What makes this city special?

Mexico City is the cultural hub of all Mexico. Because of social and economic factors, people from other states have been migrating from other states of Mexico for generations. The result is a big mix of Mexico’s gastronomies and traditions.

The city’s massive wholesale market, ‘Central de Abastos’ is said to be the biggest commercial supplier in the world. Produce from all parts of the country passes through the Central –  this is food distribution on a dizzying scale.

We want to share with you a different story:  of people for whom selling food is subsistence. Of foods that exemplify heritage, tradition and the power of nature and community. Keeping it real, humble and sustainable.

Experiences

Ancestral Foods Everyday

Tianguis is the Nahuatl (Aztec) word for itinerant open-air street markets still typical in the routine of Mexico City. Mingle with locals, discover regional ingredients brought by vendors from rural communities, and enjoy the freshest flavors the city has to offer!

Duration 4 Hrs

Ancestral Foods Everyday

Tianguis is the Nahuatl (Aztec) word for itinerant open-air street markets still typical in the routine of Mexico City residents. Mingle with locals, discover regional ingredients brought by vendors from rural communities, and enjoy the freshest flavors the city has to offer!

Duration 4 Hrs

Tianguis to Table

This experience begins with enjoying the flavors of the traditional open-air market…

…capped off with a plant-food lovers meal, inspired by tradition, created by one of Mexico City’s top chefs.

Duration 4 Hrs

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Mexico City Community

Ubish Yaren

Mexico City Guide

Born and raised in Mexico City, I learned from a young age to appreciate food for flavor of course, but I was also interested in the social perspective.

At 18, I enrolled in the the Escuela de Gastronomia Mexicana. After completing the program, I became the sous chef of the school and traveled to New Zealand  as a “culinary ambassador” to demonstrate traditional Mexican food.

My more than 6 years in the food tourism industry have included collaborations with companies like Eat Mexico, Intrepid Travel and AirBnB Experiences. I’ve also contributed in research and developing recipes for several publications and books, including:  Mezcal Nuestra Escencia, Eat Mexico Cookbook as well as blogs and websites like Eater,  The Globe and Mail and VOGUE.

I love sharing my culture with visitors, in tours and culinary presentations and I love the Frutas y Verduras concept for presenting fresh regional foods to people!

Check out my podcast “Culinaria Nacional” on Soundcloud (English and Spanish)

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