Working heirloom corn mill split between a standing-room taqueria and an upstairs dining room. Fresh blue masa runs through both spaces, going into wood-grilled ribeye tacos at the open kitchen counter and pork mole above.
Pitch-black Polanco mezcaleria hidden behind an unmarked door, running loud with vinyl and rare agave spirits. A large oval bar fills the cave-like room, serving Oaxacan small plates and mezcal cocktails.
Women-led food tours winding through Mexico City’s chaotic public markets and neighborhood street stalls. Guides ride the subway between stops, cutting through busy aisles for green chorizo, tacos de canasta, and real city history.
High-energy Sinaloan marisquería running on loud banda music and icy caguamas of Pacífico beer. Bright yellow metal tables stay packed for fiery aguachiles, grilled shrimp, and massive layered seafood towers.
