Journal of Food Composition and Analysis 118 (2023) 105156

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Journal of Food Composition and Analysis

journal homepage: www.elsevier.com/locate/jfca

Determination of the chemical compositions of Mexican antojitos and dishes

in Mexico City
Josefina C. Morales-Guerrero a, 1, Paola Vanessa Miranda-Alatriste b, 1,
María Guadalupe Villafuerte-Salazar c, Ángeles Espinosa-Cuevas b, Lorena Cassis-Nosthas a,
Eloisa Colín-Ramírez d, *
a
Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán Departamento de Ciencia y Tecnología de los Alimentos, México
b
Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán Departamento de Nefrología y Metabolismo Mineral, México
c
Universidad Nacional Autónoma de México, Facultad de Química, México
d
Universidad Anáhuac México, Escuela de Ciencias del Deporte, México

A R T I C L E I N F O A B S T R A C T

Keywords: The gastronomy of Mexico is characterized by its great variety of dishes, some of which are marketed in informal
Chemical composition establishments. These foods do not have a nutrition information label because they are not prepackaged, and
Mexican antojitos their chemical composition is unknown. The objective of this study was to determine the chemical composition
Street food
of Mexican antojitos and comida corrida dishes. A total of 320 samples of 22 Mexican antojitos and 10 comida
Sodium
Energy
corrida dishes were collected from 2 neighborhoods from each of 5 municipalities (in the 4 cardinal directions
Protein and center) of Mexico City. Each sample was collected and analyzed in duplicate. The analysis included the
Humidity determination of moisture content, sodium, ash, protein, total fat, crude fiber, and energy value. The carbohy­
Ashes drates content was determined by difference calculations. The mean (standard deviation) of each parameter per
Total fat serving and per 100 g were estimated. Most of the Mexican antojitos and comida corrida dishes analyzed were
Fiber shown to be an important source of energy, protein and total fat. The Mexican antojito with the highest average
Carbohydrates energy (802 ± 314 kcal/portion) and fat value (31.2 ± 13.6 g/portion) was milanesa torta and the highest in
sodium was ham torta (1591 ± 792 mg/portion). Most of the Mexican antojitos and comida corrida dishes
analyzed provided more than 25 % of the daily sodium intake recommended by the World Health Organization
(WHO). Results suggest that a complete comida corrida may provide close to 100 % of the recommended amount
of sodium.

1. Introduction the arrival of Spaniards in Mexico, there was a fusion of ingredients and
mixtures of foods and dishes. The integration of new elements irre­
The gastronomy of Mexico is characterized by the great variety of versibly modified what was known up to then. From there arise dishes
recipes and dishes of each state and region in the country, the prepa­ with prehispanic roots but of contemporary preparation, giving rise to
ration of which is very complex. Prehispanic gastronomy suffered the Mexican gastronomy, including Mexican antojitos. (Long-Solís, 2007;
changes in terms of the use of spices and preparation methods over time. Sánchez, 2018). Like other Mexican recipes, Mexican antojitos are
The variety of cultures in Mesoamerica managed to diversify the number unique to each region of the country, although most are characterized by
of dishes and drinks as part of the consumption of pre-Hispanic society. being made from corn (Iturriaga, 2003).
In various regions of Mesoamerica, rites were presented for the ingestion According to the encyclopedic dictionary of Mexican gastronomy
of food and drinks, thus limiting food consumption to each caste and (Muñoz Zurita, 2000), antojitos are all those appetizers that are eaten
even for offering to the gods or as a means of contact with them. After informally or between meals; in general, these appetizers are sold in

* Corresponding author.
E-mail addresses: josefina.moralesg@incmnsz.mx (J.C. Morales-Guerrero), paola.mirandaa@incmnsz.mx (P.V. Miranda-Alatriste), qa.mgvs@outlook.com
(M.G. Villafuerte-Salazar), angeles.espinosac@incmnsz.mx (Á. Espinosa-Cuevas), lorena_cassis@yahoo.com.mx (L. Cassis-Nosthas), ecolin@anahuac.mx (E. Colín-
Ramírez).
1
These authors share first authorship.

https://doi.org/10.1016/j.jfca.2023.105156
Received 14 November 2022; Received in revised form 14 January 2023; Accepted 17 January 2023
Available online 18 January 2023
0889-1575/© 2023 Elsevier Inc. All rights reserved.
J.C. Morales-Guerrero et al. Journal of Food Composition and Analysis 118 (2023) 105156

street or makeshift stalls to passersby and their price is affordable to Therefore, determining the chemical compositions of non-
almost all individuals. They are usually eaten as snacks; however, some prepackaged foods that are widely consumed in this population is
are dense enough to replace breakfast, lunch or dinner (Iturriaga, 2015). relevant to generating information on their nutritional contents. This
In Mexico City, the antojitos or Mexican antojitos that are commonly information can contribute to the development of better dietary strate­
consumed are sopes, quesadillas, tlacoyos, assorted stew tacos, tacos gies to promote healthy eating. The objective of our study was to
sudados, lamb barbeque tacos, pambazos, tortas and tostadas (Chávez determine the chemical composition of Mexican antojitos and comida
et al., 2000; MasterClass, 2021). Considering the ingredients used dur­ corrida dishes that are part of a regular afternoon meal, both marketed in
ing the preparation of these foods, they provide the macronutrients Mexico City.
(proteins, fats and carbohydrates) necessary for a healthy diet. However,
Mexican antojitos are not recommended for regular consumption given 2. Materials and methods
their potential association with the risk of overweight and obesity
(Gaona-Pineda et al., 2018), despite the fact that their nutritional con­ 2.1. Collection and preparation of samples
tent has not been well studied.
On the other hand, the sodium content is one of the chemical ele­ To collect the samples, a stratified sampling was carried out by
ments of greatest interest in this study, because the excessive con­ geographical areas (Greenfield and Southgate, 2006) and was carried
sumption of this mineral has been recognized as an important risk factor out as follows: Mexico City is subdivided into 16 territorial de­
for the development of arterial hypertension, and reducing its con­ marcations, called municipalities (Alcaldias in Spanish); to have a more
sumption by 30 % at the population level by the year 2025 is one of the representative sample, one municipality was selected per each cardinal
priority strategies of the World Health Organization to reduce its impact point (south, west, north, east, and center); therefore, 5 municipalities
on the health of populations. In this sense, knowing the sodium content were included: Tlalpan (TLA) in the south, Iztapalapa (IZT) in the east,
of foods often consumed by a population is essential to better estimate Gustavo A. Madero (GAM) in the north, Cuajimalpa (CUA) in the west
the consumption of sodium and create dietary recommendations to and Benito Juárez (BJ) in the center (Fig. 1). Each municipality is made
reduce it. However, when foods are not prepackaged, as in the case of up of a different number of neighborhoods or districts. Once the 5 mu­
Mexican antojitos that are sold on the street and the dishes that are sold nicipalities were selected, two neighborhoods were randomly chosen
in local kitchens (known as comida corrida), they do not have a label that from each municipality, these had to meet the requirement of being
reports the nutritional content. Moreover, in most cases, nutritional located as far away as possible, that is, from end-to-end, for example,
content, including sodium content, is not only not reported but also one from the northern point and another from the southern point of the
unknown. References for the nutritional composition of these foods are same municipality. The establishments were selected according to the
scarce, and limited information is available for some of them in a closest proximity they had with respect to public and health institutions.
condensed version of tables of the composition of Mexican foods and (Instituto Nacional de Estadística y Geografía., 2019).
food products (Morales et al., 2015).

Fig. 1. The map represents the territory of Mexico city divided into its 16 municipalities, in yellow are the municipalities where the samples were obtained of
mexican antojitos and comida corrida dishes, each chosen municipality corresponds to a cardinal point of Mexico city.

2
J.C. Morales-Guerrero et al. Journal of Food Composition and Analysis 118 (2023) 105156

Fig. 2. Diagram of sample preparation and storage:The

samples were cut into small pieces. The homogeneous
samples were divided into four equal portions and pack­
aged with a registration numbers (e.g. registration number
203). A portion was used for the determination of sodium,
proximate and energy composition each while the fourth
portion was kept as retention sample. Finally the 4 portions
were stored in a freezer
PCA: Proximal chemical analysis, D.F: Dietary fiber. R:
retention sample

2.2. Type and quantity of samples collected

Table 1
Mexican antojitos and comida corrida dishes collected by neighborhood.
The samples collected included 22 variations of Mexican antojitos
and 10 of comida corrida dishes (Table 1), representing a collection of 32 Type of Variations Number of samples collected in each
antojitos neighborhood (pieces of each
samples per neighborhood and 64 samples per municipality, for a total
variation)
of 320 samples. The sample was collected in duplicate considering that
in both neighborhoods the same variation of Mexican antojito and Gorditas 1. Chicharrón gorditas 5
Pambazos 2. Pambazo 3
comida corrida dishes was obtained. Mexican antojitos were chosen ac­ Quesadillas 3. Potatoes quesadillas 5
cording to previous studies that indicate that these are the most 4. Chicken quesadillas
consumed in the Mexican population, with consumption frequencies 5. Mushroom
ranging from 3 to 5 days per week (Chávez et al., 2000; Gaona-Pineda quesadillas
6. Cheese quesadillas
et al., 2018; Her Majesty the Queen in Right of Canada, 2013; Rosales
Sopes 7. Plain sopes 5
Chavez et al., 2021). 8. Sopes with beef
The amount of sample collected in each neighborhood from both Assorted Tacos 9. Pastor tacos 5
Mexican antojitos and comida corrida dishes is indicated in Table 1. 10. Beef tacos
11. Suadero tacos
12. Carnitas tacos
2.3. Transportation and identification Tacos sudados 13. Beans tacos 5
sudados
The samples were placed in refrigerated boxes and transported to the 14. Potato tacos
sudados
Pilot Plant of Food Technology of the National Institute of Medical
15. Chicharrón tacos
Sciences and Nutrition Salvador Zubirán, located in the Tlalpan mu­ sudados
nicipality, south of the city. Each sample was identified with a regis­ Lamb barbeque 16. Non fried lamb 5
tration number and a technical sheet. The data sheet recorded the type tacos barbeque tacos
of sample; quantity; cost per unit; municipality and food establishment 17. Fried lamb
barbeque tacos
of origin; transportation conditions; type of culinary preparation used Tlacoyos 18. Beans tlacoyo 5
for the sample; name of the person that collected and delivered the 19. Requesón tlacoyo
sample; date, time, and registration number at entry to the experimental Tortas 20. Milanesa torta 3
area. 21. Ham torta
Tostada 22. Pata tostada 5
Type of comida
2.4. Sample preparation corrida
Brothy soup 1. Chicken soup or 5
To obtain homogeneous samples, a Probs and Class Model N/60/5 consommé
2. Cremy soup
colloid mill and a PDH industrial blender, model PD14, were used.
3. Pasta brothy soup
Before grinding and homogenization, the samples were cut into small Rice 4. White rice 5
pieces. (Fig.2) 5. Rice with tomato
sauce
Pasta 6. Short pasta 5
2.5. Storage 7. long pasta
Stew 8. Pork stews 5
The homogeneous samples were divided into four equal portions and 9. Chicken stews
packaged in airtight plastic containers with their corresponding regis­ 10. Beef stews

tration numbers. A portion was used for the determination of sodium,

proximate and energy composition each while the fourth portion was
kept as retention sample. The 4 portions were stored in a freezer at − 18

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J.C. Morales-Guerrero et al. Journal of Food Composition and Analysis 118 (2023) 105156

tortas, pambazos, chicharron gorditas, fried lamb barbeque tacos, and

± 2 ◦ C until analysis (Fig. 2).
carnitas tacos), which eliminates fat, proteins and some carbohydrates by
solubilization, resulting in a residue formed mainly of cellulose and
2.6. Chemical analysis lignin (nondigestible carbohydrates). The product was referred to as
crude fiber (NMX-F-613-NORMEX, 2003).
The analysis of the samples included the determination of moisture,
sodium, ash, protein, total fat, crude fiber, and energy value. The car­ 2.7.6. Carbohydrates
bohydrate content was obtained by difference calculations. The samples The carbohydrate content was determined by a difference calcula­
were randomly transferred from the freezer to a refrigeration chamber tion; the sum of the content of protein, ash, moisture, total fat and crude
for a minimum period of 12 h and then left at room temperature for fiber was subtracted from 100 %.
approximately 2 h. Once at room temperature, the samples were mixed
with a spatula, and a digital scale (model XP-1500 brand DAIGGER) was 2.7.7. Energy value
used to weigh the amount of sample necessary for each test (in dupli­ The internal combustion method was applied in a PARR Model 6400
cate). Repeatability was selected as a criterion of acceptability between isoperibolic calorimeter (Parr Instrument Company). The determination
duplicates, with the difference between duplicates not exceeding 5 % of of energy value was based on the first law of thermodynamics; the
the average value. conversion of chemical energy into thermal energy was detected by a
change in temperature. In the calorimeter, the temperature of the sur­
2.7. Analytical methods rounding jacket was kept constant, while that of the pump and the
bucket increased as heat was released by combustion. The procedure
Chemical analysis. was as follows: 1) 0.5 g of sample was weighed and placed in a stainless-
steel capsule and a tablet of benzoic acid added; 2) The stainless-steel
2.7.1. Moisture content capsule was placed in the pump head and a cotton thread was
The moisture content in each sample was determined by the sand or attached to the benzoic acid tablet; 3) The head was placed on the pump
gauze method (Norma Oficial Mexicana-116-SSA1, 1994). This method and the determination was left to run. The results issued by the equip­
involved oven drying with the addition of sand or gauze, which ment were in cal/100 g which was converted to kcal per 100 g (Merrill
increased the contact surface and air circulation in the sample, thus and Watt, 1973; Urban et al., 2010).
favoring the evaporation of water during the thermal treatment and
allowing the quantification of the water in the food. 2.7.8. Sodium
Analysis of sodium content was performed by atomic absorption
2.7.2. Ashes spectrophotometry. The atomic absorption method was based on pass­
The ash content was determined using the dry method. This method ing a beam of monochromatic light of a frequency such that it can be
was based on the decomposition of organic matter after carbonizing or absorbed by an analyte that was present in the form of atomic vapor. The
incinerating and subsequently calcining the sample at 500–600 ◦ C, measurement of the intensity of the light before and after its passage
leaving only inorganic matter in the sample, corresponding to the total through the atomic vapor allowed us to determine the percentage of
ash (NMX-F-607-NORMEX, 2013). absorption. The amount of absorption increased with the concentration
of the atoms in the absorbent medium; that was, the absorption
2.7.3. Protein increased with the concentration of the element in the sample, whether
Protein content was determined by the Kjeldahl method, which de­ it was in its original condition or subject to pretreatment (INCMNSZ.
termines the total nitrogen of both protein and nonprotein origin. This Ciencia y tecnología de los alimentos, 2022).
method consisted of three steps: a) the decomposition or oxidation of the
organic matter by heating with concentrated sulfuric acid and a mixture 2.8. Statistical analysis
of catalysts, after which the organic nitrogen was fixed as ammonium
sulfate; b) distillation, in which the ammonium salt was reacted with a The data are presented as the means and standard deviations, both
strong base to release ammonia, which was distilled and received in a per edible portion (i.e. one serving, namely a complete piece or dish
weak acid; and c) the titration of ammonia (retained as ammonium served) and per 100 g. A Shapiro Wilk test was obtained with the value
borate), with a strong acid of known concentration. The percentage of of p ≥ 0.05 to verify that it will be a normal distribution. The statistical
protein was multiplied by the nitrogen content according to a conver­ analysis was performed with the statistical program SPSS version 26.
sion factor that was determined by the type of food analyzed. For the
foods analyzed in this study, a factor of 6.25 was applied for general 3. Results
foods (NMX-F-608-NORMEX, 2011).
The determination of the contents of the Mexican antojitos and
2.7.4. Total fat comida corrida dishes and the results of the chemical analysis, both per
The Soxhlet method was followed, in which the fat in a sample is edible portion and per 100 g of product, are shown in Tables 2 to 5.
extracted using a solvent that was removed by distillation or evapora­ The determination of the edible portion of Mexican antojitos as well
tion and the amount of fat extracted is determined by weight difference. as the grams of moisture, ashes and protein both per edible portion and
In all cases and prior to the determination of fat content, acid hydrolysis per 100 g are shown in Table 2, showing that the highest mean edible
was used to cause the rupture of the bonds between carbohydrates and portion is identified in the milanesa torta (277 ± 100 g), while the
lipids or between proteins and lipids in the samples, as these bonds could lowest was found in chicharron tacos sudados (49.2 ± 10.3 g). Regarding
interfere with the determination (extraction) of fat (NMX-F-615-NOR­ the moisture content per portion, the highest mean value is detected in
MEX, 2004). pata tostada (138 ± 34 g) and the lowest in the chicharron tacos sudados
(21.9 ± 5.5 g). The averages indicate that the greatest amount of ash is
2.7.5. Crude fiber identified in ham torta (5.9 ± 2.8 g) in the determination per portion,
The technique used to determine the crude fiber content is based on while the lowest was found in the beans tacos sudados per portion.
acid digestion with sulfuric acid, followed by alkaline digestion with Concerning the protein content per portion, the highest value is detected
sodium hydroxide. This process was applied after degreasing the sam­ in the milanesa torta (37.5 ± 13.8 g) and the lowest in the potato tacos
ples (those with fat percentages equal to or greater than 5 %, such as sudados (2.1 ± 1.1 g).

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J.C. Morales-Guerrero et al. Journal of Food Composition and Analysis 118 (2023) 105156

Table 2
Determination of edible portion, moisture content, ashes and protein per portion and per 100 g of Mexican antojitos.
Sample Edible portion Moisture content g/ Moisture content g/ Ashes g/ Ashes g/ Protein g/ Protein g/
g portion 100 g portion 100 g portion 100 g

Mean ± S.D. Mean ± S.D. Mean ± S.D. Mean ± S.D. Mean ± S.D. Mean ± S.D. Mean ± S.D.
Chicharrón Gorditas 183 ± 58 80.1 ± 33.0 43.7 ± 6.7 3.7 ± 1.4 2.0 ± 0.5 24.8 ± 9.4 13.5 ± 3.6
Pambazos 226 ± 25 137 ± 23 60.3 ± 4.4 4.0 ± 0.8 1.7 ± 0.2 18.3 ± 7.4 8.1 ± 3.3
Mushroom quesadillas 112 ± 34 69.4 ± 23.5 62.1 ± 4.3 2.0 ± 0.8 1.7 ± 0.5 5.3 ± 1.9 4.7 ± 1.9
Potato quesadillas 114 ± 44 62.7 ± 30.7 55.2 ± 14.1 1.8 ± 0.9 1.5 ± 0.4 4.6 ± 2.2 4.1 ± 1.7
Chicken quesadillas 109 ± 31 62.7 ± 22.1 57.4 ± 8.1 1.8 ± 0.7 1.7 ± 0.4 13.6 ± 4.0 12.4 ± 4.1
Cheese quesadillas 81.5 ± 26.9 36.9 ± 13.4 45.3 ± 4.2 1.9 ± 0.7 2.3 ± 0.7 10.0 ± 5.1 12.3 ± 4.2
Sopes with beef 181 ± 68 101 ± 39 55.7 ± 4.1 3.2 ± 1.1 1.7 ± 0.3 22.4 ± 12.1 12.3 ± 2.3
Plain sopes 142 ± 46 85.1 ± 31.5 60.0 ± 7.0 2.4 ± 1.0 1.7 ± 0.3 6.6 ± 3.0 4.7 ± 1.1
Beef tacos 67.8 ± 20.8 35.0 ± 13.1 51.5 ± 5.4 1.2 ± 0.4 1.7 ± 0.2 13.9 ± 5.5 20.5 ± 3.9
Carnitas tacos 124 ± 35 60.5 ± 21.2 49.0 ± 5.0 2.6 ± 0.8 2.1 ± 0.6 25.3 ± 6.8 20.5 ± 3.8
Pastor tacos 73.5 ± 50.0 39.4 ± 35.3 53.6 ± 6.7 1.6 ± 0.9 2.2 ± 0.9 10.2 ± 4.3 13.9 ± 4.5
Suadero tacos 68.3 ± 32.5 34.9 ± 23.7 51.1 ± 8.0 1.5 ± 1.0 2.3 ± 0.4 10.6 ± 5.2 15.6 ± 6.7
Beans tacos sudados 54.8 ± 12.1 27.4 ± 6.0 50.1 ± 16.7 0.9 ± 0.2 1.7 ± 0.6 2.9 ± 0.6 5.4 ± 1.9
Fried Lamb barbeque tacos 84.1 ± 18.1 39.8 ± 14.5 47.3 ± 13.4 1.3 ± 0.4 1.5 ± 0.5 9.6 ± 3.9 11.4 ± 4.7
Non fried lamb barbeque 85.7 ± 25.0 42.4 ± 14.5 49.5 ± 8.8 1.2 ± 0.3 1.5 ± 0.5 17.4 ± 8.5 20.3 ± 6.5
tacos
Chicharrón tacos sudados 49.2 ± 10.3 21.9 ± 5.5 44.5 ± 5.5 0.9 ± 0.3 1.9 ± 0.4 7.3 ± 3.0 14.8 ± 6.3
Potato tacos sudados 56.0 ± 15.2 31.9 ± 8.3 56.8 ± 3.5 1.0 ± 0.2 1.8 ± 0.3 2.1 ± 1.1 3.92 ± 1.5
Bean tlacoyos 151 ± 41 84.4 ± 27.6 55.7 ± 6.5 2.5 ± 0.8 1.7 ± 0.2 7.4 ± 1.9 4.91 ± 0.4
Requesón tlacoyos 151 ± 25 94.0 ± 20.0 62.4 ± 5.0 3.3 ± 1.1 2.2 ± 0.6 7.6 ± 2.0 5.10 ± 1.3
Ham Torta 236 ± 100 127 ± 60 53.7 ± 4.5 5.9 ± 2.8 2.5 ± 0.2 23.7 ± 12.3 10.05 ± 1.9
Milanesa torta 278 ± 100 131 ± 47 47.4 ± 5.5 5.5 ± 2.2 2.0 ± 0.2 37.5 ± 13.8 13.55 ± 1.0
Pata tostada 181 ± 40 138 ± 34 76.4 ± 4.8 3.4 ± 1.7 1.8 ± 0.8 14.2 ± 4.7 7.88 ± 2.2

S.D Standard Deviation

Table 3 shows the chemical analysis of the total fat of the Mexican lowest content was the chicken soup or consommé (6.2 ± 4.8 g).
antojitos, as well as the content of fiber, carbohydrates and energy in Considering energy per serving, the highest value was detected in the
kcals per portion and per 100 g, considering the averages, the highest beef stew (468 ± 153 kcal) and the lowest in the chicken soup or
total fat content per portion was found in the milanesa torta (31.2 consommé (58.3 ± 29.1 kcal). The highest amount of sodium per
± 13.5 g) and the least in the beef tacos (4.7 ± 2.1 g). With respect to serving of the comida corrida dishes was found in the beef stew (1041
fiber content, the highest values per portion are detected in bean tlacoyos ± 378 mg), and the least in the short pasta (581 ± 255 mg).
(1.4 ± 0.5 g), on the contrary, the lowest fiber content per portion were
identified in cheese quesadillas (0.25 ± 0.14 g). The highest mean car­ 4. Discussion
bohydrate content per serving was in the milanesa torta (70.5 ± 28.0 g),
while the lowest was in the chicharron tacos sudados (10.6 ± 3.2 g). The chemical basis for the characterization of foods, composition
With respect to energy per portion, the highest value is detected in the data have an extensive practical application in assessing the nutrient
milanesa torta (802 ± 314 kcal) and the lowest in the potato tacos content of the diets of individuals and populations, in diet-therapy, in
sudados (128 ± 46 kcal). The highest mean sodium content per portion clinical and epidemiological research, in the development of new
was identified in ham torta (1591 ± 792 mg) while the least amount products in the food industry, and in several aspects of food sanitary
was in the beef tacos (154 ± 63 mg). regulations, among other uses. For this reason, many efforts and re­
Concerning the comida corrida dishes, a total of 100 samples were sources are being allocated to food composition analysis in various
analyzed, that is, 10 dishes that were sampled in two neighborhoods of 5 countries of the world (Morales et al., 2015).
different municipalities of Mexico City. The determination of the edible The chemical composition of Mexican foods has been studied for a
portion of the meal as well as the moisture, ashe and protein per edible long time, however, there is little information about the chemical
portion as well as per 100 g are shown in Table 4, evidencing that the composition of typical dishes of Mexico. The information currently
largest edible portion is identified in pasta brothy soup (302 ± 66 g), available is from tables of food composition, however, the tables of food
while the smallest was found in short pasta (160 ± 61 g). Regarding the composition in Mexico do not have the variations of Mexican antojitos
moisture content per portion, the highest value was detected in the and comida corrida dishes that we analyzed, in addition, the food tables
chicken soup or consommé (274 ± 51 g) and the lowest in the short do not contain all the data of the chemical analysis of this investigation
pasta (113 ± 48 g). The determination of ash content in the comida (Morales et al., 2015). Existing studies that have reported the chemical
corrida dishes, showed the highest value in the beef stew (4.9 ± 1.84 g). composition of Mexican antojitos and some traditional dishes are from
With respect to the protein content per portion, the highest value is specifics regions of México, but not Mexico City, and they did not
detected in the chicken stew (33.2 ± 7.8 g) and the lowest in the include comida corrida dishes (Méndez et al., 2005; Morales-Guerrero
chicken soup or consommé (3.9 ± 2.2 g). The results of the total fat et al., 2015).
content of the comida corrida dishes as well as the fiber, carbohydrate, In México, both Mexican antojitos and comida corrida dishes are
energy, and sodium content per portion and per 100 g, are found in frequently consumed by the Mexican population both in urban and rural
Table 5. The highest total fat content per portion was in the beef stews settings, as demonstrated by the census of the restaurant industry and
(21.1 ± 10.1 g) and the least in the chicken soup or consommé (1.4 the study reported by Rosales (Instituto Nacional de Estadística y Geo­
± 1.8 g). Regarding the fiber content, the highest values per portion grafía., 2019; Rosales Chavez et al., 2020). Mexican antojitos are usually
were detected in the pork stews (1.7 ± 2.6 g), on the contrary, the consumed between meals or as snacks, while comida corrida is highly
lowest values of fiber per portion were identified in the short and long sought after because it is economical, homemade, fast and represents a
pasta (0.01 ± 0.02 g). With respect to carbohydrate content per complete afternoon meal, typically including a water-based soup, rice,
serving, it was evidenced that white rice is the one with the highest stew or main course and a simple dessert. It has been suggested that the
carbohydrate content (44.6 ± 18.5 g) and the one that showed the reason why these meals are called comida corrida is that they are served

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J.C. Morales-Guerrero et al. Journal of Food Composition and Analysis 118 (2023) 105156

Table 3
Determination of Total fat and crude fiber, carbohydrate and energy and sodium per portion and per 100 g of Mexican antojitos.
Sample Total fat g Total fat Crude fiber Crude Carbohydrates g/ Carbohydrates g/ Energy Energy Sodium Sodium
/portion g/100 g g/portion fiber g/ portion 100 g kcal/ kcal/ mg/ mg/100 g
100 g portion 100 g portion

Mean ± S. Mean Mean ± S. Mean Mean ± S.D. Mean ± S.D. Mean ± S. Mean ± S. Mean ± S. Mean ± S.
D. ± S.D. D. ± S.D. D. D. D. D.
Chicharrón 29.0 ± 9.7 15.8 0.8 ± 0.4 0.4 ± 0.1 44.8 ± 11.5 24.4 ± 2.3 609 ± 201 332 ± 61 696 ± 309 387 ± 141
Gorditas ± 3.7
Pambazos 16.6 ± 5.0 7.3 0.4 ± 0.3 0.1 ± 0.1 51.3 ± 8.8 22.7 ± 4.0 477 ± 57 211 ± 30 1096 474 ± 90
± 2.4 ± 329
Mushroom 8.3 ± 4.7 7.4 0.8 ± 0.3 0.7 ± 0.5 25.8 ± 7.3 23.1 ± 1.7 211 ± 63 189 ± 37 368 ± 149 337 ± 98
quesadillas ± 3.8
Potato 7.8 ± 6.5 6.8 0.7 ± 0.4 0.6 ± 0.2 35.9 ± 17.7 31.6 ± 9.6 231 ± 94 204 ± 50 304 ± 205 245 ± 117
quesadillas ± 5.2
Chicken 7.6 ± 5.7 6.9 0.6 ± 0.8 0.5 ± 0.5 22.8 ± 6.8 20.8 ± 3.0 230 ± 65 211 ± 43 323 ± 177 288 ± 128
quesadillas ± 5.1
Cheese 10.8 ± 4.3 13.3 0.2 ± 0.1 0.3 ± 0.1 20.4 ± 7.2 25.0 ± 2.7 252 ± 79 309 ± 35 291 ± 134 374 ± 144
quesadillas ± 3.4
Sopes with beef 21.4 11.8 0.6 ± 0.3 0.3 ± 0.1 32.4 ± 9.3 17.9 ± 3.9 462 ± 188 255 ± 27 632 ± 323 358 ± 155
± 10.8 ± 2.3
Plain sopes 13.1 ± 5.9 9.2 0.6 ± 0.4 0.4 ± 0.2 33.8 ± 9.9 23.8 ± 4.5 303 ± 106 214 ± 48 411 ± 252 295 ± 177
± 3.3
Beef tacos 4.7 ± 2.1 7.0 0.4 ± 0.3 0.6 ± 0.6 12.6 ± 4.7 18.6 ± 4.3 177 ± 43 260 ± 47 154 ± 63 229 ± 68
± 4.5
Carnitas tacos 16.0 ± 5.2 13.0 0.3 ± 0.1 0.2 ± 0.1 18.6 ± 5.5 15.1 ± 2.3 373 ± 101 302 ± 41 630 ± 280 529 ± 243
± 2.4
Pastor tacos 6.2 ± 2.6 8.4 0.3 ± 0.2 0.4 ± 0.2 15.6 ± 10.8 21.2 ± 4.4 183 ± 67 249 ± 51 273 ± 218 389 ± 202
± 5.0
Suadero tacos 7.3 ± 3.3 10.6 0.2 ± 0.1 0.4 ± 0.1 12.3 ± 5.2 18.1 ± 6.0 187 ± 64 274 ± 52 355 ± 341 455 ± 203
± 4.2
Beans tacos 7.1 ± 2.6 12.9 0.4 ± 0.2 0.8 ± 0.5 15.8 ± 3.4 28.9 ± 11.0 150 ± 45 274 176 ± 58 325 ± 101
sudados ± 7.4 ± 137
Fried Lamb 14.7 ± 4.6 17.5 0.2 ± 0.1 0.3 ± 0.2 18.3 ± 4.4 21.7 ± 7.1 273 ± 58 324 ± 66 213 ± 111 256 ± 33
barbeque tacos ± 4.1
Non fried lamb 9.7 ± 4.8 11.3 0.2 ± 0.2 0.3 ± 0.2 14.7 ± 6.7 17.1 ± 7.6 253 ± 76 295 ± 38 196 ± 123 254 ± 214
barbeque tacos ± 4.0
Chicharrón tacos 8.1 ± 2.6 16.5 0.3 ± 0.1 0.6 ± 0.2 10.6 ± 3.2 21.6 ± 3.1 149 ± 51 302 ± 74 180 ± 81 370 ± 152
sudados ± 2.3
Potato tacos 5.3 ± 2.9 9.5 0.2 ± 0.1 0.4 ± 0.1 15.5 ± 4.0 27.4 ± 3.6 128 ± 46 228 ± 23 189 ± 61 346 ± 103
sudados ± 2.4
Bean tlacoyos 11.6 ± 5.3 7.7 1.4 ± 0.5 0.9 ± 0.2 43.9 ± 11.5 29.0 ± 3.2 338 ± 93 223 ± 49 417 ± 206 271 ± 94
± 4.0
Requesón 10.1 ± 4.1 6.7 0.6 ± 0.3 0.4 ± 0.1 34.7 ± 6.8 23.0 ± 3.8 286 ± 65 190 ± 37 453 ± 194 294 ± 104
tlacoyos ± 2.7
Ham Torta 19.2 ± 9.4 8.1 0.5 ± 0.8 0.2 ± 0.3 59.7 ± 20.9 25.3 ± 4.1 566 ± 220 240 ± 37 1591 661 ± 102
± 3.0 ± 792
Milanesa torta 31.2 11.2 0.7 ± 0.6 0.2 ± 0.1 70.5 ± 28.0 25.4 ± 3.4 802 ± 314 289 ± 36 1288 459 ± 88
± 13.5 ± 2.4 ± 573
Pata tostada 10.8 ± 4.7 6.0 0.2 ± 0.3 0.1 ± 0.1 13.8 ± 3.8 7.6 ± 2.4 236 ± 63 131 ± 33 1063 564 ± 321
± 3.0 ± 622

S.D Standar Deviation

Table 4
Determination of edible portion and moisture content, ashes and protein per portion and per 100 g of comida corrida.
Sample Edible portion Moisture content g/ Moisture content g/ Ashes g/ Ashes g/ Protein g/ Protein g/
g portion 100 g portion 100 g portion 100 g

Mean ± S.D. Mean ± S.D. Mean ± S.D. Mean ± S.D. Mean ± S.D. Mean ± S.D. Mean ± S.D.
Chicken soup or 289 ± 51 274 ± 51 94.9 ± 50.7 2.7 ± 0.7 0.9 ± 0.73 3.9 ± 2.2 1.3 ± 2.2
consommé
Creamy soup 252 ± 86 217 ± 75 86.1 ± 74.9 3.2 ± 1.6 1.2 ± 1.6 6.6 ± 3.2 2.6 ± 3.2
Pasta brothy soup 302 ± 66 273 ± 59 90.2 ± 58.9 2.9 ± 0.9 0.9 ± 0.9 4.0 ± 1.6 1.3 ± 1.6
White rice 174 ± 55 116 ± 37 66.6 ± 37.4 1.8 ± 0.9 1.0 ± 0.9 4.9 ± 2.0 2.8 ± 2.0
Rice with tomato sauce 186 ± 68 129 ± 49 69.1 ± 48.5 2.6 ± 1.1 1.4 ± 1.1 5.3 ± 2.8 2.9 ± 2.8
Short Pasta 160 ± 61 113 ± 48 70.7 ± 48.4 1.7 ± 0.9 1.1 ± 0.9 6.1 ± 2.1 3.8 ± 2.1
Long Pasta 176 ± 69 129 ± 55 73.6 ± 55.0 2.2 ± 1.2 1.2 ± 1.2 8.1 ± 5.4 4.6 ± 5.4
Pork stews 253 ± 56 183 ± 43 72.5 ± 43.2 4.2 ± 1.3 1.6 ± 1.3 30.0 ± 11.4 11.8 ± 11.4
Chicken stews 244 ± 79 176 ± 74 72.3 ± 74.0 3.3 ± 1.3 1.3 ± 1.3 33.2 ± 7.8 13.6 ± 7.8
Beef stews 244 ± 26 164 ± 22 67.1 ± 21.6 4.9 ± 1.8 2.0 ± 1.8 28.4 ± 4.3 11.6 ± 4.3

S.D Standar Deviation

one after another as the diner finishes each course (Muñoz Zurita, 2012). amount was also found in those that contained cheese (e.g., cheese
As expected, the protein content was higher in Mexican antojitos that quesadilla and requesón tlacoyo) and a combination of corn with legumes,
contained at least one meat ingredient; however, a nonnegligible as in the case of bean tlacoyo and sopes (Table 2).

6
J.C. Morales-Guerrero et al. Journal of Food Composition and Analysis 118 (2023) 105156

In general, these dishes were an important source of carbohydrates

Total fat 100 g Crude fiber g/portion Crude fiber g/100 g Carbohydrate g/portion Carbohydrate g/100 g Energy kcal/portion Energy kcal/100 g Sodium mg/portion Sodium mg/100 g
since they are mostly made from corn and different types of bread made
with wheat flour (e.g., tortas or sandwiches).

Mean ± S.D.

477 ± 359

271 ± 356
320 ± 260

297 ± 325
327 ± 295
401 ± 347

363 ± 255
398 ± 384
398 ± 353

426 ± 378
The sodium content is difficult to be estimated by other methods
different from chemical analysis. Estimating the amount of salt used for
cooking with a certain degree of reliability is not always feasible, thus,
estimating the sodium content of nonpackaged food products, such as
Mexican antojitos and dishes sold in local kitchens, is challenging (Col­
in-Ramirez et al., 2017); here resides the relevance of the information
Mean ± S.D.

1041 ± 378
1006 ± 353
581 ± 255
924 ± 260

748 ± 325
988 ± 295
699 ± 347
887 ± 359

699 ± 384

660 ± 356
generated in this study. Often, people who consume these foods do not
know their nutritional content, therefore, it is difficult to consider these
foods as an important source of dietary sodium. However, a portion
(complete piece) of ham torta, milanesa torta, pambazo or meat tostada
provides more than half of the sodium recommended for daily con­
Mean ± S.D.
20.2 ± 29.1

sumption by the World Health Organization (i.e., 2000 mg/d) (World

39.3 ± 51.4

192 ± 153
160 ± 116
80 ± 130

155 ± 86
144 ± 95
140 ± 82
136 ± 94

144 ± 94 Health Assembly, 2013; World Health Organization, 2013). Therefore,

the sodium content in these foods should not be overlooked but rather
should be considered in cases in which it is necessary to guide a person
in the effort to reduce dietary sodium intake for the management of
sodium-sensitive diseases such as hypertension or cardiac, renal or he­
58.3 ± 29.1

patic insufficiency.
Mean ± S.D

468 ± 153
202 ± 130

403 ± 116
119 ± 51
270 ± 86
268 ± 95
223 ± 82
239 ± 94

352 ± 94

With respect to the results of the analysis of the edible portions of the
comida corrida dishes and the chemical analysis is important to mention
that the edible portion refers to the portion of the dish prepared for
individual consumption. In the case of stews, this information includes
the accompanying garnishes, if any, such as vegetables and beans. In
general, the dishes with a meat base had the highest protein and total fat
25.6 ± 18.5
Mean ± S.D

22.7 ± 13.4
19.6 ± 13.7

10.2 ± 13.1
5.9 ± 10.6

7.4 ± 16.6
15.6 ± 9.2

content. However, dry soups (with rice, short and long pasta) had more
2.1 ± 4.8

6.3 ± 8.5

7.4 ± 8.9

carbohydrates, which is expected due to the nature of their main in­

Determination of Total fat and crude fiber, carbohydrates energy and sodium per portion and per 100 g of comida corrida.

gredients. Regarding the energy content, the dishes that function as a

main meal (e.g., stews) exhibited the highest energy content.
Regarding sodium, one dish of comida corrida can provide more than
25 % of the recommended daily sodium intake recommended by the
WHO (World Health Assembly, 2013; World Health Organization, 2013)
44.6 ± 18.5
Mean ± S.D

14.9 ± 10.6

42.2 ± 13.4
31.4 ± 13.7

18.0 ± 16.6
24.9 ± 13.1
19.0 ± 8.5

27.5 ± 9.2
18.7 ± 8.9

(Table 5) Therefore, considering that a regular meal includes a con­

6.2 ± 4.8

sommé or water-based soup, rice or pasta and a stew, it is very likely that
a complete meal (the three courses that include a comida corrida) will
provide approximately 2000 mg/d of sodium or even more.
The amount of total fat is also a point to highlight in the study, since
Mexican antojitos especially contain a high amount. If we consider that
Mean ± S.D.

0.00 ± 0.02

0.68 ± 2.61
0.16 ± 1.42

0.02 ± 0.12
0.50 ± 4.71
0.01 ± 0.05
0.07 ± 0.34

0.01 ± 0.02

0.31 ± 1.07
0.28 ± 0.71

the recommended intake of fat is 30 % of the total energy and in

accordance with the Dietary Guidelines for Americans from 2015 to
2020 (Dietary Guidelines for Americans 2015–2020, 2015), women are
likely to need between 1600 and 2400 calories a day, and men from
2000 to 3000, which translates to 480–720 kcal from fat in women, and
600–900 kcal in men resulting in a range of 53–80 g fat/day and
Mean ± S.D.

0.01 ± 0.02
0.01 ± 0.02
0.47 ± 1.42

0.06 ± 0.12
1.50 ± 4.71
0.02 ± 0.05
0.13 ± 0.34

67–100 g fat/day, respectively, in women and men. Considering the

1.7 ± 2.61
0.7 ± 1.07
0.6 ± 0.71

previous calculations, the milanesa torta can provide from 39 % to 59 %

of the fat that a woman should consume in a day and in the case of men it
can represent from 31 % to 46 %. Obviously, excessive consumption of
these antojitos can have serious health consequences, given that these
Mean ± S.D.

8.6 ± 10.1
0.4 ± 1.8

percentages are only for one antojito and the Mexican population tends
3.9 ± 8.3
0.6 ± 1.2
3.7 ± 2.8
3.7 ± 4.0
4.6 ± 2.9
4.8 ± 4.5
5.7 ± 7.0
4.9 ± 5.8

to consume more than one a day (Rosales Chavez et al., 2021). Even
though the examples were with the Mexican antojito that showed the
highest fat content, antojitos such as gorditas de chicharron, sopes, and
21.1 ± 10.1
14.5 ± 7.0
12.0 ± 5.8
1.4 ± 1.8

9.9 ± 8.3
2.0 ± 1.2
6.5 ± 2.8
7.0 ± 4.0
7.3 ± 2.9
8.5 ± 4.5

carnitas tacos, also showed a considerable amount of fat and therefore it

is important that the population identify this data and even more
important that culinary strategies be sought to reduce the amount of fat
Total fat /portion

they provide.
Rice with tomato sauce
Mean ± S.D.

These data are extremely relevant, since there are currently no

S.D Standar Deviation

similar data for these foods despite their frequent consumption by the
Pasta brothy soup
Chicken soup or

Mexican population. According to the Nielsen Global Study on Food

Chicken stews
Creamy soup
consommé

Trends Outside the Home, in Mexico, 40 % of people reported that they

Short Pasta
Long Pasta
Pork stews

Beef stews
White rice

eat out at least once or twice a week. Approximately 17 %, 58 %, and 43

Sample
Table 5

% of the people surveyed reported having breakfast, lunch, and dinner

away from home with some frequency, respectively. Similarly,

7
J.C. Morales-Guerrero et al. Journal of Food Composition and Analysis 118 (2023) 105156

approximately 30 % of respondents stated that they consume street food CRediT authorship contribution statement
for both convenience and practicality (Nielsen, 2016). Given that these
foods are sold on the street and in local kitchens and therefore do not Josefina C. Morales Guerrero; Paola Vanessa Miranda Alatriste;
have nutritional information labels, consumers are often unaware of María Guadalupe Villafuerte Salazar; Ángeles Espinosa Cuevas; Lorena
their nutritional quality; as we described previously, these foods can Cassís Nosthas; Eloisa Colín Ramírez, contributed with the analytical
provide adequate amounts of protein and in some cases, excessive assays and to data acquisition and interpretation. María Guadalupe
amounts of fat, which could be intuited considering the ingredients they Villafuerte Salazar, Josefina C. Morales Guerrero, Paola Vanessa
contain. However, the sodium content can rarely be identified on the Miranda Alatriste and Eloisa Colin Ramírez contributed with the
basis of the ingredients, since some of the sodium content is derived conception and design of the study, and interpretation of data. All au­
from the salt added during preparation, which is difficult to quantify. thors have collaborated in the drafting and revision of the article and
Therefore, it was important to determine sodium content through have approved the final version of the manuscript for submission.
chemical analysis following a sampling strategy that allowed the
collection of data that was as representative as possible of Mexico City. Data availability
This approach will provide relevant information not only for consumers
but also for nutrition professionals and health in general since it will Data will be made available on request.
allow individuals to guide nutritional recommendations on the basis of
reliable data. Acknowledgements
It is important to note that by moderating or reducing the amount of
fats and salt used in the preparation of Mexican antojitos, for example, in The authors wish to thank to students Marímar Guillen Hernández
their homemade versions, the nutritional quality of these emblematic (Autonomous Mexico State University), and Ines Marlene Delgado
foods of Mexican gastronomy could be enhanced. We believe that this Herrera (University of the Valley of Mexico) for his valuable work in
issue should go far beyond knowledge of the chemical composition of collecting food in different areas of Mexico City. We thank Pharm. Biol.
food, it should be studied from a public health perspective, since Silvia Ruiz Jimenez for her support in the design of the demonstration
excessive consumption of these Mexican antojitos and comida corrida methodology. We thank Food Eng. Adelina Baeza García for her
dishes can affect the health of the population. Finally, it is important to contribution in the sodium analysis. We thank Dr. Rodrigo García
continue researching the effect that the consumption of these foods has Zepeda for his support in the statistical analysis of the data. We also
on different health outcomes in order to establish promptly the changes thank Pharm. Biol. Héctor Ledezma Centeno for his support in the de­
that can be generated at the population level. terminations of the proximal chemical analysis.

5. Limitations of the study Appendix A. Supporting information

Mexican gastronomy is very diverse, so making an exhaustive Supplementary data associated with this article can be found in the
collection of Mexican antojitos was not viable; however, this study online version at doi:10.1016/j.jfca.2023.105156.
included a selection of 22 variations of Mexican antojitos commonly
consumed in Mexico City. Likewise, typical Mexican antojitos and dishes References
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