Best Tacos al Pastor in Mexico City

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A bustling neighborhood spot popular with the local creative crowd. — Juárez

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A favorite in the Roma neighborhood; the blue corn masa is exceptionally flavorful. — Roma Norte

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A historic, beautiful restaurant with classic chilaquiles and great atmosphere. — Centro Histórico

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A very popular evening spot for locals and office workers. — Roma Norte

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Several carts set up in the evening, offering very traditional and spicy versions. — Coyoacán

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Known for their rich broth and high-quality toppings; arguably the most famous esquites in the city. — Condesa

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20:00 (the line is long but worth it).

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Perfect for a quick bite after visiting Bellas Artes; look for the stand with the longest line. — Centro

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Some of these taco specialists also serve an excellent, meat-heavy pozole in the evenings. — various

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Look for the stalls that specify "blue corn" for a deeper, nuttier flavor. — Coyoacán

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A modern spot that uses organic corn; their "huitlacoche" tamale is a standout. — Roma Norte

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Famous for its "taco de pastor" which is served as a mountain of meat without the pineapple, focused on the spice rub. — Centro Histórico

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Famous for its "drive-through" service where waiters run to your car window; the salsa is notoriously spicy. — Tacubaya

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Made world-famous by Bourdain; while their suadero is the star, their pastor is excellent and the atmosphere is pure CDMX. — Centro Histórico

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Late night (open 24 hours).

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A bold name that delivers a solid, spicy red pozole that is popular with late-night crowds. — various

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The best way to find them: look for the stalls with large pots of salsa and fresh chips. — Iztapalapa

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A reliable local favorite; their banana-leaf "Oaxaqueño" style is excellent. — Narvarte

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Known for its deep respect for traditional ingredients; their mole is rich, dark, and complex. — Condesa

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A neighborhood favorite for a quick, consistent, and very traditional pastor taco. — Roma Norte

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Late night.

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A great place to try different regional styles of pozole in a vibrant market atmosphere. — Coyoacán

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A historic guardian of Mexican culinary traditions; their Mole Poblano is legendary for its balance and depth. — Juárez

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Known for their refined salsas and high-quality local cheeses. — Centro

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A neighborhood institution; their epazote flavor is exceptionally deep and concentrated. — Santa Maria la Ribera

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A bit more refined and consistent, with many locations, but the Condesa original is the most historic. — Condesa

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19:00.

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Known for its "tacos árabes" (Arabic-style) origins; the pastor here has a slightly different spice profile. — Condesa

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A neighborhood institution; their salsa verde is exceptionally spicy and fresh. — Santa Maria la Ribera

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A communal-table spot by Chef Eduardo García; their chilaquiles are sophisticated and bursting with fresh flavor. — Roma Norte

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09:30 (be prepared for a wait on weekends).

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A reliable spot for a quick snack while walking towards the Bellas Artes. — Centro Histórico

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Their mole is deeply traditional and served in a grand, historic setting; perfect for a long weekend lunch. — Centro Histórico

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A long-standing local gem known for authentic, freshly prepared antojitos. — Miguel Hidalgo

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A perfect morning stop before visiting the Saturday market; the "chicharrón prensado" filling is excellent. — San Ángel

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Famous for the **"Torta de Chilaquil"** (chilaquiles inside a bread roll); expect a long line. — Condesa

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A very popular morning spot for locals and office workers. — Roma Norte

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Massive, bustling, and pure CDMX energy; their pastor is sliced thick and the portions are huge. — Tránsito

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While a taco spot, their breakfast tamales are excellent and served in a beautiful historic setting. — Coyoacán

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Located in the "pastor district" of Boturini; many locals consider this the most authentic spot in the city. — Boturini

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A sophisticated, home-style setting; their seasonal moles are highly creative and well-executed. — Roma Norte

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A perfect quick bite; look for the stand with the longest line and the freshest masa. — Centro

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A beautiful spot to eat while browsing the art on Saturdays. — San Ángel

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A cleaner, more modern street food experience with premium ingredients. — Polanco

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A neighborhood institution; their fava bean (haba) filling is exceptionally smooth. — Santa Maria la Ribera

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A slow-food institution; their mole is made with extreme care and high-quality ingredients. — Azcapotzalco

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A local favorite for a cheap and cheerful breakfast before exploring the south. — Coyoacán

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A cleaner, more upscale breakfast experience in the heart of Polanco. — Polanco

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A very popular morning spot for locals and office workers. — Roma Norte

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A popular night-time spot for theater-goers and locals. — Roma Norte

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(Safety warning: go during the day) Known for some of the most authentic and spicy street food in the city. — Morelos

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A long-standing favorite for a quick breakfast in the historic center. — Centro Histórico

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A bustling neighborhood spot popular with the local creative crowd. — Juárez

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Known for their perfectly toasted masa and extra-fresh cactus toppings. — Centro Histórico

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Known for their sweet tamales, especially the strawberry and pineapple versions. — various

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Known for using gourmet toppings and very high-quality Mexican cheeses. — Centro

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A modern, bright chain that offers high-quality meats and excellent service; the pastor is very lean and flavorful. — Condesa

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A reliable chain that specializes in the "Rojo" style; very consistent and family-friendly. — Centro Histórico

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(Location-based) While famous for their giant fried masa "petroleras," their mole sauce is an excellent accompaniment. — Azcapotzalco

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A classic spot in the south of the city; known for its consistent quality and traditional presentation. — San Ángel

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Known for exotic fillings and very high-quality cheeses. — Centro

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A local legend known for his rich broth and the specific variety of chilies he uses. — Xola

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Known for their hearty, home-style pozole that feels like it was made in a grandmother's kitchen. — various

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A beautiful spot to enjoy a cup of corn while walking the cobblestone streets at night. — San Ángel

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Famous for her "tamales de dulce" (sweet tamales) including pineapple and strawberry. — Coyoacán

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A hidden gem on the vibrant Regina street; great for a quick snack while exploring the Centro. — Centro Histórico

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The best way to find them: look for the large comales in the local "tianguis" markets. — Iztapalapa

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Located under a bridge near the Coyoacán metro; legendary for its large portions and array of free toppings. — Coyoacán

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Another specialist in the Guerrero style, famous for their "Jueves Pozolero" (Pozole Thursdays) tradition. — various

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A quintessential CDMX experience while viewing the lit-up buildings at night. — Centro Histórico

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A reliable local favorite; their "maciza" meat is always tender. — Narvarte

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A popular chain that brings the "grandma's kitchen" feel to several neighborhoods with reliable, home-style fillings. — various

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A local favorite for a quick breakfast; their "tinga" is exceptionally well-seasoned. — San Rafael

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They offer a "designer" chilaquiles experience with high-quality ingredients and various spice levels. — Condesa

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10:00.

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A health-focused chain that does a surprisingly excellent and fresh version of chilaquiles. — various

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Famous for her "requesón" filling; many locals consider her the best in the south. — Coyoacán

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Known for their giant size and the "churros-like" crunch of the fried dough. — Iztacalco

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A "corn laboratory" that serves sophisticated, often unexpected versions of regional moles. — Roma Norte

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Famous for "machetes"—massive, half-meter-long quesadillas stuffed with your choice of ingredients. — Guerrero

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A more upscale version of the street classic, with very refined salsas. — Polanco

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A hidden gem that locals swear by for its incredibly moist and flavorful dough. — Benito Juárez

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A modern "corn laboratory" that often serves sophisticated versions of tamales based on what is fresh that day. — Roma Norte

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A neighborhood institution; their white (blanco) pozole is exceptionally clean and flavorful. — Santa Maria la Ribera

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The best way to find them: look for the large steaming vats in the local "tianguis." — Iztapalapa

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Look for the cluster of street vendors in the Centro Histórico during the morning hours; they serve the most traditional versions. — Centro Histórico

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09:00 - 11:00.

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A legendary figure who nixtamalizes her own corn; her tlacoyos have a unique, rustic texture. — Centro Histórico

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A rival to its neighbors, known for its perfectly seasoned broth and fresh corn. — Centro Histórico

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The "capital of mole" on the outskirts of the city; go here to buy the paste to take home or eat at the local fondas. — Milpa Alta

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A legendary spot for home-style Mexican food; the chilaquiles here are legendary. — Del Valle

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07:00 (they sell out fast).

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Located in a stunning courtyard; their "Mole Negro" is exceptionally rich and flavorful. — Centro

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A popular night-time spot for locals after a movie or a play. — Roma Norte

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Considered by many to be the best pastor in the city; the transformation from garage to taco heaven is legendary. — Narvarte

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21:00 (it only opens as a taquería at night; by day, it's a mechanic shop).

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A high-quality, more established brand with several locations, known for their consistency and clean flavors. — various

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Look for the stalls that offer exotic ingredients like wild mushrooms or regional salsas. — Centro

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Famous for the "Torta de Chilaquil" (chilaquiles inside a bread roll); expect a long line. — Condesa

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A reliable chain founded by the legendary Carmen "Titita" Ramírez; their mole is consistently excellent. — various

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A beautiful spot overlooking the plaza; great for a more modern take on traditional mole. — Coyoacán

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Several carts set up outside the market in the evening, offering very traditional and spicy versions. — Coyoacán

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Several stalls here specialize in the banana-leaf "Oaxaqueño" style tamales. — Coyoacán

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A neighborhood classic; try the "papas con chorizo" filling. — Santa Maria la Ribera

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Known for its exceptionally rich broth and high-quality ingredients. — Centro

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The best way to find them: look for the large silver vats in the local morning markets. — Iztapalapa

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Widely considered the best tamales in the city; try the "lomo con aceitunas" (loin with olives). — Roma Sur

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08:30 (they sell out quickly).

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Famous for their crispy fried texture and generous amount of squash blossoms. — Coyoacán

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Perfect for a quick bite after visiting Bellas Artes; look for the most crowded stand. — Centro

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A local chain that offers a wide variety of both sweet and savory tamales. — various

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Specializes in "tacos de guisado" (stews), but their pastor is a reliable and delicious option in a trendy area. — Condesa

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A classic night-time spot for families and dog-walkers. — Condesa

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A local legend in the Narvarte neighborhood; their "Manolo" taco is a special mix including pastor meat. — Narvarte

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Their pozole is a refined version, served with high-quality ingredients and traditional ceremony. — Centro Histórico

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A bustling street stand popular with the local creative crowd. — Juárez

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A trendy, Monterrey-style spot with incredible salsas and a very cool vibe. — Roma Norte

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Their blue corn quesadillas are some of the most famous in the city; the "flor de calabaza" is a must-try. — Coyoacán

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13:00.

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A stunning old monastery setting; the most romantic place to eat chilaquiles in the city. — San Ángel

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A popular night-time spot for the local creative crowd and theater-goers. — Juárez

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Look for the stalls that offer extra-spicy "Salsa Morita" versions. — Coyoacán

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Located in the famous flower market; their tlacoyos are extra-large and very satisfying. — Mercado de Jamaica

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A reliable local favorite; their "chile del que pica" is notoriously strong. — Narvarte

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The best way to find it: look for the "Pozolería" signs in the residential neighborhoods. — Iztapalapa

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A rival to Doña Mary, famous for their spicy red salsa. — Coyoacán

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Known for using beautiful blue corn masa and generous portions of fresh nopales. — Roma Sur

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11:00.

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A traditional chain that specializes in the "Rojo" style; very reliable and family-friendly. — various

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Perfectly located for a quick pit-stop in the heart of the historic center. — Centro Histórico

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A beloved local chain where the pozole is the main event; great for a quick and authentic fix. — various

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Late night or early morning (many are 24 hours).

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A local favorite for a quick and cheap breakfast; their nopales are always perfectly seasoned. — Narvarte

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Look for the specialized mole paste vendors who also serve small tasting portions. — Centro

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A cleaner, more upscale street food experience in the heart of Polanco. — Polanco

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Look for the large silver steaming vats (tamaleras) on street corners, especially near metro stations in the morning. — Every corner

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A trendy street stand that uses organic corn and very fresh local produce. — Condesa

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A reliable street stand that serves a very loyal office-worker crowd during lunch. — Juárez

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A reliable local favorite; their "Salsa Roja" has a nice, smoky kick. — Narvarte

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A direct competitor to El Pastorcito; famous for its extra-charred meat and very fast service. — Boturini

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A great place to try different fillings like "requesón" or "chicharrón prensado." — Coyoacán

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12:00.

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Perfectly located for a quick night-time snack in the heart of the historic center. — Centro Histórico

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A reliable local favorite; their "queso" is always perfectly melted. — Narvarte

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The best way to find them: look for the blue-and-white carts that specialize in "enchiladas de mole" during lunch hours. — various street corners

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A small, traditional spot that focuses on a single, perfectly balanced Mole Poblano. — Centro Histórico

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Known for its standing-room-only atmosphere and charcoal-grilled meats; the pastor has a distinct smokiness. — Roma Sur

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A great place to try different regional styles of pozole in a vibrant market atmosphere. — Coyoacán

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Specializes in food from Puebla; their various moles are the star of the show. — Roma Norte

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The flower market hosts some of the best fried quesadillas in the city; look for the stalls near the main entrance. — Venustiano Carranza

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Look for the stands that advertise "con tuétano" (with bone marrow) for an extra-rich and decadent experience. — various

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A neighborhood institution; their "Salsa Verde" is exceptionally tangy and fresh. — Santa Maria la Ribera

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Known for using gourmet ingredients and very high-quality salsas. — Centro

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A no-frills, highly reliable local stand with a very loyal following. — Roma Norte

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Part of the "antojitos cluster"; perfectly fried and served with spicy salsa. — Centro Histórico

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Famous for its "Guerrero-style" green pozole; they add a splash of mezcal and a raw egg at the table for extra richness. — Guerrero

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15:00 (Lunch).

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Famous for the "Mole Madre"—a circle of mole that has been aged for over 2,000 days, served with a circle of fresh mole in the center. — Polanco

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Many of these taco specialists also serve an excellent, meat-heavy pozole in the evenings. — various

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A slightly more "upscale" street food experience in the heart of Polanco; perfect for a stroll in the park. — Polanco

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Known for their incredible pastries, but their savory breakfast menu is just as strong. — Condesa

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A perfect quick bite; look for the stand with the most steam and the longest line. — Centro

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A reliable morning cart near the park that serves great guajolotas (tamale sandwiches). — Condesa

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Known for its research-based approach to Mexican cuisine; their regional moles are excellent. — Coyoacán

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The most authentic experience: travel to the village of San Pedro Atocpan during the October Mole Festival. — Milpa Alta

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A very popular local chain that specializes in the dark, smoky Mole Negro of Oaxaca. — various

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Famous for both quesadillas and tlacoyos; the blue corn masa is handmade on the spot. — Roma Norte

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