A sweet, pineapple-flavored tamale from a street stand in Col. Pick a street food stand that looks crowded. This means several people standing up and eating in a cluster around the stand. Glance around and see if the stand looks clean.
Are there stains everywhere? Dirty plates and napkins? If so, pass. I also pass on places where the food just sits in one big pile, as opposed to clean clay pots, or tupperware or stainless steel containers. Plastic buckets are a common way to store various quesadilla or taco fillings in Mexico City. The ones above are quite large, which denotes high volume, which means the place most likely has great food.
Who takes the money? The food must be freshly prepared. Some stands in Mexico City prepare a lot of food beforehand, and it just sits out. My one exception here is tacos de canasta, which by definition sit out all day, steaming in a basket. A woman prepares fresh quesadillas and tlacoyos at a street stand in Col.
Feel free to make small talk while you eat, if you speak Spanish. Go during peak hours. This helps you get a better idea of which stands are the most crowded.
In Mexico City, peak street food hours are generally 10 or a. And then perhaps 8 p. Do you have any tips you use when eating street food, either here or elsewhere?
