What this section covers. Food-based packages — market tours, cooking classes, tastings and the trips built around eating.
Why it works here. Mexican cuisine is UNESCO Intangible Cultural Heritage, and this city is where every regional version of it converged. The native larder has no equivalent elsewhere: criollo maize in dozens of varieties, chiles named by origin, insects, herbs like hoja santa and epazote, cacao prepared the way it was before Europe arrived.
What these packages usually involve. A guided walk through a market — San Juan, where the chefs buy, or La Merced — followed by a cooking class; or a street-food route with someone who knows which stand to stop at; or a tasting of mezcal by variety and producer, which is a genuinely technical subject and rewards a guide.
And the trips out. San Pedro Atocpan in Milpa Alta, the mole capital of the country; the pulque haciendas of Hidalgo; and Teotihuacán with a pulque and obsidian workshop.
What to confirm. Whether food and drink are included or extra, dietary restrictions, the group size and the language. Prices and validity dates change — check with the operator.
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