What to see in Mexico City

Mexico City highlights

The places you can’t miss. In the app we sort them by day and close to each other.

1. Zócalo · Cathedral

   The main square, with the Aztec Templo Mayor right next to it.

2. Frida Kahlo Museum

   The Blue House in Coyoacán; book online.

3. Chapultepec Park

   A castle, the anthropology museum and lakes in the city’s green lung.

4. National Museum of Anthropology

   The Sun Stone and unmissable Mesoamerican galleries.

5. Xochimilco

   Canals and trajinera boats; best on a weekday.

6. Colonia Roma

   Cafés, galleries and Porfirian-era architecture.

7. Teotihuacán

   The Pyramids of the Sun and the Moon, about an hour to the north-east.

8. Coyoacán · Plaza Hidalgo

   A craft market and a small-town feel.

9. Palacio de Bellas Artes

   Murals by Rivera and Siqueiros; Art Deco architecture.

Day trips from Mexico City

We take you straight to the best-rated tour on GetYourGuide, with its reviews and dates.

• Teotihuacán ★ 4.5 (27 reviews)
• Xochimilco ★ 4.1 (21 reviews)
• Taco tour ★ 4.9 (121 reviews)

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Typical food of Mexico City

The dish you have to try there and how to make it at home, to whet your appetite before the trip (or to go back to Mexico City from your kitchen).

Tacos al pastor

Mexico City’s taco: pork marinated with chillies and achiote, roasted on a vertical spit and served in a corn tortilla with pineapple, onion and coriander. Lebanese immigrants brought it with their shawarma.

• Serves 4
• 1 h

Ingredients

• 1 kg pork loin or shoulder, in thin fillets
• 4 dried guajillo chillies and 2 dried ancho chillies
• 50 g achiote paste
• 100 ml pineapple juice and 50 ml vinegar
• 3 garlic cloves, cumin, oregano and clove
• 1/2 pineapple
• 16 corn tortillas
• Onion, coriander, lime and salsa to taste

How to make it at home

1. Briefly toast the deseeded chillies and soak them in hot water for 15 minutes.
2. Blend them with the achiote, pineapple juice, vinegar, garlic and spices until you have a thick marinade.
3. Coat the fillets with the marinade and leave to marinate in the fridge for at least 4 hours.
4. Cook them on a very hot griddle (or stack them on a vertical skewer in the oven) until browned at the edges. Chop the meat.
5. Grill the pineapple slices too. Serve the meat in warm tortillas with pineapple, onion, coriander and lime.

The trick: A double, piping-hot tortilla, as at the street stalls.

Frequently asked questions about Mexico City