10 Best Mexican Street Foot Recipe to make at Home

Mexican Street Food recipe and preparation

Mexican Street Food is a fusion of various cultures including European, African and indigenous. The history of Mexican Street Food started with the arrival of Europeans to Mexico in 1521. This influenced the cuisine greatly as they brought many different traditions and ingredients to this country. After colonization, African slaves were brought over to work on plantations that grew sugar cane, which became one of their main ingredients for sweets such as mole poblano (chicken) & chocolate tamales.

Mexican street food is the best! You can get it from one side of Mexico to another. And if you have ever been to a Mexican town, then you know how hard it is to pick just one favorite dish because there are so many amazing options. So, in this article we are going to show you 10 Best Mexican Street Food Recipe and how you can make them at home.

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1. Tacos al Pastor

Tacos al pastor is a type of Mexican dish that is made with tortillas, usually corn or wheat. They are filled with beef, chicken or pork and served with salsa and other condiments.


  • 2 lbs boneless pork butt roast
  • 1 teaspoon cumin seed
  • 1 tablespoon coarse kosher salt (plus more for seasoning)
  • 3 tablespoons fresh orange juice (plus 2 more tablespoons)
  • 2 tablespoons freshly ground black pepper (plus more for seasoning)

2. Huarache

Huarache mexican street food

Huaraches are flat, round, corn tortillas, usually topped with beans and cheese, and often with meat, vegetables and/or salsa. They are eaten as a snack or a meal. Huaraches are sometimes served with a side of refried beans.

Ingredients for Huarache:

  • 4 large flour tortillas (8 inch)
  • 1 cup cooked black beans (canned)
  • 1/2 cup shredded Monterey Jack cheese (about 2 ounces)

Preparation time for Huarache: 20 minutes

3. Tortas de Tamal

A torta is a Mexican sandwich, which means it’s basically a sandwich with Mexican flavors. That sounds kind of boring, but it’s really not! The word “torta” comes from the Spanish word for cake and is used to describe a lot of different types of sandwiches in Mexico. A torta de tamal is a special type of torta that uses cornmeal dough instead of bread or other types of flour.

It also requires more ingredients than most American-style sandwiches because some people don’t eat meat at home (vegetarian), so we’re going to need cheese and beans as well as tomatoes and lettuce on our sandwiches!

This recipe can take anywhere between 30 minutes and an hour depending on how much you make at once—so plan ahead or make these later in the week when you have more time!

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4. Pambazo Sandwich

Pambazo is a popular street food in Mexico, consisting of a flour tortilla filled with meat, lettuce and tomato. The meat can be chicken, beef or pork cooked with chorizo (a type of sausage). Other ingredients you can add are cheese, beans and jalapeños.

Pambazo Sandwich Recipe Ingredients:

2 tablespoons vegetable oil for frying (1 tablespoon for each side)

6 corn tortillas cut into thin strips

1/4 cup shredded cheddar cheese (optional)

1/3 cup refried beans (optional)

5. Tostadas

Tostadas are similar to tacos, but instead of being wrapped in a tortilla, they’re served as a flat fried corn tortilla. Tostadas can be topped with a variety of fillings including chicken, beef or fish and are often topped with lettuce, tomatoes, onions and avocado. They’re usually served with salsa and sour cream on the side.


1 tablespoon vegetable oil

1 pound ground beef (or venison)

1 15 oz can black beans rinsed and drained

Tortillas rinsed in warm water until soft* (enough for 2-3 people) 2 tablespoons unsalted butter melted over low heat

Preparation time: 10 minutes

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6. Tacos de Canasta

Tacos de Canasta Mexican Street Food
Tacos de Canasta

Tacos de Canasta are a type of Pueblan taco. They’re also called tacos de canasta because they’re made with fresh tortillas that have been folded into baskets, or baskets in Spanish. You can buy them at almost any market in Mexico and often find street vendors selling them as well. These are similar to soft tacos but with a more delicate flavor than flautas, which is why we’ve included them here instead.

The ingredients for Tacos de Canasta include:

  • 2 cups cooked short grain rice (or use leftover)
  • 1 pound frozen corn kernels (thawed)
  • 3 tablespoons butter or vegetable oil * Optional toppings such as shredded lettuce, chopped onion & cilantro leaves; sour cream and hot sauce on the side

7. Tostilocos (Mexican Nacho)

Tostilocos are Mexican nachos. The ideal tostilocos should be a perfect balance between the salty and spicy, with a little crunch from the tortilla chips. If you’re looking for something more traditional and authentic, try this recipe:

  • Ingredients
  • Tortilla chips (tostadas) or corn tortillas cut into small pieces (about 1/4″ thick)
  • Shredded lettuce such as iceberg lettuce or cabbage leaves, rinsed well in cold water and squeezed dry with paper towels
  • Guacamole made of 3 avocados mashed with salt and pepper to taste, juice of half lime, 1 teaspoon olive oil plus 1 tablespoon chopped cilantro if desired (optional) * How to make: Heat a griddle over medium heat until hot enough that if you drop some water on it, it will immediately start boiling & sizzle violently! Lightly brush both sides of each chip with olive oil – enough so that all surfaces get lightly coated but not so much that they start dripping off easily when flipped over onto their other side without falling apart completely! Place them carefully onto skillet & cook until golden brown on one side before flipping over; then sprinkle generously with cheese & place back under broiler unit until melted sufficiently (usually about 2 minutes). Serve immediately topped with shredded lettuce & guacamole mixture if desired. You can also make these ahead by slicing raw vegetables beforehand & storing them separately from cooked ingredients like cheese & tortillas till serving time which makes things easier! This recipe makes about 6 servings so adjust accordingly for how many people will be eating at home tonight 🙂 !

8. Elote (Mexican Grilled Corn)

Elote (Mexican Grilled Corn)

  • 2 ears corn, shucked and silks removed
  • 2 tbsp mayonnaise or sour cream
  • 1/2 tsp. ground cumin (optional)

In a small bowl, mix together the mayonnaise or sour cream with the cumin to create a dressing for your grilled corn. Once you’ve done that, brush your grilled corn with it and sprinkle some salt on top if you want it more salty like I do. Then slowly turn over each piece of corn so that every side is covered in cold buttery goodness!

9. Churros (Fried Mexican Pastries)

Churros, Mexican fried pastries, are a popular snack in Mexico. Churros are made from a dough that is deep-fried and served with dulce de leche (caramel), chocolate, or fruit.

Ingredients for churros:

  • 3 cups all purpose flour
  • 4 tsp baking powder
  • 1 cup water (lukewarm) mixed with 1/2 tsp salt and 2 tsp vinegar to keep it from separating later on

Preparation time: 30 mins

10. Aguas Frescas (Refreshing Mexican Drink)

Aguas Frescas Mexican Street Food
Aguas Frescas

Aguas Frescas (Refreshing Mexican Drink)


3-4 cups of water.

1/2 cup sweetened condensed milk. Preferably Nestle’s, but you can use any brand that you like. The recipe will work perfectly if you use 1 cup of condensed milk and half a cup of sugar as well.


Bring your water to a boil in a pot, then add the sweetened condensed milk and let it simmer for 5 minutes or until slightly thickened. Strain through a fine-mesh strainer into another bowl so that there is no excess liquid left behind in the bottom of your pot when serving this drink out at parties or gatherings where guests will be drinking these delicious drinks right away rather than letting them sit overnight before enjoying them tomorrow morning! To keep them chilled throughout an entire afternoon on hot days when they would otherwise warm up too quickly due to their exposure outside being higher than indoors where air conditioners keep temperatures down around 80 degrees throughout most summers here in New York City (NYC), I recommend transferring each batch into individual glasses which means fewer dishes used during cleanup time later on! How many people have been asking me lately why I don’t serve these delicious treats anymore? It’s because every time someone comes over our house for dinner party invitations we try different things out instead; however after tasting how much everyone likes these drinks when served together with fresh fruit salad made from whatever fruits are left over from making smoothies earlier that day…there’ll never be enough space left inside my refrigerator!”

Finally, Mexican street food is a very popular and delicious style of cooking. These recipes are easy to make at home and will impress your friends and family with their authentic taste.

By elkioskostreetfood

Traveller, I'll tell you everything you need to know about Street Food

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