The streets of Mexico City, lined with vendors hawking everything form elotes to pan dulce, wind from leafy parks to old neighborhoods where music spills from crowded cantinas – here is a metropolis that sings a siren song to food lovers of every variety, making where to eat a hard question to answer simply. We’re talking more than just tacos. Comforting pozole, mole prepared every which way, the chocolate of legend, traditional cuisine abounds if you know where to look. The old, the bold, and the new collide, and local flavors mix with regional and international influences – as they have for centuries. You'll find cochinita pibil from Yucatán sharing the stage with Oaxacan tlayudas, and contemporary chefs adding an elegant spin to age-old recipes. Here, culinary traditions are both honored and reimagined.

It’s that time of year: when we share our Spotify Wrapped, post our favorite memories of the year on Instagram and, of course, reminisce about the incredible things we ate and drank over the past 12 months. Living (and eating) in Mexico City means there’s plenty to be grateful for – from revitalizing seafood cocktails to fluffy pancakes to, of course, fabulous tacos. Join us as we remember our Best Bites of 2024. It’s that time of year: when we share our Spotify Wrapped, post our favorite memories of the year on Instagram and, of course, reminisce about the incredible things we ate and drank over the past 12 months. Living (and eating) in Mexico City means there’s plenty to be grateful for – from revitalizing seafood cocktails to fluffy pancakes to, of course, fabulous tacos. Join us as we remember our Best Bites of 2024.

Each Mexico City market is a universe unto itself – a bustling hub of neighborhood activity and a feast for the senses that borders on the overwhelming. From food stalls serving up just about any dish from around the Republic to entire city blocks of plants and cut flowers to fresh produce and meat, the many local markets are a can’t-miss stop on every visit to the Mexican capital. Each one has its own specialties, its own rhythm and its own tricks of the trade. Our local guides have broken down a few of their favorite markets and here we dive into what makes each one unique. A mecca for the capital’s culinary explorers, San Juan Pugibet is likely the only market on the planet where you can pick up tofu (at Productos Orientales), ostrich meat (at Los Coyotes), and chicatana salsa (at Productos Oaxaqueños, made from Oaxacan flying ants!) on any given day.

From the outside, La Tonina – a humble taquería in the San Rafael neighborhood that’s been in business for some 80 years – gives nothing away. It’s not until you step inside and the scent of fresh flour tortillas hits that you suddenly find yourself transported out of Mexico City and up to northern Mexico. La Tonina was founded in 1946 by Héctor Garza, a professional wrestler known by his lucha libre ring name Tonina Jackson (more on that later). Héctor was from the northeastern city of Monterrey – where wheat and flour tortillas are essential to the local cuisine – which is the reason why in his restaurant, corn never stood a chance.

Día de Muertos brings many delights to the senses: the bright orange hues of marigolds filling the streets; the unmistakable scent of freshly baked pan de muerto as we step into a bakery. But the Day of the Dead also brings the comforting softness and many iterations of tamales – a treat that many of us quickly associate with Día de la Candelaria in February, but which are also a tradition of this beloved fall holiday.

At its new location in Colonia Condesa, Chef Santiago Muñoz’s Maizajo has grown and evolved, yet maintains its original goal: to honor Mexico’s creole corn –the many endemic corn varieties that are grown traditionally across the country– and turn out some of Mexico City’s best tacos in the process. It’s a warm Saturday afternoon in CDMX, and there’s a line outside Maizajo. Chef Santiago Muñoz’s tortillería/taquería/restaurant, centered on Mexico’s revered corn, has been a hit since it opened in the winter of 2023, but this is in no way an out-of-the-blue phenomenon. Maizajo’s new outpost in Colonia Condesa is the concept’s third iteration, as well as its largest and most ambitious to date.

A traditional cantina with the looks of a saloon from an old Western movie, La Jaliscience is located in the southern Mexico City neighborhood of Tlalpan. Legend says that it has been there since “the dawn of time.” First it was a bodega, or warehouse, at the corner of the old government building that stands just in front – photos and written records certify its existence dating at least back to 1870. In those days this neighborhood was a town called San Agustín de las Cuevas, and La Jaliscience was the last chance to buy things for those heading to Cuernavaca or Acapulco by horse or mule; preserved goods were kept and sold here, and the customer could also have a drink before hitting the long and winding roads.

There are few feelings as universally heartwarming as sitting down at the family table – that space where everyone is welcome and the food always tastes incredible. That was the feeling owner Cristina Cialona was looking for when she opened the doors to María Ciento38 in 2016. Serving classic Sicilian cuisine, something no other Italian restaurant does in Mexico City, this charming eatery in the Santa María La Ribera neighborhood upholds tradition and authenticity, one dish at a time. A meal at María Ciento38 means exploring an extensive menu that features familiar items for any fan of Italian food: burrata, spaghetti alla carbonara, pizza Margherita. But take a closer look, and you’ll spot dishes you don’t see that often.

For the thirsty traveler looking to take a load off after – or during – a long day of exploring Mexico’s capital city, there’s no shortage of drink options. From a cold beer and salty snacks at a cantina to smoky, small-batch mezcal, to the ancient elixir that is pulque, it can be daunting to navigate CDMX’s drinking scene and pick out the best bars. Here are a few of our favorite spots, including mezcalerías, pulquerías and more, handpicked by our local guides over the years.

In over a decade of sampling the best of Mexico City’s backstreets, finding a truly good taco has never been an elusive task. Navigating all the different types, toppings and tortillas is another story – from al pastor with Lebanese roots to pit-roasted barbacoa to delectable clay pots of stews for tacos de guisado, the world of Mexico City tacos feels infinite. There appears to be a different taco for every occasion, and the options can be overwhelming. Our local guides have done their due diligence in finding some of Mexico City’s best tacos and, in a long overdue roundup, below we bring you some of our favorites to date. From classic taquerías to busy market stalls and even an auto repair shop, read on for our top taco recommendations.

After winning over hearts and stomachs with his first restaurant, Madereros, in the quiet San Miguel Chapultepec area, chef Mario Espinosa set his eyes on the incredibly charming neighborhood of Santa María La Ribera for his next adventure. The project? The mushroom-centric Tencüi, which means “connect” in Náhuatl, a traditional Uto-Aztecan language spoken by peoples native to central Mexico. As fans of Madereros and after months of hearing about the wonders coming out of the kitchen at Tencüi, we finally made it to Santa María to taste the menu for ourselves.

From the point in 2002 when multibillionaire Carlos Slim inked a deal with Mexico City to revitalize its historic center until now, there have been layers of change. Streets were made pedestrian-only after months of work by bulldozers and jackhammers. Broken windows and abandoned buildings have been replaced with countless new shop fronts offering shiny opportunities. Despite the strictures of tough legal bulwarks against eviction, a Giuliani-esque wave of economic empowerment has swept the city’s center, spray-brushing away signs of endemic poverty in ironic lockstep with scheduled protests by social-justice movements ranked by those who casually grab a bite after the march. Crowds are swelling along the planned corridors.

Sometimes we like to dress up on Friday nights and head out to a nice cocktail bar. But other times, all we want to do is end a busy week with delicious tacos and good conversation. And that’s exactly what we set out to do when we decided to kick off our weekend with an evening on Lorenzo Boturini, also known as Mexico City’s “taco corridor.”

If you like mole – and we still haven’t met anyone who doesn’t – then a visit to pueblo of San Pedro Atocpan in Mexico City’s Milpa Alta district and its National Mole Fair, which this year celebrates its 46th anniversary, is a must. That the pueblo should host a mole fair makes perfect sense. San Pedro, located about two hours directly south of downtown Mexico City, is known (perhaps unofficially) as the Mole Capital of Mexico (other pueblos also stake their claim to this title). There are only about 9,000 residents and it’s believed that ninety percent of the are involved in some way in the production or sale of mole.

Walking among the stalls of Mercado Coyoacán is as exhilarating as it is slightly overwhelming: mountains of fresh fruit, rows of piñatas hanging from the ceiling, chocolate-covered scorpions, and mystical candles that promise to bring love and fortune all coexist in this sprawling space. The familiar phrase, “¿Qué va a llevar?” (What are you buying?) echoes down each aisle, but as tempting as it is to bite into a creamy slice of mamey – a sweet, orange-fleshed fruit that has plenty of fans in Mexico – we are here with one mission: to eat our weight in tostadas. The market is in the heart of Coyoacán, one of Mexico City’s most whimsical neighborhoods. With cobblestone streets, coffee shops, art galleries, and boutiques, it’s especially popular for weekend visits.