Essentials & Etiquette
Tipping, altitude, reservations, taxis, water.
What are the best months to eat specific foods in Mexico City?
Chiles en nogada runs mid-July to late September only — it's tied to the pomegranate harvest, not a menu decision. Huitlacoche peaks in the rainy season (June–October). Jaiba suave (soft-shell crab) is April–June. Escamoles and chapulines are a spring thing (March–May). Order these in-window or don't order them at all.
Which restaurants run out of specific dishes — and by what time?
CDMX has a genuine 'make it fresh, sell out' culture. El Vilsito's al pastor trompo is cut down by 2am. Pujol's Mole Madre is only served with the tasting menu, and the bar taco omakase runs one batch of the taco de barbacoa per seating. El Turix runs out of cochinita by 4pm on weekends. Panadería Rosetta sells out of guava rolls by 10am.
How does CDMX altitude change how wine and food taste?
At 2,240 meters the air is drier and pressure is lower, which flattens tannin, mutes alcohol perception, and dulls aromatics. Heavy Napa cabs and Barolo drink thin; Baja Nebbiolo, Loire chenin, and pét-nats over-perform. Salt reads stronger, sugar reads weaker — chefs adjust, home cooks don't.
What denominations of pesos should I bring for street food in CDMX?
Bring 50s and 100s. Street stands can't break a 500, and most won't try — you'll be sent to the OXXO across the street to get change. A day of tacos, coffee, and market snacks runs 400–600 MXN per person; carry that in small bills.
When does it rain in Mexico City in the summer, and how should it affect my dinner reservation?
June through September the afternoon storm arrives between 4:30 and 6:00pm almost daily and lasts 45–90 minutes. Book dinner for 7:30 or later — you'll walk in dry, the streets will be washed clean, and the light after the storm is the best of the day.