{"id":88055,"date":"2025-11-10T20:14:13","date_gmt":"2025-11-10T09:14:13","guid":{"rendered":"https:\/\/www.intrepidtravel.com\/adventures\/?p=88055"},"modified":"2025-11-18T20:22:08","modified_gmt":"2025-11-18T09:22:08","slug":"market-tour-mexico-city","status":"publish","type":"post","link":"https:\/\/www.intrepidtravel.com\/adventures\/market-tour-mexico-city\/","title":{"rendered":"Salsa, stories and a secret ingredient on a market tour of Mexico City"},"content":{"rendered":"\n

For solo traveller and writer Gemma, a half-day, hands-on cooking tour of Mexico City\u2019s Centro Historico and Jamacia neighbourhoods was the added flavour she needed for a memorable adventure.<\/strong><\/p>\n\n\n\n

I make a promise to myself as I landed in Mexico City<\/a>: to eat as many tacos as possible during my short four-day adventure.<\/p>\n\n\n\n

Safe to say, I well and truly deliver on that in the first two days, gorging the servings at Jenni’s Street Quesadilla \u2013 a small corner stall in Roma Norte \u2013 in between time spent searching for textiles and artworks at Coyoacan Market, drinking in the backstreet bars along Calle Colima and admiring the collections at the National Museum of Anthropology. But something is still missing.<\/p>\n\n\n\n

I\u2019m having the time of my life, but with limited Spanish and not feeling super confident exploring beyond the comforts of Roma Norte\u2019s trendy bars and Condesa\u2019s European-style boutique hotels, I feel a little disconnected from the city\u2019s authentic culture and stories. I fear I\u2019ve taken on the advice from friends and family back home too literally: \u2018Stay within Roma Norte and you\u2019ll be safe\u2019.<\/p>\n\n\n\n

However, that changes in just a few hours on my half-day Urban Adventures tour of Mexico City\u2019s markets<\/a> and secret salsa-making spots. Within moments of meeting our local leader, Adriana \u2013 artfully adorned in colourful bracelets, earrings and trendy piercings \u2013 she explains that by lunchtime we\u2019ll get the chance to contribute to over 100 years of history, storytelling and flavour, thanks to a hands-on salsa-making workshop, using a volcanic stone bowl, known as a molcajete, that\u2019s been passed down through five generations.<\/p>\n\n\n\n

Immediately, I\u2019m excited. \u2018To understand the culture of Mexico,\u2019 Adriana smiles, \u2018you have to first understand the markets.\u2019<\/p>\n\n\n\n

That\u2019s when I know this isn\u2019t going to be a regular food tour. The table is set for a masterclass in connection: to Mexico City\u2019s people, flavours and stories.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Murals<\/figure><\/div>
\"Chillis<\/figure>
\"Urban<\/figure><\/div><\/div><\/div><\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n

Market tales and tamales<\/h2>\n\n\n\n

We start early at 8:30 am outside the Metropolitan Cathedral in the Centro Historico and reach our first stop, the Mercado Abelardo l Rodriguez, after a short 15-minute walk, just as the market lights are flickering on and the vendors begin arranging their stalls.<\/p>\n\n\n\n

Adriana mentions this market isn\u2019t on most travellers’ itineraries, due to its traditional stalls selling vegetables, grains and household items.<\/p>\n\n\n\n

As we reach an unassuming corner spot on the edge of the market, I notice big metal pots selling atole \u2013 a milky, thickened drink, flavoured with cinnamon \u2013 which, of course, we have to try.<\/p>\n\n\n\n

The city is just beginning to come to life around us: motorbikes buzz past, horns blare, vendors call out in Spanish. It\u2019s a treat to enjoy a relaxed moment together among the rising city excitement, as we sip our thick, porridge-like drinks and share tamales \u2013 the traditional Mesoamerican corn-dough dish, steamed in banana leaves and filled with cheese, pork or chicken.<\/p>\n\n\n\n

<\/div>\n\n\n
Mexico Unplugged<\/a><\/div>
15 days<\/span><\/div>
View trip<\/a><\/div><\/div><\/div><\/div>
Mexico Real Food Adventure<\/a><\/div>
8 days<\/span><\/div>
View trip<\/a><\/div><\/div><\/div><\/div>
Premium Mexico City to Oaxaca<\/a><\/div>
8 days<\/span><\/div>
View trip<\/a><\/div><\/div><\/div><\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n

After so many solo meals, it feels meaningful to sit and taste the different tamales while listening to Adriana tell us about the history of corn and the mostly vegetarian diet of the Aztec. Almost as if we\u2019re gaining a more nuanced view of the city with every single bite.<\/p>\n\n\n\n

After we eat, we climb a narrow set of stairs inside the market to find a collection of murals from the 1930s, painted by students of Diego Rivera. Adriana pauses under one showing all the workers of the market, to highlight where the produce comes from \u2013 and the power of the people.<\/p>\n\n\n\n

\u2018These murals aren\u2019t just decoration,\u2019 she says. \u2018They tell the story of Mexico\u2019s history.\u2019 Back in the 1930s, the building was imagined as a new type of market \u2013 one that even included a theatre and a library. Right to this day, nearly a century later, the open spaces and stages at the top of the staircase are still used for lessons, dancing and community events, she explains.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"The<\/figure><\/div>
\"Flowers<\/figure>
\"Grilled<\/figure><\/div><\/div><\/div><\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n

From train hopping to market hopping<\/h2>\n\n\n\n

Next up, is a quick ride on the city\u2019s subway in the women\u2019s carriage. With 12 lines and 195 stations, it\u2019s the second-largest transit system in North America, and exactly the sort of thing I might have avoided by myself, had I stayed within Roma Norte and Condesa. In this moment, it feels like a small win.<\/p>\n\n\n\n

Exiting at Jamaica metro station, we reach our second market, Mercado de Jamaica in the Jamacia condesa, home to colourful, fragrant food stalls, and vendors selling opulent Day of the Dead flowers (used in the city\u2019s D\u00eda de los Muertos celebrations) \u2013 as well as ebullient floral arrangements for funerals, celebrations or no reason at all.<\/p>\n\n\n\n

\u2018People love to buy flowers for their loved ones,\u2019 says Adriana. \u2018We’re romantics in Mexico City\u2019.<\/p>\n\n\n\n

We sample mole first \u2013 a deep, smoky sauce, layered with chocolate, chilli and spices \u2013 as Adriana explains that each paste has its own story: different nuts, different seeds, different hands blending them.<\/p>\n\n\n\n

Then, weaving past rows of pinatas, we move on to sample grilled corn dusted in chilli salt and butter, slices of mango with lime and sugar-dusted pastries known as pan dulce (sweet breads). Each bite feels like a piece of the city\u2019s recipe revealing itself.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Street<\/figure><\/div>
\"Intrepid<\/figure>
\"Dona<\/figure><\/div><\/div><\/div><\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n

Salsa and century-old stories<\/h2>\n\n\n\n

We make our way over the road just outside Mercado de Jamaica to a cluster of open-air restaurants and food stalls, to enter a family-run kitchen hosted by Dona Esther \u2013 or \u2018Tete\u2019, as she likes to be called \u2013 dressed in a crisp white apron, hair pulled back into a bun, warm eyes welcoming all into her space.<\/p>\n\n\n\n

We\u2019re greeted by the scent of charred chillies, fresh herbs and music filling the open-air stalls. Tete\u2019s family has been working as street vendors since 1937 and in this market stall since 1957. It\u2019s since been passed down from generation to generation \u2013 along with her prized molcajete.<\/p>\n\n\n\n

Adriana explains that every salsa (the traditional sauce used as condiments for tacos and other Mexican dishes) made in the volcanic bowl, leaves a trace behind: layers of flavour and fragments of memory carved into the stone. She hands me the pestle.

\u2018Your turn,\u2019 she grins. \u2018Let\u2019s see how you go.\u2019<\/p>\n\n\n\n

First, I start by grilling tomatillos (small, slightly sour and tangy, Mexican husk tomatoes) and native palm-length green chillies, before grinding them by hand into a traditional salsa, using the century-old bowl. I\u2019m hoping for a smile of approval for my (admittedly pretty average) chopping and grinding skills. So, needless to say, I\u2019m secretly thrilled when Adriana jokingly says I pass the test.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Stalls<\/figure><\/div>
\"People<\/figure><\/div>
\"The<\/figure><\/div><\/div><\/div><\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n

A flavour that feels authentic<\/h2>\n\n\n\n

What stays with me most from my tour of Mexico City\u2019s markets isn\u2019t just the taste of the spicy salsa, packed with layers of charred vegetables and aromatics, served with toasted cactus on a corn flatbread (although, it\u2019s unforgettable). It\u2019s the community spirit between the restaurant vendors: families and friends drifting in and out of each other\u2019s stalls, swapping ingredients, lending hands, sharing laughs and serving piping hot food right before the hungry guests.<\/p>\n\n\n\n

Adriana says it always feels like home when she takes travellers to this spot \u2013 and tells me she\u2019s known the family for many years. For the first time, I feel like I\u2019m not just observing the city: I\u2019m in it, part of the fun.<\/p>\n\n\n\n

\u2018Supermarkets will never replace the market experience,\u2019 Adriana says, shaking her head. I couldn\u2019t agree more.<\/p>\n\n\n\n

In just a few hours, I\u2019ve found the missing ingredient I\u2019d been searching for. Turns out, the best of Mexico City isn\u2019t in the hipster shops and restaurants of Roma Norte or even the museums, but in a tucked-away, open-air kitchen in a neighbourhood I didn\u2019t have on my radar, in a shared bowl of salsa and in the joy of discovering how food connects us all.<\/p>\n\n\n\n

Add extra flavour to your city break with <\/strong>Urban Adventures<\/strong><\/a> and the five-hour Mexico City Market Secrets & Salsa-Making Lesson<\/a> experience.\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

For solo traveller and writer, Gemma Music, a hands-on cooking tour of Mexico City was the added flavour she needed.<\/p>\n","protected":false},"author":16148,"featured_media":88056,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"enabled":false},"version":2}},"categories":[3109],"tags":[108,1877,315],"class_list":["post-88055","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-good-trips","tag-mexico","tag-mexico-city","tag-traveller-story"],"acf":[],"yoast_head":"\nSalsa, stories and a secret ingredient on a market tour of Mexico City | The Good Times by 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