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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

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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”
Exploring Mexico City, Layer by Layer
Culinary Backstreets Visits: Mexico City’s Angelopolitano
Culinary Backstreets Visits: Mexico City’s El Pialadero de Guadalajara
Culinary Backstreets Visits: El Moro in Mexico City
Culinary Backstreets Visits: La Secina in Mexico City
Culinary Backstreets Visits: Tacos Manolo in Mexico City
Culinary Backstreets Visits: Tacos Beto in Mexico City
Culinary Backstreets Visits: Lety in Mexico City’s Desierto de los Leones
Culinary Backstreets Visits: Huaraches Rossy in Mexico City’s Mercado Jamaica
Mexico City’s Most Famous Paella
Culinary Backstreets Visits: Mexico City’s El Cuadrilátero for Super-Sized Tortas
A Tour of the Farms of Xochimilco
Live Music in Mexico City’s Mercado Jamaica
Sullivan Market in Mexico City

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