Dish finder in Mexico City

Marinated pork shaved from a vertical spit onto small corn tortillas, with pineapple, onion and coriander. Order by the piece at a taquería in the evening.

Soft steamed tacos of potato, beans or chicharrón, sold from a basket on the back of a bicycle in the morning. Very cheap.

Fried tortilla pieces simmered in red or green salsa, topped with cream, cheese and onion, often with an egg or chicken. The classic late breakfast.

A tamal stuffed into a bread roll, sold from street carts with a cup of atole on the way to work.

Folded tortillas filled with mushrooms, squash flowers, huitlacoche or meat. In Mexico City, cheese is not assumed: ask for it con queso.

Oval blue-corn cakes filled with beans, fava or cheese, topped with nopales and salsa. Bought from women cooking on griddles at markets and metro exits.

Boiled corn kernels in a cup with mayonnaise, cheese, lime and chilli powder. Elote is the same on the cob.

Hominy and pork broth, red, white or green, served with radish, lettuce, oregano and tostadas. Traditional on Thursdays and around Independence Day in September.

Lamb slow-cooked in maguey leaves, sold on weekend mornings with its consommé. A Sunday ritual.

Pork confited in its own fat and chopped to order, in tacos or by weight. Ask for maciza if you want lean meat only.

A dark sauce of dried chillies, spices, seeds and chocolate, ladled over chicken or turkey. Rich rather than very hot.

A poblano chilli stuffed with meat and fruit, under a walnut cream sauce and pomegranate seeds. Only in season, around August and September.

Crisp tortillas piled with tuna, ceviche or prawns, a lunchtime favourite at marisquerías. Eat seafood at lunch, not at night.

Freshly fried, sugared churros dipped in thick hot chocolate. A late-night or Sunday-morning order.

A soft sweet roll with a crackled sugar shell, from any panadería. Pick up a tray and tongs and help yourself.