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Mexico City

Mexico City Guide

Mexico City’s culinary identity is certainly changing, thanks in large part to the boom in tourism. Yet this is only the most recent factor to shape how Mexico City is eating; shifting demographics, urbanization, property development, international economic policies and the ebb and flow of crime in the city have all molded a dining scene that is, on the one hand, catering to foreign tastes while, on the other, elevating traditional Mexican cooking techniques and dishes that were considered old-fashioned. Like Mexico City itself, the Mexican capital’s food scene is caught between several opposing forces: convenience versus slow cooking, home-grown versus imported, tradition versus innovation.

Read the Mexico City State of the Stomach

Latest Mexico City Stories

Beyond Tacos: Neighborhood by Neighborhood, Bite by Bite

El Rey de las Ahogadas: All Hail the King

Mexico City | By Ben Herrera

Market Tacos in Mexico City

Mexico City | By PJ Rountree

Best Bites 2019: Mexico City

Mexico City | By Lydia Carey

Don Lázaro El Viajero: Lunch School

Mexico City | By James Young

CB Book Club: Danny Mena’s “Made in Mexico”

Mexico City | By Culinary Backstreets

Mexico City Essentials

The Best of the Backstreets, In Brief

Upcoming Mexico City Food Tours

Tour the backstreets of Mexico City with us.

Meet The Mexico City Team

Our Backstreets Envoys, Always Searching for the Next Hidden Gem

Mexico City Videos

Visual Dispatches from the Frontlines of Local Eating

The Many Layers of Mexico City’s Centro Historico
No Seats Required
Jamaica Market's Pop-Up Pan de Muerto Stands
Culinary Backstreets Visits: El Vilsito, Mexico City’s “Taco Garage”