Eater Journeys: Mexico City & Oaxaca

Everyone wants to go to Mexico; where the guacamole is green, and the tortillas are plenty. This epic seven-night Mexico City and Oaxaca experience, inspired by EATER’s top dining recommendations, will serve up a culinary journey like no other. Stirring together hidden street-food spots, critically acclaimed restaurants, and enticing nightlife – this is all about the darkest mole, the freshest margaritas, and the most indulgent enchiladas. Hungry, yet?


Welcome to great, bustling, heaving Mexico City. Roberto Bolano, the fiery literary prophet of this roaring country, summed it up in the simplest and most powerful way possible. “There are fourteen million people living in Mexico City.” And how can you begin to explain that? Well, via good food and drink. Kicking things off in the beautiful boutique of Las Alcobas hotel, in the vibrant Polanca district, you’ll get a crash course in Mexican cuisine with a mouth-watering walking tour. With a private guide in tow, you’ll satisfy your appetite in traditional food stores, beloved local eateries, and nestled away restaurants. 


The best way to understand Mexico City – or any city, for that matter – is to stroll where its locals hang out. Today’s culinary adventure takes you through local markets to learn about spices, produce, and the people who bring them for sale. Once the sun goes down it’s time for a private taco, beer, and mezcal tour around the streets of San Rafael, Anzures, and Condesa. Accompanied by a mezcal master, you’ll savor the smoky, sweet, and herbal flavors of Mexico’s beloved, trend-setting agave spirit. And sample the very best mezcal at La Botica, the city’s first mezcal bar.


Next up is a tour of the city’s southern neighborhoods, with lunch at Xochimilco’s market. Your guide will whisk you away to the picturesque cobbled streets and brightly-coloured houses of San Angel to explore the artisanal market of Bazar del Sabado. From there, you’ll experience the cultural hub of Coyoacán, including a visit to the Blue House, Frida Kahlo’s lifelong home, followed by a fresh and flavorful market lunch at Mercado Coyoacán. Once refuelled, traverse the Aztec canals of Xochimilco by boat and marvel at the famous works of fine art by Diego Rivera and Frida Kahlo at the Museum of Dolores Olmedo’s. Wind down the day at Contramar, the groundbreaking, must-visit seafood restaurant from acclaimed chef and restaurateur Gabriela Cámara.


It’s time to say goodbye to the thrills of Mexico City and continue toward the culinary delights of Oaxaca. Draped in local art, the Hotel Azul de Oaxaca offers a rich taste of local culture, making it one of the world’s hottest destinations. A stone’s throw from Santo Domingo Church, you’ll be set right in the center of the action. First off, throw yourself into an immersive cooking lesson with a local leading chef, starting with a visit to the local markets to learn about Oaxacan ingredients, then returning to the kitchen to bring it all together. You’ll probably crack open a refreshing, ice-cold beer at this point.


This time you’ll get to know Oaxaca through its extraordinary mezcal. Strolling far from the tourist track, you’ll visit the mezcalerias of San Dionisio Ocotopec, San Baltazar Chichicapam, and Santa Catarina Minas (that is quite a lot of mezcalerias, isn’t it?). Learn how donkey-power is still used in the fermentation process, and how distillation methods affect the taste of the spirit. Your night will kick off with a no-bars-held Mezcal tasting, then a (probably much needed by this point) feast on the famous Oaxacan tlayuda, while a live band gets lost in a private jam session.


Monte Alban, one of the oldest cities of Mesoamerica, is still considered a sacred site by shamans. On your final day, your guide will take you on a sensory trip across this curious city, admiring ex-monasteries, artisanal markets and even the homes of local artisans, where you can store for authentic souvenirs. Then it’s onto Las Quince Letras, a family-run restaurant well-known for its unique, signature dishes, including the Spanish-style mole made with almonds and olives. This final meal reaches straight to the core of true Mexican cuisine and will undoubtedly leave you wanting more.