A Mexico City Cantina Crawl

One of our newest Mexico City walks is an exciting tour through some of our favorite cantinas in the city. All we can say is that showing up hungry and thirsty is mandatory! 

Caldo de Piedra

In Oaxaca, a state where gastronomy is almost a religion, there are some extraordinary dishes that are prepared only for special occasions because of the complexity of preparation. Mole chichilo, for example, uses more than 30 ingredients, and its preparation can take up to 3 days. But there are spectacularly tasty (and complex) dishes that can be had anytime. One of these is caldo de piedra (stone soup) from the Tuxtepec region. On our last visit to Oaxaca City, we visited a restaurant a few miles outside of the center whose rendition of this soup blew our minds.

Tackling Mexico City's Top Tacos

One of our brand new walks in the Mexican capital stops at our favorite taquerias in the city, where appetizing bite after bite awaits taco enthusiasts.

Taquería El Progreso

Deep in the trenches of one of the oldest union strongholds in Mexico City, there’s a deeply democratic taquería that manages to bring together office workers, blue-collar workers, locals and tourists alike. When you walk by this place, chaos seems to reign. However, once you step into the current you realize there’s a system that keeps the flow of people, tacos, and drinks under control. Taquería El Progreso started serving beef head, suadero (a cut similar to brisket) and tripe tacos 23 years ago. Javier Ramos, an employee who has been working there since the beginning, told us that at first the taquería was about a third of its current size.

Pulque

Milky, tart, viscous and slightly foamy. At first glance and sip, there’s little to explain why pulque – a mildly alcoholic drink made by fermenting the fresh sap of certain types of maguey, the same plant used for making mezcal – has remained a trusted companion to Mexican drinkers since Aztec times. Pulque, actually, has not only survived, but, after decades of losing ground to beer and soft drinks and their high-priced marketing campaigns, this workingman’s brew is making a comeback. New pulquerías are popping up in hip Mexico City neighborhoods and attracting a younger crowd while old pulquerías, which endured some lean times, are seeing an influx of new customers, who now sit side-by-side with older generations of loyal pulque drinkers.

Diving into the DF's Dives: A Mexico City Cantina Walk

We are just thrilled to present four new walks in Mexico City, including a boozy excursion that hits a string of the city's beloved cantinas. There's something for everyone!

Savoring Mexico City's Street Food

Fresh tamales are just one of the sumptuous staples of Mexico City's vibrant street food culture, which we explore on our Street Food Paradise walk.