Best Food Tour in Mexico City - Tacos and Mezcal Edition

2 days ago

One thing about me? I have to try the local food when I travel. It’s a non-negotiable. But let me be clear—I’m not out here just tasting anything. I want the places where the tortillas are handmade, the salsa makes you sweat just enough, and the flavors hit so hard you start dancing in your seat. I’m talking “lick your fingers, hum while you chew, and call your mama mid-bite” good. You feel me? So while in Mexico City—a place basically known for its incredible cuisine—I knew I had to find a food experience that wasn’t just tasty, but authentic. That’s how I landed on the Tacos & Mezcal Tour by Sabores Mexico Food Tours—and when I tell you they delivered? BABY. They understood the assignment.

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

This tour was the perfect mix of delicious eats, deep history, and cultural gems. We hit four taquerias, had a mezcal tasting, and stopped at historic sites along the way. I walked away full—not just in my stomach, but in my soul. (And yeah, I waddled a little bit back to the hotel...but it was worth it.)

Best Food Tour in Mexico City - Overview

A Quick Bite of Mexico's History: Tacos

Tacos are more than a trending foodie obsession or a quick bite after a night out—they’re Mexican heritage on a plate. The origins of the taco go back to pre-Hispanic times, when indigenous peoples used freshly ground corn tortillas to scoop up food—basically the original utensils. Some historians say tacos were born in the silver mines, where "taco" referred to the explosive paper-wrapped charges used in mining. Others trace the word to tlahco in Nahuatl, meaning “in the middle,” which perfectly describes how tacos are assembled.

Over time, tacos evolved into endless varieties depending on region, season, and occasion:

Tacos al pastor – A beautiful collision of Lebanese shawarma influence and Mexican spice, slow-cooked on a vertical spit. Originating in Central Mexico, this taco is a CDMX street food staple.
Barbacoa – Tender, slow-cooked meat, traditionally prepared in underground pits for hours until it melts in your mouth. Hailing from Hidalgo, barbacoa is a weekend favorite, often served with consommé for dipping.
Suadero – A Mexico City specialty, featuring thin, juicy cuts of beef fried to perfection. This taco is known for its soft yet slightly crispy texture, making it a must-try in the capital.
Carnitas – Originating from Michoacán, carnitas are made by slow-cooking pork in its own fat until it becomes irresistibly crispy on the outside and tender on the inside. Typically served with pickled onions and fresh salsa, it’s a taco lover’s dream.

On the tour, we hit up several taquerias—each specializing in something different. Every taquería had its own personality. Some were modern and polished, others were humble and full of character—fresh salsas, handmade tortillas, and meats cooked to perfection. My taste buds were dancing.

Horizontal line with text: "Advertisement - Continue Reading Below" in light gray, centered on a white background.

A thin, horizontal gray line on a white background.

The Spirit of Mexico: Mezcal

Now let’s get into the mezcal—because tequila’s smoky cousin deserves her flowers.

Mezcal is a traditional Mexican spirit, and it dates back hundreds of years (long before tequila took the spotlight), originating in Oaxaca but widely appreciated in CDMX. It’s made from the agave plant, just like tequila, but that’s where the similarities end. While tequila uses one type of agave (blue agave), mezcal can be made from over 30 different agave species, which means the flavor profiles are way more complex. Earthy, smoky, citrusy, floral—you never know what you’re going to get, and that’s the beauty of it. Traditional mezcal production involves roasting agave hearts in underground pits, giving it that signature smoky flavor.

On the tour, we visited a cozy mezcalería where we learned how it’s made—from harvesting the agave hearts (piñas) to roasting them in underground pits, fermenting, and distilling. And of course, we sipped. Slowly. They even taught us the proper way to enjoy it—slowly, with orange slices.

Why This Tour Was That Girl: The Vibes Were Immaculate + Food with Context

What truly set this tour apart was the energy. Our guide wasn’t just knowledgeable—she was engaging, funny, and clearly passionate about food and culture. As we wandered through Centro Histórico, one of Mexico City’s most historic districts, she brought the city's culinary story to life, weaving together the origins of each dish with tales of indigenous traditions, colonial influences, and modern innovations that have shaped CDMX’s vibrant food scene.

But this tour wasn’t just about what was on our plates. It was a full cultural immersion. As we walked, we took in the city’s stunning colonial architecture, colorful murals, and bustling markets, each with a story that added depth to our experience. We learned how migration shaped different taco styles, how mezcal remains deeply connected to indigenous identity, and how every bite we took carried centuries of tradition.

By the end, I wasn’t just full—I had a whole new appreciation for Mexico City’s food and history.

Woman in a mask holding a drink near a large stone arch monument, with a cloudy sky and some people in the background.

Pro Tips Before You Go

A few things to keep in mind before booking this tour—because trust me, a little prep goes a long way!

Vegetarian-Friendly – No worries if you’re plant-based! Most stops have delicious vegetarian options that are just as flavorful as the meat-filled tacos.
Beer Is an Option – Not a mezcal fan (yet)? Some taquerias offer local beers to pair with your tacos. Because nothing washes down a perfect bite like an ice-cold cerveza.
Stretchy Pants Are Mandatory – I showed up looking cute, but I left stuffed. HB had to pack up his last taco because he couldn’t hang—rookie move. Do yourself a favor and wear something with an elastic waistband. You’ll thank me later.

Two people wearing masks stand outside a taqueria with a sign reading "TAQUERIA EL CALIFA DE LEON." Colorful clothes are on display nearby.

Divider with text: Advertisement - Continue Reading Below, in light gray on white background.

A simple white horizontal line centered on a plain background.

Final Thoughts: A Must-Do for Food Lovers

If you’re visiting Mexico City and want to experience its food scene in the most immersive way possible, Sabores Mexico’s Tacos & Mezcal Tour is an absolute must. This isn’t just about grabbing a few tacos—it’s a deep dive into Mexican culture, history, and tradition, all wrapped up in bold flavors and good vibes. Think of it as part food crawl, part history lesson, and part party—because mezcal, right?

Oh, and a special shoutout to Sabores Mexico for the surprise birthday flan—it literally brought me to tears. The sweetest touch to an already unforgettable experience!

Flan with a lit yellow-striped candle on a black speckled plate. The background shows a stone countertop and a partially visible menu.

So, if you’re ready to explore CDMX one bite (and sip) at a time, book the tour, bring your appetite, and prepare for the best food tour in Mexico City. And don’t forget to clear some space on your camera roll—these tacos are highly photogenic.

Have you ever done a food tour while traveling? I’m always looking for my next foodie adventure, so drop your recommendations! Where should I eat next?

Until the next delicious bite… happy travels and stretchy pants forever.