Fun fact: My MOH and I planned to have my bachelorette in Mexico City…. in spring 2020. I’m very thankful that Claudia is basically the most kickass MOH, travel savvy / Spanish speaker and expert Mexico mauever-er and spurred so much interest in Mexico City for me. Whereas most of my my bridesmaids except for Claudia and Karen couldn’t come to Mexico, I was fortunate to be able to explore Mexico City post-wedding with Karen. What worked out “beautifully” is Karen AKA the digital nomad was staying in Mexico City (Roma Note) herself. Yes, she’s been there for what feels like almost a year and has all these foreigner connections and has an adorable home that she accurately predicted I’d very much embrace in the heart of the city.
Mexico City was a destination that I had little to no research on; and I was amazed by not only how much colder it was from Playa Del Carmen (it stands at a whopping altitude of 7,200 feet above sea level) but also the medley of food outside of tacos; I am still so embarrassed that I grew up thinking Mexican food was just refried beans, rice, cheese, meat, and tortillas. But hey, at least this was my lesson.
Several friends of mine kept nudging me to eat some of the raunchiest street tacos, and honestly, although I loved it, my stomach could only intake so many. As a huge fan of breakfast, I found myself honestly loving the tamales for breakfast-especially hot off the street ones. (Kicking myself for not grabbing more before I left)
But, yes we had other breakfast like from an actual panderosa (a mexican bakery) – with a ton of conchas that were so nostalgic of my dad getting mexican sweet bread from a nearby bakery when I was a kid. Having that with a warm cup of chocolate atole was so soothing that I couldn’t help but pick up so many multiple conchas + other Mexican sweet breads that I had little to no understanding of their flavors until biting them.
TAQUERIA GABRIEL
Calle Río Sena 82 Col Cuauhtemoc 06500 México, D.F. Mexico
One major difference about Oly and I is that he has a much higher tolerance and affinity for all things spicy – spicy food, hot sauce, and the like. I on the other hand, am weak as shi* and could barely handle tabasco sauce as a kid. The sight of seeing these tortilla chips that resembled hot cheetos certainly spurred some “adventurous” curiosity in me and after nibbling a bit and dipping it in all the sauces (reminiscing Oly nudging me to just try the tiniest bit of all spices)
Out of all street tacos I had, the meat that Karen highly suggested I try was campechano, a beautiful jumble of different meats meshed into one. But by the end of all my taco runs incl. a raunchy “legit” taco stand down some blocks, the smell of carne asada and carnitas made me so nauseous I could only eat a mushroom taco (which was, incredible)
TETELÁN
Calle Las Fuentes Jardines Del Pedregal 180, Mexico City 01900 Mexico
When Karen invited me to this restaurant, telling me it had some Luis Barragán relation, I had no idea that this would be one of my favorite “restaurants” in Mexico City – but I was down and was curious to try anything anyone recommended (especially if it had to do with Luis Barragán) Aside from it being a cool stable turned “restaurant,” it was honestly, an experience like no other and I couldn’t explain. I first walked through a stone opening and passed a tiny cafe and boutique shop of local artisan crafts, then had to choose either to ascend to a music selection + yoga studio, or descend to the main restaurant + ceramic displays.
I wish there were more “restaurants” like this that offered more than just dining, but wonderful perspectives and captured shots at every angle; every wall had gorgeous deep colors over rocks that reminded me of being in a painting, the ceiling were maroon I beams and as for the floor… was literally, the only thing separating volcanic rocks from my feet was the glass floor. It was like being surrounded in nature, but also in a coloring book that just made me happy. The food of course – like the cochinillo (suckling pig) sliding over the chicatana sauce, xoconostle, and smooth beans tasted as beautiful as they appeared. I highly respect restaurants like Tetelán that can somehow make their own authentic twist of food and culture and hell, offer superb vegetarian options even. The entire experience was damn unique, casual but quaint, retro-ish, and unforgettable.
CASA GILARDI
Since USC flashed us photos of Casa Luis Barragan, all I could think of when I got to Mexico City was how I could possibly prioritize a tour of Casa Luis Barragan. Hell, that was impossible – and I figured that rather than beat myself up for it, to just reserve it for another time I could visit when I had more time, like – with Oliver, who would want to see it. I found Casa gilardi from madly researching Luis Barragan Mexico City tours, and was relieved to hear that 1) they had a tour opening and 2) that they had opened another earlier one for me rather than the morning of when I was leaving.
PUJOL
Tennyson 133, Polanco, Polanco IV Secc, Miguel Hidalgo, 11570 Ciudad de México, CDMX, Mexico
Luckily, my highly anticipated reservation for 2 at Pujol was scheduled to follow my classy fall (after a warm shower and after barely managing getting my required COVID test through my terrible Spanish) I had been looking forward to Pujol for 1+ year (a highlight of the bachelorette party that I didn’t have because of COVID) After learning about it, seeing it through Netflix’s Chef’s Table, learning about Wall Street ranking it as Mexico City’s best restaurant – I was quite curious in what it takes for a restaurant to make it through Chef’s Table and the “best Mexico City restaurant” Food has always been subjective and like Enrique Olvera + others mentioned, upscale Mexican food was practically unheard of.
Honestly, the lighting and space was so beautiful that we dined there for about 4 hours, but my photographs came out much shittier, so while I can’t hold in some of these photos and am still editing them to update later 😉 ….
The (2608 day old) molé madre has so much hype and I had so much anticipation spooning it into my mouth that I thought it was maybe bette that I didn’t have molé right before or anything to recall what “proper molé” was supposed to taste like, but wanted to taste it for how it was. Obviously, there was nothing I could familiarize with it except go through a mouthful of layered tastes. It was a helpful contrast to try the new molé (outer ring) by itself, and then together for fun. Not sure if it was proper or if molé experts judge me for dipping the handmade tortillas into them, but that was a magical mouthful of flavors. Of course, we finished off with some dessert (sneaked in some sake absorbed dessert) and fortunately, the most badass looking churro ever.
EL MORO
06100, Av México 135, Hipódromo, Cuauhtémoc, 06100 Ciudad de México, CDMX, Mexico
While they have a few locations and this may be the “busiest” I loved it; I love how families come grab churros at night but I most of all, loved jogging over to grab my breakfast (YES, being a first customer with some of the first churros with dipping chocolate and coffee for breakfast by a park) on my last day. Heavenly.
I did not know what to expect from Mexico City. but hell, it was way more than just mouthwatering tacos. Maybe it was better that I didn’t have an insane craving for tacos since I was (finally)_ able to enjoy a melange of Mexican foods and Mexican papayas with pepper (something I had a
