Sign up to save your podcasts
Or
Share Tacos, Tortas, and More: Mexico City's Food Delights
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Tacos, Tortas, and More: Mexico City's Food Delights
In this episode of Go See Do Explore, Ashleigh and Christopher continue their Mexico City series by focusing on one of the best parts of the trip: the food.
They share favorite dishes, reflect on what makes Mexican cuisine so regionally distinct, and talk about how trying local food can deepen your connection to a place.
Mole Negro Enchiladas
Christopher starts with the mole negro enchiladas from Azul Histórico. Mole is a complex, deeply rooted Mexican sauce, and this version left a lasting impression.
Carnitas Tacos with Cheese
Ashleigh highlights the carnitas tacos from their food tour—made even better with a layer of melted white cheese. A good example of how a small touch can make something familiar feel new.
Huitlacoche and Cooking Class Quesadillas
Christopher shares two dishes that featured huitlacoche, a corn fungus used in Mexican cooking: tacos from Girasoles and quesadillas from their cooking class. Both show how Mexican food often celebrates ingredients that don’t show up on most tourist menus.
Churros from El Moro
Ashleigh talks about the churros at El Moro, one of Mexico City’s most well-known spots. Fresh, hot, and paired with dipping chocolate—they’re a treat worth seeking out.
Wine Break at Bel Lago
Midway through the episode, they pause for a wine tasting at Bel Lago, a local winery. Ashleigh shares her thoughts on Auxerrois Moreno, one of their standout wines.
More to Explore
They close with a few other food highlights from the trip—like tacos gobernador and sopes with steak—and talk about how meals like these help shape the story of a place.
View all episodes
By Go See Do Explore
5
33 ratings
In this episode of Go See Do Explore, Ashleigh and Christopher continue their Mexico City series by focusing on one of the best parts of the trip: the food.
They share favorite dishes, reflect on what makes Mexican cuisine so regionally distinct, and talk about how trying local food can deepen your connection to a place.
Mole Negro Enchiladas
Christopher starts with the mole negro enchiladas from Azul Histórico. Mole is a complex, deeply rooted Mexican sauce, and this version left a lasting impression.
Carnitas Tacos with Cheese
Ashleigh highlights the carnitas tacos from their food tour—made even better with a layer of melted white cheese. A good example of how a small touch can make something familiar feel new.
Huitlacoche and Cooking Class Quesadillas
Christopher shares two dishes that featured huitlacoche, a corn fungus used in Mexican cooking: tacos from Girasoles and quesadillas from their cooking class. Both show how Mexican food often celebrates ingredients that don’t show up on most tourist menus.
Churros from El Moro
Ashleigh talks about the churros at El Moro, one of Mexico City’s most well-known spots. Fresh, hot, and paired with dipping chocolate—they’re a treat worth seeking out.
Wine Break at Bel Lago
Midway through the episode, they pause for a wine tasting at Bel Lago, a local winery. Ashleigh shares her thoughts on Auxerrois Moreno, one of their standout wines.
More to Explore
They close with a few other food highlights from the trip—like tacos gobernador and sopes with steak—and talk about how meals like these help shape the story of a place.