One of the things you’ll really notice about Roma Sur is the community involvement here. From environmental initiatives to community growth and artistic projects. This part of town seems to aim to transform seemingly everyday spaces to benefit the people there. They don’t want to cover every street corner with trendy restaurants and cafes. These end up primarily benefiting tourists. They want to make life for the residents who live here as beautiful and liveable it possibly can be!

This guided tour of Roma Sur will have you feeling like a local! It covers the best sights and hidden gems inside the veins of his vibrant part of Mexico City. Plus, you’ll get to indulge in some of Roma Sur‘s best culinary delights, too!

Table Of Contents

1. Location
2. History of Colonial Roma
3. Where to Stay
4. Map of Walking Tour
5. Le Babüin
6. Ecoducto Río Piedad 
7. Parroquía de la Divina Providencia
8. Serenna Restaurante & Café Gourmet
9. Borona Lonchería
10. El Hidalguense
11. Mercado Medellin
12. Por Siempre Vegana
13. Tienda Trama
14. Garden Huerto Roma Verde
15. Mercado 100
16. Benito Juárez Elementary School
17. Tamales Doña Emi
18. Tepeji #22
19. Cine Tonalá
20. Lulu Gallery
21. Comedor de los Milagros

Location

The neighbourhood of Roma is located south of the Paseo de la Reforma. And just below the Historic City Centre. Roma’s central location makes it an ideal place for tourists. From here you can easily reach all the best spots in the city in no time! The Colonial Roma is so large that the area has been divided into the North and South. Avenue Yucatan is the main street that separates Roma Norte and Roma Sur. The southern boundary of the Colonia Roma Sur is formed by the new Rio de la Piedad Street Viaduct.

History of Colonial Roma

Roma was one of the first upper-class neighbourhoods built in Mexico City. And I don’t just mean built in the 20th century. In 1529, the area that now makes up Roma was granted to Hernán Cortés by the Spanish Crown. During the colonial period, the Counts of Miravalle continued to control the area. This brought in more and more wealthy Spainairds into the neighbourhood. And with them the need for lavish residences.

Eduardo Walter Orrin

But it wasn’t until the 19th century that we start to see the creation of the Roma we find today. And we have the strangest person to thank for the overall look and feel of the neighbourhood. And that is Englishman Eduardo Walter Orrin. Orrin made his wealth in the Circus of all places. The Orrin Circus arrived in Mexico City in 1872 after touring the US and South America.

The circus was a HUGE success in Latin America. It was so popular that Orrin was able to afford to build a permanent venue. The circus operated inside, what is now the Teatro Blanquita in the Centro Histórico, for over 26 years! When Eduardo Orrin finally closed the circus, he turned his eyes on real estate development. And there was no place more promising than the area just south of the historic centre…what we know today as Roma!

The Creation of Roma

In the late 19th century, the wealthy elite of Mexico City were fleeing the crumbling Centro Histórico. The Centro Histórico was literally sinking into the ground and the old architecture was deteriorating rapidly. The aristocracy of Mexico City were looking for wide-open spaces in which to build their mansions. They dreamt of modern, colonial architecture. Orrin, whose circus operated in the historic centre, heard these cries. So Orrin went about purchasing land to the south.

The name “Roma” was also Orrin’s idea and came from Circo Romano (Roman Circus.) Although somewhat dissimilar to today’s circus, the Roman Circus was the inspiration for his own money-making enterprise. Even the streets around Roma were inspired by the circus. Many of the roads were named after the Mexican cities where the Orrin Circus had travelled. You’ll find Puebla, Oxaca, Colima, Córdoba, Morelia and more!

Porfirio Era

Porfirio Diaz and his government were also interested in aiding the creation of this upper-class neighbourhood. The president was enthralled with the European cities he visited on his travels. He longed to make Mexico City as impressive as those European cities he so badly envied. Diaz and his government provided rich and modern infrastructure to the new colonial. This included running water lines and sewers. Sewers were a truly modern convenience that, at the time, only was available in the Roma neighbourhood!

Roma soon became a European aristocratic enclave. Inspired by the elegant boulevards of Paris, the street in Roma were widened. And many of the main streets were installed with double rows of trees. Medians were built in the centre of the roads to provide relaxing pedestrian walkways. In the 1940s and 1950s, the area drew in the best of the best of Mexico City. Artists, businessmen and politicians arrived in style. Famous chilangos such as Álvaro Obregón, David Alfaro Siqueiros and former president Mexico Luis Echeverría all found themselves living within these “walls”. 

The Great Downfall of Roma

But in the 1950s, after WWII, the city began instituting lower rent regulations in these neighbourhoods. This act brought in more lower-class residents. The wealthier class railed against these newcomers, and many started to leave the area. More exclusive and luxurious areas like Polanco began to pop up. Drawing the remainder of the upper class out of Roma for good.

In addition to the new residents, taller buildings began to pop up around the colonial mansion. “Ruining” the look of the peaceful “town,” causing a further exodus. But the tall buildings weren’t just an eyesore; they were unknowing starting to disturb the ground below them.

This all came to a head on September 19th, 1985, at seven in the morning. An earthquake with a magnitude of 8.0 hit Mexico City. Thousands of buildings were levelled, and over 10,000 people lost their life. In Roma alone, 472 buildings were partially or entirely collapsed. The neighbourhood fell into complete disrepair. The population declined from 95,000 inhabitants in 1970 to 35,000 in 1995.

Reconstruction efforts were slow in these lower-class neighbourhoods. Regulations were put into place that no new apartment buildings could be constructed or older constructions adapted. This was to ensure the area remained intact until it could be repaired. But, by happy accident, this ended up preserving the remaining historic buildings for future residents and travellers.

The Renaissance of Roma

In the last 10 years, the area has started to slowly become more and more gentrified. We are witnessing the rebirth and renaissance of Colonial Roma. But things have been a bit slower in Roma Sur. This part of town still shows the scars of the earthquake. But with those scars, comes the preservation of the traditional way of life. There are more mom-and-pop restaurants, open for generations around here. Marketplaces that the town has grown around instead of the other way around. There is no doubt, Roma Sur feels more like the real heart of the old colonia.

Where to Stay

Airbnb

If you’d like to stay in Roma Sur, there are fewer options than in the north part of the neighbourhood. Airbnb offers many low-cost options in this area of town, with rooms for as little as $50-$70 a night for an entire apartment. But you should never forget that Airbnb has been slightly problematic in Mexico City. You are causing rent inflation and apartment shortages for locals. If you want to use Airbnb, try to look for a listing where the host does not have multiple properties. This suggests that they are not just a multi-unit proprietor who could even be an international owner.

Look for a listing from someone who lives in the neighbourhood but is just looking to make some money on their unit when they aren’t in town. Also, be sure to do your best to give as much of your time and money into the neighbourhood. To ensure you are continuing to support the hyper-local community.

Ignacia $$$

Ignacia Guest House is technically located in Roma Norte but is just on the edge of the Southern borders. Under the purple blossoms of the Jacaranda tree lining the streets, you will be welcomed home. The house was originally an old 20th-century mansion that has been transformed into just six elegant suites. Since there are so few rooms, everyone who stays here feels like family.

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Each suite is designed differently, blending history and Mexican artisan tradition with contemporary design. In fact, Ignacia Guest House has been internationally acclaimed for its interior design, architecture, and restoration. During the day, guests can abandon their daily routine and enjoy the historical details, gardens, and spaces. They can have breakfast at the communal tables or in the garden under an orange tree in the morning. Book well in advance as the rooms are highly coveted by anyone in the know who visits Mexico City.

Hotel Boutique Roma 191

Hotel Roma 191 is a gorgeous boutique hotel specializing in elegance and comfort. It wanted to harness the spirit and history of various famous artists. They created six unique rooms inspired by those artists’ work. The result is one of the most unique and relaxing places to stay in Roma Sur. With only six rooms in the entire hotel, this truly feels like a homey environment.

Map of Walking Tour

Le Babüin

The best place to start the day is with a good cup of coffee. Head to the southernmost part of the neighbourhood to Le Babüin cafe. This adorable coffee shop, named after the baboon in their logo, is a perfect slice of morning cheer. The staff are so friendly, and the caffeine that drips out of the espresso machines is first class. The sign above their door translates into the quote, “Everyone should believe in something. I think I’ll have another coffee.” Love it.

Ecoducto Río Piedad 

Grab your coffee to go and walk south along C. Chilpancingo until you can see the big highway ahead. “A highway?” You might think. “Really? That’s where we’re headed next.” And yes, but there is something extraordinary about this particular part of the Mexico City roadway. Walking halfway across the large overpass, stop in the middle of the road. Here you’ll see a long, plant-incrusted walkway called the Ecoducto Río Piedad.

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A Living Purifier

If you’ve ever travelled to New York, you’ll have heard of the high-line. A 1.45-mile-long elevated green park created on a former New York Central Railroad. Well, this is the same kind of concept here in Mexico City. This pedestrian path is surrounded on both sides by trees and aquatic plants. You’ll see people out for a run or walking their dogs. All the while meandering along atop one of the busiest highways in the city. The entire path extends from Chilpancingo metro to Monterrey Avenue with over 4,800 square meters of vegetation dotted across the path.

But the Ecoducto isn’t just a pretty pathway; it has an essential purpose. This is a recovered public space, with a system that cleans the polluted water out of the Piedad River. The water is piped in, and the living ecosystem atop the cement is fed by the water and purifies it in the process. The entire system captures 50 tons of carbon per year. And pumps out about 1% of the drainage water in Mexico City. While that might not seem like a lot, it is a step in the right direction. Hopefully, in the future, they will be able to create more of these beautiful systems that serve the environment and the community.

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Parroquía de la Divina Providencia

Head out of the Ecoducto via the next overpass and continue north along C. Manzanillo. This leisurely walk with your coffee provides one of the best examples of the simple beauty of the neighbourhood. The emerald green canopy of leafy trees above you protects you from the bright morning sun. Locals mull about getting their morning groceries or calling on the local tamale biker.

Turn left on Quintana Roo to reach the humble Parroquía de la Divina Providencia. This neighbourhood church is a perfect example of Spanish Revival architecture in the Colonia Roma Sur. It is such a sweet little church, often with lovely ladies sitting outside the front gates. They sit outside, selling trinkets to raise money for the parish. An excellent place to drop in and study the fantastic murals inside if there isn’t a service going on. In such a modest church, it’s incredible to see the floor-to-ceiling mural painted on the back of the church’s nave. 

Serenna Restaurante & Café Gourmet

Head back to C. Manzanillo you reach Tlaxcala street. On the corner is this Alice in Wonderlandesque restaurant. Serenna Restaurante & Café Gourmet is famous for its hanging flowers that drape the restaurant’s entire exterior. The cafe is inspired by the TV show ‘Gossip Girl‘ and its main character Serena van der Woodsen! Truly one of those oddities you would never expect to find in Mexico City, but here it is! Personally, I like sitting out on the patio with one of their gourmet coffees. And prefer to save my stomach for brunch at our following location. But there is no doubt; this place is an Instagrammers dream!

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Borona Lonchería

Walk one block north to Aguascalientes and head inside Borona Lonchería. Borona Lonchería pops up along a bit of slice of businesses along Aguascalientes street. The small cafe has an incredible brunch menu. Their thick-cut french toast with fresh berries is definitely droll-worthy or my favourite, the Chilaquiles con huevos. If you prefer, you can also peruse their to die pastry cabinet to try a little bit of everything. This place is pet-friendly, so often, you’ll find townies with their furry friends parked up along the patio. And if you’re like me and miss your dog when you’re travelling, this place is your opportunity to sneak a few pets in

El Hidalguense

If you’re in town on Friday, Saturday or Sunday do you need to check out El Hidalguense! El Hidalguense is one of the top traditional Mexican restaurants in the entire city. The restaurant’s classic, old-world interior design makes you feel like you’re stepping back in time. And the dishes are made to bring your taste buds right back there with you. The restaurant specializes in barbacoa (barbeque) lamb tacos which send anyone drooling upon entering the restaurant.

This restaurant is only open on the weekends because the process takes all week to ensure the meat is perfectly cooked. The method of preparation dates all the way back to pre-Columbian times. They begin by digging a hole in the ground and covering it with heated stones. The stones heat the hole for an entire day before the core temperate is hot enough to cook the meat.

After this, the prepared sheep is wrapped in maguey leaves. The leaves give the meat insulation from the hot stones and flavour the meat while it cooks. The oven is then covered in the same leaves and a layer of earth. A fire is lit on top, and the meat is left to cook for around 12 hours or more. The result is incredible and a must–order from El Hidalguense. The atmosphere here is like walking into a huge family party, that has already gotten underway. Families gather to share large platters of slow-cooked meat. Even visitors like you will feel like family by the end of the meal.

Mercado Medellin

Now that you’re all fueled up, it’s time to venture into the most important spot in Roma Sur, the Mercado Medellin. There is no doubt that this market is the community’s beating heart. Mercado Medellín, or Medellin Market, is my favourite farmer’s market in all of Mexico City. Not only is the marketplace large enough to feature everything you’d want in one place, it somehow still retains that friendly neighbourhood atmosphere. The market never feels too crowded and definitely not like it’s only there for the tourists. Shopping here makes you feel like a local and allows you to experience an authentic Mexican market.

History

The Mercado Medellín is easily identifiable by its red, green and yellow geometric painted exterior. Lookout on one side for a huge, decorated multicolour mural. This marketplace has stood here for over 150 years. When the market was first established, it was in the centre of an immigrant community in Mexico City. Colombians, Cubans, Brazilian, Venezuelans and even Jewish immigrants all found themselves in the middle of the city in a neighbourhood now called Roma Sur.

The immigrants would import food and goods from their home country to sell here in their new home in Mexico City. Up until the earthquake of 1985, Jewish Mexicans owned and operated the market. But after the quake, its ownership passed hands over to the Cubans, therein earning the market its nickname; “Little Havana.”

The entire marketplace is now home to over 500 different stalls. While you can have a blast just wandering around on your own, check out our complete guided tour if you want to know the best shops to visit! And what you NEED to buy

Por Siempre Vegana

Right across the street from the market is one of the precious few vegan taquerias in the city. Por Siempre Vegana or Forever Vegan, located along Coahuila Street, prides itself on making traditional-style Mexican tacos without the meat! Being a vegan visitor in Mexico City is definitely getting more and more accessible over the years and places like this are the reason! Even if you’re a meat-eater it’s worth checking out. It’s impressive to see the techniques and ingredients they use to create these incredible dishes.

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Tienda Trama

Further east along Coahuila Street is the joyful interiors of Tienda Trama. This shop is cooperative, meaning that everything you find here is made by a series of different local craftspeople and designers. So even if a smaller producer couldn’t afford to open their own shop, they can still sell their products direct to the customers. You can find everything from embroideries, ceramics, hand-made contemporary arts, kids’ clothes, and beautiful jewelry. All locally made and giving back to the community.

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I’m obsessed with buying mugs everywhere I travel. They feel like the perfect “souvenir” as it’s something I use every day. Pulling a mug out of the cabinet makes me so happy as I remember my travels I took to find it. A mug with one of their custom coffee blends makes the best gift to bring home! It has local flare without feeling too much like a cliche souvenir.

Garden Huerto Roma Verde

Continuing east along Coahuila, walk until you reach the large intersection at Avenue Yucatan.. Across the street, on the east side, you will be able to spot a bright blue column. This giant structure is made of old water jugs that form the monumental entrance to the Huerto Roma Verde. Huerto Roma Verde is a cultural centre made from the recovered property once destroyed by the 1985 earthquake. The land was abandoned for 27 years and used as a dumping ground. But Paco Ayala, who initiated the project, saw the 8,000 square feet as an opportunity. He saw the space as a place for regrowth and environmental education through art.

The self-managed community found inside these walls was created by grassroots environmental activists. It began as a small shared vegetable garden. Where residents who lived in small apartments without outdoor space could come and grow their own fresh food. From there, it grew to have a storage tower to collect rainwater, a recycling centre for solid waste and even several farm animals! Their aim is to focus on sustainability and promote the development of communities that are integrated into their local environments.

Much of the space is designed to be an urban garden with mind-bending art sculptures created within the living environment. While you can wander the space and just appreciate the artworks, you can also stop into the various pop-up businesses. They sell everything from organic cosmetics, vegan desserts and fresh coffee. There is also a small amphitheatre that frequently hosts musical performances. So be sure to poke your head around to see what you can find!

Mercado 100

On the corner of Orizaba and C. Antonio M. Anza, just down the street, is the Mercado 100. The Mercado 100 is held every Sunday. It is one of the most unique markets you’ll find anywhere in the city. What makes the Mercado 100 so special is that they aim to be an ethical marketing alternative for organic, ecological and local producers. The market has been running for the past 8 years, and highlights over 50 producers from all over Mexico.

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While there is lots of local produce for sale here, you can also buy packaged products. Everything from; honey, vanilla, sauces, chocolate, spices and more. These are wonderful things to buy to bring a slice of Mexico home with you. There are also local artisans selling their wares and handmade goods. Plus the street food, especially the vegan variety, is always incredibly fresh!

Benito Juárez Elementary School

Take a walk south down Jalapa Street, where you find the great Benito Juárez Elementary School. Benito Pablo Juárez García was the first president of Mexico who was of indigenous origin and an important figure in the history of Mexico City. This is one of the oldest public schools in the city. The school is an incredible example of the Spanish Revival style of architecture.

Tamales Doña Emi

If you are craving a snack, hop over to Tamales Doña Emi. If you’ve never managed to be up early in the morning to catch the street tamale vendor, this is a great place to try tamales! There are dozens of different varieties here to try. They have all the traditional fillings and some more eclectic and modern variations as well. Something for everyone.

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Tepeji #22

Turn west along Tepeji street until you find #22 Tepeji. This unassuming street is home to the exterior shooting location of the house featured in the award-winning film ‘Roma‘ by Alfonso Cuaron. In addition to this famous sight, if you look right across the street, you’ll see the real-life childhood home of the director. A plaque at #22 Tepeji commemorates this house as the film’s shooting location.

Roma and Mexico City in 1970

The film ‘Roma‘ is a must-watch for anyone visiting Mexico City. It follows the life of a live-in Mixteco housekeeper of a middle-class family. The Mixtecos, are the indigenous peoples of Mexico inhabiting the region known as La Mixteca. It is Cuarón’s semi-autobiographical take on life in the Colonia Roma in the 1970s. The film’s backdrop portrays the tensions over the land that is Colonia Roma. It shows student protestors fighting for the democratization of education. These freedom fighters were also asking for control of the university budget to be handed over to the students and teachers. They wanted political freedom for workers and peasants and quality education for everyone! They also fought for greater cultural diversity but sadly, their efforts resulted in the Corpus Christi Massacre of 1971. Nearly 120 protesters were killed, among them a fourteen-year-old boy. A sad but harsh reality of Mexico City’s history.

Cine Tonalá

If this visit to the set of ‘Roma’ inspired you to watch more Mexican Cinema, head over to Cine Tonalá. ‘Tonalá’ is a Nahuatl word from the ancient Aztec language. It means “the place where the sun comes out” as a cinema so often brings light to our lives. Cine Tonalá is a bar, restaurant, and film auditorium that runs only independent movies. At least one of the films is always a local, Mexican production. Ask or check online to see if films airing are either in English with Spanish subtitles or have English subtitles. It’s a wonderful place to support if you are able to.

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Lulu Gallery

If indie movies aren’t your thing, head over to the western edge of Roma Sur. Here you can pop your head into the fresh exhibitions at Lulu Gallery. Lulu is an independent, Mexico City-based art project space. The gallery specializes in artworks created out of interesting materials and forms. While some galleries feature work that tends to be more about the message than form, this gallery flips that concept on its head. What you’re left with are some really really cool works of art that draw you in and yet don’t ask too much of your brain. Which I always think is a great way to approach art.

Comedor de los Milagros

To end your evening in Roma Sur, head up to the Comedor de los Milagros. The amazing communal party atmosphere inside is palpable. Comedor de los Milagros is a Latin American market, where you can try food from seven different Latin American countries. There are seven restaurant booths surrounding the wide-open room where guests dine on long, communal picnic benches. The food is representative of Argentina, Brazil, Colombia, Uruguay, Peru, Venezuela and Mexico. Peruvian ceviche, Argentinian steak, and even a slew of vegan options as well can all be found inside!

The upper balcony is covered in wall murals and living plants to give the vibe of being outside! It’s the most lively place to be at night, but on the weekend be prepared to wait in line as it’s one of the hottest places in town. But well worth the effort to get inside!

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I hope you enjoyed this tour of Roma Sur. Let me know in the comment if you’ve visited this part of Mexico City and how different you found Roma Sur to be compared to Roma Norte!

Happy Travels, Adventurers!

The post The Ultimate Guide to Roma Sur Mexico City Walking Tour first appeared on The Creative Adventurer.

Table Of Contents

1. History
2. Flowers
3. Tortillas de Arina
4. Mexican Chili Peppers
5. Moles Miguel
6. Vanilla
7. Dried Fruits & Nuts
8. Productos Regionales Yucatecos y del Sureste
9. Fruits and Vegetable Sellers
10. Piñatas
11. Lecheria
12. Sugar Skulls
13. Corn Tortillas
14. Heladería Cubano
15. Meat and Seafood
16. La Morenita de Medellín
17. La Flor de Xochimilco
18. Meche y Rafael Carnitas
19. Outside Street Food
20. La Michoacana
21. Tips for Visiting the Farmer's Market

History

The Mercado Medellín is easily identifiable by it’s red, green and yellow geometric painted exterior. Lookout on one side for a huge, decorated multicolour mural. This marketplace has stood here for over 150 years. When the market was first established, it was in the centre of an immigrant community in Mexico City. Colombians, Cubans, Brazilian, Venezuelans and even Jewish immigrants all found themselves in the middle of the city in a neighbourhood now called Roma Sur.

The immigrants would import food and goods from their home country to sell here in their new home in Mexico City. Up until the earthquake of 1985, Jewish Mexicans owned and operated the market. But after the quake, its ownership passed hands over to the Cubans, therein earning the market its nickname; “Little Havana.”

The entire marketplace is now home to over 500 different stalls. While you can have a blast just wandering around on your own, I’ve tried to highlight the key things you should see, buy and which are the best shops to visit!

Flowers

While this market can’t compete with the enormity of the Mercado Jamaica (the largest flower market in the city), the pre-made bouquets you’ll find here, beckoning you in from the street, are lovingly curated. After shopping for their food, we saw various locals come out and buy a bouquet from their favourite seller on their way home. A little something to brighten up their home for the week! Our favourite flower to see was the poinsettias for sale. Poinsettias, known as Flor de Nochebuena, are native to Mexico. In North America, the flowers are usually only seen around Christmas but here they actually grow as small trees or bushes. During the winter months, poinsettias can be spotted all over the streets and sidewalks of Mexico City.

Tortillas de Arina

One of the first stalls to visit is ‘Tortillas de Arina.‘ This tortilleria makes flour tortillas for shops all across the city. Hundreds of tortillas speed off the conveyor belt, and the smell of freshly baked bread invites you to walk up and see what’s happening behind the counter. The word tortilla comes from the Spanish word for cake “torta” and “illa” means little. So it translates, the word for tortilla translates into “little cake.” The flour tortilla is much more popular with people from Northern Mexico. The close proximity to the border markets allowed Northern Mexicans to get inferior grade wheat flour, which they could make cheaply into flour tortillas. People who have moved from the northern provinces to Mexico City come here often to get their fix of wheat tortillas. Wheat tortillas are only usually only paired with Northern Mexican dishes.

Mexican Chili Peppers

This is one of the best markets to find fresh, Mexican Chili Peppers! There are five main chillies to see (perhaps even buy to take home with you); the Ancho, the Mulato, the Pasilla, the Morita and the Guajillo. The ancho chilli is the dried version of a poblano pepper. Ancho peppers are used in mole and many other recipes. Ancho is so popular because it has a subtle flavour with a hint of sweetness. Next up is the mulato chilli, also in mole. The mulato chihlli is also derived from the poblano pepper but picked when it first ripens, making it slightly spicier.

Pasilla chili

The final ingredient in the trifecta of mole chillies is the pasilla chilli. The pasilla are dried from chilaca peppers and are the darkest in colour. They are also much thinner and much spicier! Morita chipotles are chillies made by smoking ripe jalapeno peppers. These chipotles are not as strong in terms of a smokey flavour as some other, so really with this version, you get the best of both worlds.

The final chilles to find in the market is the guajillo chilli. Guajillo’s are long, flat, but small and are one of the spiciest varieties. Small packs a punch that’s for sure! It was so fascinating getting to touch and smell these chillies. The ones we get at home are so hard and almost crispy, but these dried peppers were soft and almost leathery. So if you’re a cook and want to make any Mexican recipe, these chillies are imperative to buy from these markets. Just be sure you know the customs regulations regarding these vegetables and always declare them to be sure.

Moles Miguel

Find your way to Moles Miguel, one of the most famous mole sellers in the market. This family-owned store sells pre-made mole pastes in different varieties. I never knew there were so many! If you ask nicely, they might even let you try a few before buying. Some of the most popular varieties are black mole, named for its super dark colour. This one is made with lots of cocoa beans (making it quite bitter). This one also has a more cinnamony taste than the rest. Then there is the red mole, made with dried red chiles like pasilla, guajillo and ancho. Finally, you’ve got the mole poblano. This version, in my opinion, is the best of them all. It’s sweet (but not too sweet) and just the right amount of smoke flavour.

Vanilla

Mexico is the birthplace of vanilla, and there is really no better place to buy it. Although the authentic extract is delicious, its even better to buy the bean pods fresh from sellers like you’ll find in these marketplaces. Fresh seeds are so much more fragrant than the extract since they aren’t diluted in alcohol.

Dried Fruits & Nuts

Dried fruits, nuts and seeds can be found all over the market, stashed away inside large tubs and baskets. Walnuts, called Castile nuts in Mexico, are of enormous importance during the late summer. Walnuts are a key ingredient to make one of Mexico’s most famous dishes, “chiles en nogada.” This dish is made with spicy green poblano peppers, stuffed with chopped meat and raisins. The dish is then topped with a thick sauce made from only cheese and ground walnuts. A sprinkling of pomegranate seeds creates the colours of the Mexican flag all in one dish!

The recipe was invited in honour of the leader of the Mexican uprising against the Spanish in the 19th century. Since the recipes invention, the dish eaten to celebrate Mexico’s Independence. Ironically, nuts were brought to Mexico by the Spaniards themselves. Almonds and peanuts are also an essential ingredient in mole as they add that deep, nutty flavour to the dish. Dried fruits from Mexico are beyond fresh, soft and flavourful. They are the perfect snack to stash away in your bag for an afternoon snack.

Productos Regionales Yucatecos y del Sureste

Many of the shops in the market sell pre-made mixes and pastes. From these you can create a myriad of Mexican recipes. Productos Regionales Yucatecos y del Sureste sells them all in one place. One of the most famous recipes in Mexican cuisine is Cochinita Pibil. The key ingredient to this recipe is Achiote paste. Achiote seeds are a traditional Aztec ingredient. The achiote paste is made from steeping the seeds in oil or lard. It’s thought to be like the saffron of Mexico. It’s so popular due to its sweet, earthy and peppery flavour. Buy it here and bring home to impress your friends.

Fruits and Vegetable Sellers

There are so many stands in this marketplace that have been run by the same family for generations. The food found here is an amalgamation of both locals and imported foods. Together they create the fabric of Mexico’s culinary culture.

A popular Mexican fruit that you may never have heard of is the mamey fruit. The mamey fruit has a rough rind, but a soft, coral coloured flesh underneath. When perfectly ripe, it tastes like a cross between a sweet potato and an orange. You’ll find these on menus all over Mexico, often as part of a beverage or served atop puddings.

Another odd ingredient you’ll find here is the nopal or cactus. “A cactus, you say?” Certain parts of the cactus are indeed edible and, when appropriately cooked, are shockingly delicious! To prepare the nopal, you slice off the exterior, scrap the spine, cut into slices, and boil with some simple spices. It’s incredibly cheap but very hearty food.

One of the last ingredients you might be on the lookout for is the tomatillo. You might know the tomatillo by its North American name, “green tomato”. But the Tomatillos found here in Mexico City as far different. They are much smaller and bursting with flavour. Tomatillos are used in all sorts of dishes. You can find them in salsas, salads and even soups! Tomatillos in the market are on display with their delicate pale husk on, which is removed before eating.

Piñatas

One thing which this market had plenty of is pinata makers. You can homemade pinatas all over the market. Some of which are still in the process of being made from scratch. When pinatas were first introduced to Mexico from Spain, they were symbolic of the Catholic belief in the deadly sins. The first pinatas weren’t shaped like Hello Kitty or Superman; they were seven-pointed stars, with each point representing a mortal sin. The person being blindfolded represented humanity’s blind faith in God needed to resist these temptations. The participant was spun around 33 times, once for every year of Christ’s life. Then the stick is used to beat the sins out of the faithful, and the candy and fruit represented the rewards for keeping the faith. You can still find these original designs in the marketplace today!

One of the oldest fruits to be included in the pinata was the tejocote. These are still sold today in the market, but have been replaced for sweet candy inside the pinatas. These Aztec fruits resemble a crabapple and are both similar in taste and shape but have the most beautiful golden colour.

Lecheria

Along the back wall, you can find a huge lecheria, which is Spanish for ‘dairy’ which sells a variety of cheese produced from local farms. My favourite is Oaxaca cheese. Oaxaca cheese is made from soft, stretched-curd cheese, made with cows’ milk. It pulls apart, almost like a cheese string (for those 90s kids reading), and if often served atop meals as it melts quickly and adds that perfect salty, umami flavour. The most interesting of the cheeses was the chihuahua, which is made from a Mennonite community in Mexico. Chihuahua cheese is relatively simple, with a buttery, yet sharp taste but very popular since its gentle flavour allows it to be paired well with most dishes.

See if you can also find or try some membrillo, which is a jelly made with quince juice and honey to be served alongside cheese. Together with the salty cheese, this sweet jam is perfection.

Sugar Skulls

Dia de Los Muertos (or Day of the Dead) was an Aztec ritual that celebrated the lives of those who were deceased. Despite the Spaniards attempt to rid the country of this sacred holiday, the ceremony remained. Eventually, it was blended together with the Catholic celebration of All Saints Day on November 1st. Traditional sugar skulls are a highly respected part of the day of the Dead rituals. Sugar was brought to Mexico in the 17th century by Italian missionaries. Sugar cane was so easy to grow in Mexico, so there became an abundance of it in the country.

History of Sugar Skulls

As Mexico was converting to Catholicism, it found that their churches didn’t match up to the opulence of the ones in Europe. Mexico didn’t have enough money to import decorations or cover their churches in gold. But what they did have was sugar, which they could produce cheaply and in vast quantities. So, using clay moulds, they used sugar to create angels, crosses and more to decorate the interior of their churches. Eventually, these kinds of decorations made their way into the celebrations of Day of the Dead. Sugar skulls were created to represent the soul of the departed, and their name was written upon the forehead of the sugar skull. They were then laid on the grave or ofrenda to honour the spirit of the beloved one who had past. You can find still these sugar skulls in the marketplaces around Day of the Dead.

Corn Tortillas

Freshly made Corn Tortillas can be found inside the market. Corn Tortillas were first invented around 10,000 BC when corn was domesticated in Mexico. Corn was linked to life in Mexico. It was their primary source of carbs (which equals energy). During the Aztec empire, one of the most popular dishes was tortillas, with chilli sauce, beans and squash. Today local workers still come to tortillerias to get fresh tortillas, salsa, rice and beans, which they will bring to the worksite to enjoy for their lunch. Just like it was thousands of years ago. Some things never change…

Heladería Cubano

Towards the back of the market, stop at Heladería Cubano. The kind gentleman behind the counter serves up Cuban ice cream and milkshakes. The milkshakes are made with fresh creme, sugar, ice (made from filtered water) and your choice of fresh fruit. He also can add malt to the milkshakes, which give you that retro flavour. Such an exciting thing to find in the middle of a Mexican marketplace but not at all unwelcome. The Cuban ice cream maker is famous in the market for his natural flavours and thick creamy ice cream!

Meat and Seafood

Take a step into the fresh meat and seafood area. Definitely the most fragrant area of the market but still very exciting. People are always yelling joyfully at each other from across the room and large meat cleavers can be heard smashing into hunks of beef and pork all across the room. This is usually where there is the most action, with locals, home cooks and restaurant chefs, coming here to buy their meats for the day.

La Morenita de Medellín

One of the most popular eateries in the market is ‘Marisquería,’ also known as “La Morenita de Medellín.” This is one of the only places in landlocked Mexico City where you can reliably find incredible seafood! Hidden away inside this marketplace, you can try red snapper from Veracruz, fish covered in garlic and chilis, pulpo al ajillo (cooked octopus), the devil’s oysters (oysters cooked in butter) and Mexican paella (which came over with Spanish). Reliably a great option if you’re craving seafood!

La Flor de Xochimilco

La Flor de Xochimilco is one of the most popular eateries inside the market. They specialize in taco de barbacoa. Barbacoa actually originates from the Caribbean. Taco de barbacoa refers to slow-cooked meats, over an open fire. The meat is cooked till its super tender. Then tacos are served with diced onions, cilantro and lime juice to help cut the fatty taste of the meat. If you’ve never had a barbacoa taco, this is a must!

Meche y Rafael Carnitas

At the back corner, hidden away, if THE place for carnitas, Meche y Rafael! Unfortunately, it’s only open on Saturdays. Pork was introduced to Mexico by the Spanish in the 16th century. Carnitas is a Spanish word that means “little meats.” Carnitas are made using lean pork mean, which is sliced and marinated in seasoning for hours. The fat cut from the meat is used for frying the carnitas before they are eaten. This carnitas stand serves up with bountiful portions alongside slices of the city’s best chicharrón. Douse the tacos with plenty of salsa and pickled radishes to cut the grease; while it might not be the healthiest food, it might be the most delicious.

Outside Street Food

Around the perimeter of the marketplace, are always a few reliable street food stands, run by some of the nicest local women. If you’re looking for something delicious to try, order up the tlacoyo. Tlacoyo is made from blue corn dough and filled with beans. It’s then fried on the grill. Once cooked, they are garnished with Oaxaca or cotija cheese, nopales, salsa and chicharrón. So filling, delicious and impossibly cheap! If you’re there earlier in the morning, be sure to try their breakfast version, which was made with fried potatoes with chorizo. It’s fantastic!

La Michoacana

If you are looking to sample an agua fresca, hit up the La Michoacana. La Michoacana is actually a chain of ice cream parlours in Mexico City. And although their ice cream is never quite up to snuff, their agua frescas are reliably some of the best! Just ask anyone behind the counter if they’re made with filtered water (agua pura) to be sure it’s safe to drink. Agua frescas are more than just juice, they are these incredible beverages flavoured with uniquely Mexican flavours like tamarind, hibiscus, and horchata!

Tips for Visiting the Farmer’s Market

• Always bring cash and small change. Most marketplaces don’t take credit cards, and if you plan on haggling at all, don’t even think about using a credit card. Cash is king in the market. But big bills won’t work either. Most of these sellers won’t have a lot of change, and early in the day, you might find that don’t have change at all. I always keep a stash of coins with me at all times to ensure I have the exact amount when shopping in markets like these. Having small coins is also important for using public washrooms in places like this, as most charge 5 pesos for the bathroom.
  
• Beware of Pickpockets. Although this marketplace is much less of a target than some of the most touristy markets in other parts of town, you should always be aware of your surroundings. Keep your money in safe places, not easily accessible by someone else. For me, I keep some smaller change in my pockets and any bigger bills deep in my bag, where it would take some time to access. But honestly, just keeping your awareness of what and who is around you is the most important part of keeping safe.

• Ask before touching any food. Most of the seller won’t mind if you touch the food, in fact to buy some fruits and vegetables you need to give it a squeeze to see if it’s ripe! But some tourists touch EVERYTHING and it really bothers the sellers. I’ve seen some tourists come in and mess up their entire display without so much as moving one thing back into place. Just ask nicely if you can look or touch something and respect what the seller responds with. But honestly, just asking will win you over with them!

• Think before taking a picture. Some of the vendors inside the more touristy markets take umbrage with tourists taking photos of their stalls. The main reason for this is they don’t always want to be on camera but also, they don’t see themselves as a tourist attraction. They would prefer you to buy something instead of just taking pictures and yet walking away without contributing to any of the vendors who need money to keep their businesses running. I always look for a “no photos” sign first before taking a picture since that’s pretty clear cut. Often, I’ll even ask the vendors if it’s ok. If you’re purchased something you’re almost always ok to take a picture since the seller knows you’re not just using them as a prop, but actually care about the product.

• Travel Light. These types of markets are fairly crowded, with narrow aisles and products overflowing over the edges of the counters. This means carrying a huge backpack with you might not be the best idea. I would stick to a small bag for your shopping and a crossbody bag for your valuables.
  
• Be friendly. Locals are proud of their produce. Some of these farmers sell the very things they harvested that morning to shoppers. Giving them a smile, a hello, goodbye or good afternoon goes a long way in acclimatizing yourself into this neighbourhood market.

• If you don’t recognize something, don’t be afraid! Trying new things is what travelling is all about! The food at this market is incredibly fresh. These stands only stay open until 4 or 5 pm so the turn over is daily and nothing just gets left behind. The only thing I really avoid is water washed veggies, like salads, but anything cooked is fair game!

Learn some key Spanish phrases

When shopping in a local market like this you might not find a lot of people who speak English. To make a good impression and fit in with the locals, try to learn a few phrases. The most important phrases are the ones to do with prices so you’ll understand how much everything costs. I would recommend avoiding any haggling if you don’t speak Spanish competently since you’ll get over your head pretty fast.

Here are some of my key phrases for shopping:
good morning // Buenos días
good afternoon // buenas tardes
goodbye // adiós
how much? // Cuánto cuesta?
one, two, three // uno, dos, tres
What is this? // ¿Que es esto?
Thank you // Gracias
no, thank you // no, gracias
Can I touch? // ¿Puedo tocar?
Can I take a photo? // ¿Puedo tomar una foto?  

We first came to the market on a guided tour with Casa Jacaranda. I cannot recommend their cooking experience more so if you are interested in learning more about Mexican cuisine and Markets in Mexico check them out!

The post Guide To Exploring the Vibrant Medellin Market in Mexico City first appeared on The Creative Adventurer.

But I read review after review and had to check it out for myself. And let me say, perhaps as a bit of a spoiler, I now understand why this is such a perfect experience. Casa Jacaranda offers more than just a cooking class. It’s a whole day of activities, discoveries, learning opportunities and a chance to make new friends.

Table Of Contents

1. About Casa Jacaranda
2. The Casa Jacaranda Cooking Class Experience
3. Mercado Medellín
4. Molino y Tortilleria Golilas De Amor
5. Roma Norte
6. Casa Jacaranda
7. The Menu
8. Making the Mole
9. Tamales
10. Cocktails
11. Rooftop Dinner
12. Prices:
13. Group Rates:

About Casa Jacaranda

The classes are offered Tuesday through Saturday. Beto Estúa and Jorge Fitz are the co-owners of Casa Jacaranda, and either one or both of them will join you on your culinary journey, depending on class size and availability.

Most classes are held in English, although there are some classes available in Spanish. The small class size (typically 6-8 people) means that you feel close with everyone there but have enough people to quickly cook these huge menus!

The day begins at 10 am and ends around 4:30 pm, so you really do get an entire day’s worth of entertainment out of the whole experience. The price per adult is $180 USD and children are $120 USD. While this might seem expensive, as mentioned, you get an entire day’s worth of entertainment and indulgence. Trust me on this, it’s worth every peso.

The Casa Jacaranda Cooking Class Experience

Mercado Medellín

The day began at the Mercado Medellín, in Roma Sur. The Mercado Medellín is easily identifiable by it’s red, green and yellow geometric painted exterior with stunning multicolour murals painted above. We stood at the meeting spot, just under the market’s sign, and met the other travelling cooks, two fellow Canadians and a mother-son duo from America. They were immediately so friendly and just as excited as we were! Beto arrived with his traditional shopping bags and his assistant in tow. He happily introduced himself to the group, and we collectively decided on the dishes we were set to prepare for the day.

About the Market

Before heading into the market. Beto took a moment outside to tell us all about the history of the market. This marketplace has stood here for over 150 years, although the more modern appearance is from renovations after the earthquake. When the marketplace was first established, it was in the centre of an immigrant community in Mexico City. Colombians, Cubans, Brazilian, Venezuelans and even Jewish immigrants all found themselves in the middle of the city in a neighbourhood now called Roma Sur. The immigrants would import food and goods from their home country to sell here in their new home in Mexico City. They sold both to locals who were interested in trying something new and other immigrants who wanted a taste of home.

Up until the earthquake of 1985, Jewish Mexicans owned and operated the market. But after the quake, its ownership passed hands over to the Cubans, therein earning the market its nickname; “Little Havana.” The entire space is now home to over 500 different stalls. If you were simply a regular tourist, this could be overwhelming, but Beto made sure to take us to all his favourite stalls and show us what you needed to see! Every one of them knew him by name and would wear a huge smile on their faces as we approached.

Mexican Chili Peppers

Our guide took us through the market to various sellers where we picked up ingredients for our meal. One of the most important ingredients in Mexican cuisine are chili peppers. Many of these peppers were going to be present in a few of our recipes, so it was essential to learn all about them! Some peppers have different names depending on if they are dried or fresh. In this market alone, we stopped and smelled over 15 different kinds of peppers. We learned where they were grown and how each of them could be used in various recipes. Some of the peppers were heavily smoked in addition to being dry, and it was amazing to smell the differences between just a dried pepper and a smoked and dried pepper.

Fruits and Vegetable Sellers

Next up, we visited the local fruits and veggie sellers, which is Beto’s favourite in the marketplace. This one stand has been run by the same family for five generations. He explained to us all about the different varieties of vegetables you can find in a traditional Mexican garden. In one garden beds, pretty much anywhere in Mexico, you can grow everything you need to sustain yourself. Beto told us all about which fruits and veggies were originally from Mexico and which were imported early in its colonization. Today, all of these are used together to form the fabric of Mexico’s culinary culture.

One of the oldest fruits to be included in the pinata was the Tejocote. These are still sold today in the market, but rarely are they always included in the pinatas. These Aztec fruits resemble a crabapple and are both similar in taste and shape but have the most wonderful golden colour.

Street Food

After looking at all this food, it was finally time to try some for ourselves. Just before the lunch rush, we headed to the back of the market, where a few ladies were preparing tlacoyo. You’ve probably seen tlacoyo all over the city but, if you were like me, had no idea what was in them. They’re made from blue corn dough and filled with beans and then fried on the grill. Once cooked, they are garnished with Oaxaca or cotija cheese, nopales, salsa and chicharrón.

We also tried out their breakfast version, which was made with fried potatoes cooked with chorizo. It was fantastic!

Molino y Tortilleria Golilas De Amor

This brought us to the end of the marketplace tour, so we headed on our way over to Casa Jacaranda. On our way, we past Beto’s favourite tortilla makers, Molino Y Tortilleria Golilas De Amor. Molino y Tortilleria Golilas De Amor hand makes corn tortilla, made from fresh masa every day. The kind old man behind the counter would grab a hot one fresh off the press and hand it to us to taste. You would first sprinkle some salt on top, then some salsa (spicy of course) and roll it up before eating it to ensure the salsa and salt was in every bite.

Corn tortillas were first invented around 10,000 BC when corn was domesticated in Mexico. Corn was life in Mexico, as it was their primary source of carbs (which equal energy). During the Aztec empire, one of the most popular dishes was tortillas, with chilli sauce, beans and squash. Today local workers still come to tortillerias to get fresh tortillas, salsa, rice and beans, which they will bring to the worksite to enjoy for their lunch. Just like it was thousands of years ago. Some things never change…

Roma Norte

The streets around Beto’s house were rich with incredible architecture. This neighbourhood was originally designed for the upper class in the early twentieth century, so they found the finest designers and architects to make masterfully houses. Art deco and neo-classical designs reign supreme here as do the enormous Jacaranda trees which line the streets, creating a canopy over the entire block.

Casa Jacaranda

Casa Jacaranda is named as such due to the rich collection of old Jacaranda trees on the street and the large one which hangs over Beto’s house. Jacaranda trees arrived in Mexico City from Brazil. Their large canopy and bright lavender blooms made them a hot commodity for any burgeoning neighbourhood!

When we first walked through the doors at Casa Jacaranda, we were gobsmacked. I had expected a simple kitchen or workspace, but what we found was a gorgeously restored and renovated 1930’s house. It was decorated floor to ceiling in beautiful works of art, historical ephemera and knickknacks, which represent the cultures and culinary traditions of Mexico. There were also so many personal mementos and pictures around the house, it truly made us feel at home. I found it hard to get my head in the game to cook since all I wanted to do was pour through the bookshelves and study the paintings on the wall.

The Menu

There are a variety of options for the menu which you’ll make with the group. Although some of us had reviewed the website and knew the options, we needed to make a choice as a group as to what we wanted to cook. We opted for the mole since we felt it had the richest in history, and we were all interested in that aspect of Mexican cooking. No matter what main meal you pick, you’ll always end up making a full menu with two appetizers, one entree and a dessert.

Making the Mole

The first recipe we dove into was the mole. Beto started off by laying out the method and all the steps needed for its preparation on the blackboard behind us. I’m not going to share that with you here since it was his own adapted recipe and something he has perfected over the years. But if you yourself book a class with him he shares with the class all those recipes and more and you come away with almost a full recipe book of printed meals to make at home!

Mole is made with 28 different ingredients, although Beto kindly makes his with 26 since he removes the bread (gluten) and the peanuts, so this recipe can more easily accommodate a variety of allergies. Beto’s mole is adapted from a version of the recipe from Puebla, a region in the east which is known for its culinary history and traditions. Beto has been making this recipe for years with his family, so you really feel like you’re making something that was designed to be made with love.

Ingredients

Before we even arrived, all the ingredients were laid out for us. Beto’s handy assistant had torn through the market to buy all the supplies we needed while we were leisurely wandered through the market. This allowed us to learn from Beto about all the component which now sat on the table before us.

One of our favourite parts of the experience was just listening to Beto chat away about the history of some of these ingredients and recipes and how they came to be. He really was a wealth of information and entertainment all to himself.

Red and Green Salsa

Then it was time for the salsas. We made two salsas; fresh green salsa with a more spicy kick and a rich, smokey red salsa. The green salsa was my absolute favourite. I could have eaten it all day with anything! Despite only having five ingredients, the way it was prepared made it taste like the most complex and amazing thing you ever put in your mouth!

To make the red salsa, we used a molcajete, a stone tool like the American mortar and pestle. We learned all about how to care for a molcajete and saw three different ones that Beto owned; one was his own, one was his mother’s, and the last, his grandmother’s. Each one looked the same and yet different, the older they got, the smoother their surface. It was like working with a piece of his family’s history.

Tamales

Next up were the tamales! Every morning on the streets, you’ll see hundreds of men and women either on bikes or set up on street corners selling tamales. Tamales are super popular at breakfast time since they are hearty, cheap and SAFE to eat (since they are made by continually steaming the food, keeping it sanitary). The recipe for tamales is thought to date all the way back to Mesoamerica in around 5000 BC. A ‘tamal’ is made from corn masa, which is filled with either meat, cheese, or vegetables.

Corn Tortillas

Finally, it was time for us to learn how to make tortillas from scratch! Despite meeting our amazing tortilla maker, there is just nothing like fresh tortillas hot off the grill. We had such a good time learning when to flip the tortillas and how to make them puff up in the perfect way! It was a busy, laugh-inducing experience that had us all grinning ear to ear.

Cocktails

Now that all our recipes were finished, it was time for a drink! Beto made us all a Paloma, served with traditional Mexican tequila and finished with a slice of grapefruit and a pink peppercorn salted rim!

After all this busy cooking, it was nice to sit down and enjoy each other’s company. We had chatted a bit with our fellow cooks, but while we started to dig into the beef tacos, we finally had the chance to talk more in-depth and learn all about them. It was one of the guest’s birthdays the day we were there, and we had many “happy birthday” cheers and made the entire night a big celebration! It felt like having dinner with friends by the end of the night.

Rooftop Dinner

After we were finished cooking, we were escorted upstairs to the rooftop garden and dining table. The beautiful table was laid out under the jacaranda tree. Despite the tree not being in bloom when we visited, there were plenty of other plants and flowers on the rooftop to make us feel like we were dining in a tropical forest.

The meal was served with some incredible Mexican wine and fresh hibiscus juice, which paired perfectly with everything on the table! We dove right into the food, so quickly in fact that I completely forgot to take a picture of my beautiful plate. But here is a shot of our smiling faces which say it all.

The mole was served with shredded chicken. We eat it along with some incredible garlic rice we made earlier. Atop the mole you absolutely must dress it with a sprinkling of toasted sesame seeds and thinly sliced onions. Both these two items seem to make such a massive difference in the flavour. I have had mole a few times and have to say it’s not always my favourite. Often it’s just too sweet. But this mole was perfect, not too sweet, not too bitter, and so flavourful!

Tequila & Mezcal

The end of the meal was finished off with a tequila and mezcal flight. We tried some truly unique varieties, some of which you couldn’t even find in stores! This is the perfect ‘sobremesa.’ A sobremesa is a Spanish tradition of relaxing at the table after a heavy meal. We sipped our liqueurs and asked everyone about their time in the city. We shared our favourite food spots and sights in the city, and I made more than a few notes of restaurants to try out next time we’re in town!

I hope this gives you some insight into what a day with Beto and the Casa Jacaranda is like. So if you’re like me and were on the fence about whether or not you should book this experience, it helps you make your decision. And honestly, DO NOT HESITATE to book it ASAP. This is more than a cooking class. It is a day out with friends. A historical lecture. A DELICIOUS home-cooked meal. An insightful study of Mexican food. And best of all, a learning experience you can bring home with you to share with your family and friends.

The post Casa Jacaranda, the Best Cooking Class in Mexico City first appeared on The Creative Adventurer.