted cheese which may have fillings, crispy tortillas and in all cases, they are accompanied by fresh salsa. The trick is to have the right cheese and to ensure that the tortillas are golden brown and crisp.
Ingredients:
For the quesadillas:
- 8 flour tortillas (large)
- 3 cups Oaxaca or Monterey Jack cheese (shredded)
- 1 cup chicken (cooked, optional, shredded)
- 1/4 cup vegetable oil
For the salsa:
- 6 Roma tomatoes
- 1/2 white onion
- 2 jalapeños
- 3 cloves garlic
- 1/4 cup fresh cilantro
- 2 limes (juiced)
- 1 tsp salt
Instructions:
Begin with the salsa as it can rest to allow the flavors to blend. Dice the tomatoes, the onions and jalapeños. The jalapeño seeds can be removed if you want less heat. Mince the garlic, chop the cilantro roughly.
In a bowl, combine all the salsa ingredients and mix. Add salt or lime juice to taste. Allow the salsa to rest at room temperature at least 15 minutes to have the flavors develop.
For the quesadillas, heat a large skillet or griddle on medium heat. Lightly brush one side of a tortilla with oil and place it with the oil side down in the pan. Quickly sprinkle half of the tortilla with cheese, and, if desired, chicken. Fold the tortilla in half.
Cook 2-3 minutes until bottom is golden-brown and crisp. Flip and cook another 2-3 minutes until the second side turns golden and all the cheese has melted. The cheese should be gooey and stretchy as you cut into it.
Remove from heat and allow to cool for about one minute, then cut into wedges. This short cooling period prevents the cheese from running out when you cut it. Serve with the fresh salsa as an accompaniment.
Quesadillas are versatile and simple, which is their beauty. You can include sautéed vegetables like peppers and onions, mushrooms or any leftover meat you already have on hand. The only thing to keep in mind is not to fill them too full or they will be hard to flip and the filling can escape.
Recipe 5: Mexican Rice Bowl with Black Beans
Mexican rice bowls are the complete meal that embodies street food in a more substantial form. The dish is a perfect blend of well-seasoned rice and creamy black beans, fresh vegetables and bold spices that is healthy and delicious.
Ingredients:
- 2 cups long-grain white rice
- 3 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 2 (15 oz) cans black beans (drained and rinsed)
- 1 bell pepper (diced)
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions:
Begin by rinsing your rice with cold water until the water runs clear. This removes excess starch and prevents the rice from getting sticky. Heat oil on medium heat in a large, heavy-bottomed pot. Add the rice and stir frequently for 3-4 minutes until the rice grains are lightly toasted and aromatic.
Add the diced onion to the pot and cook 2-3 more minutes until the onion starts to soften. Add minced garlic and cook 30 seconds until fragrant. Do not allow garlic to burn.
Add the cumin, chili powder, and smoked paprika and stir to coat; cook 30 seconds, until fragrant. Add the diced tomatoes with their juices and the chicken broth. Bring to a boil and turn down the heat to low, cover and simmer 18-20 minutes until the rice is tender, and most of the liquid is absorbed.
Prepare the black beans as the rice cooks. In another pan, add a tablespoon of oil and heat it on medium. Add diced bell pepper, and cook 3-4 minutes, until softened. Add the black beans and season with salt, pepper and a pinch of cumin. Cook 5-6 minutes until heated through.
When the rice is finished, allow it to rest 5 minutes with the lid on it and then fluff it using a fork. Season with salt and pepper, and taste.
To serve, spoon the seasoned rice into bowls and top with the black bean and pepper mixture. Garnish with fresh cilantro and serve with lime wedges. Other toppings can also be added such as diced avocado, shredded cheese or a dollop of sour cream to create an even heartier meal.
Recipe 6: Loaded Mexican Nachos Supreme
Nachos may look easy, yet there is technique and timing to make the perfect plate. These loaded nachos consist of layers of cheese, toppings, and flavors which make the ultimate snack or meal that one can share. The trick is to layer properly and understand what to add when.
Ingredients:
- 1 large bag tortilla chips
- 2 cups Mexican cheese blend (shredded)
- 1 cup Cotija cheese (crumbled)
- 1 cup cooked beef or chicken
- 1 can (15 oz) refried beans
- 1/2 cup Mexican crema or sour cream
- 1/4 cup pickled jalapeños
- 2 Roma tomatoes (diced)
- 1/4 cup red onion (finely diced)
- 1/4 cup fresh cilantro (chopped)
- 1 avocado (diced)
- Lime wedges for serving
Instructions:
Preheat your oven to 375°F. The key to great nachos is using a large, rimmed baking sheet or better still a large cast-iron skillet that can be served directly from.
Heat the refried beans in a small pot on low heat stirring occasionally until smooth and warm. If they appear too thick, add a tablespoon of water to thin them.
Begin your nachos with a layer of about half the tortilla chips on your baking sheet. Sprinkle half the Mexican cheese blend over the chips. Add dollops of the warm refried beans and half of the cooked meat. Then add the remaining chips, then the rest of the cheese and meat.
Put into the preheated oven, and bake 8-10 minutes until the cheese has melted and is bubbly. You want the cheese fully melted but not so long that the chips begin to get soggy.
While the nachos are baking, prepare your cold toppings. Dice the tomatoes and pat them dry with a paper towel. Dice the red onion and chop up the cilantro. Dicing of the avocado should be done right before serving to avoid browning.
Remove the nachos from the oven and immediately apply the cold toppings. Sprinkle the hot nachos with Cotija cheese so that it begins to melt slightly. Add dollops of Mexican crema, pickled jalapeño slices, diced tomatoes, red onion and cilantro. Finally add the diced avocado.
Serve immediately with lime wedges. The contrast between hot melted cheese and cool fresh toppings is what makes these nachos special. Don’t let them sit too long or the chips will begin to get soggy.
Recipe 7: Traditional Mexican Pozole Soup
Pozole is a hearty, traditional Mexican stew, that isn’t overly fancy, yet is great to feed a crowd or to meal prep throughout the week. This comforting meal consists of hominy corn, tender meat and a rich, full-bodied broth, which is then topped with fresh garnishes that provide crunch and freshness to each bowl.
Ingredients:
- 2 lbs pork shoulder (cut in chunks)
- 2 cans (29 oz each) white hominy (drained and rinsed)
- 1 large onion (quartered)
- 6 cloves garlic
- 2 bay leaves
- 2 tsp salt
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 2 cups hot water
- 1 tsp cumin
- 1/2 tsp oregano
For serving:
- Shredded cabbage
- Sliced radishes
- Diced onion
- Fresh cilantro
- Lime wedges
- Crushed red pepper flakes
Instructions:
Begin by making the pork broth. Put the pork shoulder pieces in a large pot with quartered onion, 4 cloves of garlic, bay leaves and salt. Add water to cover the meat by approximately 2 inches. Bring to a boil and turn the heat down, simmer 1.5 to 2 hours until pork is fork-tender and can be shredded easily.
As the pork is cooking, make the chili sauce that gives pozole its characteristic depth of flavor and color. Remove stems and seeds from the dried chilies (some of the seeds can be kept if you wish it to be hotter). Toast the chilies in a dry skillet 30 seconds per side without burning them.
After toasting the chilies, put them in a bowl, and pour 2 cups of hot water over them. Allow them to soften as they soak 15-20 minutes. Drain chilies, and save soaking liquid. Add the softened chilies to a blender with the remaining 2 cloves of garlic, cumin, oregano and 1 cup of the saved soaking liquid. Blend until smooth.
When the pork is tender take it out of the pot and shred it with two forks. Strain the broth and return it to the pot, discarding the solids. Add the shredded pork back to the broth along with the chili sauce and the drained hominy.
Simmer the pozole 20-30 minutes to allow the flavors to blend. Taste and add salt as needed. The soup should be rich, slightly spicy, with tender hominy and pork.
Serve the pozole hot in large bowls with small dishes of garnishes. The classic toppings are shredded cabbage, sliced radishes, diced onion, fresh cilantro, lime wedges and crushed red pepper flakes. Allow each person to build their bowl with their choice of toppings.
Tips for Success with Mexican Street Food
Making authentic Mexican street food at home becomes much easier with the help of several professional tricks. These tips will help you replicate restaurant quality and prevent the usual mistakes which may affect flavor and texture.
Most of these recipes depend on temperature control. The char and caramelization that are the hallmark of street food are formed by high heat, but must be applied at the right time. For meats, it is best to cook them at high heat to achieve great sear and then turn it down if they start to burn. For tortillas, medium-high heat allows the product to char without burning while still forming those coveted light char spots.
Everything is about timing regarding assembly. Prepare all your cold components in advance – dice vegetables, make salsas, and prepare garnishes. This way, when your hot components are ready you can bring everything together quickly while everything is still at the ideal temperature.
Do not skip the marination period for meat. There is a big difference in flavor penetration even after 30 minutes. If you have time, marinate overnight to get the maximum flavor. Cooked meat should always be allowed to rest a few minutes before slicing in order to stay juicy.
For the best tortillas, prefer to purchase them from a Mexican market, or look for brands that contain only corn, water and lime. Heat them properly – directly over a gas flame, or in a dry skillet. Do not microwave tortillas because it makes them tough and chewy.
If you’re looking for more authentic recipes to complement your Mexican street food adventure, exploring traditional cooking methods and ingredient combinations can take your home cooking to the next level.
Health Benefits of Mexican Street Food Ingredients
Mexican street food is not merely tasty – many of the basic components are very nutritional and when cooked with fresh ingredients the food is not only delicious but healthy.
The cilantro that is found in almost all recipes is full of antioxidants, and it also has natural detoxifying effects. It is also high in vitamin K, vitamin A and folate. Fresh lime juice contains vitamin C and helps your body absorb the iron contained in other ingredients.
Capsaicin (found in the chilies served in Mexican dishes) has anti-inflammatory effects and can possibly increase metabolism. Various chilies contain vitamin A and C and studies indicate that regular consumption of spicy foods can have cardiovascular benefits.
Mexican cuisine includes beans, which make a wonderful source of plant-based protein, fiber, and folate. Black beans in particular contain anthocyanins, which are the same antioxidants found in blueberries. The combination of beans and corn creates a complete protein source making these meals filling and nutritious.
Corn is an energy source that supplies the body with complex carbohydrates and is a source of antioxidants lutein and zeaxanthin that are helpful in maintaining eye health. By choosing whole corn tortillas instead of refined flour tortillas, you will get greater amounts of fiber and nutrients.
For more information about the nutritional benefits of traditional Mexican ingredients, the Oldways Whole Grains Council provides excellent resources on corn and other whole grains used in authentic Mexican cooking.
Storage and Meal Prep Tips
Most of these Mexican street food recipes are great for meal preparation, though some components are better made fresh. Here are tips to maximize freshness and flavor when planning ahead.
For tacos, prepare and marinate your meat in advance and store the cooked protein in the refrigerator up to 4 days. Reheat gently in a skillet with a splash of water or broth to avoid drying out. Store diced onions and cilantro separately, and never heat tortillas until ready to serve.
Pozole, in fact, gets even better when allowed to rest a day or two, so it is perfect for meal preparation. Store the soup without garnishes in the refrigerator up to 5 days or freeze up to 3 months. All the fresh garnishes should be stored separately and added right before serving.
Black beans and Mexican rice can be stored in the fridge and used as a base for several meals during the week. Store them separately in the refrigerator up to 5 days. Reheat rice in the microwave with one tablespoon of water and stir halfway through.
Salsas should be prepared fresh, though they can be kept in the refrigerator 2-3 days. In fact, the flavors become better after a few hours. Salsas should be stored in airtight containers and stirred before serving.
Always prepare fresh: Do not store assembled nachos, quesadillas, or elote – these foods lose their texture quickly and should be made just before serving. However, all the components can be prepared in advance and ready to assemble.
Frequently Asked Questions
What is the difference between street tacos and regular tacos?
Street tacos are smaller and are usually served on soft corn tortillas and emphasize simple and quality ingredients. They typically contain only meat, onions, and cilantro, allowing the protein flavor to shine. Regular tacos tend to be larger, can be made with flour tortillas, and have more toppings such as lettuce, cheese and sour cream.
Can I make these recipes vegetarian?
Absolutely! For tacos, grilled portobello mushrooms, seasoned cauliflower, or marinated tofu can be used. Black beans make an excellent protein substitute in most dishes. For pozole, use vegetable broth and add additional beans or hominy as a protein source.
Where do I find Mexican ingredients such as Cotija cheese or Mexican crema?
These products have become available in the international aisle or the dairy section of most regular grocery stores. The freshest options and the best prices will be offered at Mexican markets. When you cannot locate certain components, you can use queso fresco instead of Cotija and sour cream instead of Mexican crema.
How spicy are these recipes?
A majority of these recipes are mild to moderate in intensity. To control the amount of spiciness, you can always add or remove chilies, remove the seeds or leave hot sauce on the side. Pozole and fish tacos tend to be the spiciest dishes, whereas quesadillas and nachos are not very spicy.
Can I grill indoors?
Yes! Most of these recipes work well with a cast-iron skillet or grill pan. Heat the pan very hot and then add food so that it can be seared just like outdoor grilling. Your oven’s broiler can also be used to char corn and some meat preparations.
What is the correct temperature for cooking meat?
Optimal results are obtained by using a meat thermometer. Chicken should be cooked to 165°F, pork to 145°F, beef can be cooked to your preference (125°F for medium-rare). Allow meat to rest 5 minutes after cooking so that it retains juices.
How do you properly heat tortillas?
To heat corn tortillas directly on a gas flame, hold the tortillas with tongs for 15 seconds on each side, or use a dry skillet for 30 seconds on each side. For flour tortillas, use a dry skillet with medium heat for 30 seconds per side. Do not microwave tortillas as they become tough.
Can I freeze any of these dishes?
Pozole freezes successfully for up to 3 months. Cooked and seasoned meats can be frozen for 2-3 months. Do not freeze dishes containing dairy products, fresh vegetables or assembled dishes such as nachos and quesadillas.
Bringing Mexico Home
Mexican street food is not only about recipes, but also about people gathering to share bold tastes and enjoy simple and honest food. These seven recipes provide you with a foundation to explore the rich culinary traditions of Mexico and make them memorable in your own kitchen.
Street food is beautiful because it is easily accessible and flexible. Do not be afraid to experiment with different types of proteins, modify the amounts of spices to your preference, or add some of your own creative touches. The techniques and flavor combinations you’ll learn in these recipes will be the building blocks for endless variations.
Start with the recipes that seem most appealing to you, master those techniques, and then gradually expand your repertoire. You will soon be making authentic Mexican street food that would compete with dishes served in restaurants or food trucks.
Remember that the finest street food is made with fresh ingredients and no hesitation to try bold flavors. Take time to season your meats, warm your tortillas and make fresh salsas and garnishes. These small details make the difference between good food and truly memorable meals.
Whether cooking family dinner, having friends over, or simply satisfying your personal craving for authentic Mexican flavors, these recipes are going to take you directly to the colorful streets of Mexico with each delicious bite.