Metro Phoenix isn't home to a surplus of pozolerias, restaurants that specialize in the quintessentially Mexican pork hominy stew. Thank goodness, then, for Pozoleria Mexican Food, an east-side counter-service restaurant where you'll find some of the best homestyle pozole in the city. There are three varieties to choose from — white, red, and green — and all three are superb. The most popular variety, though, is the red, which features a deeply flavorful and spicy red chile broth. No matter which one you select, it's topped with a crisp chicharrón and some fresh avocado.

Elote callejero, or street corn, is a classic Mexican street snack that's become subject to countless interpretations. The version of elote cajellero at Otro Café, though, is one of the best in town. Chef Doug Robson's rendition involves a simple, wood-grilled ear of corn, which is lightly dressed in a salty, savory blend of mayonnaise and cotija cheese. A light dusting of paprika adds a tinge of peppery heat and smoke. Every bite is crisp and juicy, a potent reminder of why elote remains one of Mexico's most classic and ubiquitous street foods.

Sushi Sonora, one of the first Mex-sushi restaurants in metro Phoenix, makes the kind of cheesy, deep-fried rolls that Mex-sushi fanatics daydream about. The menu is huge, but don't miss the Dinamita ("dynamite") roll, a tempura-battered and deep-fried roll stuffed with cooked shrimp, cream cheese, and avocado. The most indulgent thing on the menu is probably the Percheron roll, named after the much-loved, oversize draft horse. The sushi roll, which resembles a small burrito, is stuffed with carne asada, pollo, bacon, and avocado, all of it glued together with enormous amounts of melted cheese. Your taste buds may never recover.

In a city chock-full of bacon-wrapped hot dogs — the unofficial street food of the Arizona-Sonora borderlands — Lupita's Hot Dogs is a standout purveyor. The bacon-wrapped dogs are grilled to a juicy consistency, and topped generously with well-seasoned beans, onion, tomato, mayo, and melted cheese. The dogs are safely encased in a soft, lightly sweet toasted split-top roll. There's also a full toppings bar where you can heap even more fixings onto Lupita's formidable Sonoran dog.

This modest west-side marisqueria brings the flavors of Sinaloa's famed resort city to the Arizona desert. The menu is enormous, spanning botanas frias (cold snacks), seafood cocktails, aguachile and ceviches, and surf-and-turf parrilladas (beef and seafood served on a small tabletop grill). Don't miss the discada de mariscos, a sizzling seafood platter of well-seasoned calamari, shrimp, sea snail, and octopus topped with grilled onions and peppers. Boldly flavored and scrupulously fresh, the seafood dishes at Mariscos El Malecón de Mazatlan make it a must-visit for dedicated mariscos aficionados.

Nopales are a staple ingredient of Mexican cooking, yet the cactus pads are still something of a rare find on many Valley Mexican menus. Not so at Centrico, the Mexican cafe inside the historic San Carlos Hotel in downtown Phoenix. The kitchen serves up a terrific steak and nopales taco. The grilled skirt steak is chopped up into blistering nubs, topped with juicy strips of grilled cactus punched up with chipotle salsa, and served over buttery flour tortillas. It's a great taco, one that skillfully makes use of grilled nopal to add a pleasingly smoky and tart dimension to a familiar dish.

What makes the tortilla chips at Food City so special? The magic is in their consistency — no matter which of the more than 20 Valley locations of Food City you visit, you can leave with the satisfaction of knowing exactly what to expect: a bag of thin, shatteringly crisp tortilla chips. Nicely salted and always fresh, the tortilla chips are the kind of snack food that tends to disappear quickly at family barbecues and picnics.

This friendly south Phoenix coffeehouse offers a small but strong menu of flavorful and unique Mexican-inspired coffee and tea drinks. Lattes (available hot or iced) are delicious, including cafe con leche, made with Nescafe and espresso. Don't miss the Caramelo Mio, a smooth, velvety drink made with Mexican caramel. The Agave Mesquite, featuring locally made mesquite syrup, has a deep, earthy sweetness. The coffeehouse also offers a small selection of pan dulce and light breakfast and lunch snacks, along with a small menu of refreshing limonadas.

Looking for the most irresistible churro in town? Head to north-central Phoenix to feast on the signature dessert at Dilla Libre: a cajeta-stuffed churro. The churro is fried to order and tossed in a blend of brown sugar and cinnamon. It's served with a berry dipping sauce on the side, which adds a sweet and tangy element to an already delicious dessert. Crisp, sweet, and slightly chewy, it's a churro that will likely set off every pleasure point in your brain.

You can't beat the paleta selection at Paletas Betty, which specializes in producing handmade Mexican ice pops using high-quality fresh fruits. The shop avoids concentrates, powders, and premade juices, and you can definitely taste the difference. Some of the shop's top sellers include sandia (watermelon), pepino (cucumber), and fresa con crema (strawberry and cream). You'll also find unique blends like mango con chile and a creamy arroz con leche (rice pudding). Paletas Betty also sells its own take on Mexican aguas frescas, called Agua Vita, a refreshing blend of white tea with fresh fruit.