![\"\"](\"https:\/\/lydiagiles.com\/wp-content\/uploads\/2023\/02\/Its-Taco-Time-A-Free-Taco-Walking-Tour-in-Mexico-City-Cooking-Tacos-Lydia-Giles-1.jpg\")
<\/h2>\nHow to Book Onto The Taco Walking Tour\u00a0<\/strong><\/h2>\nI booked the taco walking tour with a company called Kactus via GuruWalk<\/a>. The tour takes place in the trendy neighbourhoods of La Roma and Condesa (around a 15 minute drive from the Historic Centre) every day of the week other than Wednesdays and Sundays and lasts around 2 and a half hours.<\/p>\nOn the tour you will learn about the history of La Roma and Condesa, where the taco originated from, street food etiquette in Mexico City and most importantly, what food you must try! We went to three different street food stalls over the 2 and a half hours and our guide made sure there were veggie\/vegan options at each stop if needed.<\/p>\n
The tour is free, but tacos are not included (expect to pay around 20 \u2013 25 MXN per taco) and a tip for the guide is expected (around 200 MXN is customary).<\/p>\n
![\"\"](\"https:\/\/lydiagiles.com\/wp-content\/uploads\/2023\/02\/Its-Taco-Time-A-Free-Taco-Walking-Tour-in-Mexico-City-La-Roma-Lydia-Giles.jpg\")
<\/p>\n
La Roma and Condesa Neighbourhoods<\/strong><\/h2>\nI met our guide, Daniella, and four other taco enthusiasts at 6.15pm by the Fuente de las Cibeles monument in La Roma. After quick introductions Daniella started telling us about the history of La Roma and Condesa.<\/p>\n
\u201cLa Roma was a neighbourhood for Mexico City\u2019s upper class to escape the crumbling Centro Historico but in 1985 an earthquake led to the collapse of the area and the wealthy found refuge in different areas of the city. Over the past 10 years or so, this area has become more gentrified and is now a safe area to explore with some of the best street food stalls in the city\u201d.<\/p>\n
The damaging history Daniella described was evident as we walked around the neighbourhood – colourful art deco mansions decorated with Juliet balconies draped in cascading ivy sat across the street from barren buildings waiting to be loved. Leafy trees woven with vibrant pink flowers lined the uneven, disturbed pathways and bohemian cafes, restaurants and bars were housed in buildings coated in peeling paint and graffiti.<\/p>\n
I wasn’t expecting to learn about these popular neighbourhoods, so it was a great surprise and addition to the rest of the tour!<\/p>\n
![\"\"](\"https:\/\/lydiagiles.com\/wp-content\/uploads\/2023\/02\/Its-Taco-Time-A-Free-Taco-Walking-Tour-in-Mexico-City-Street-Stall-Lydia-Giles-1.jpg\")
<\/p>\n
Street Food Etiquette in Mexico\u00a0<\/strong><\/h2>\nBefore we went to our first taqueria (this is what Mexicans call restaurants that specialise in tacos), Daniella gave us a quick overview of the history of the taco and explained that ‘taco’ literally means something in the middle of something else. The history of when and where the taco originated from is a tad uncertain but it’s likely they were created by Mexican silver miners in the 18th century.<\/a><\/p>\nDaniella also talked us through some really useful street food etiquette in Mexico, which I’ve been utilising ever since. These included:-<\/p>\n
– In Mexico you tend to pay after eating your food<\/p>\n
– At most stalls you eat standing up – tacos are more of a snack for Mexicans than a meal<\/p>\n
– You should always try a salsa before dousing your tacos in it – they all vary in taste and heat<\/p>\n
– Different toppings are meant for different dishes<\/p>\n
Armed with this very handy information, we were ready to eat!<\/p>\n
![\"\"](\"https:\/\/lydiagiles.com\/wp-content\/uploads\/2023\/02\/Its-Taco-Time-A-Free-Taco-Walking-Tour-in-Mexico-City-Taco-Lydia-Giles-1.jpg\")
<\/p>\n
What Tacos Did We Eat?<\/strong><\/h2>\nThe first stop on our taco tour was one of Daniella’s favourite stalls and one she said her family have been going to for years.<\/p>\n
As we approached the taqueria, we could hear the loud buzz of chatter and laughter as families, couples and clusters of friends stood in circles scooping their choice of toppings onto their taco and shovelling them down before they cooled.<\/p>\n
I went for Daniella’s recommendation of fried huitlacoche (a peculiar fungus that grows on corn), cheese, potato, pickled white onion, slithers of cactus and green salsa on top of a freshly cooked corn tortilla. I bit into the warm taco and could instantly taste the corn, which is so synonymous with Central American cuisine. The soft huitlacoche was a bluey, grey colour with a root of yellow and tasted strongly of mushrooms, whilst the sliced cactus tasted like a runner bean. I took a slurp of my sweet agua de horchata, a traditional cold rice and milk-based drink, to cool my mouth from the spicy salsa.<\/p>\n
![\"\"](\"https:\/\/lydiagiles.com\/wp-content\/uploads\/2023\/02\/Its-Taco-Time-A-Free-Taco-Walking-Tour-in-Mexico-City-Al-Pastor-Lydia-Giles-1.jpg\")
<\/h2>\nTacos Al Pastor<\/strong><\/h2>\nNext, Daniella took us to try the king of tacos in Mexico City – Tacos Al Pastor.<\/p>\n
Al Pastor came to Mexico with Lebanese immigrants in the early 19th century and is made up of slices of pork marinaded in dried chillies, spices, and pineapple, which is then cooked like shawarma on a rotating spit. The meat is then chiseled into a tortilla and sprinkled with a mixture of finely chopped onions, coriander, and diced pineapple on top to finish.<\/p>\n
On the tour you will learn about the history of La Roma and Condesa, where the taco originated from, street food etiquette in Mexico City and most importantly, what food you must try! We went to three different street food stalls over the 2 and a half hours and our guide made sure there were veggie\/vegan options at each stop if needed.<\/p>\n
The tour is free, but tacos are not included (expect to pay around 20 \u2013 25 MXN per taco) and a tip for the guide is expected (around 200 MXN is customary).<\/p>\n
<\/p>\n
La Roma and Condesa Neighbourhoods<\/strong><\/h2>\nI met our guide, Daniella, and four other taco enthusiasts at 6.15pm by the Fuente de las Cibeles monument in La Roma. After quick introductions Daniella started telling us about the history of La Roma and Condesa.<\/p>\n
\u201cLa Roma was a neighbourhood for Mexico City\u2019s upper class to escape the crumbling Centro Historico but in 1985 an earthquake led to the collapse of the area and the wealthy found refuge in different areas of the city. Over the past 10 years or so, this area has become more gentrified and is now a safe area to explore with some of the best street food stalls in the city\u201d.<\/p>\n
The damaging history Daniella described was evident as we walked around the neighbourhood – colourful art deco mansions decorated with Juliet balconies draped in cascading ivy sat across the street from barren buildings waiting to be loved. Leafy trees woven with vibrant pink flowers lined the uneven, disturbed pathways and bohemian cafes, restaurants and bars were housed in buildings coated in peeling paint and graffiti.<\/p>\n
I wasn’t expecting to learn about these popular neighbourhoods, so it was a great surprise and addition to the rest of the tour!<\/p>\n
<\/p>\n
Street Food Etiquette in Mexico\u00a0<\/strong><\/h2>\nBefore we went to our first taqueria (this is what Mexicans call restaurants that specialise in tacos), Daniella gave us a quick overview of the history of the taco and explained that ‘taco’ literally means something in the middle of something else. The history of when and where the taco originated from is a tad uncertain but it’s likely they were created by Mexican silver miners in the 18th century.<\/a><\/p>\nDaniella also talked us through some really useful street food etiquette in Mexico, which I’ve been utilising ever since. These included:-<\/p>\n
– In Mexico you tend to pay after eating your food<\/p>\n
– At most stalls you eat standing up – tacos are more of a snack for Mexicans than a meal<\/p>\n
– You should always try a salsa before dousing your tacos in it – they all vary in taste and heat<\/p>\n
– Different toppings are meant for different dishes<\/p>\n
Armed with this very handy information, we were ready to eat!<\/p>\n
<\/p>\n
What Tacos Did We Eat?<\/strong><\/h2>\nThe first stop on our taco tour was one of Daniella’s favourite stalls and one she said her family have been going to for years.<\/p>\n
As we approached the taqueria, we could hear the loud buzz of chatter and laughter as families, couples and clusters of friends stood in circles scooping their choice of toppings onto their taco and shovelling them down before they cooled.<\/p>\n
I went for Daniella’s recommendation of fried huitlacoche (a peculiar fungus that grows on corn), cheese, potato, pickled white onion, slithers of cactus and green salsa on top of a freshly cooked corn tortilla. I bit into the warm taco and could instantly taste the corn, which is so synonymous with Central American cuisine. The soft huitlacoche was a bluey, grey colour with a root of yellow and tasted strongly of mushrooms, whilst the sliced cactus tasted like a runner bean. I took a slurp of my sweet agua de horchata, a traditional cold rice and milk-based drink, to cool my mouth from the spicy salsa.<\/p>\n
<\/h2>\nTacos Al Pastor<\/strong><\/h2>\nNext, Daniella took us to try the king of tacos in Mexico City – Tacos Al Pastor.<\/p>\n
Al Pastor came to Mexico with Lebanese immigrants in the early 19th century and is made up of slices of pork marinaded in dried chillies, spices, and pineapple, which is then cooked like shawarma on a rotating spit. The meat is then chiseled into a tortilla and sprinkled with a mixture of finely chopped onions, coriander, and diced pineapple on top to finish.<\/p>\n
<\/p>\nBefore we went to our first taqueria (this is what Mexicans call restaurants that specialise in tacos), Daniella gave us a quick overview of the history of the taco and explained that ‘taco’ literally means something in the middle of something else. The history of when and where the taco originated from is a tad uncertain but it’s likely they were created by Mexican silver miners in the 18th century.<\/a><\/p>\n Daniella also talked us through some really useful street food etiquette in Mexico, which I’ve been utilising ever since. These included:-<\/p>\n – In Mexico you tend to pay after eating your food<\/p>\n – At most stalls you eat standing up – tacos are more of a snack for Mexicans than a meal<\/p>\n – You should always try a salsa before dousing your tacos in it – they all vary in taste and heat<\/p>\n – Different toppings are meant for different dishes<\/p>\n Armed with this very handy information, we were ready to eat!<\/p>\n The first stop on our taco tour was one of Daniella’s favourite stalls and one she said her family have been going to for years.<\/p>\n As we approached the taqueria, we could hear the loud buzz of chatter and laughter as families, couples and clusters of friends stood in circles scooping their choice of toppings onto their taco and shovelling them down before they cooled.<\/p>\n I went for Daniella’s recommendation of fried huitlacoche (a peculiar fungus that grows on corn), cheese, potato, pickled white onion, slithers of cactus and green salsa on top of a freshly cooked corn tortilla. I bit into the warm taco and could instantly taste the corn, which is so synonymous with Central American cuisine. The soft huitlacoche was a bluey, grey colour with a root of yellow and tasted strongly of mushrooms, whilst the sliced cactus tasted like a runner bean. I took a slurp of my sweet agua de horchata, a traditional cold rice and milk-based drink, to cool my mouth from the spicy salsa.<\/p>\n Next, Daniella took us to try the king of tacos in Mexico City – Tacos Al Pastor.<\/p>\n Al Pastor came to Mexico with Lebanese immigrants in the early 19th century and is made up of slices of pork marinaded in dried chillies, spices, and pineapple, which is then cooked like shawarma on a rotating spit. The meat is then chiseled into a tortilla and sprinkled with a mixture of finely chopped onions, coriander, and diced pineapple on top to finish.<\/p>\n<\/p>\nWhat Tacos Did We Eat?<\/strong><\/h2>\n
<\/h2>\nTacos Al Pastor<\/strong><\/h2>\n
![\"\"](\"https:\/\/lydiagiles.com\/wp-content\/uploads\/2023\/02\/Its-Taco-Time-A-Free-Taco-Walking-Tour-in-Mexico-City-Al-Pastor-Tacos-Lydia-Giles-1.jpg\")
<\/p>\n