Tacos de carnitas, carne asada y al pastor. The University of California, Los Angeles held a conference on Mexican street food, where it was distinguished from typical fast food by cultural considerations. It is home to a series of trucks called Kogi, which became famous for its unusual blending of Korean and Mexican food. Tacos can follow the traditional recipes of Mexico or be more creative. ![]() With more than 100 years of Mexican-style street food history, Los Angeles is known for its street food lunch trucks, serving tacos, tortas, quesadillas and more. In the United States, Mexican-style street food can be found in small counter-service restaurants and the variety being demanded goes beyond Tex-Mex into the regional foods of Mexico. Chefs come to Mexico to investigate the local cuisines as Mexican food in general becomes more appreciated. It has influenced the United States, where Houston chef Hugo Ortega and Chicago chef Rick Bayless both published books dedicated to Mexico's street food. Street and market food has had a significant impact on haute cuisine in Mexico, with upscale restaurants serving many of the same foods as in the streets, sometimes modified and sometimes not. Mexican food was named by UNESCO as an intangible cultural heritage of mankind, and Forbes named Mexico City one of the top ten cities for street food in the world. ![]() In Latin America, Mexico has one of the most extensive street food cultures, with about 43% of the population believing that it is not harmful and about 58% eating on the street at least once a week. Other areas in Mexico City noted for their street food are San Pedro de los Pinos market, Mercado San Juan Arcos de Belen, Calle López in the historic center and the Mercado de Antojitos ("street food market") in Coyoacán. It is also found at street markets called "mercado sobre ruedas" and tianguis. They are less available, outside of Mexico City, in the mid-afternoon. Street foods are easiest to find in the early morning and then the evening and late into the night. In Mexican Spanish, the fast foods prepared on the streets and in market stalls are called antojitos (literally "little cravings") because they are typically foods not eaten at a formal meal, especially not the main meal of the day, la comida, which is served in the mid-afternoon. ![]() Mexico has one of the most extensive street food cultures in Latin America, and Forbes named Mexico City as one of the foremost cities in the world in which to eat on the street. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajita and tortas, as well as fresh fruit, vegetables, beverages and soups such as menudo, pozole and pancita. Mexican street food, called antojitos (literally "little cravings"), is prepared by street vendors and at small traditional markets in Mexico. 18th century painting of a buñuelos street vender in Mexico.
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