Mexico City Mexico Travel Guide
A staple, used in tortillas, tamales, sopes, and quesadillas.
A wide variety, essential for flavor and heat.
Black beans and pinto beans often accompany dishes.
Used in guacamole or sliced on tacos.
Found in salsas and stews.
Ubiquitous garnishes.
Pork, beef, chicken, and seafood usually look slow-cooked or marinated.
The source of mezcal, tequila, and pulque.
The largest and most important meal, typically 2 PM - 4 PM.
Lighter and later, usually after 8 PM.
Often substantial, eaten before 10 AM.
Greet staff upon entering and thank them. 10-15% is standard, offer 20% for great service.
A common courtesy, similar to "bon appétit," spoken to others dining.
Breakfast (8-11 AM), Lunch (2-4 PM), Dinner (8-10 PM). Street food is available throughout.
Explore the flavors of Mexico City by trying these signature dishes and beverages.
Tlacoyos, Gorditas, Pambazos, Tostadas, Chapulines (toasted grasshoppers, found in markets).
Aguas Frescas (jamaica, horchata), Café de Olla, Hot Chocolate, Mezcal, Tequila, Pulque, Cerveza.
Mexico City has a diverse array of dining experiences, from elevated-end to bustling street food.
Lunch (comida) is the primary meal, typically 2 PM - 4 PM. Many places offer "comida corrida."
10-15% is standard for good service. Offer 20% for outstanding service. A polite "Provecho" (enjoy your meal) is common.
Reservations for fine dining are necessary weeks or months ahead for top restaurants like Pujol.
Beyond dining, immerse in unique culinary experiences Mexico City has.
Many culinary schools and chefs offer classes focusing on traditional Mexican cuisine.
A favored method to explore local cuisine and local street food dishes.
Traditional bars serving pulque, a fermented agave sap.
Historic bars that traditionally serve free botanas (snacks) with drinks.
Wild greens prepared in mole sauce with shrimp patties. Traditional for Christmas and Lent.
Poblano chiles stuffed with picadillo, covered in creamy walnut sauce, pomegranate, parsley. Seasonal (August-September).
Sweet bread decorated with bone-shaped dough. Made for Day of the Dead celebrations.
Various food events are held throughout the year, celebrating ingredients like mole or tamales.
Agave spirit, often served neat with orange slices and sal de gusano (worm salt).
Popular agave spirit, often consumed as shots or in cocktails.
Fermented agave sap, a pre-Hispanic alcoholic beverage with a unique, viscous texture.
Refreshing fruit-flavored drinks, like jamaica (hibiscus), horchata (rice milk), tamarindo.
Fried dough pastries, often dusted with sugar and cinnamon.
A diverse selection of sweet breads and baked goods, a staple of Mexican bakeries.
Greet staff upon entering and thank them upon leaving. A polite "Provecho" (enjoy your meal) is common.
Breakfast (8 AM-11 IN the morning), Lunch (the main meal, 2 PM-4 PM), Dinner (a lighter meal, 8 PM-10 PM).
Street food stalls are available throughout the day and late into the night, offering continuous culinary options.
