If you’re looking for the best street food in Antigua Guatemala, this guide brings you the real deal—straight from local Antigüeños who know exactly where to go, what to try, and how much it costs. From late-night tostadas outside La Merced to chile relleno sandwiches served on the sidewalk next to Domino’s, this isn’t your typical list of tourist-friendly eats. It’s a true local food guide packed with tips you won’t find on most travel blogs.
Antigua Guatemala is known for its colonial charm, cobblestone streets, and vibrant food culture—and one of the best ways to experience it all is through its street food. Whether you’re wandering through the stalls at the Mercado Central or catching the evening food rush near Tanque La Unión, street food here offers a direct taste of daily life: cheap, delicious, and full of flavor. You’ll find everything from shucos (Guatemalan-style hot dogs), pupusas with loroco, and rellenitos de plátano, to hot cups of atol de elote on chilly nights.
And although a lot of visitors might turn to street food because it’s so affordable, with dishes usualy raging between $1 and $3 in most food stalls the fact that you can have a feast for $10 is not the only reason to try Guatemalan street food in Antigua. There is just something special about street food, it’s authenticity, connecting witht he people who make it and with the people eating it next to you. It really makes you feel immersed in the culture and gives you real taste of what Antigua and it’s people are really like on a day to day basis.
Growing up in Guatemala, some of my best memories include sharing elotes asados in the park, sipping granizadas under the sun, or grabbing a quick tostada with my family on the way home. This guide combines those lived experiences with local tips and hidden gems—like the woman near Alameda Santa Rosa who sells amazing tamalitos de chicharrón in the afternoons, or the ceviche stand run by Cristhian on 1ra Avenida Norte, where you can even try ceviche de criadillas (bull testicles!).
Whether you’re craving traditional Guatemalan street food, looking for the best spots locals recommend, or even looking for some tips on how to take great food photographs and video editing tips (hint: I use an online video editor) for the best Guatemalan street TikToks or Reels, this guide will help you eat like a local in Antigua Guatemala—one crunchy, saucy, flavor-packed bite at a time.
Top Street Foods to Try in Antigua Guatemala
Street food in Antigua isn’t just a quick bite—it’s a full sensory experience, tied to tradition, memory, and flavor. These are the savory foods I grew up eating and still seek out every time I’m in town.
My Favorite Savory Street Foods in Antigua
Chuchitos
Chuchitos were one of the first Guatemalan street foods I ever tasted, usually handed to me wrapped in a corn husk and still steaming. They’re small, firm tamales made with masa and filled with tomato-based recado and a bit of pork or chicken. The texture is dense but soft, and the flavor reminds me of holiday fairs and church events. I love them most when they’re still warm from the pot, with a little sprinkle of cheese on top.
Try my chuchitos recipe here.
Shucos
Shucos are the kind of messy, satisfying food that you crave late at night. These Guatemalan-style hot dogs are loaded with grilled meats, guacamole, cabbage, ketchup, mustard, mayo—basically the works—and served in an extra-wide toasted bun. The flavor combination is wild but it works: smoky, creamy, tangy, and rich all at once. I grew up eating shucos from street carts in the park, and to this day, I can’t walk past one without stopping.
Make your own with my shucos recipe.
Chiles Rellenos
A chile relleno sandwich from the cart outside Domino’s in Antigua is a must-try—locals know this one well. The pepper is stuffed with meat and vegetables, dipped in egg batter, fried, and then tucked into a crusty roll with tomato sauce and cabbage. It’s a little bit spicy, super filling, and incredibly comforting. For me, this sandwich tastes like a special occasion in every bite.
Here’s my recipe for chiles rellenos.
Pupusas
Although pupusas are originally from El Salvador, they’ve become a big part of Antigua’s street food scene. I always go for the ones filled with cheese and loroco, a mild, fragrant flower that gives the pupusa a unique, earthy flavor. Served hot and topped with tomato sauce, cream, and curtido (pickled cabbage), they’re hearty, melty, and completely addictive. I’ve burned my fingers more than once trying to eat one before it cooled down.
Check out my pupusas recipe.
Dobladas
Dobladas are one of those underappreciated street foods that hit all the right notes—crunchy, cheesy, saucy, and satisfying. They’re basically tortillas folded over a filling (usually cheese or meat), fried until crisp, and topped with tomato sauce, crumbled cheese, and cream. The best ones I’ve had were from a stand at Tanque La Unión, where they make them to order and serve them hot off the griddle. I didn’t even know what a doblada was until a few years ago, and now I’m hooked.
Tostadas
Tostadas are a street food staple, and there’s something so comforting about the crunch of the fried tortilla topped with creamy black beans, fresh guacamole, or tangy tomato salsa. The trio is classic, but I’ve also seen them topped with shredded beef, cabbage, and even chow mein noodles. I love grabbing one of each and mixing bites—the salsa is bright, the beans are rich, and the guac adds a creamy balance. This is the kind of street food that feels like home. Make them at home with my Guatemalan tostadas recipes.
Garnachas
Garnachas are small, thick corn tortillas piled with shredded beef, cabbage, crumbled cheese, and a splash of tomato sauce. They’re rich, salty, a little tangy, and perfect for when you want something bite-sized but full of flavor. I usually find them at fairs or festival stalls, and I always end up eating more than I planned. They remind me of weekend outings and noisy crowds and feeling like something special was happening.
Tacos Guatemaltecos
Guatemalan tacos are a far cry from what most people expect—these are rolled up like flautas, filled with chicken or cheese, deep-fried until golden, and then drenched in sauce and cream. The crunch is incredible, and the toppings add so much flavor and texture. I’ve had them handed to me wrapped in foil with the sauce soaking through, and they’re always messy in the best way. They taste like childhood street fairs.
Ceviches
Ceviches are a bit harder to find on the street, but Ceviches Cristian on 1ra Avenida Norte is one of the best-known spots. His ceviche de camarón (shrimp) is bright, citrusy, and super fresh, but if you’re adventurous, try the ceviche de criadillas—bull testicle ceviche. Yes, you read that correctly. If you’re curious watch his viral video here, and if you’re looking for other unique foods check out my bizarre Guatemalan foods article here. And if you want to make ceviche at home get my ceviche the pescado recipe here.
Elotes & Elotes Locos
I have such strong memories of eating grilled corn in Parque Central—simple, satisfying, and so full of flavor. Elote asado is just corn on the cob, grilled until charred and smoky, then sprinkled with lime and salt. It’s sweet, tangy, and warm—pure comfort. For something bolder, try elotes locos, covered in mayo, ketchup, mustard, hot sauce, and cheese. It’s chaotic in the best possible way.
Traditional Guatemalan Desserts
Rellenitos de Plátano
If I could only choose one Guatemalan dessert for the rest of my life, it might be this. Rellenitos are mashed ripe plantains filled with sweetened black beans—sometimes with a bit of chocolate—and then fried until golden brown. The outside is soft and caramelized, while the inside is creamy and subtly sweet with a hint of spice. I grew up eating these at family gatherings and street fairs, usually warm, with a little sprinkle of sugar on top. Here’s my rellenitos de plátano recipe.
Plátanos en Mole
There’s something so comforting about plátanos en mole—the combination of sweet, ripe plantains and a dark, slightly bitter chocolate sauce is unlike any other dessert I know. The mole isn’t overly sweet; it’s spiced and earthy, which balances the richness of the plantains beautifully. I especially crave this when the weather cools down in the evenings. Make your own with my plátanos en mole recipe.
Arroz con Leche
Every spoonful of arroz con leche takes me back to chilly nights in Antigua with a warm cup cradled in my hands. This rice pudding is creamy and thick, infused with cinnamon and just the right amount of sugar. You can find it served in small bags or cups at street stands, and it’s as much about the cozy feeling as it is about the flavor.
👉 [Here’s my arroz con leche recipe.]
Traditional Guatemalan Candy (Dulces Típicos)
When it comes to dulces tipicos from Guatemala there are so many to choose from. Candy vendors have a wide variety of candy to choose from so be adventurous and try a few. These are some of my favorites. And if you want to learn more about dulces típicos check my full guide to traditional Guatemalan candy.
Canillitas de Leche
Soft, sweet, and melt-in-your-mouth tender, canillitas de leche are one of Guatemala’s most iconic candies. Made from milk and sugar, these creamy logs have a velvety texture and a nostalgic flavor that reminds me of stopping by the market with my abuelita. Make them at home with my canillitas de leche recipe.
Colochos de Guayaba
These sugar-dusted guava paste rolls look like candy from another era—and in a way, they are. Sticky, chewy, and packed with tropical fruit flavor, colochos are a favorite of mine when I want something fruity but still traditional.
Chilacayote en Dulce
Made with squash slow-cooked until it’s crystalized, this dessert is one of those treats you don’t expect to love until you’ve tried it. The texture is candied and slightly hard on the outside then soft and full of sweetness on the inside. Making them takes hours but if you’re adventurous try my recipe for Chilacayote and make then at home!
Comida de Feria (Festival Foods)
Buñuelos
Buñuelos are the kind of street food that only shows up during special times, which makes them even more magical. These light, airy dough balls are deep-fried and then soaked in syrup flavored with anise and cinnamon. The outside is crisp, the inside tender, and they’re best eaten hot with syrup dripping off your fingers.
Torrejas
Imagine French toast, but fluffier and soaked in sweet syrup—it’s hard to describe a torreja without my mouth watering. They’re typically made around Easter but can be found during other festivals too, especially in food stalls near churches.
Hot Chocolate
Antigua is known for its chocolate, and the hot chocolate here is rich, earthy, and only mildly sweet. Many vendors make it from real cacao tablets mixed with milk and cinnamon. It’s one of the best ways to end a night out eating street food.
Corbatas
Twisted strips of puff pastry often dusted with sugar or glazed with syrup, corbatas are the perfect feria snack to grab and go. They’re light, crunchy, and ideal when you just want a little something sweet between bites of tostadas and dobladas.
Garbanzos en Miel & Fresco de Suchiles
During Semana Santa, Antigua fills with not just processions and incense but also seasonal foods like garbanzos en miel—candied chickpeas that are surprisingly addictive. I always pair it with fresco de suchiles, a fermented pineapple drink with roots in Indigenous tradition and a flavor that’s hard to describe—sweet, tangy, and just a bit earthy. Check out my article on Antigua’s festivals and what foods to expect. Check out my complete guide for traditional Guatemalan foods to Semana Santa for more Holy Week Guatemalan foods.
What to Drink in Antigua Guatemala: Your Street Food Edition
Atol de Elote
I always look for atol de elote on chilly nights in Antigua—it’s a thick, sweet corn-based drink served warm in Styrofoam cups or clay mugs. The taste is creamy and slightly gritty from the corn, with hints of cinnamon and vanilla. It’s more than a drink—it’s a meal, and I crave it every time I’m walking the streets after sunset. Try my atol de elote recipe.
Limonada con Chan
This refreshing drink is made with lime juice, sugar, water, and chan seeds—similar to chia—which swell and float like tiny jelly pearls. It’s tart, lightly sweet, and the chan gives it a fun texture that makes it feel a little magical.
Rosa de Jamaica
Hibiscus tea is a staple in Guatemalan homes and markets. Served iced, it’s tangy and deep red, with floral and fruity notes that cut through greasy or spicy foods perfectly. Learn how to make Rosa de Jamaica at home here.
Horchata
Not too sweet and not too heavy, Guatemalan horchata has a unique cinnamon-rice flavor that’s smooth and refreshing. It’s usually made from scratch and poured over ice—perfect for cooling down during a hot market afternoon. Use this horchata recipe to make it at home.
Hot Chocolate
Antigua is known for its chocolate, and the hot chocolate here is rich, earthy, and only mildly sweet. Many vendors make it from real cacao tablets mixed with milk and cinnamon. It’s one of the best ways to end a night out eating street food.
Where to Find the Best Street Food in Antigua Guatemala
The best street food in Antigua Guatemala isn’t always easy to find if you don’t know where to look. Some of the most delicious and authentic bites are tucked into small corners of the city or served from carts that only appear after sunset. That’s why I’ve gathered not just my own favorite spots, but also tips and recommendations from Antigüeños who really know where to go. Whether you’re looking for quick snacks near the park, a meal at a local comedor, or something totally unique, here’s where to find it.
Street Food Hotspots in Antigua
Mercado Central (Central Market)
Inside the chaotic beauty of Mercado Central, there’s a section with food stalls and small comedores where you can get a full plate of home-cooked Guatemalan food. I had some of the best hilachas (shredded beef stew) here, and I never leave without buying a few dulces típicos. If you have a sensitive stomach, I recommend Comedor Zenayda—locals trust it for clean, well-prepared food and it’s my go-to spot when I want a traditional meal for under Q30.
Parque Tanque La Unión
This is a great spot to catch street vendors in the evening, especially near weekends. One night, I tried dobladas here for the first time and couldn’t believe I had gone so long without discovering them—crunchy, cheesy, and topped with everything. Around the plaza, you’ll often see women selling fresh fruit, churros, or hot atol served from large thermal containers.
Outside La Merced (Evenings)
During the day, La Merced is quieter, but once the sun goes down, it becomes one of the best places to find street food in Antigua. Dozens of vendors set up just outside the church selling pupusas, dobladas, tostadas, rellenitos, plátanos en mole, arroz con leche, and even tacos. Doña Olguía’s stand here is legendary—her tortillas con carne and chile relleno sandwiches are local favorites. She also has locations in Calle Ancha and Santa Ana, but the La Merced stand is where I always go.
Domino’s Corner (Chile Relleno Sandwiches)
This might sound odd, but the corner right outside the Domino’s in Antigua has one of the most popular chile relleno sandwich stands in town. It’s simple—just a folding table and a few stools—but the sandwiches are filling, full of flavor, and served with a smile. I found this place through a friend and now I recommend it to everyone.
Hidden Gems Recommended by Locals
Ceviches Cristian – 1ra Avenida Norte No. 4 & Mercado Central
If you’re into seafood, this spot is unforgettable. It’s a bit off the typical street food path, but locals rave about his ceviches. They offer shrimp, crab and caracol (snail) ceviche and even their famous for their ceviche de criadillas (bull testicle ceviche!). After a video of his ceviche went viral, they opened a small restaurant at 1era Avenida Norte No. 4, and he still has a ceviche cart at El Mercado from 11am to 4pm. His ceviche is fresh, bold, and perfect with a cold beer or tamarindo soda.
Alameda Santa Rosa (Afternoons)
Locals swear by the señora on 1ra Avenida near the corner of Alameda Santa Rosa. In the late afternoons, she sells tamales de chicharrón, tacos, and dobladas—all made fresh and served hot. There’s no sign, no name, just the smell of sizzling tortillas and the small crowd that forms around her cart.
Refacciones in El Calvario & Arriate Central
Around sunset, you’ll see a small family-run stand set up near Plazuela del Calvario and Arriate Central. Everything is spotless, and their refacciones—like tostadas, tamalitos, and atoles—taste homemade in the best way. It’s the kind of spot locals visit after work, and where I always feel like I’m part of the neighborhood.
Street Food in Nearby Towns
While Antigua’s city center has plenty to offer, some of the best traditional street food is just outside town in the surrounding aldeas. These places are more local, a little quieter, and often more affordable.
San Miguel Escobar
In front of the Catholic church during the morning and early afternoon, you’ll find a woman selling tostadas and stuffed breads that are flavorful, generous in size, and ridiculously inexpensive. It’s a perfect stop if you’re exploring beyond the center.
San Felipe de Jesús
Near the artisan market and in front of the church, street vendors set up in the afternoons. You can find everything from tostadas to atol here, and it’s especially festive on weekends.
San Pedro Las Huertas
This is my favorite place for afternoon refacciones. On cool evenings, the streets fill with vendors selling atol, tostadas, dobladas, and more. The food here is not only delicious but also much cheaper than what you’ll find in the city center.
San Juan del Obispo
If you’re up for a short trip, head to this charming town just outside Antigua. After visiting the chocolate and níspero museums, I always stop by one of the local homes where they sell pepian artesanal and traditional sweets. It’s one of the most authentic food experiences I’ve had, and the homemade chocolate is a must.
What Does Street Food Cost in Antigua Guatemala?
One of the best things about eating street food in Antigua Guatemala is how affordable it is—
you can eat like a local for less than $10. Many dishes come in generous portions, and prices are usually listed or easy to ask about.
Here’s a sample of what I’ve paid recently at the La Merced night market and nearby stalls:
- 2 dobladas topped with cheese, sauce, and cream – Q25 (~$3.25)
- 1 large rellenito de plátano – Q10 (~$1.30)
- 2 cheese pupusas with curtido and salsa – Q25 (~$3.25)
- Arroz con leche in a small cup – Q10 (~$1.30)
- Plátanos en mole – Q20 (~$2.60)
- Elote asado with lime and salt – Q5–Q8 (under $1)
With around Q75–Q80 ($9–$10), I can have a full savory meal, dessert, and a drink—and still leave satisfied. Even in touristy areas, prices stay reasonable, especially if you follow the locals. Keep some small bills and coins handy, and don’t be afraid to ask what’s cooking!
Capturing the Experience: Food Photography and Video Tips
If you’re eating your way through the cobblestone streets of Antigua, you’ll probably want to share it—because honestly, the tostadas are just that photogenic. I usually keep my phone handy to capture quick clips of sizzling garnachas or a perfectly golden rellenito, but I always take a moment to enjoy the food first. Whether I’m filming the steam rising from a cup of atol de elote or snapping a close-up of a pupusa oozing with cheese, I focus on textures, color, and natural light. Even simple video editing—like trimming clips or boosting brightness—can help bring those moments to life on social media. To make things easier you can use an online video editor or an app, which makes editing reels or other short videos a breeze!
That said, street food vendors are working hard and fast, so I try to be quick, kind, and always ask before filming. A smile and a polite “¿Puedo grabar?” usually opens the door—and sometimes sparks a great conversation. I never block lines or hover too long, and I always step aside before hitting record. After all, good food deserves good manners, too.
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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