Mexican street food is globally recognized. It is a flavorful, delightful, toasty, unique, and nutritious combination that is simple to make. From tacos and burritos to perhaps less well-known meals like huaraches and Mexican “crispy dogs.” Apart from food trucks, there are other food service chains that capitalized on this market.
There has been an increase in the amount of Mexican food truck businesses that have recently opened. Mexican street food contains various types of ingredients for on-the-go eating and the food is usually spicy. Almost all the great Mexican foods have been overly Americanized and are now a relic of the past.
Rather than fresh simple ingredients and natural flavors, the dish is now smothered in condiments and garnishes that obscure the food’s Mexican roots. But there are still people that make authentic Mexican dishes. If you are one of them, you can start a Mexican food truck business.
Best Mexican Food Truck Menu ideas
Horchata is a coffee-like beverage that is caffeine-free and has a core of rice or coconut milk. It is a multi-functional drink that goes well with almost any street food on the menu. Different flavors can be introduced to change the taste and some vendors use shredded coconut or almonds, while others use almond or oat milk.
It is a sleek, creamy drink with the right quantity of sweetness. Consider rice, sugar, almonds, vanilla extract, a cinnamon stick, milk, water, and evaporated milk as the base recipe.
Sopes, also known as picaditas, are well-known antojito. It is made with lightly fried, thick corn dough. It is a common ingredient in many Mexican dishes—with a border all around the edges to hold all the goodness in. Sopes are formed with a layer of refried beans on top of which the remaining ingredients are piled.
The meats are ripped-up chicken, pork, or beef, with lettuce or cabbage, tomatoes, your choice of salsa, and crumbled cheese. Avocado, onions, and creams or sauces are optional extras, but they differ by town and personal taste.
Tortas are Mexican sandwiches, and some street vendors might sell carne asada with refried beans on a roll, as well as chicken and cheese. The options are limitless. Original tortas include bolillos or teleras that are crusty buns sliced open to wrap all-around toppings. Tortas are an all-hands-on-deck meal, so it would be best to sit down and eat rather than walk around.
Elote or Mexican corn on the cob starts with a boiled, grilled, or deep-fried (based only on the vendor’s personal taste) ear of corn. It is Mexico’s most recognized street food.
After the dish has been boiled and allowed to cool, a wooden stick is implanted and rubbed in mayonnaise to help other ingredients blend. The corn is then wrapped or dusted with shredded Cotija cheese, lime, chili powder, and the vendor’s hot sauce of the day. Elote is considered one of the best street foods since it is easy to prepare.
Gorditas is a Mexican treat that consists of a thin corn pastry with a circular center for filling. Chorizo and eggs, papas con chile, picadillo, refried beans, cheese, barbacoa beef, and Chile Verde are among the flavorings. Toppings differ according to individual preference and vendor choice.
Gorditas are small and pop-able, they are ideal for eating on the go. They are also deceptively filling. Gorditas were popularized by the Mesoamericans, who unearthed that dipping their maize, or corn, in a mixture of water and lime juice enabled the corn to last longer.
In Veracruz, ingredients are known to be meats, refried beans, chorizo, and pickled chipotle peppers, whereas Pambazo is customarily filled with chorizo, potatoes, lettuce, cream, cheese, and guajillo sauce in Mexico City. Your customers will not be unimpressed, no matter which one you end up choosing to offer. The ingredients are crammed into a Pambazo Mexicano, which is equivalent to white bread but lacks a crunchy exterior.
Tamales make use of the husk of the vegetable, as well as banana leaves on occasion. Tamales come in pork meat, corn, chicken, cheese, and pepper flavors.
It is a simple dish in terms of preparation sophistication: corn masa (a corn-based dough mixture) is crammed together into corn husk or banana leaf, and then salads which include carrots, potatoes, onions, and once in a while a salsa. The above toppings differ according to accessibility and local cuisines.
Tlayuda, a Mexican pizza, has its origins in Oaxacan and has become a native icon. A well-cooked corn tortilla, refried black beans, quesillo cheese, chicken, beef, chorizo, pork or pork rib, and even grasshoppers constitute the simple Mexican street food.
It is usually served open-faced, and thus the moniker. Avocado, tomatoes, and shredded cabbage are among the extra toppings. Though it is among the most delectable street foods, it is also one of the most tricky to wolf down while on the go.
Tacos are renowned for their texture and convenience of snacking and may be the most recognized street food on the list. An authentic Mexican taco, despite its being extensively Americanized, is simple: carne asada in a brand new, gentle corn tortilla covered with white onions and fresh cilantro.
They are always topped with fresh pico de gallo, avocado salsa, or salsa verde. The genuine version allows the clarity of the flavorings to speak for themselves, resulting in a gentle dish that fulfills hunger without filling you up.
Mexican food trucks specialize not only in peppery savory meals but also in delicious desserts, such as churros. Churros are deep-fried dough pastries consisting of sugar, salt, and flour (similar to a long doughnut) and consumed with a gooey chocolate dipping sauce.