Casual Foreign Restaurants Finally...if you are craving American style Steaks & mainstream favorites...there are a couple of chains you can check out. The Oklahoma City based Sirloin Stockade that focuses on buffets Mexico City based Anderson's with 54 Locations: And for those that have no shame , or are stuck in the Prisitine, New but Characterless Office Parks of Santa Fe (Northern Mexico City)...you can find TGI Friday's, Rainforest Cafe and various Sports Bars blasting NBA, MLB, & NFL games....so you feel like you never left that safe womb called Suburban White Bread America
Nouveau Mexican High End restaurants in Mexico City.....where to start? There is probably 1,000 or so bonafide Gourmet restaurants in Mexico City....and just like the skyscrapers & business parks in the Santa Fe neighborhood....Restaurantes de Mexico seems to report at least 1 new one per week. Nouveau Mexican goes back to the late 70's...but really gathered steam in the late 90's and is currently hitting its stride. Like the relationship between Mexican Modernism & the International Style.... Nouveau Mexican reflects contemporay realities with unique Mexican character. Overall, its about focusing on very fine cuts of meat & seafood....artfully plated, with Mexican flavors, a little bit of foreign influence....and a search for the unusual & interesting. The City's top Nouveau Mexican is Patricia Quintana's Izote. Quintana is Mexico's most celebrated chef....a woman who shaped Nouveau Mexican without ever owning a restaurant! Her cooking shows & cookbooks...were a guiding influence on the cuisine...and its only been in the last 5 years or so, that she actually got into the restaurant business...and she is on a roll, opening new collaborations left & right. Recommendations for Izote: > The Roasted Poblano stuffed with Salmon Ceviche & Tartare Duo (above) > The Raw Shrimp & Octopus Agua Chile > The Pasilla Chile sauteed Shark Fillet steamed over Pulque (Unfiltered Agave Wine) > Filet Mignon in Wild Musroom-Corn Fungus-Epazote sauce > Venison in Almond Mole Additionally, Izote has the best offering of Mexican Wines...with Flight Pairings & 1/2 glasses. And further...Izote is located on Avenida Presidente Mazaryk (Mexico's version of Rodeo Drive in Polanco)...so it could be a good activity to combine with some shopping or Art Gallery browsing.
Nouveau Mexican / Prehispanic Revivalist Los Danzantes, in Coyoacan,....with its heavy Oaxacan influence (in fact the original is in Oaxaca) is one of my very, favority Nouveau Mexican places. The food is exquisite, presentation modern, the atmosphere casual but reasonably stylish & the food is wholesome & "real"......Juan's 4 Culinary Cardinal Points. Recommendations: > Hoja Santa (herb) stuffed with Goat Cheese > Passilla Chile stuffed with Tuna Mousse & Mezcal Syrup > Mussels in Mezcal & Epazote > Duck Enchiladas in Red Mole > Filet Mignon in Smokey Black Mole http://www.losdanzantes.com/eng/home.htm
Nouveau Mexican / Pre Hispanic Revivalist Another of the highly lauded Nouveau Mexican is Los Girasoles...in the Historic Center...near Congress. In fact it has a couple of dishes that pay tribute to the Senators that typically lunch there. Recommendations: > The National Museum of Art Salad (Spinach, Avocado, Panela Cheese, Toasted Ancho Peppers & Pumpkin Seeds) > Turkey in Tamarind Mole > Beef Tenderloin in Xoconostle (Sour Cactus Pears) Sauce & Quintonile Herb > Yam & Xoconostle Liqeur Pie with Dark Chocolate Sparkles > Veracruz Vanilla Ice Cream in a Dark Chocolate Cone with Cajeta (Goat Milk Caramel) Sauce > Rompope (Egg Nog Liqeur) Latte http://www.restaurantelosgirasoles.com/
Colonial Cuisine & Comida Afrancesada French Influence in Mexican Cuisine Whenever, foodies have decent Mexican food they are usually able to recognize the sophisticated layers of ingredients & techniques....and because many of Mexico City's most popular touristy attractions are of the Republic Era (Chapultepec, Paseo de la Reforma, Independence Column etc.,) with their French influence....they usually deduce that Mexican cuisine is heavily influenced by French food.....kind of...but, its not that simple. A quick thumb through France's culinary history reveals that France was not Culinarily Developed until the late 1600's. Curiously, it was an Italian noble women living in France whom brought her Italian cook...that sparked France's culinary revolution. Further, a comparison of French, Spanish & Italian cookbooks of the 1500s with the Spaniard's Historical documentation of Mexican cuisine in the 1500s....it becomes quickly apparent that Mexican Pre-Hispanic cuisine had a huge impact on European cuisine in the 1600 & 1700s. Its not just the obvious Tomato Sauces, the Hot Chocolate craze, ingredients like Squash & Zucchini & using Edible Flowers....but it is also the methods of Searing, Poaching, Pourch Steaming, Slow Pit Cooking, the Pureed Soups etc. These Mexican influences are evident throughout Mexico...and are often revived & revitalized in the Nouveau Mexican restaurants. However, when we talk about the Comida Afrancesada (Frenchified Cuisine)...we are referring to the big, big influence of 19th Century French Cuisine.......during the 19th Century (not surprisingly) as a result of that Franco-phyllic culture of the Republic. The most popular restaurant specializing in this really Retro cuisine is also a Mexico City classic..... Hacienda de los Morales housed in a 16th Century Hacienda: Recommendations: > Roqufort-Tomatoe Salad > Pumpkin Blossom Stuffed Crepes covered in Roasted Poblano Cream Sauce all served Au Gratin > Thin Sliced Scallops in Parsley, Cilantro, Worcestire, Chipotle & Lime sauce. > Roast Duck in Raspberry-Chipotle Sauce > Filet Mignon on a bed of Pumpkin Blossoms, Corn Kernels, & Roasted Poblano Strips Au Gratin > Suckling Pork with Roasted New Potatoes > Pan Fried Red Snapper with Cilantro Meuniere > Pompano Filets in Anchovy-White Wine sauce > Toasted Almond Cheesecake Hacienda de los Morales offers a massive selection of Wines (for Mexican standards) from 10 Countries....including 50+ Mexican Wines & 40+ French Wines. http://www.haciendadelosmorales.com/
Colonial Cuisine / Comida Afrancesada Another Classic Restaurant of this style is the Antigua Hacienda de Tlalpan near the San Angel / Coyoacan area: Recommendations: > Jalapeno Fondue > Chipotle-Lobster Bisque > Ant Larvae in Butter > Roasted Veal > Crepes with Walnut-Cajeta Sauce http://www.antiguahaciendatlalpan.com.mx/ San Angel Inn (not to be confused with the laughable place at Disney World), mentioned earlier in the thread, is across the street from the Diego & Frida homes in Coyoacan. Also a occupying a beautiful Colonial Monastery...the specialties at San Angel: > Poblano Cream Soup > Calf Brains with Black Butter > Martinis & Margaritas http://www.sanangelinn.com/#
Colonial Cuisine / Comida Afrancesada A slight variation of the Comida Afrancesada is at Colonia Condesa's Los Caprichos del Emperador....The Emperors Capriccio....which serves fusion Mexican - Austrian cuisine....that tells the story of Maximilian the Hapsburg's brief rule over Mexico...under Napoleon 3rd..during the era of the Republic.
Vinotecas Mexican Cuisine, with its complex, sophisticated, bold flavors does not typically pair well with classic wines like Chardonnays & Cabernets....which the exception of dishes that are tempered by Cream and/or Nut sauces or dishes that are less spicy and more herby. For example, a Chile en Nogada pairs pairfectly with a slightly oakey & appley Chardonay, a Huitlacoche-Epazote sauce is inviting to a Zinfandel or Rioja etc. But, the core of Mexican cuisine, with its spicy multi-layered sauces...is better paired with Sparkling Wines, Beer & Pulque. And while Mexico still produces excellent Sparkling Wines in Queretaro, just north of Mexico City, as it has for many decades....the real excitement comes from the Premium Table Wines of Baja California's Guadalupe Valley. It is still a relative small industry compared to the world's great Wine Regions....but it is a Region that consistently produces incredible World Class wines. The winemakers there, produce an exciting blend of Classic & Exotic Varietals. In response...we are starting to see a proliferation of Vinotecas, small restaurants that are driven by the Wines & produce food that complements it (this is more of the French Culinary model). At their best...the Vinotecas offer Tasting Menus...that range the gamut of Mexican flavors....from the Fresh & Bold....to the Reserved & Succulent....perfectly paired to Mexico's small, but wildly varied production of wines. From Nebbiolos to Zinfandels...from Italian style Reds to Merlots...and passing via the Gewurtz & Rieslings that pair nicely with spicy food. Al Vino, housed in the 'Las Brisas' hotel, is one of the better Vinotecas. They carry about 150 wines from Mexico, France & Northern Italy....the Cuisine focuses on simple, fresh high quality ingredients. Recommendations: > Halibut in Hoja Santa sauce paired with Baja Chenin Blanc > Filet Mignon rubbed with Smoked Chiles & Red Pepper Corns in a red wine reduction paired with an Italian Barbaresco > Baja Style Fettucine in a White Wine-Chorizo Sauce paired with a Portugese Red > Mexican (Ceylon) Cinammon Ice Cream paired with a Moscato d'Asti (several of Mexico's older Wineries were established by Italian Immigrants that came to the Ensenada area in the early 1900's....incidentally this is how the Ceasar Salad was invented in Tijuana by Italian immigrant Ceasar Cardini. These Wineries pioneered the Italo-Mexican fusion cusine that has become very popular throughout Mexico in the last 10 years). Al Vino offers great Wine & Food on a regular basis...but it is special for its special events. Every month there is a theme...for which a Wine Story is told. Coming up in the spring....is all flavors of green in Mexican cuisine (Herbs, Chiles & White Wines). Also...on Fridays they arrange the tables such that they create groups of 8 to 10 people...for whom they open an average of 30 bottles (of choice)...and then build a Menu around the chosen Wines. http://www.restaurantesdemexico.com.mx/pag.cfm?actionID=4044
Vinotecas Another of Mexico City's most lauded Wine focused Restaurants is the Restaurante Escuela Monte Cervino with locations in Condesa & Lomas Verdes, is actually run by the Colegio Superior de Gastronomia....Mexico's first Higher Learning Culinary Institute offering a Bachelors & Masters Degrees in Culinary Arts. The Institute also organizes Mexico's application to the U.N. to achieve Heritage of Humanity status for Mexican cuisine. In September...the Colegio will hold a conference / audition in Paris & in which Mexican foodies will host 4exhibits / dinners feature: > Culinary uses of Corn > Pueblan Cuisine > Oaxacan Cuisine > Michoacanian Cuisine The restaurants...both housed at the schools....are fully dedicated to a liberally creative advancement of the culinary arts....which a particular passion for Mexican wines. The menu changes often...and the cuisine can be erratic...but it is an interesting place...because you can taste the foods that may lead the Nouveau Mexicaine charge in the near future. As an example, it was in Mexico...not Italy or New York...where Japanese & Italian were fused to create Crudos (Sashimi cuts in Mediterraenean flavors)...also in 10 years when Mexican-Italian and Mexican-Thai fusion is all the rage in New York....it was in Mexico were they were first popular in the late '90s. http://www.csgastronomia.edu.mx/
Fusion Cuisine Fusion Cuisine.....you can easily argue that Mexican is Fusion Cuisine...and of course you would be correct. A broad survey of major Fusion elements in Mexican cuisine: > Circa 2000 B.C., the Olmecs traded heavily throughout the Carribbean & Meso America. > Circa 1500, the Aztec trade routes extended down to South America bringing potatoes among other ingredients. > Circa 1520s, Spanish cuisine first fused with Mexican cuisine contributing ingredients like Wine, Capers, Olives and of course... Beef & Pork. > 1600s, Trade Route between Acapulco & Manila brought Asian ingredients like Cilantro, Mangos, Tamarind & Indian spices that were thoroughly fused into Mexican cuisine. > Circa 1850s, French cream sauces, souffle methods & desserts fused into Mexican cuisine. However, when we refer to Fusion cuisine in the Contemporary sense...we are not talking about the elements above. After all, nobody in the U.S. really thinks about Hamburgers & Hot Dogs as German fusion....or Barbecue & Chili as Mexican fusion. Over time, these influences just become part of the local culture...specially if they have gone through lots of adaptation. Instead, Fusion in Mexico means a recent absorption of Japanese, Italian, Thai & other influences. One of Mexico's most exciting Fusion restaurants is Solea, housed in the W Hotel, winner of a James Beard award for its design...and canvas for an up & coming star like Chef Eduardo Osuna. Recommendations: > Tuna Tartare with Avocado, Serrano Chile & Soy Sauce > Mesclun Greens with Berries, Mango & Guava Vinaigrette > Salmon, Clams & Mussels in a Cherry Vinegar-White Wine sauce with Dried Chiles & Chorizo Hash > Scallops Al Pastor (rubbed in Achiote & served with a Pineapple sauce & Avocado emulsion) > Grilled Octopus & Squid brushed with Parsley Oil & served over a Huitlacoche (Corn Truffle) Aioli > Chocolate Lava Cake with Ancho Chile & Cajeta (Goat Milk Caramel) http://www.soleamexico.com/
Fusion Another Fusion star in the City is MP Cafe Bistro...a very successful project by Monica Patino, one Mexico's top chefs....specializing in Asian cuisine with a Mexican & Mediterranean touch, in the Polanco area: Recommendations: > Fig, Serrano Ham & Plum Sauce Pizza > Crispy Duck Tacos > Beef Carpaccio in a Trio of Sauces (Asian, Greek, Mexican) > Chicken Crispy Tortilla Soup in a Thai Lemon Grass Broth > Steamed Red Snapper with Tamarind Salsa > A la Carte Sushi spiced with Mexican Salsas MP Cafe also has a full offering of Mexican, European & South America wines & sparkling wines. Among their star offerings are the very rare Casa Madero premium wines (oldest Winery in the Americas)....and an organic Uruguayan wine that helps fund a Biosphere project.
Fusion For a more extensive fusion of Italian & Mexican cuisine...check out Mama Rosa's. A fun chain with 4 locations (including Polanco & Condesa) ...that is not entirely upscale...but the menu is certainly daring. Recommendations: > Beef Carpaccio with Mushrooms, Serrano Chile & Parmesan Laminate > Tomato Creme with Pesto & Goat Cheese Egg Rolls > Creamed mix of Italian & Mexican mushrooms with a touch of Epazote & Arbol chile > Canellones stuffed with Squash Blossoms, Chicken, Mushrooms & Cheese served in a creamy Roasted Poblano sauce with corn kernels > Tortellini stuffed with plum glazed duck & served with a sweet & sour tomatoe-guajillo sauce > Red Snapper bathed in a Goat Cheese sauce...served over a bed of Garlic Mushrooms, Parsley & Fried Leeks. > Raspberry Tartlett with White Chocolate sauce > Coconut Martini http://www.mamarosas.com.mx/index.html
Upscale Foreign Restaurants Italian cuisine is one of the world's most successful...it is popular, populists AND people easily buy in to its high end expressions...making it a unique cuisine. There is so much great Italian food all over the world...that I am not that excited about promoting it in the realm of a Mexico City vacation, unless its in one of the Fusion restaurants. However, if you must have great Italian cuisine while you are in Mexico City...then I have to reccommend Bellini. Bellini doesn't necessarily have the best Italian food in the city...but its location on the 45th floor of the WTC building makes for an unbeatable view. On top of that the reastaurant rotates slowly guaranteeing you a 360 degree view. The best time to go is at night for the city lights: Or on a clear day (during the rainy season), so you can catch the valley & volcanoes:
Upscale Foreign Restaurants Cities around the world that have great Chinatowns & Chinese communities enjoy plentiful, colorful, very tastey & extremely inexpensive food...making Chinese restaurants some of the most popular in the World. Nonetheless, Chinese foodies will tell you that what you are getting is kid's food the equivalent of Hamburgers & Tacos. They are great...but there is a time when you want something more sophisticated, when you want the best a country can offer. The drawback of the Chinatowns in many cities around the world...is that they are usually accompanied with the under class baggage of racisim and usually...the dominant ethnic group usually have blinders on, where they try to negate all the elite elements of the under class....only embracing its populist side. For these reasons....many cities with great Chinatowns...don't have restaurants that someone in Hong Kong or Peking would be proud of. Perhaps it takes having your own developed culinary tradition, and a tradition of exotic foods,...to truly embrace the best of another, this might explain why the French are Chinese cuisine's biggest proponents (labeling it the greatest on the planet). Mexico City has hosted really great Chinese restaurants for more than 50 years...but 5 chefs from Hong Kong upped the ante in 1992 with Polanco's Chez Wok (one of the most expensive restaurants in the city). Recommendations: > Cornish Game Hen Lettuce Wraps > Dim Sum > Szechuan Style Scallops > Bamboo Steamed Red Snapper in White Wine Sauce > Peking Duck Chez Wok also carries a wide range of Mexican & European wines that pair perfectly with Chez Wok's array of flavors that range from the very subtle Dim Sum & Steamed dishes...to the bright & spicy Szechuan dishes. http://www.chezwok.com/
Upscale Foreign Restaurants Back in the days of the Aztecs, teams of runners would bring fresh caught seafood packed in mud & reed baskets from rivers, lakes & oceans - up to hundreds of miles away - for the dining pleasure of the Nobility. Perhaps this is why Chilangos, as we Mexico City natives are known, are so extremely fond of things that swim (for a land locked City). Today, Tuna & other fish caught in the Mexican Pacific end up in the top Sushi houses of the U.S. West Coast and even Manhattan. The main reason, or angle, for having Sushi in Mexico is that it will gave you the rare opportunity to enjoy Sashimi-grade fish that has never been frozen (most Sushi places in the U.S. serve Flash Frozen fish....it is perfectly safe & fresh...but you do lose a little bit of the briny, ocean flavor, bright color & you lose a little bit on texture). Suntory, based out of Japan first established at their Polanco location (right around the corner from the WTC building) in 1970, and is widely regarded as one of the finest restaurants in the City. Also related to the Suntory Restaurants in Hawaii & Acapulco: Suntory is a traditional Japanese restaurant with A la Carte Sushi, Teppanyaki & Shabu Shabu. Another highly regarded traditional Japanese restaurant is Nagoaka which also serves Sushi & Teppanyaki as well as Japanese Curries. http://www.nagaoka.com.mx/ If you have never been to Japan, Kaiten Sushi in the Roma / Condesa neighborhood, has more of a contemporary Tokyo experience. Japanese Animation shown on Flat Screen TVs...while Sushi is passed around on a Conveyor belt....that bills you for the amount and type of Sushi you consume via Radio Frequency ID (RFID) technology. For a more casual Japanese experience, the Sushi Itto chain with a couple dozen locations throughout the City, is always fresh, reliable & affordable. I had some sushi at the Airport location while waiting for a flight to Merida and was very happy with the quality.
Upscale Foreign Restaurants While I generally don't think Steaks are particularly exciting or gourmet...I will recommend a trip to Polanco's Rincon Argentino, which features huge portions of Argentinian beef grilled Gaucho style (on a skewer). The influx of Argentinian futbol players has influenced more than field play...the growing number of Argentinian futbol players living in Mexico City, their desire to bring a little piece of home, and the recent influx of Argentinian skilled labor fleeing the economic crisis back home....has created huge demand for Argentinian restaurants....and since Argentinian restaurants are not particularly well known in the U.S., Canada or U.K., Mexico City would be a decent alternative if you can't make it to Argentina. Why spend your money on an Argentinian steak? Well, the Gaucho style of cooking beef actually helps very flavorful Grass Fed beef also stay quite tender...giving you the best of both worlds. I am pretty sure that dining at an Argentinian steak house...might change most American's perceptions of what makes a good steak. Rincon Argentino is dressed up in very rustic decor: There is nothing particularly gourmet about the food...its just you & great beef....lots of it: Finally, there is no need to introduce Argentina's World Class wines.....Rincon Argentino has one of the best selections in North America. Now, Rincon Argentino is pretty pricey....mostly because of tariffs on Argentinian beef. However, you can get a good Guacho experience with World Class Mexican Grass Fed beef...at other Argentinian & Brazilian restaurants around town. Botafogo (Brazilian) in the San Angel neighborhood features a Prix Fixe with Starter, Soup, Fine Cheese & your choice of 17 different cuts of meat carved at your table. Also in San Angel you will find El Buen Bife (Argentinian).
Upscale Foreign Restaurants There are plenty of Spanish restaurants around the city....just about all of them are pretty good. But I will make a couple of recommendations with a gist. First, there are virtually no real Tapas Bars in the U.S. There are a lot of places that use the name or make reference to the concept...but they are just wannabes, they rarely focus on the drink....and often serve things like Pizza or overly elaborated dishes...rather than being able to provide a flight of Basque cheeses to pair with a glass of Rioja, for example. The Spain based Tabasbar has a location in the Sante Fe neighborhood (as well as locations throughout Spain & 1 in Germany). Recommendation: Let the sommelier suggest a great Spanish wine...or a flight of wines, and then have them bring Tapas that compliment your drink choice. The other recommendation is Polanco's Botin Mexico. A great Spanish restaurant, whose main gist is that it is related to Botin Madrid....the world's oldest restaurant. It is also staffed by Inigo Aramburo, a prominent Basque Chef, and its staff is flown to Madrid regularly for training sessions at the original Botin. The focus at Botin is Classic Spanish dishes & wines. Recommendations: > Spanish Tortilla (a type of potato pancake) > Garlic Soup > Rice with Clams in a White Wine Sauce > Roast Baby Pork or Baby Lamb Also, on weekends they have a Medieval Guitar & Mandolin band playing live.
Upscale Foreign Restaurants Not sure if its the excellent local ingredients or local culinary touch, but Mexico does French cuisine with particular excellence. In fact, even El Rey Sol in Ensenada (a poor fishing & farming town)...has won several International Awards. Now, places like the French Laundry in Napa or Melisse in Los Angeles are certainly up to par with Mexico City's offerings. But, most visitors coming from the U.S. or Canada should find the French restaurants to be a notch or two higher than they can get back home (and certainly more affordable). Les Moustaches, just a couple of blocks away from the Independence Column & the Stock Exchange building, has earned multiple awards from France based Culinary Associations as well as the American 5 Star Diamond award, and features French Classics with just a little bit of Mexican touches. It is housed in a Mansion...and offers multiple dining areas...some open & modern others are cozy and 19th century. Recommendations: Abulone with a hint of Chipotle Sherry Glazed Foie Gras with Apple, Pear & Grapes Veal Chop with Eggplant Flan Mexican Crocodile served in Olive, Kiwi, Shallot sauce Anis Crepe Souffle paired with a fine Armagnac http://www.lesmoustaches.com.mx
Re: Dining in Mexico City The City's most popular (and affordable) French restaurant is L' Olivier, one of several projects by French born chef Olivier Lombard. The decor is contemporary & straightforward....the food is French Country cuisine. Recommendations: Smoked Salmon & Creme Fraiche Souffle with Roasted Poblano julienne Goat Cheese, Fried Gruyere & Roquefort Salad Seafood Minuette Soup Red Snapper Barigoule Stuffed Pork Feet with Mushrooms & Serrano Ham Duck Confit & Toulouse Sausage Cassoulet Grand Marnier Souffle http://www.restaurantelolivier.com.mx/index.html
Upscale Foreign Restaurants For those wanting an American style Steak there is a Ruth's Chris in the Santa Fe neighborhood...as well as other American chains & offshoots....but it would be pretty lame to travel over a thousand miles to end up at a Ruth's Chris or something similar. Instead, I would recommend Angus Butcher House with 7 locations around the city...including Polanco, Centro Historico & the Alameda areas. Angus serves both American & Mexican beef centric dishes....including Fajitas which are pretty rare in the heart of Mexico. Angus offers Certified Prime and Choice American Beef as well as Prime Beef from Chihuahua.....and they come in a huge variety of cuts, in a Southwestern setting reminiscent of upscale restaurants in Santa Fe, NM Recommendations: Steamed Beef Tongue Tacos Beef Consomme Cowboy Steak (20 ounce - American) Western Cut Rib (16 ounce - American) Ribeye Lip On (16 ounce - Chihuahua) Skirt Steak (12 ounce - Chihuahua) Fajitas in Chipotle Au Gratin Parrillada (Skirt Steak, BBQ Glazed Ribs, Beef Chorizo, Pork Tenderloin al Pastor, & Chicken Fajitas all served on a Hot Mini Grill) http://www.angus.com.mx/ FYI, it looks like the English version of the site is not working.
Dining Recap Alright, I think I have identified enough dining options for at least one trip to Mexico City...so I will move on to other aspects of the city. But, I will note that Mexico City has food from roughly 100 different countries / foreign regions....as well as 100 or so types of Mexican restaurants & specialties. Anybody going to Mexico City...just let me know what you want to eat...and I will find you the best places.
Thread Recap So far I have highlighted some places of great historical, cultural & aesthetic value...other places to get a decent bed and nourishment. Next, I will cover other things that make a city worthwhile to visit: > Nightlife (in all its extensions) > Shopping > Side Trips
Nightlife Overview Mexico City is certainly not a sleepy, slow city. In fact, it has arguably, the best Nightlife on the entire planet. Yes, there are fancy restaurants, snazzy bars, underground raves, jazz bars, cafes...and all of the other things you can find in the World's Major Cities. But, Mexico City goes way beyond that...it is a city that truly lives at night.....on any given night there has to be at least 5 million people out doing something until the wee hours. What seperates Mexico City from places like Manhattan...is that everyone seems to partake in the nightlife regardless of economic position. In the working class neighborhoods, the local councils organize block parties a couple days a week. A few streets are closed down adjacent to the neighborhood plaza, vendors set up stalls...peddling food, crafts & all types of merchandise. DJs or Live Pop Rock Bands are hired...teenagers dance in the plaza...and makeout in the dark. Kids run around throwing firecrackers at the teenagers, playing tag, or taking notes. There are also Cultural Associations where neighborhood bands play music of another generation, read poetry...and put on dramatic skids in restored warehouses. The attendees usually bring tamales & spiked coffee to keep the particpants & attendees animated late into the night. The middle class hit the mid level restaurants, cafes, movie theatres, dance clubs & shopping malls. The rich kids hit the coke lines at exclusive clubs....while their parents dine at the finest restaurants & bars, go to the theatre, opera, art galleries, jazz clubs, and private clubs. Then, if we believe the song 'Sabado D.F', on Saturday Nights...everyone (poor, rich, Mexican & foreign) ends up at Plaza Garabaldi getting smashed on Tequila & listening to Sad Mariachi Tunes at 2 AM.