Mexico City, Mexico

Tacos al pastor from a trompo at 2am in Condesa. Tlacoyos stuffed with chicharron at a market stall in Coyoacan. Blue corn quesadillas with huitlacoche from a woman who's been making them since 1978. Mexico City's street food isn't a scene — it's the bedrock of the entire culinary culture. The city has an estimated 500,000 food vendors and UNESCO recognized Mexican cuisine as Intangible Cultural Heritage in 2010. Your farm-to-table Brooklyn taqueria cannot compete.