23 Worst Rated Mexican Street Food

Tacos de papa is a variety of Mexican tacos, stuffed with cumin-spiced potatoes. The tacos are fried until they become crispy and develop a golden brown color. Before consumption, there is a plethora of ingredients to use as toppings: onions, salsa, tomatoes, hot chile peppers, or cheese, although the variations are virtually infinite. In Mexico, potato tacos are usually consumed for dinner or during Lent.Expand

This variety of gorditas comes from Zacatecas, hence the name. In the region, these crisp masa cakes make for a great snack that is beloved by locals. The gorditas are made with masa harina, and they are filled with a combination of beans, garlic, chili peppers, and cumin. The concoction is then baked until golden-brown in color, and the gorditas should ideally be consumed immediately.Expand

Tripas or machitos is a popular Mexican dish consisting of pig or cow intestines. It is mostly used as a filling for tacos, so tripas can be found throughout Mexico, usually at taco stands, and especially in open-air markets called tianguis. Boiled and grilled, tripe is commonly topped with chopped onions, coriander, and spicy chili sauces. The preparation of tripas requires a great deal of knowledge because they shouldn't be overcooked nor undercooked, as it makes them hard to chew.Expand

Tamalitos de chipilín is a Guatemalan tamale variety made with a leafy green vegetable called chipilín, native to Mexico. This variety does not contain any meat, just chipilín leaves that are wrapped in a combination of corn flour, margarine, queso fresco, water, and salt, then wrapped again in corn husks and steamed. The dish can be consumed as it is, but it is often recommended to serve it with a bit of cream on the side. The Mexican version of the same dish has origins in the state of Chiapas.Expand

Torta de tamal or guajolota is a popular Mexican street food item that is usually consumed for breakfast, consisting of a soft bolillo roll (or telera bread) filled with a tamal. For example, the Oaxacan-style tamal is typically filled with mole negro and shredded chicken, but there are many other kinds of tamal. Besides tamal, various sauces, cheeses, and other ingredients are also often added. According to the historian, economist, and food writer, José N. Iturriaga, torta de tamal was invented in the city of Puebla sometime in the 19th century. This initial version was unlike the one we know today, consisting of tortilla, red enchilada (dried red chilies), ground pork, and pambazo bread. With time, the dish underwent many changes, particularly once it reached Mexico City, where today, they claim it as their own. Since these ingredients were not easily found in the capital, tamal became the main filling in guajolota, hence the other name, torta de tamal. It is recommended to pair the carb-loaded sandwich with even more carbohydrates in the form of atole, a hot beverage based on corn.Expand

Papadzules is a Mexican dish with Mayan origins consisting of egg-filled tortillas drenched in a sauce made with pumpkin seeds and epazote. The dish is usually consumed for breakfast on the streets of Yucatan, although it is also found in numerous restaurants and cantinas in the region. The tortillas are often additionally topped with hot chilis and pickled onions in order to add more flavor to the dish.Expand

Tacos de frijoles con queso are traditional Mexican tacos that can be found throughout the country. They're usually made by topping small corn tortillas with a combination of chili peppers (often of the ancho variety), onions, garlic, beans, and cumin. The onions, garlic, chili peppers, and cumin are cooked in a skillet, then mixed with the mashed beans. The tortillas are fried in a bit of oil on both sides until crispy, then filled with the beans and garnished with shredded lettuce and grated cheese, most commonly of the cotija variety.Expand

Tacos de chapulines is a traditional dish that can be found in the southern parts of the country. The tacos are made by topping small corn tortillas with a combination of grasshoppers, guacamole, pipian sauce, and lime juice. The grasshoppers are cooked in a skillet over medium heat, then sprinkled with lime juice. The tortillas are placed on a grill or a griddle, then spread with guacamole and topped with the grasshoppers and pipian sauce before serving. It's recommended to try tacos de chapulines in Oaxaca in the summer rainy season, known as tiempos de agua, when chapulines are easily caught.Expand

Gorditas de huevos is a Mexican dish consisting of masa cakes filled with eggs. The gorditas are made with masa harina, salt, and water. The dough is fried on both sides until golden brown, and it is then topped with scrambled eggs. The eggs can be enriched with garlic or chili peppers, if desired. When served, gorditas de huevos are often accompanied by hot sauces on the side.Expand