Oaxaca, Mexico

Oaxaca’s tlayudas — 16-inch tortillas layered with black bean paste, quesillo, and chapulines — outperform #2 Tokyo’s yakitori in sheer flavor complexity per bite. Its seven mole varieties require two to three days of preparation each, a time investment that surpasses the average street dish. Mercado 20 de Noviembre has grilled tasajo over open coals since 1978, with vendors selling 200-plus portions daily. Mezcal adds a smoky alcoholic complement to every meal, but the street food itself elevates Oaxaca beyond Mexico City’s offerings.