Tlacoyos are a traditional Oaxacan specialty—thick, oval-shaped fried masa patties stuffed with refried beans and stringy Oaxaca cheese, or sometimes rajas (roasted poblano strips). They arrive warm and crispy, served on a plate with salsa, crema, and lettuce on the side. Reviewers emphasize that they should be made to order and served immediately.
Tips from diners
Watch them make it—they hand-press the masa and fry it fresh. Eat it immediately, before the filling cools and the outside loses its crispness.
Ask for them with beans and cheese (the classic), or choose rajas if you prefer a lighter, vegetarian option.
Huaraches (named for their sandal-like shape) are fried masa boats larger than tlacoyos, topped rather than stuffed. The vendor spreads refried beans on the hot fried masa, then adds shredded Oaxaca cheese, fresh lettuce, onion, salsa, and sometimes chorizo or cooked meat on top. It's crispy, warm, and very filling.
Tips from diners
Huaraches are bigger and topped (not stuffed) unlike tlacoyos. They're a full meal, not just a snack—order one per person or share.
Request spicy salsa (salsa picante) on top if you want heat. The default is often mild.
Unlike the slow-cooked comal quesadillas, Antojitos Express makes fried versions that are crispy and often filled with melted cheese and one protein. They arrive fast, golden, and hot. Popular fillings are rajas (poblano strips), chorizo, and hongos (mushrooms) for a vegetarian option.
Tips from diners
Ask for 'bien quesadas' (well-filled). Specify your protein—rajas, chorizo, or hongos. Without specifying, you'll get just cheese.
A vegetarian specialty made with fresh sliced nopales (cactus paddles) and cheese, fried until the masa is crispy and the cheese melts. It's light compared to meat-filled versions but surprisingly satisfying because of the texture contrast.
Tips from diners
Nopales provide a fresh, slightly tangy flavor. Ask for extra lime on the side to brighten it up.
Sopes are like mini huaraches—small, thick, fried masa discs topped with a thin layer of beans, then piled with tinga de pollo (shredded chicken simmered in a rich, spiced chipotle sauce). Finished with crema, lettuce, and onion, they're a popular market snack.
Tips from diners
The tinga (chicken sauce) is the star here. If it's been sitting, ask if they can warm it up or make a fresh batch.
Found in markets and streetside locations across Mexico City, Antojitos Express represents the fast-casual end of Mexico's street food spectrum. These vendors prepare masa-based specialties to order—thick tlacoyos with bean and cheese fillings, huaraches (fried corn dough boats) topped with toppings, and quick quesadillas. Everything is made fresh in small batches, not pre-prepared.
Found mainly in markets (Mercado de Antojitos in Coyoacán is famous) or as street stalls. Not a sit-down restaurant, though many markets have communal seating.
Busiest from 12pm-2pm on weekdays when office workers grab lunch. Go earlier to avoid queues and ensure fresh items.
Each item is 40-60 pesos. Order 2-3 different things to try variety. Budget 150-200 pesos for a full meal for one person.
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