Mexico City
Mexico City
- Chef
- Andrew Colacchio
- Duration
- 6 days / 5 nights
- Group
- Up to 20
Country
Latin America 1 upcoming journey Mexico
A cuisine the world protects.
Experience Mexico
Mexico’s traditional cuisine is recognized by UNESCO as part of humanity’s cultural heritage, and you can taste why in every market, street stand and family kitchen.
The way inMajor airports
- MEXMexico City
- OAXOaxaca
- GDLGuadalajara
- CUNCancún
What to spendCurrency
$Mexican pesoMXN
What we sayLanguage
SpanishGraciasthank you
What we eatPopular dishes
- Mole
- Tacos al pastor
- Fresh tortillas
- Ceviche and aguachile
Mexican cooking is built on ingredients the world now takes for granted: corn, chiles, tomatoes, beans, cacao and vanilla. Corn is still nixtamalized, softened with lime and ground fresh for tortillas, and every region has its own masa, its own salsas and its own celebrations.
Oaxaca is the land of moles and mezcal, Puebla gave the world mole poblano, the Yucatán cooks with achiote and citrus, and Mexico City pulls it all together in its markets and street stands.
Eating here is joyful and social, from a taco eaten standing at a stall to a long lunch that runs into the evening.
Insider tip from Richard
Richard Gruica, your host
Follow the longest line at the taco stand, not the shortest. The locals already did the research for you.
Before you go
Say it like a local.
A few words of Spanish go a long way at the table in Mexico.
- ¡Hola! Say it: OH-lah hello
- Gracias Say it: GRAH-see-ahs thank you
- ¡Salud! Say it: sah-LOOD cheers
- ¡Buen provecho! Say it: bwen proh-VEH-choh enjoy your meal
Upcoming journeys
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