This was an extremely hard list to make. Below we made a map with everything on the list + a few other places worth checking out.

Our Favorite Lunch Spots

1. Carmela y Sal

2. El Charco De Las Ranas

3. Entremar / Contramar

4. Oxa

5. Azul Histórico

6. Maizajo

Fancy Food & Dinner

1. Pujol

2. Quintonil

3. Sud 777

4. Samos

Cocktails & Night-out

1. Licoreria Limantour

2. Gin Gin

3. Vigneron

4. Madre Roof

Get Your Arteries and Tums Ready

A small list of foods you should aim to try while in Mexico.

Taco al pastor

What: Pork meat with adobo, cooked on a skewer (similar to a kebab). CDMX staple. Where: El Charco De Las Ranas or El Vilsito

Taco de suadero:

What: Fried cow meat chopped up in a corn tortilla, similar to carnitas (different animal).

Where: Maizajo

Taco de carnitas:

What: Deep fried pork, meat can come from all places in the animal. If you are not feeling adventurous, order "Maciza" . Pedro recommends (and Ary strongly doesn´t) "Buche con Cuerito".

Where: Carnitas El Tio Paco

Taco de barbacoa

What: Slow cooked sheep meat, generally buried underground. Strong flavor and extremely tender.

Where: Tlacoquemecatl Market

Taco Campechano

What: Taco with Cecina, longaniza and chicharron generally served with a very spicy red sauce. One of the best kinds of taco. Do not leave CDMX without this one.

Where: El Villamelon

Taco De Cochinita

What: Slow cooked pork in achiote adobo from Yucatan. Traditionally cooked on a pit and buried underground.

Where: El Turix

Torta de tamal (& tamal):

What: Tamal between two breads (yes, you read that righ). Pair with a thickkkkk glass of your favorite atole flavour (ary loves Maria cookie, so carb^3). Breakfast of champions and construction workers alike, you will have more energy than the Duracell bunny. Truly the pinnacle or carbs.

Where: Anywhere on the street with a line (that means it's good) early in the morning.

Torta de chilaquiles: What: Chilaquil between two breads, sometimes can have a Milanesa (deep fried breaded chicken or meat). It is second place to the pinnace of carb.

Where: La Esquina Del Chilaquil, order "Bomba Blanca" on an empty stomach.

Torta de milanesa:

What: A breaded meat or chicken sandwich. Fillings include avocado, cheese and beans.

Where: La Casa Gallega, surprisingly it's a Spanish restaurant that has an amazing torta.

Garnachas:

What: This is a whole food category, aim to try them all. Deep fried or "al comal" foods with the main ingredient for the vessel being masa.

A small dictionary below:

• Quesadilla: Tortilla with some filling, recommend trying chicharron or whatever looks tasty. Quesadillas DO NOT NEED TO HAVE CHEESE so make sure to specify "con queso" when in CDMX. Outside of the capital, people have not understood this and get very angry when you order a quesadilla with cheese. This is probably the largest debate in the country...

• Taco de guisado: These generally have a wide arrange of fillings, it all depends on whatever the person who is making them decided to cook for that particular day. Yes, this is different than a quesadilla even if the fillings are the same. Ask Pedro if you do no understand.

• Tostada: Hard (deep fried or dried) tortilla topped with refried beans an whatever topping you please.

• Tlacoyo: Generally filled with either refried beans or requesón (some kind of cheese, try it) and topped with a nopal salad.

• Sope: Similar to the tostada, however the vessel is a bit thicker and has a rim around it. Looks similar to a beer cap upside down but made out of masa.

• Gordita: A thicker tortilla but filled with guisado, topped with nopal salad. Similar to tostada and sope.

• Flauta: Essentially a longer and deep fried taco but exclusively filled with meat, potatoes, cheese or chicken. One of Pedro's favorites.

• Memela: Imagine if a sope and a tlacoyo had a child. This is a round stuffed tortilla (generally with beans) and topped with red or green sauce.

• Tetela: fold a tortilla into a triangle, stuffing it with beans.

• Huarache: Birkenstock sized sope, essentially.

• Chalupita: The Ary of sopes (AKA very small), topped with green or red sauce and shredded meat. Great appetiser!

• Pambazo: essentially a torta in which the bread is coated with a red sauce and heated in a comal, they generally have less filling than a torta and sold on the street.

• Petrolera: A round huarache (or huge sope) topped with carnitas. Try at Los Panchos.

Pozole:

What: Tomato & guajillo soup with corn and meat. Great on a cold day.

Where: La Casa de Toño, there are many.

Sopa de Tortilla:

What: Tomato broth topped with fried tortilla strips, avocado, chicharron, dried guajillo, cheese and sour cream. It's Pedro's favorite soup.

Where: Azul Histórico

Concha:

What: Sweet brioche bun topped with a sugar crust. Great with morning coffee. If you can, try stuffed with nata (cream).

Where: Panaderia La Ideal downtown, Maque or Muguet.

Churro:

What: a churro...

Where: Churrería el Moro, try with hot chocolate.

Nieves

What: Water based fruit ice cream (different from gelato)

Where: Never QBE or La Michoacana.

Summary:

Try everything, you will not be disappointed.