Evening Taco and Mezcal Walking Tour in Mexico City with Airbnb Experiences

There something to be said about arriving at a new city, with no plan in place. The only goal? Adventure. So, after checking into the Andaz Mexico City Condesa hotel and relaxing for a bit, I felt the urge to check Airbnb Experiences to see what was available for a same day tour. There was something about the “Take a Taco and Mezcal Night Crawl” tour that caught my eye.

Maybe it was the tacos.

Maybe with was a tour dedicated to tasting one of my favorite liquors – mezcal.

But, what I knew for certain was that I felt drawn to book particular tour, mere hours later. There’s no better way to get to know the beating heart of a city beside walking the streets with an actual local, while enjoying the company of like minded people who are open to sharing ideas, connection and culinary fun.

A few clicks later, my partner and I were primed for a culinary adventure through the streets of Mexico City.

 

Meeting The Group & Introductions

We all collectively gathered at the front of Pizza Franca. After checking in with Rocio, our host and guide for the evening, we were ushered upstairs to the rooftop of Casa Franca. As the rain fell around us, we introduced ourselves to each other. Our group was youthful, lively and friendly. Immediately, I felt comfortable and excited.

Rocio, a Mexico City native,  introduced herself and gave a bit of a background of herself. She explained the overview: we’d walk through the streets of Roma Norte, visiting three spots for authentic Mexican tacos and taste her family’s mezcal brand liquor for drinks. In total, we would taste six tacos and four mescals. 

“Hell fucking yes”, I thought. This was the lively Mexico City experience that I desired.

When Rocio told me her family made mezcal, I had no idea I was about to be introduced to one of the most respected names in Oaxaca. Her family owns El Rey Zapoteco, one of the region’s oldest artisanal mezcal distilleries still producing entirely in-house. Founded in 1960 by Don Serafín Hernández Blas, in the heart of Santiago Matatlán, the brand has remained a deeply rooted, family-run operation. Rocio spoke highly that the brand was run by the women, clear and in vision of the tradition. She proudly stated that her generation is the third and fourth generation making mescal in Mexico. And I could tell through the power of her words, how much that meant to her. Especially, because based on outside influence and investment, there are almost no wholly family owned tequila brands in Mexico anymore. 

As she poured her family’s EL REY ZAPOTECO ESPADÍN, made from 100% agave, I was extremely excited. Her instructions were simple – first, sip the mezcal. Then, take a bite of the sliced oranges. Then, sip the rest.

The moment it hit my tongue, I understood. There was a soft floral sweetness at the front, followed by a gentle peppery warmth that built slowly. But, what got me the most, was the smoke. There was none. Instead, the profile was clean and subtle –  like the fading embers of a fire rather than the fire itself. I absolutely loved it.

Continuing, Rocio taught us that mezcal that is imported to the United States is manufactured to be smokey, so that you can identify it in cocktails. Another note,  mezcal is the mother of tequila.

As I reflected on all of the moments that brought me to Mexico City, sipping this distinct liquor, I felt blessed.

Tequila imported to the United States, Rocio continued, gives you a bad hangover because of the high sugar content. In addition, the blend is usually 30% authentic agave to 70% additives. Why? Because based on the length of time the agave plant needs to grow to harvest (appox 6 – 10 years), there is no way possible that mass market tequila brands could keep up with the production demand. Different from this, the El Rey Zapoteco brand – along with other small production houses – are actually made from 100% agave plant.

Mexico City is similar to New York regarding population density and cultural diversity. But – Rocio said humorously – there are more taco spots in Mexico City than schools. 

As she opened the table up for questions, I asked the question that has been on my mind: how are the cartels in Mexico City? Rocio thoughtfully considered my question before responding frankly. Crime, drugs and corruption is folded into the fabric of Mexico itself. The cartel is a part of Mexico and cannot be separated. Similar to the Italian mafia – it’s all about marketing that changes your viewpoint. 

Stop 1: Taco Al Humo

Calle Guanajuato 27E, Roma Norte – Mexico City

As we walked to our first top, I was extremely excited. Entering Taco Al Humo, I was excited.  We all gathered around the table, ready. Rocio taught us how to taste the various sauces on the table, to identify which was our favorite. 

First out was the PORK BELLY TACO (Pork belly, black radish, garlic paste and green corn). with the mezcal NAA LIUU’s PECHUGA up next.

The mezcal, Rocio explained, was distilled with chicken.

What the helly – I thought.

But, then there was a distinct smoothness to the taste that I definitely noticed. But, why? I asked. Well, the answer was more culturally significant that I expected. Because mezcal de pechuga is a flex. Because the line uses such a high quality animal during distilling, it’s a signal that the family can take care of itself and that the woman will not be a burden to the family she marries into. I found the mescal turn dowery aspect enthralling. 

The next taco, the SUADERO (brisket) was delicious. I also loved the fresh and delicious HORCHATA DE ARROZ (rice, water, cinnamon, and sugar) that cut through the heat of the salsas. 

This went well with sips of  Mezcal NAA LIUU’s COYOTE mescal. What made the Coyote distinct, was that it was distilled in clay barrels. This was a younger mescal, as blue agave takes 3 – 5 years to grow until harvest. 

Up next was the ASADO EN BARBACOA TACO (Slow cooked, shredded beef). This went absolutely outstanding with the Mezcal NAA LIUU’s 2022 TEPEXTATE. Immediately, my sips of the Tepextate reminded me of a smoky, hazy sunset in Mexico. It was delicious. 

Stop 2: El Habanerito

Calle Frontera 177, Roma Norte – Mexico City

Walking to El Habanerito in the light rain was fun. Sitting down at the communal table, we once again began tasting salsas and awaiting what was to come. Rocio taught us that the restaurant focused on Mayan styled cuisine, even starting with our drinks. 

Prepared before us was a glass of AGUA DE CHAYA (chaya, lime juice, sugar, water). This was cool and refreshing and delicious. Rocio even pointed out that the base of our drink came from the green, leafy chaya plant right next to us. I loved it. It was a taste of the Yucatan, in Mexico City.

The corresponding tacos, the COCHINITA PIBIL and CHICKEN, were so good that I couldn’t take more than one bite.

Unfortunately, even thought my taco pre gaming at Expendio de Maiz seemed like a very good idea at the time, I’d screwed up and eaten too much. This meant that I literally could not make myself take more than a bite of each before requesting a to-go plate. Happily, Rocio communicated with the staff at El Habanerito and they gave me a little paper plate with my tacos to go.

 

Stop 3: Tacos las Alexis

Calle Chiapas 46, Roma Norte – Mexico City

Our final stop on our taco tour was at Tacos Las Alexis. This Michelin Bib Gourmand spot seemed unassuming. However, it held my favorite taco of the tour.

Sitting down, I ordered the Cerveza Carta Blanca Caguamita. This was a light beer and just – really damn good. Soon, the “Inception taco” as Rocio humorously referred to their famous VEGETARIAN TACO (mushroom, avocado, radish, black truffle) as, appeared before us. 

After we took our first bite, Rocio explained to us that the mushroom used in the taco is corn smut, a moldy fungus that grows on corn.

Then, she asked if anyone else wanted another taco. Curious, I said yes. After all, if I couldn’t finish it – I’d just take it to go.

What came next was my favorite taco of the taco tour. The CARNE ASADA TACO WITH ONIONS (chuck steak) was a masterpiece of a taco.

It was perfect.

It was exceptional.

It was made by a blazing fire, mere feet in front of my face.

I would have stayed there all night, taking small bites as possible, while drinking my beer, if I could.

However, there was one more spot that we had to go to. So, I put the rest of my carne asada taco with my other to go friends, took one more swig of beer and hurried to keep up with the group.  

Stop 4: La Principal Bar

Avenida Querétaro 100, Roma Norte – Mexico City

As we sat at our final stop of the evening, Rocio took our orders.

I ordered a HIBISCUS COCKTAIL (hibiscus, sparkling water, mezcal). As our collective drinks arrived, Rocio also placed two cups of questionable items in front of us. She dared us to not think about it, just take one and put it in the mouths and try it. 

What was it?

Crickets.

Damn it.

I was curious. My partner said – hell the fuck no – in so many words. Everyone kept saying that it tasted like peanuts. And slowly, I was like – well why not?

After taking a courage filling sip of my cocktail, I took one of the fried crickets and popped it in my mouth. And then, I immediately spit it back out into my napkin. The damn thing squirted in my mouth! Someone said that it could have been the oil the cricket was cooked in. And all I could say was – that’s cute. But, not again. After we all collectively laughed, I was kind of proud of myself for trying something that I hadn’t even wanted to do the last time we were in Mexico together, at Hotel Xcaret México. I was proud of myself.

That is, until Rocio had the audacity to bring out the main event of the evening – Rattlesnake Mezcal.

The. Audacity.

As I held up my shot glass, I felt such a surge of pride rush through me. Here I was, making new friends in Mexico City, trying new things because I dared to follow my intuition and actively exploring the world with my husband. I was living the life I dreamed of, since graduating college. Cheers to that – on the last day of my solar return.

As we all collectively finished our rounds and slammed our shot glasses on the table, Rocio explained that she’d named the snake Julia. This particular snake, captured in her family’s agave fields, was a symbol of power. Taking a shot of mezcal as you look into the eyes of the snake was a celebration of life itself.

In that moment, I felt that deeply.

She also explained that she changes the snake out every year. As it’s gutted and dried, the snake isn’t poisonous. But, it’s powerful in spirit.

As she ordered us one more round of what we wanted, I ordered a final shot of mezcal – Mezcal de Leyendas’s Verde San Luis Potosi – served neat.

And as the group exchanged instagram handles, said our goodbyes and disappeared into the rainy Mexico City night, I couldn’t think of a better way to spend the last hours of my age in Mexico.

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