Over the past year, I’ve taken three trips to Mexico’s vibrant, chaotic capital city. My reasons for such frequent peregrinations can basically be boiled down to one ultra-compelling factor: the food. And while you can certainly dine well in fancy establishments, street food is an essential part of any visit to CDMX. The skilled cooks who prepare the tacos, tortas, and everything else are veritable masters of their art, often boasting years or even decades of experience making their one signature dish.
It’s no exaggeration to say that it’s tough to walk even a few meters without encountering a stall peddling freshly squeezed fruit juices; super-loaded sandwiches; or any kind of treat made with masa, the mother corn dough that’s used to create tacos, tamales, and many other indigenous treats.
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