Exploring new places is at the top of everyone’s holiday buckets lists but while many vacationers plan around beach time or scenic hikes, the fastest growing trend in luxury travel these days is centered around food. Not just any food will do, however. Experiences, cuisines and flavors that highlight locally sourced ingredients and explore the unique and authentic thumbprint of destinations are at the top of the list. Which is why one of the top trending food destinations 0f 2023 will only surprise those who haven’t yet had a chance to visit. “We’re thrilled to see Mexico City as one of our Trending Destinations for the upcoming year.” Audrey Hendley, President of American Express Travel, comments. The top trending destinations of 2023, based on card member data, show that 83% of travelers focus has shifted so completely that trying the local food and cuisines now has clinched the top tier for most people.
“There is so much that Mexico City offers to travelers with a passion for food – from day trips to the organic farm tour at Arca Tierra to exploring the city’s hotspots like Pujol and Contramar to taking authentic cooking classes at Aura Cocina Mexicana.” While Pujol is a regular on the World’s 50’s Best Restaurant lists, there are limitless possibilities for a gastronomic exploration. From local cooking classes to visits to the bountiful fruit and vegetables markets or even just outside of the city where agro-ecological farm ground called Arca Tierra who use their own hyperlocal ingredients to educate guests while they eat. Frankly, Mexico City has never been more enticing. “Our expert Travel Consultants know unique dining experiences are a top priority for many travelers, so they crafted curated itineraries for each of our trending destinations highlighting ways for foodies to make the most out of their trips.” See below for recommendations on where to visit, based on expert advice, in a city of limitless options.
Chef Graciela Montaño squeezing lime during a street taco cooking class.
A cooking school and dinner club in one, this cozy in-person cooking class is the best way to dive into local culture. Led by Chef Graciela Montaño and her team of chefs who are ready to guide even the most kitchen-shy cook to culinary success. Classes are kept to a minimum and range from street tacos to salsas to an authentic cooking class that dips into hard-to-find white mole, tortilla making and more. Most classes are full on gastronomic experiences and include beverage pairings or finish with hot chocolate and pan de elote and all are peppered with historical context and various antojitos Mexicanos. A special class focusing on Mexican spirits includes tequila, mezcal, sotol and bacanora paired with small bites like gorditas queretenas.
If a scenic boat ride drifting through chinampas, a series of small plots of land used to grow produce on shallow water, sounds enticing, then get ready for the Chinampa del Sol. That boat ride concludes at the pastoral paradise of Arca Tierra, an organic farm, where seasoned chinamperos show the best uses for their hyper local and seasonal ingredients in and around Mexico City. Resident chef Don Francisco Contreras uses those ingredients to fill locally sourced and ground masa in griddled quesadillas and pupusas, filled with whatever the garden happens to be growing. Alternate toppings and dishes include braised meats, vegan and vegetarian options with any number of additions from squash blossoms to spinach to huitlachoche and more. The art of creating and maintaining chinamperos has a long history in the region and the folks at Arca Tierra use every resource available to keep the traditions alive by educating folks and bringing them into the future.
Women making fresh corn tortillas in the open kitchen.
These days, it’s almost impossible to score a table at Pujol but have no fear! Ticuchi is a gem of a restaurant situated in Pujol’s former space. The dark bat cave-like interior is moody, sexy and very much their own. The food, helmed by renowned Mexican chef Enrique Olvera, is a delightful update on classic Oaxacan cuisine with plenty of vegetarian and pescatarian options. The open kitchen shows chefs hard at work pressing tortillas and plating an ever rotating menu of seasonal small plates. Cocktails focus on locally sourced tequila, mezcal and sotol and an extensive cocktail program perfectly compliments the food.
A selection of pastries and breads all made on site.
Take a break from pounding the pavement in a chic townhouse that does double duty as a bakery and restaurant. With choices like guava and sweet cheese pastries, the very traditional chocolate and vanilla conchas and a vast selection of breads you may need to stop by more than once. The restaurant features handmade pastas from acclaimed chef Elena Reygadas and the menu changes regularly with the seasons. While there is almost always a wait, one bite and every bit of patience will be rewarded.
Another of the World’s 50 Best bars and has been on their esteemed list since 2014 and is something of an institution in Mexico City. The cocktails are surprising riffs on classics that stay with you long after the glass is empty. A classic, the Margarita al Pastor is always popular and Benjamin Padrón and creative José Luis Leon make sure that it’s not the only one. While the space may be busy every day of the week, the service is efficient, the drinks are solid and the vibes are always just right.
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