Food Lovers Mexico: 7-Day Itinerary

• Morning: Street food tour through the Centro Historico -- tacos al pastor, tlacoyos, quesadillas with huitlacoche
• Lunch: Included in the tour
• Afternoon: Mercado de San Juan for gourmet ingredients and exotic meats, explore Roma Norte's food scene
• Evening: Dinner at a contemporary Mexican restaurant in Roma or Condesa

• Morning: Mercado de Jamaica (flower market with incredible food stalls) or Mercado de la Merced (the city's largest market)
• Lunch: Barbacoa (pit-roasted lamb) at a market stall -- a Mexico City weekend tradition
• Afternoon: Coyoacan market for tostadas and churros, coffee in a plaza cafe
• Evening: Xochimilco boat ride with food and pulque from vendor boats, or dinner at a taqueria specializing in suadero or cabeza tacos

• Morning: Fly to Oaxaca (1 hour)
• Afternoon: Market tour through Benito Juarez and 20 de Noviembre -- chapulines, chocolate, mole pastes, grilled meats in the Pasillo de Humo
• Evening: Dinner at a traditional restaurant -- order multiple moles to compare

• Morning: Cooking class starting at the market, then hands-on mole preparation
• Lunch: The fruits of your labor -- a communal feast of what you cooked
• Afternoon: Mezcal distillery tour in the valley, tasting espadin, tobala, and wild agave varieties
• Evening: Mezcalerias crawl in the centro -- In Situ, Mezcaloteca, or Los Amantes

• Morning: Chocolate workshop -- grind cacao on a metate, make traditional hot chocolate
• Midday: Bus to Puebla (approximately 4.5 hours)
• Evening: Mole poblano dinner at a traditional Puebla restaurant, followed by Calle de los Dulces for camotes and traditional sweets

• Morning: Breakfast of cemitas and chalupas at the Mercado de Sabores
• Late morning: Fly or bus to Guadalajara
• Afternoon: Torta ahogada at a legendary Guadalajara spot -- the crusty birote roll drowned in spicy tomato sauce
• Evening: Explore Guadalajara's food scene -- birria tacos, carne en su jugo, or a contemporary Jalisco restaurant

• Morning: Day trip to Tequila town -- distillery tour and tastings at Jose Cuervo or an artisanal producer
• Lunch: In Tequila town, paired with local cuisine
• Afternoon: Return to Guadalajara, final stop at Mercado San Juan de Dios for a last taste
• Evening: Transfer to airport for departure

Practical Information

• Budget estimate -- $100-180 USD per day (mid-range, including food tours and classes)
• Transport -- Domestic flights between cities save time. ADO buses are comfortable alternatives.
• Booking -- Reserve cooking classes and distillery tours in advance, especially during peak season
• Pace yourself -- This itinerary involves a lot of eating. Bring antacids and wear stretchy pants.
• Best time -- August-September for chiles en nogada season in Puebla. October-November for Day of the Dead food traditions in Oaxaca.
• New to Mexican cuisine? -- Start with our Mexican food guide for beginners to learn the essential dishes, ingredients, and ordering tips before your trip.