I was born and raised in Mexico City, a place where the streets are alive with intense aromas, snack stands and street vendors offering a variety of treats. From the classic corn on the cob with chili and lime to more elaborate dishes like tacos de canasta and freshly made tlacoyos, there’s something for everyone. From a young age, I learned that every dish tells a story. Mexican cuisine is a rich mosaic of our pre-Columbian heritage and colonial influences — an ongoing blend that has been reinvented from generation to generation.
I’m currently on vacation in Los Angeles, and I can’t help but notice how daily life here mirrors the vibrant food culture of my hometown. On every corner, there are food trucks or stands selling tacos al pastor, carnitas and suadero, along with street vendors offering churros and freshly cut fruit. Seeing those chunks of watermelon, mango and cucumber sprinkled with chili powder, lime and salt instantly brings back memories of visiting Chapultepec Park or strolling around Parque España in La Condesa, where I could always find someone selling fruit. I’m also reminded of those Sundays when my family would take me to see “el Pecas,” my fruit vendor, who would prepare a cup of watermelon for me with just a little chili, and a generous amount of salt and lime.
Street food stalls have been a part of Mexico’s culture since pre-Columbian times. In markets like Tlatelolco, the Mexica were already selling fresh produce and ready-to-eat meals. Observing the diverse crowd in Los Angeles enjoying tacos, quesadillas, and fruit with chili demonstrates how this age-old practice has continued from Mesoamerica to the streets of California. It’s fascinating to hear people effortlessly switch between English and Spanish while discussing taco preparation; if it weren’t for the constant shifts in language, I could easily believe I was in a neighborhood in Mexico City.
During my visit, I was most surprised by the fusion of Mexican cuisine with Korean barbecue. When I first saw the words “taco” and “kimchi” side by side on the menu, I felt a mix of excitement and mild hesitation. Mexico is known for turning just about anything into a taco — whether it’s spaghetti, sushi, or even sweet treats like Nutella. In a playful act of irreverence, we sometimes called them “crepes,” but let’s keep that from our French friends!
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So, I decided to take the plunge and order a bulgogi taco with kimchi. To my surprise, the combination of the fermented spiciness of the kimchi and the soft texture of the corn tortilla created a new flavor that still felt familiar. The spicy hint reminded me of the chilis we often use in Mexico, making the integration of the Korean ingredients feel almost natural.
This experience reaffirms my belief that cuisine is a universal language that connects cultures, customs and memories. Every fusion dish tells a story of encounters between communities, open dialogue and spontaneous adaptations that happen when people from different backgrounds share the same space. Personally, I have deep respect for the history embedded in each recipe, and I am also excited to see how these ancestral methods can be transformed into something new while retaining their essence.
To those who feel uncertain when faced with unfamiliar ingredients on a menu, I encourage you to take the leap and try them! While there are indeed challenging ingredients and dishes, I always remember what my mother used to say: “How do you know you don’t like it if you haven’t tried it?”
Even Mexicans can find it daunting to sample things like crickets or particularly spicy dishes for the first time. We also recognize that our stomachs might need time to adjust to new flavors when in foreign countries. However, every bite offers a glimpse into the history of the place, the culture and the person who prepared it, and you don’t want to miss out on that.
As we move into this new year, I want to challenge us to continue blending our heritage, creating new fusions, and telling stories through food. Within each flavor lies a piece of our past and our present.
So, as I continue exploring the museums and restaurants in L.A., I wish you a remarkable 2025 full of beautiful and exciting experiences, flavors and memories!
María Meléndez is a Mexico City food blogger and influencer.
