Our tours to Mexico City typically run from Thursday to Sunday.
8-10 participants, around 2000 per person, not included flight.
Variation 1: Tour for only 4-6 people, to include the top restaurants of the city Pujol, Quintonil and Rossetta (all in the Worlds 50 Best List). around 3000 per person. Dates can be chosen freely with exception of July and August.
Questions?
With wine production reaching new highs every year, and not only in Baja California, Mexican wines are coming out year after year in a quality that it is a shame or a boon not more people know about it. We have found Bordeaux, Chateneuf and Loire style blends that have amazed us. As with Peru, wine is definitely standing in the shade of Tequila and Mezcal but shouldn't.
Tequila, Mezcal, Pulque and Sotol all come from different regions of Mexico. In CDMX we can try them all in one city. We will taste Tequilas that surpass qualities we find in the US for a fraction of the price and Mezcals which tend to be smokey in the US, are clear and clean spirits in Mexico.
Most Americans have a wrong concept of Mexican food, thanks to Tex-Mex. In Mexico City we will be able to try food that is typical to several regions of Mexico, thanks to the typical centralisation in Latin American countries, the capital city is almost always like he whole country in little. But thanks to a strong french influence in its history, CDMX is also home to pretty impressive European restaurants, namely French, and together with the regional cuisine, have helped shape CDMX into an extremely interesting food city.
Mayas, Aztecs and Spaniards have definitely shaped the city the most, but so have French and the fusion of cultures. Mexico is one of the cities with the most churches and museums in the world and a weekend will be no doubt to short to see even three of either, but CDMX is close by and our tour will hopefully open up the wish to go more often.