Here’s a small selection of the press we’ve received about our tours.

The Ultimate Mexico City Food Tour
“Mexican fare is practically synonymous with street food. But with so many good carts and stands, it’s hard to know where to start. Book a walking tour with Eat Mexico, where a local guide (we highly recommend Paco) will take you to the best hidden gems. On the four-hour eatathon, you’ll taste chocolate con churros at El Moro, turkey tortas (turkey, avocado and homemade chipotle salsa) from the 60-year-old Tortas Tortas…”

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A Pleasure-Packed Long Weekend In Mexico City

“You don’t go to Mexico City for rest and relaxation. With a sprawling metropolitan area of 21 million people, a history dating to the 14th century, and some of the most rewarding cuisine in the world, it’s better to think of a trip to Mexico City as a great fairground ride: You’ll start with trepidation, finish breathless and spent, and before your head stops spinning, you’ll find yourself wondering how long before you can do it again…”

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Why Taking A Food Tour While Traveling Might Be The Best Idea Ever

“Food lovers can research a destination until the cows come home (and until the butter’s churned, and slathered on a thick-cut piece of freshly made bread, but we digress). But will it result in amazing food experiences? Not always. Especially in a location where the language is a challenge, or where specific delicacies are sought out…”

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Ox Head Tacos And Cemita Sandwiches Are All Part Of The Mexico City Street Food Tour

“It’s difficult to find someone who doesn’t like at least some Mexican cuisine, with its influences culled from French, Lebanese and indigenous source. Luckily for visitors who want to explore Mexico City’s food in some place other than a fancy restaurant, there are several tours and cooking classes that provide a hands-on experience with Mexico’s culinary heritage…”

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From Humble To Haute

“In the pink-hued gloom of Dulce Patria’s dining room, my steak arrives borne by a white-shirted waiter. The meat is grilled in the arrachera style, cooked just-medium and deftly seasoned with garlic, thyme and rosemary. It’s thinly sliced, topped with a delicate nest of crispy fried onions and served alongside a tamale, a steamed bundle of corn meal and black beans wrapped in a banana leaf. With great ceremony, the waiter works with a fork and spoon to remove the wrapper and deposit its contents onto my plate…”

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Holy Mole In Mexico

“Mole poblano — a complex mixture of chocolate, chilies, nuts, and spices — is among the most revered dishes in Mexican cooking. Nearly every grandmother in Puebla, the dish’s hometown, has her own rendition of the semisweet, earthy sauce, typically made with more than 20 ingredients…”

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5 Things To Do In Mexico City

“Mexico City’s gastronomy can intimidate: Even the food names seem to change with the side of the street you’re on. Navigate the chaos with Eat Mexico, a culinary tour company that leaves you educated – and stuffed…”

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The One Secret That Will Utterly Transform Your Trip To Mexico City

“The best way to maximise your visit to one of the world’s largest cities has nothing to do with lodging, isn’t a flight deal, and doesn’t involve anything illegal. This secret is guaranteed to give you the most bang for your buck, will save you time and energy, and ensure a smooth trip full of swoon-worthy, authentic eats…”

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The Food Lover’s Guide To Mexico City

“In Mexico City, the Distrito Federal (or simply “DF”) of Mexico, food thrives everywhere. You can’t walk down the street without inhaling the smell of hand-patted tortillas toasting over wood fires or spying dribbles of salsas around the corner. With over 20 million residents sprawling over enough territory to make Los Angeles look like a small town, Mexico City is…”

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Old World Meets New Era In Mexico City

“We’re somewhere on the outer flanks of Mexico City’s busiest market when Arturo Anzaldo asks me the question: ‘How do you feel about bees?’

It’s after breakfast and the air is thick and gauzy with the smell of cooked meat. Arturo walks a little ahead of us, trim and alert, a small messenger bag pressed to his waist. Vendors shout out from behind their stalls—‘¡Pásele, güero!’…”

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