

North America
6 days
5 nights
12 people
Easy
Food & Drink
On this culinary adventure in and around Mexico City, immerse yourself in the complex cultural identity of a metropolis where pre-Hispanic, colonial, and contemporary influences collide. We’ll explore mouthwatering local gastronomy, celebrating the harmony as well as the dissonance that define this layered city, which thrums with the activity of a large population of regional migrants and modern transplants alike. We’ll experience moments when the city’s numerous identities are expressed and aligned perfectly—for instance, enjoying a street snack of tacos al pastor while taking in a hidden Diego Rivera mural. But we’ll also be looking for the fractures, zooming in on specific influences: a heady Aztec brew, or a colonial-era mole recipe, or the unique, pre-Hispanic floating farms still in use today. We’ll also be sure to head out of the center city with a visit to the floating boats and green oasis of Xochimilco. From street food to contemporary Mexican dining trends, traditional restaurants to meals in local homes, our focus throughout will be food and the people who make it. On the ever-present periphery of our taste buds will be the history, art, architecture, landscape, agriculture, and street life that brings everything together.
Our partner, Culinary Backstreets: In order to create and curate this unique experience, we’ve partnered closely with Culinary Backstreets, a global guide to local eats that publishes restaurant reviews and features on local culinary culture. They bring these stories to life on culinary tours and special events, offered in 12 cities around the world, and have extensive international experience with all things gastronomical.
Looking for more dates?
We have a new Oaxaca gastro trip for 2024. You can see those departures here.
Arrive in Mexico City and check into our group’s hotel. Take some time to settle in and wander the neighborhood before we meet this evening for our welcome dinner at Limosneros. Chefs Marcos Fulcheri and Carlo Méndez will work with pre-Hispanic ingredients, colonial techniques, and modern creative twists to create an unforgettable meal. In a private room, we’ll share our first of many meals, and get a glimpse into what the week will hold.
Arrive in Mexico City and check into our group’s hotel. Take some time to settle in and wander the neighborhood before we meet this evening for our welcome dinner at Limosneros. Chefs Marcos Fulcheri and Carlo Méndez will work with pre-Hispanic ingredients, colonial techniques, and modern creative twists to create an unforgettable meal. In a private room, we’ll share our first of many meals, and get a glimpse into what the week will hold.
Histórico Central or similar, Mexico City
Welcome dinner
Histórico Central or similar, Mexico City
Welcome dinner
After breakfast at our hotel, we’ll be spending the day in downtown’s Centro Histórico, exploring our trip’s themes through food, history, and culture. Today will be a crash course in the history of Mexico City, with visits to the “obscure side” of major monuments and historic remnants hidden from view, including Aztec temples, a mural by Diego Rivera, and former sacrificial sites. For lunch, we’ll be dropping by a family-run Oaxacan grocery/restaurant in the heart of one of the city’s oldest commercial districts, once home to large communities of newly arrived Jewish and Lebanese merchants. In the evening, we’ll attend a Lucha Libre wrestling match, including an exclusive meeting with the wrestlers.
After breakfast at our hotel, we’ll be spending the day in downtown’s Centro Histórico, exploring our trip’s themes through food, history, and culture. Today will be a crash course in the history of Mexico City, with visits to the “obscure side” of major monuments and historic remnants hidden from view, including Aztec temples, a mural by Diego Rivera, and former sacrificial sites. For lunch, we’ll be dropping by a family-run Oaxacan grocery/restaurant in the heart of one of the city’s oldest commercial districts, once home to large communities of newly arrived Jewish and Lebanese merchants. In the evening, we’ll attend a Lucha Libre wrestling match, including an exclusive meeting with the wrestlers.
Histórico Central or similar, Mexico City
Breakfast, Lunch, Dinner
Histórico Central or similar, Mexico City
Breakfast, Lunch, Dinner
We'll spend today with renowned Mexican chef Graciela Montano. She'll usher us through a market in the Roma Norte neighborhood, then bring us back to her nearby atelier for a cooking lesson. Using what we've picked up at the market, she'll lead us through several recipes and techniques of classic Mexican cooking with a particular emphasis on salsas. After the lesson, we’ll feast on what we’ve prepared, celebrating the native ingredients we’ve tracked from farm to market to our table.
We'll spend today with renowned Mexican chef Graciela Montano. She'll usher us through a market in the Roma Norte neighborhood, then bring us back to her nearby atelier for a cooking lesson. Using what we've picked up at the market, she'll lead us through several recipes and techniques of classic Mexican cooking with a particular emphasis on salsas. After the lesson, we’ll feast on what we’ve prepared, celebrating the native ingredients we’ve tracked from farm to market to our table.
Histórico Central or similar, Mexico City
Breakfast, Lunch, Dinner
Histórico Central or similar, Mexico City
Breakfast, Lunch, Dinner
Today, we’ll head to Milpa Alta, a center of mole production on the outskirts of Mexico City. We’ll be delving deep into all things mole, learning about ingredients, production techniques, regional varieties, and how this food represents the colonial heritage of Mexico. On our way to Milpa Alta, we’ll stop by the home of a local villager to learn about the artisanal production of pulque, a pre-Hispanic drink made from the sap of the agave-like maguey plant. During the afternoon, we’ll visit private homes and markets to gain a better sense of daily life and the food that shapes and defines it, and finish our visit with a late lunch starring (what else?) mole. Back in the city this evening, take some time to rest and relax from the long day, and have dinner at your leisure (if you’re still hungry, that is).
Today, we’ll head to Milpa Alta, a center of mole production on the outskirts of Mexico City. We’ll be delving deep into all things mole, learning about ingredients, production techniques, regional varieties, and how this food represents the colonial heritage of Mexico. On our way to Milpa Alta, we’ll stop by the home of a local villager to learn about the artisanal production of pulque, a pre-Hispanic drink made from the sap of the agave-like maguey plant. During the afternoon, we’ll visit private homes and markets to gain a better sense of daily life and the food that shapes and defines it, and finish our visit with a late lunch starring (what else?) mole. Back in the city this evening, take some time to rest and relax from the long day, and have dinner at your leisure (if you’re still hungry, that is).
Histórico Central or similar, Mexico City
Breakfast, Lunch
Histórico Central or similar, Mexico City
Breakfast, Lunch
Our final morning, we’ll head out on an action-packed exploration of Xochimilco, a highlight of the region and treasure of Aztec-era living culture. Unlike many pre-Hispanic-era monuments that are entombed in museums, Xochimilco is a living place with working farms and much to see, eat, and drink, all linked to pre-Hispanic Mexico. For lunch, we’ll have a meal onboard a traditional flat-bottomed boat as we float along Aztec-era canals that have been in use for more than 2,000 years. Our meal will be prepared by locals using products from the chinampas, the area’s famous “floating farms,” one of which we’ll have the chance to visit. Back on land, we’ll check out a local market and get a taste of pre-Hispanic Mexico (think: tlacoyos) before heading to the enchanting Dolores Olmedo Museum. For those seeking spirits, tonight might be a good opportunity to explore the city's bustling bar scene and track down some world-renowned mezcal.
Our final morning, we’ll head out on an action-packed exploration of Xochimilco, a highlight of the region and treasure of Aztec-era living culture. Unlike many pre-Hispanic-era monuments that are entombed in museums, Xochimilco is a living place with working farms and much to see, eat, and drink, all linked to pre-Hispanic Mexico. For lunch, we’ll have a meal onboard a traditional flat-bottomed boat as we float along Aztec-era canals that have been in use for more than 2,000 years. Our meal will be prepared by locals using products from the chinampas, the area’s famous “floating farms,” one of which we’ll have the chance to visit. Back on land, we’ll check out a local market and get a taste of pre-Hispanic Mexico (think: tlacoyos) before heading to the enchanting Dolores Olmedo Museum. For those seeking spirits, tonight might be a good opportunity to explore the city's bustling bar scene and track down some world-renowned mezcal.
Histórico Central or similar, Mexico City
Breakfast, Lunch, Dinner
Histórico Central or similar, Mexico City
Breakfast, Lunch, Dinner
Today, depart for home or onto your next destination. Until the next adventure!
The listed price of the trip is per person based on double occupancy.
You’re in good company. Solo travelers typically make up about half of our small groups. With curiosity at the center of our experiences, there’s a natural camaraderie that develops over the course of a trip. We have two options for you:
Shared Room (subject to the latest Covid-19 guidelines): You'll be matched with another solo traveler of the same gender.
Private Room: Have your own room, subject to availability, for a supplemental cost. After booking your trip, please request a private room when you fill out your traveler information form and we’ll send a separate invoice for the cost.
Private Room Supplement Cost 2022: $340 per person
Private Room Supplement Cost 2023: $395 per person
You’re in good company. Solo travelers typically make up about half of our small groups. With curiosity at the center of our experiences, there’s a natural camaraderie that develops over the course of a trip. We have two options for you:
Shared Room (subject to the latest Covid-19 guidelines): You'll be matched with another solo traveler of the same gender.
Private Room: Have your own room, subject to availability, for a supplemental cost. After booking your trip, please request a private room when you fill out your traveler information form and we’ll send a separate invoice for the cost.
Private Room Supplement Cost 2022: $340 per person
Private Room Supplement Cost 2023: $395 per person
Travelers should feel comfortable walking two to four miles each day and remaining on their feet for long periods of time. Keep in mind that Mexico City is a bustling and crowded place!
Travelers should feel comfortable walking two to four miles each day and remaining on their feet for long periods of time. Keep in mind that Mexico City is a bustling and crowded place!
For flights in and out of Mexico City International Airport (Aeropuerto Internacional Benito Juárez), we suggest you arrive by 3 p.m. on Day 1 and depart anytime on Day 6.
For flights in and out of Mexico City International Airport (Aeropuerto Internacional Benito Juárez), we suggest you arrive by 3 p.m. on Day 1 and depart anytime on Day 6.
Call us at +1 646-961-4857
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Most dietary restrictions can be accommodated, though in most cases ingredients can’t be substituted or omitted from particular dishes. Note that the food experiences on this trip are unfortunately not very amenable to vegan and kosher diets. If you have a particular food allergy or intolerance, please contact us to find out if this is the right trip for you.
Visas are not required for U.S. citizens visiting Mexico. If you’re not a U.S. citizen, please check the requirements or get in touch with us to ask.
Joining this trip directly supports the unsung heroes of the kitchen—hardworking, independent people running some of the most economically vulnerable businesses in the cityscape who, through their daily working life, preserve local traditions embedded in food. Aside from the financial support that comes from your trip fees, you can contribute to the preservation of community spirit and memory by sharing the stories of the places and people we visit, and honoring the traditions we encounter along the way.
Trip Leader
Paco
Francisco ("Paco") is a Mexico City native who has a deep passion for his country's cuisine. In addition to being one of Culinary Backstreets' Mexico Team Leaders, he is also a bit of a Renaissance man, having been a former champion chess player and bullfighter. But these days, Paco focuses on the antojitos, or little culinary cravings of his hometown, which are a hallmark of a culinary tour of the city with him.
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Have a question for us? We're here to help!
Call us at +1 833-919-9154
Check out our FAQ
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