Five Popular Street Foods in Mexico

No trip to the Pacific Coast region of Mexico is complete without sampling at least some of the delicious street food on offer. If you’re worried about cleanliness, don’t. Street food carts are regularly inspected to ensure proper sanitation. Of course, using common sense and your own observation skills is also advisable. The five dishes below represent some of the most popular street foods in Mexico.


The Spanish word for corn is elote, pronounced “Ay-loh-tay”. As street food, elote is corn on the cob boiled in the husk, or grilled, and coated with butter, chili powder, and either lemon or lime juice. Another variation features corn on the cob coated with chili mixed with sour cream or mayonnaise. Either variation is also frequently sprinkled with salt and dry cheese and served on a stick. The corn in elote is not as sweet as North American varieties – but is just as tasty!

Fresh Fruit Carts

Fresh fruit stands are common throughout Mazatlan. These carts feature locally and organically grown fruits and fresh squeezed fruit juices available for extremely inexpensive prices. There are few snacks or treats that are more refreshing on a hot summer day.


Why settle for factory packaged sweets when hot, tasty churros are readily available from street vendors. Churros are tube shaped dough with vertical ridges that are deep fried and coated with sugar. Some churros are coated with cinnamon. Churros get their distinctive ridges from being shot out of a churrera — a cooking device that resembles a caulk gun and has a star shaped nozzle.


Two of the most delicious varieties of street food tacos are Tacos de Carne Asada (grilled beef steak tacos) and Tacos al Pastor (pork tacos). Tacos de Carne Asada are often marinated with mixtures containing some combination of chili, cilantro, cumin, garlic and either lime, lemon, grapefruit or orange juice, plus a pinch of salt. Garnishes include onions, avocado and cilantro and either verde (green) or rojo (red) salsa. Tacos al Pastor feature pork cooked on a rotating spit and served on soft corn or flour tacos with layers of diced pineapple.


As street food, ceviche is often served on hard corn tortillas called tostadas. Toppings include raw fish, shrimp, or other seafood marinated in citrus juice and seasoned with spices like cilantro, chili, or onions, plus a pinch of salt. The dish is topped with fresh tomatoes and avocado slices

Our Take on Traditional Mexican Foods

At 210 Ceviche, we’re bringing the foods Luis Ortega loved growing up on the Pacific coast of Mexico to the United States, but with a twist. Come and enjoy our 210 take on tacos, ceviche, and other tasty dishes of the Pacific Coast region.