Arrive at your Airbnb and find the fridge stocked with the best flavours of Mexico City. Our kit includes everything you need to prepare delicious quesadillas and tacos in minutes: guacamole, pico de gallo, green and red salsas, chips, blue corn and flour tortillas, artisan quesillo, potatoes with chorizo, picadillo, chicken in green salsa, mushrooms, beans, rice, cream and panela cheese. Fresh, local ingredients ready for you to enjoy from the very start of your stay.

A tour of the vibrant flavors of Mexican urban cuisine: skites, fish ceviche of the day, chicharrón gorditas, nopales sopes, chicken and papa flautas, quesadillas de quesillo and a selection of classic tacos: carnitas, pastor, rajas con papas and chorizo. All accompanied by fresh tortillas, chips, green and red salsa, guacamole, pico de gallo and beans. To close, Oaxaca chocolate cake and seasonal fruit.

Celebrate with a brunch full of Mexican flavors, fresh produce and lots of atmosphere. An experience to share, enjoy and toast, with mimosas included. Enjoy café de olla, fresh juice, seasonal fruit and homemade sweet bread, as well as guacamole, pico de gallo, salsas, homemade totopos, eggs made to order, chilaquiles, enchiladas and quesadillas. Mexican cuisine with local and seasonal ingredients, chef techniques, and everything you need to start the day with great flavor.

A contemporary Mexican cooking experience that celebrates local ingredients and traditional flavors with refined techniques. We begin with pumpkin blossom, milpa soup, and tuna tartare, combining freshness, artisanal products, and nuances of chili and mezcal. For the main course, slow-cooked beef with smoked pasilla pepper, sweet potato, and milpa vegetables. We finish with a delicate panna cotta made with mamey, pinole, and cacao, highlighting Mexican ingredients in an elegant and balanced creation.

Enjoy a Surf & Turf experience that celebrates contemporary Mexican cuisine. We started with tortilla chips and house-made salsas, green ceviche tostadas with pressed chicharrón, Mexican-style tuna tartare, and traditional esquites with bone marrow and dried shrimp. As the main course, short ribs in black mole with octopus, mashed sweet potatoes with smoked butter, and fried plantains. We finish with sweet corn cake, caramelized piloncillo sugar, and rompope.

You can ask this chef to create a meal around your preferences.