In Mexico we say that someone “thinks they are a salsa” because salsas are the highest link in our cuisine, especially in street cooking. They are the soul of the taco and that is why you have to know how to master the art of salsas. 

The raw green salsa with quesadillas; the cooked green salsa for tacos de canasta; the orange salsa, made with tomatillo and red chiles, is for suadero tacos. For the pastor: guacamole. There are also pickled chiles, pico de gallo and even chile piquín. 

The salsa, sometimes spicy, sometimes sweet or smoky, is the center of the street food, but there are also other essential garnishes: pineapple for the taquitos al pastor, bolillo for the chilaquiles, potato fries for the tacos and, to “let it slide”: coffee or champurrado in the morning, aguas frescas at noon, and salted and lemony sueros for the afternoon heat. In any case, Mexico City is, at all times, an authentic gastronomic showcase with options for every occasion, climate and mood.