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. 

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. 

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. 

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.

Choriqueso is one of the essential Mexican comfort food dishes: pieces of Mexican chorizo topped with melted cheese, tomato chunks, and finely chopped onions and coriander. It can be served as a dip when accompanied by tortilla chips, or stuffed into warm, charred tortillas for a quick snack, making it an ideal party food.

For extra decadence, it is recommended to top it all with a dollop of Mexican crema or sour cream.

Sincronizadas are Mexican snacks consisting of two corn or flour tortillas, cheese, and slices of ham. Optionally, beans and chorizo sausage can also be added to the dish as a filling. Quesadillas sincronizadas are commonly cut into wedges and served with guacamole, pico de gallo, or sour cream.

It is said that the only way the sincronizada differentiates itself from a regular quesadilla is the mandatory inclusion of ham. There is also a similar dish called gringa, which uses al pastor pork meat instead of ham. The lines are blurred between these dishes and they often get confused with one another, but what matters the most is that all of them are delicious and popular throughout the world due to their unique flavors.

Cachapa, chorreada, arepa de choclo, güirila, toquera, tortilla de choclo, and tortilla changa, are all names that describe a Latin American corn dish that can be categorized as either a pancake, tortilla, or flatbread, depending on the country.

It can be made only of corn or have additional ingredients like sugar, water, milk, salt, butter, cheese, and oil. They are typically prepared by street vendors and are either fried or griddled (in Nicaragua, they’re cooked between two banana leaves!) and characterized by a sweet-savory flavor.