Take this self guided tour to enjoy the unique nightlife... Self-guided walking tours apps on iOS and Android for exploring cities on foot - they make bus tours obsolete! Cool people. The camote vendor walks along pushing a rolling cart that contains a round metal pressure cooker that he heats with a small fire underneath. Mexicans celebrate the other protein. Foodie heaven. Chef Jair Téllez is as much an undeniable fan of the pig as any of the Southern-born chefs I love in Atlanta, so expect pig’s ears and other swine delicacies to show up on the menu. Besides, it won't set you back more than just a few pesos. But he also has a particular way with seemingly simple ingredients, giving a rustic, pared-back preparation that allows their true flavor and beauty to shine through. Nothing should go to waste!

A rotating cast of beautiful couples commanded intimate tables hugging the wall, adding to the seductive atmosphere. Food is inventive and satisfying, like high-concept comfort food. Today, La Merced is housed in … A combination of history and tradition in Mexico City permeates all aspects of life, and the food scene is no exception. Not herded with a group. Pozole (translated as "hominy") is a traditional Mexican soup or stew which predates the arrival of Columbus.

If you think you know Mexican taco, be sure to first try one from a Mexican street vendor. Not packed in a bus.

The centerpiece of the dish is usually scrambled or fried eggs topped up with pulled chicken, cheese and cream.

A medley of street foods starts the meal, including baby corn on skewers served from a hollowed out gourd so diners could gather around the dish like a warming campfire. Look for the lovely women, Rocio and Yvonne, hunched over their cook stove and handing over these tlacoyos at a street stand near Calle Lopez, to experience some of the most memorable tlacoyos in the city. They come in small sizes, soft to be flattened and loaded with filling of one's choice - beef, chicken, seafood, vegetables and cheese; the variety of combinations could vary substantially. There is a small hole-in-the-wall Mexican restaurant located inside a grocery store in my Atlanta neighborhood that makes its own rajas con crema and it felt oddly like going home, experiencing this familiar dish abroad. Add these spots to your must-consume list. Pictures of Jesus and the last supper set a tranquil tone. Over time, Guacamole has become a popular appetizer not only in Mexico, but also in the neighboring countries. From street food eaten standing up, to a remarkable 11-course meal with a dessert that rivaled a Vegas production prepared by the talented French chef Sylvain Desbois at the St. Regis, I felt pretty certain during a recent trip to Mexico City that I only scratched the surface of this cosmopolitan city’s incredible cuisine.

Anyone who has spent any length of time in Mexico City has likely heard the sound of the camote, or sweet potato, vendors – a piercing whistle that can be heard from blocks away, like a supersized version of a teapot heating up. Made from mashed-up avocadoes, onions, tomatoes, lemon juice and chilli peppers (and sometimes a clove or two of garlic), guacamole is often eaten with tortilla chips or used as a side dish. Often confused with taquitos, which look very similar, flautas are made with large, oval-shaped corn tortillas that are specially made at almost every tortillería in Mexico City.

There are numerous varieties of tamale available. A traditional companion (a side dish) to tortillas, this dipping sauce comprises mashed avocados, onions, green tomatoes, lemon juice and chili peppers (and, sometimes, a couple of cloves of garlic as well) making it a perfect match to meat, fish or any other food, largely due to the avocado neutral taste. Pick a Neighborhood. Slowly sipping and savoring mezcal is more like wine tasting than the quickly downed tequila shot.

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