Mexico City is the capital of infinite food and it’s normal that you don’t know what, where and how to eat, but there are unwritten rules that help and improve the experience of taquear at the curb. Follow them and discover your own.

If it smells good and you crave it, that’s the place! Also, check that everything is clean and fresh: meat in good condition, fresh limes, and cooks who don’t handle money with ungloved hands. If there are a lot of people or lines, trust! Use your instincts and common sense.

Know your quesadilla. In Mexico City the quesadilla may or may not have cheese, so specify how you want it when ordering (with cheese, always with cheese!).

If you order tripe tacos, make sure they are well browned. For suadero, make sure it is in chunks and not diced. Pastor Tacos should look juicy and brown on the outside. If the weather is very hot, avoid seafood. They say that eating while standing up is better because you can eat more. And, the ultimate law: tacos should be ordered in pairs, or three at the most, so they don’t get cold.

Finally, be a good eater: don’t get in line, don’t touch your food with the salsa spoon, give your seat to whoever needs it the most, never ask for credit and leave a tip if you were treated nicely. Oh, and spread the word! The art of eating like a chilango comes from the recommendation of a friend, cousin or colleague. Be part of the chain of popular wisdom and remember that the best thing about street food is its ability to create community in a giant and sometimes alienating city.