Eat and Drink like a local

The cross between a stew and a soup. Pork and guajillo chile broth with maíz cacahuazintle (hominy kernels), topped with lettuce, radish, chopped onion and oregano.

Also known as menudo. Pancita means cows stomach (tripe), this soup is prepared with dried chiles, tomato, and tripe. Finally, it’s topped with onion and cilantro.

A specific type of taco that looks like a flute. Flautas are made with a bigger tortilla, thigh rolled-up, and deep-fried. Filled with shredded chicken, meat or mashed potatoes. There is an ahogadas version, which means they’re served “drowned” with salsa.

This is a sensitive issue that concerns all Mexicans. In Mexico City, a quesadilla is a folded in half
tortilla filled with meat, vegetables, or cheese. The rest of Mexico believes it has to have cheese all the time.

A round, thick, look-alike tortilla dish made with masa and filled with beans, chicharron, or fresh mild cheese.

A sándwich made with bolillo- a Mexican bread- and filled with different meats, charcuterie,
cheese, vegetables, mayonnaise, and rajas.

A prehispanic dish made with maíz masa, filled with salsa, meat, cheese, or other vegetables. Wrapped in corn husk and steamed.

Mexico City’s delicatessen. Also known as torta de tamal, it’s a bolillo filled with a tamal.

A crispy dried tortilla topped with different preparations and salsa.

Rolled up tortillas usually filled with shredded chicken and covered with salsa and cheese.

The beloved mexican street snack. A simple yet tasty corn prepared with mayo, white cheese, and
chili powder. Expect exotic new recipes from some vendors that involve mashed Cheetos and
Doritos to cover the elote.

A variety of the delicious elote but served in a cup with some cooking broth from the corn. This
steamy snack is topped with lime juice, mayo, white cheese, and chili. Some other variations use
other ingredients such as different salsas, butter, or even meat like tuétano (bone marrow).

Our daily comfort drinks. You can find them at almost any restaurant, at fondas (inexpensive traditional restaurants), and at most mexican homes. There are lots of different aguas frescas; some are made with seasonal fruit, or with dried flowers, with seeds... but the most popular ones are Jamaica (hibiscus), Horchata (rice and cinnamon), and Tamarindo (tamarind).

Who doesn’t love fresh juice made with seasonal fruits? You’ll see a lot of juice stalls in the main streets of the city and at markets. We’re used to buying all kinds of juices and shakes from these places. Be careful though, choose a busy and clean one, or you might end up sick.

A traditional morning coffee born during Mexican Revolution thanks to the Adelitas (female revolutionary soldiers) who started adding raw sugar cane and spices to coffee. Usually prepared with cinnamon, orange peel, and clove, its name comes from the pitcher of clay (olla) where it is made.

Cacao is the main ingredient for chocolate and it comes from the southeast coast of México. Since prehispanic times, cacao beans have been a beloved treasure. Before the Spaniards conquered Mexico, they were mixed with water, chili, corn, achiote, and other spices to prepare refreshing drinks. That is why it is still common to have chocolate made with water instead of milk.

This one is a variation of pulque and it is basically a low-alcoholic smoothie. White pulque is blended with fruits, vegetables, seeds, and driedfruits, then served cold. Flavors are varied, from strawberry, cheese, oats to celery and tomato.

This is a classic in some markets and tianguis, the kind of drink you buy to refresh while walking down the streets and buying groceries. It is a fermented drink made with pineapple (most of the time), piloncillo (raw sugar), and depending on the recipe, with some spices. It has less than 1% ABV.

It might not be the most popular drink here, but we do like wine, especially when it’s a Mexican one. In case you weren’t aware, this is a wine country! Actually, the oldest winery in the continent is here in Mexico. We encourage you to try it, it won’t disappoint you.

The alcoholic and party version of aguas frescas. A simple recipe to get drunk fast: agua fresca with booze, usually a cheap one. Commonly seen at parties and at some bars.

The most well-known mexican spirit and it’s distilled from Agave tequilana a.k.a blue agave. This famous drink is also a D.O. It has between 35 and 40% alcohol, and it’s commonly used in cocktails such as Palomas and Margaritas, but if you are brave enough you can also take it straight.