Mexico is a country known for it’s street food. The streets of big cities are filled with food trucks and lines of vendors cooking up tacos, quesadillas, tortas, elotes and other delicious regional delicacies. Take a forray into the food markets of CDMX, Puebla and Oaxaca.

What do you notice?

In Mexico, corn is the base of most dishes. Corn is nixtamalized—a process that breaks down hard-to-digest fibers—creating a masa that can be shaped in many different ways. This masa is used to make fresh tortillas, quesadillas, sopes, huaraches, and many other regional dishes. In markets, you can buy freshly made tortillas (keep an eye out for the beautiful blue tortillas made from native corn varieties).

While meat is king, markets are filled with an abundance of fresh fruits and vegetables. The cactus nopal is a common ingredient used in vegetarian quesadillas, soups, and tacos.

All photos are taken by Sonia Blough in Fujifilm TX3.