The Great Flavor Migration How Mexico City Was Made

On this walk through Tacubaya and Escandón, just beyond Roma and Condesa but far from their more polished international food scene, we explore how regional Mexican cuisines and immigrant influences became part of daily life in Mexico City. Among Art Deco buildings, old factories, buried rivers, and streets shaped by the capital’s growth, we taste the foods that carry the memory of migration: chilaquiles, carnitas, pulque, mole, birria, and other dishes now unmistakably chilango.