Esquites is the name for popular Mexican street food that is usually consumed as a snack on the go. It is made with mature corn kernels, epazote, and salt. Corn is either grilled and shaved, or cooked with epazote, and it is then typically served in small cups, topped with chili peppers, lime juice, or cotija cheese.

Sour cream, mayonnaise, and pequin chili powder are sometimes served on the side so everyone can add the ingredients according to personal preferences. The name esquites is derived from the Nahuatl word izquitl, meaning toasted corn.

Antojitos (lit. little cravings) refers to a variety of Mexican foods that are prepared in market stalls and on the streets. Due to the fact that formal, substantial meals are consumed in the mid-afternoon, most antojitos are eaten either in the morning or the evening.

Typical antojitos include fajitas, tortas, tamales, tacos, tostadas, tlayudas, elote, chalupas, gorditas, empalmes, quesadillas, cemitas, empanadas, pambazo, chilaquiles, and nachos. However, vegetables, fruits, and soups such as pozole and menuda are also classified as antojitos. 

Yaniqueque or yanikeke is a Dominican fried bread with a crispy and crunchy texture. It is made with flour, salt, melted butter, and baking powder. The dough is rolled into thin circles with crimped edges, and it is then fried in hot oil until golden brown.

Yaniqueques are typically placed on paper towels in order to let out excess oil. They can be found throughout the country, on numerous streets and beaches. It is believed that this is a variation on the johnny cakes, and the dish was brought to the country in the 1900s by Afro-Caribbean immigrants. 

Quesadilla is a simple Mexican snack consisting of a flour or corn tortilla filled with cheese that melts well. It is commonly folded in half and consumed. A quesadilla can also have some other ingredients on the inside such as meats, beans, or potatoes, but cheese is always mandatory (with the exception of Mexico City, where cheese in a quesadilla is often an afterthought).

Sometimes, it is cut into wedges and served with salsa or guacamole on the side, and it can be topped with vegetables such as diced tomatoes, onions, lettuce, or hot chiles. The origins of quesadilla are somewhat murky, but it is known that the cheese was brought to Mexico by the Spaniards along with other dairy products in colonial times, and the thin flatbreads were already a staple of the Mesoamerican people. 

American-style cinnamon rolls are characterized by the pillowy, soft dough and their much larger size and softer texture when compared to their European cousins. They are made with yeasted dough that is rolled into a rectangle, spread with butter, then sprinkled heavily with a mix of sugar and cinnamon and rolled into a log that is cut into slices.

The slices are arranged on a baking tray very tightly and baked. While still hot from the oven, the cinnamon rolls are usually topped with icing or a glaze, most notably powdered sugar icing or cream cheese frosting. There are many variations, either when it comes to the topping or the filling, which can include nuts like macadamia or raisins. 

Gorditas are thick tortillas from Mexico, made from masa corn flour and stuffed with a variety of ingredients such as meat, cheese, beans, nopal cactus, and salsa or guacamole. Due to their thickness, they can withstand some ingredients that a regular tortilla can't, such as thick stews.

Even their name, gordita, means little fat one in Spanish, referring to their thickness, a word that is commonly used as a term of endearment. Gorditas are typically served as street food in Mexico, but their popularity has spread all over the world. 

Although elote is a Spanish word for corn, it also signifies a popular Mexican street food consisting of corn on the cob that is coated with lime and mayonnaise, then rolled in crumbled cotija cheese and chile powder.

The dish is usually held by the stalk and consumed with hands. Over the years, elote has achieved such popularity that it is no longer reserved as a street food, sold by numerous Mexican street vendors. In recent years, it is sometimes featured even in upscale restaurants across the world, where it is treated as an international delicacy. 

Aloo pie is a Trini dish consisting of fried dough that is filled with mashed potatoes which are flavored with onions, garlic, cumin, and bandhania. It can often be bought at food stands which sell another Trini favorite known as doubles.

These fried pies are said to taste the best when paired with chutneys on the side.

Panucho is a Yucatan specialty consisting of a tortilla topped with refried beans, acting as the base of the dish. Other toppings are left for the cook or the customer to decide according to preferences. It can be anything from cabbage, tomatoes, avocados, and onions to shredded chicken, fish, and pickled hot peppers.

Traditionally, panuchos are served warm at panucherias, small restaurants specialized in making the dish.