Mexico City Itineraries

"Reserve well in advance for the lunch service and note any dietary restrictions when booking—kitchen accommodates vegetarian requests if told ahead.Ask for the day's tasting suggestions and the chef’s nods to traditional maize preparations.If you prefer less formality, request a table closer to the kitchen to see plating techniques and chat with staff about ingredient sourcing."

"Limit heavy snacking; a single espresso or a light ceviche keeps the palate clean for tasting menus.If you have mobility concerns, choose a nearby café to minimize transfers before dinner.Hydrate: tasting menus are long; drink water steadily to enjoy all courses."

"Stop by a local tortillería for a peek at masa production — morning- to early-afternoon hours are best for seeing fresh tortillas.Look for small shops selling mole powders and bottled salsas to bring home; staff often give mini-tasting suggestions.If you need a quiet break, sit on a bench in Parque México — it's perfect for people-watching and planning the evening reservation."

"Try a small arepa or pupusa to compare with Mexican corn snacks and note differences in masa preparation.If you’re vegetarian, seek out quesadillas or tlacoyos vendors and ask for their freshest salsas.Carry small change for quick bites and ask vendors about chile varieties they use — good intel for later dining choices."

"Focus on Álvaro Obregón and nearby side streets for small specialty food shops and bakeries.If you need a sit-down rest: ask for a patio or courtyard table to people-watch and decompress.Stroller or accessibility note: sidewalks are uneven in parts; use main avenues for smoother routes."

"Look for artisanal chocolate or mezcal boutiques as take-home souvenirs; ask staff for origin notes on cacao or agave.If you need a low-energy break after a large lunch, sit at a café patio and sample a local agua fresca instead of another heavy snack.If traveling with luggage or purchases, many shops will hold items while you continue exploring; ask politely at the register."

"Reserve weeks (or months) in advance and confirm dietary restrictions; Pujol's tasting is best experienced without surprises, so communicate allergies clearly.If the tasting menu is too long, ask about a reduced menu or an à la carte option; many kitchens in Polanco can accommodate lighter preferences.Ask sommelier or server for non-alcoholic pairings or a mezcal recommendation to complement corn- and mole-forward courses."

"Wear comfortable shoes and clothes you don't mind getting a little flour or salsa on; the class is hands-on.Notify Eat Mexico in advance of dietary restrictions — they can customize recipes for vegetarian or gluten-free needs.Bring a small notebook or use your phone for recipe notes; guides will share pro tips on sourcing ingredients locally."

"Order mole poblano or enchiladas; tell staff about allergies — they’ll suggest appropriate regional dishes.Reserve a table in the courtyard for the full atmospheric experience.Vegetarian diners: ask for vegetable-based moles or seasonal sides; chef can often adapt mains."