A Typical Day of Eating in Mexico City#

Alright, so the eating schedule in Mexico City (like much of Mexico) is a bit different than some places. Forget the idea of a huge breakfast and a small lunch. Here’s the breakdown:

• Breakfast (Desayuno): This can be anything from a quick coffee and a piece of pan dulce (sweet bread) to something more substantial if there’s time. You might grab a tamal and atole on the go, or if eating at home or a sit-down place, it could be huevos rancheros (fried eggs on tortillas with salsa), chilaquiles (tortilla chips in salsa), or just simple scrambled eggs with beans and tortillas. It often happens earlier, maybe around 7-9 AM.
• Lunch (Comida): THIS is the main meal of the day, usually happening between 2 PM and 4 PM. Seriously, don’t expect much to be open for lunch before 2 PM. “Comida” is typically a full, proper meal, often consisting of several courses: maybe a small soup or dry pasta dish to start, followed by the main course (like a stew, meat in sauce, or chicken dish) with rice, beans, and always, always, tortillas. There might be a small dessert or fruit afterwards. This is where families gather or colleagues eat together.
• Dinner (Cena): This is usually a lighter meal, eaten later in the evening, maybe 8 PM onwards. It can be something simple at home like leftovers from lunch, a sandwich, or just coffee or hot chocolate with bread. Or, many people will grab street food – tacos, quesadillas, or other antojos (cravings) – for their evening meal. It’s less formal than lunch.

Home-Cooked Meals vs. Street Food#

Both are super important!

• Home-cooked meals: This is where you find the heartier, comforting “guisados” (stews or dishes simmered in sauce). Think things like Mole Poblano (yes, from Puebla, but very common here), cochinita pibil (originally from Yucatan, but hugely popular), tinga (shredded chicken or pork in chipotle sauce), pipián (a sauce made with pumpkin seeds), or just simple beans, rice, and a protein like chicken or pork chops. These are often made in larger batches to feed the family for lunch over a couple of days. Soups are also common, like chicken soup or lentil soup.
• Street Food: Ah, the famous Mexico City street food! This is perfect for quick breakfasts, late-night dinners, or snacks between meals. This is where you get your tacos (pastor, suadero, carnitas, etc.), quesadillas (often with various fillings like huitlacoche, flor de calabaza, cheese, or meat, and in CDMX, they often come on large tortillas and are not always strictly cheese-only!), pambazos (bread dipped in chili sauce and filled with potato and chorizo), tlacoyos (oval-shaped masa pastries filled with beans or fava beans), gorditas, sopes, and of course, tamales and atole in the mornings. It’s fast, relatively cheap, and absolutely delicious.

Local Ingredients and Spices#

Mexican cooking, especially around here, uses fresh, vibrant ingredients. The core staples are:

• Corn (Maíz): Everything revolves around corn, mostly in the form of masa dough used for tortillas, tamales, tlacoyos, etc.
• Beans (Frijoles): Black beans or pinto beans are cooked and served with almost everything.
• Chiles: So many kinds! Fresh ones like jalapeño, serrano, poblano, and dried ones like ancho, pasilla, guajillo, chipotle. They provide flavor and heat in countless salsas and stews.
• Tomatoes & Tomatillos: Essential for bases of many sauces and salsas.
• Onions & Garlic: The aromatic foundation for most dishes.
• Cilantro & Limes: Used fresh to add brightness and acidity.
• Avocado: Sliced, in guacamole, or just as a topping.
• Meat: Pork and chicken are very common, beef too.
• Spices: Mexican oregano, cumin, cinnamon (used in savory dishes like mole as well as sweet), cloves, and bay leaves are frequently used. Epazote is a herb used often with beans.

Traditional Dishes for Festivals or Weekends#

Certain dishes are saved for special occasions or enjoyed leisurely on weekends:

• Pozole: A hearty soup or stew made with hominy corn, meat (usually pork or chicken), served with various garnishes like lettuce, radishes, onion, lime, and chili. It’s a celebratory dish, often eaten for dinner, especially on Thursdays or Saturdays in restaurants, and definitely for holidays.
• Barbacoa: Slow-cooked meat (usually lamb or mutton), often cooked in a pit in the ground. It’s primarily a weekend (Sunday) affair, often eaten for breakfast or brunch with fresh tortillas and consomé (the broth).
• Mole: While mole poblano is eaten at home, more complex moles are often reserved for bigger celebrations, weddings, birthdays, or major holidays.

Weekends, especially Sundays, are also big for family “Comida,” which might be more elaborate than a weekday lunch.

Popular Snacks and Drinks#

Mexico City living involves snacks and drinks throughout the day:

• Snacks (Antojos): Besides the smaller street food items mentioned, common snacks include esquites (corn kernels cooked with epazote, lime, chili, cheese, and mayo), elotes (corn on the cob prepared similarly), chicharrones preparados (large fried pork rinds topped with various things like cabbage, tomato, sour cream, hot sauce, and lime), fresh fruit with chili powder and lime.
• Drinks: Aguas frescas (fresh fruit waters like jamaica - hibiscus, horchata - rice drink with cinnamon, tamarindo), sodas, coffee (often with milk, café con leche), atole (a hot, thick corn-based drink, often flavored with chocolate or fruit, common for breakfast), and hot chocolate are standard. Tequila, mezcal, and beer are popular alcoholic drinks, especially with meals or socially.

Cultural Food Taboos or Unique Rituals#

There aren’t many strict “taboos” in the religious sense regarding food in Mexico City, but there are cultural norms and rituals:

• Meal Timing: As mentioned, the large midday “Comida” is a significant ritual. Eating your main meal at noon is unusual here; it’s firmly an afternoon affair.
• Using Tortillas: Tortillas aren’t just a side; they are often used as an edible utensil to scoop up food from your plate.
• Not Finishing Food: While not a strict taboo, leaving a lot of food can sometimes be seen as wasteful or potentially implying you didn’t enjoy the meal, especially at someone’s home.
• Sharing: Sharing food is very common, whether it’s ordering various dishes to share at a restaurant or everyone digging into platters at home.
• The importance of Salsa: Every table, whether at home or a restaurant, will have salsa (or several!). Choosing your salsa and adding it generously is part of the eating experience.

So, that’s a peek into what people in Mexico City eat daily. It’s a mix of comforting home cooking and lively street food, built around a different rhythm of meals than you might be used to, all tied together by amazing flavors and fresh ingredients. Enjoy exploring it!