Where is the best taco al pastor in Mexico City?

El Califa de Leon (standing room, the 90 year old institution), El Tizoncito (a chain but the original is the inventor of the modern version), and El Huequito (the small chain locals go to). All under 1 euro per taco.

A slow-cooked Mexican sauce of dozens of ingredients including chiles, chocolate, nuts, and spices. Each family has a recipe. The black mole of Oaxaca (mole negro) and the chocolate mole poblano are the most famous versions.

Are tacos eaten as breakfast in Mexico City?

Not really. Breakfast is tamales, atole (a warm corn drink), and pan dulce (sweet bread). Tacos are lunch or late-night street food, not morning.

What is the difference between pulque and mezcal?

Pulque is fermented agave sap, around 4 percent alcohol, viscous, slightly sour, pre-Hispanic. Mezcal is distilled agave, 40 to 50 percent alcohol, smoky, the modern version. Both are made from agave plants but the production is very different.

CDMX food, 5 min read

What locals actually eat in Mexico City

Published 5 June 2026

Quick answer

-Tacos al pastor is the canonical street food, 1 euro per taco.
-Tamales for breakfast at street stalls, 1 euro each.
-Mole at Sunday lunch, the family tradition.
-Pozole on Thursday, the working-class lunch.
-Pulque is the pre-Hispanic agave drink, mezcal is the modern.

Tacos al pastor, the truth

The most famous Mexico City street food: marinated pork on a vertical spit (a Lebanese influence from immigrants in the 1930s), shaved onto a small corn tortilla, topped with pineapple, onion, cilantro, and salsa. 12 to 20 pesos (50 cents to 1 euro) per taco. El Califa de Leon, El Tizoncito, and El Huequito for the canonical versions.

Tamales for breakfast

Steamed corn dough wrapped in corn husks or banana leaves, filled with green or red salsa and chicken or pork. Sold at street stalls from 6am to 10am, 15 to 25 pesos each (1 to 1.50 euros). The Mexico City breakfast.

Mole on Sunday

The slow-cooked sauce of dozens of ingredients (chiles, chocolate, nuts, spices) is the Sunday family meal. Each family has a recipe. The famous ones in Mexico City are mole poblano (the chocolate version) and mole verde (the herb version). Try it at Contramar, El Cardenal, or Las Quince Letras (when you go to Oaxaca next).

Thursday pozole

A hominy and pork stew, traditionally Thursday because the dish has to start the day before. The red (rojo) and green (verde) versions are equally great. Garnish with shredded cabbage, radish, oregano, lime, and chiles. Around 100 to 150 pesos at a casual place.

Cantinas and the lunch standing up

A cantina is a traditional bar that serves botanas (free small plates) with drinks. The lunch lasts hours. La Opera in the Centro has the bullet hole supposedly from Pancho Villa. Tio Pepe and Salon Ranchero are the others. Mexico City version of the meyhane.

Pulque versus mezcal

Pulque is the pre-Hispanic fermented agave drink (around 4 percent alcohol, viscous, slightly sour). Las Duelistas in the Centro is the pulqueria to try. Mezcal is the distilled modern version, with palenques in Oaxaca being the source. Try both, prefer mezcal.

Frequently asked

Where is the best taco al pastor in Mexico City?
El Califa de Leon (standing room, the 90 year old institution), El Tizoncito (a chain but the original is the inventor of the modern version), and El Huequito (the small chain locals go to). All under 1 euro per taco.
What is mole?
A slow-cooked Mexican sauce of dozens of ingredients including chiles, chocolate, nuts, and spices. Each family has a recipe. The black mole of Oaxaca (mole negro) and the chocolate mole poblano are the most famous versions.
Are tacos eaten as breakfast in Mexico City?
Not really. Breakfast is tamales, atole (a warm corn drink), and pan dulce (sweet bread). Tacos are lunch or late-night street food, not morning.
What is the difference between pulque and mezcal?
Pulque is fermented agave sap, around 4 percent alcohol, viscous, slightly sour, pre-Hispanic. Mezcal is distilled agave, 40 to 50 percent alcohol, smoky, the modern version. Both are made from agave plants but the production is very different.