Things to Do in Mexico City

About Mexico City

Mexico City’s altitude hits you first — 2,250 meters (7,382 feet) of thin air that leaves you slightly breathless walking uphill in the leafy lanes of Condesa. The second thing is the sound: a 4 AM symphony of roosters crowing in Iztapalapa, the predawn slap of masa on a comal in a Coyoacán market, and the 10 PM roar of a Lucha Libre crowd in Arena México. This is a city built on a lakebed, so the ground sinks, the buildings tilt, and the past is never buried deep. You’ll sip a mezcal cocktail on a rooftop in Roma Norte overlooking a 16th-century convent, then descend to eat tacos de suadero from a street cart on Calle López for MXN 25 ($1.40) a pair. The traffic is legendary — a 5 PM drive from Polanco to the Centro Histórico can take an hour for 7 kilometers — but the Metro costs MXN 5 ($0.30) and will get you there in 20 minutes, provided you don’t mind the rush-hour press of bodies. The smog can haze out the volcanoes on bad days, but on clear ones, you can see Popocatépetl’s plume from Chapultepec Castle. You don’t come here for a curated experience; you come to be swallowed whole by a metropolis that’s been rewriting itself for 700 years and shows no sign of stopping.

Travel Tips

Transportation: The Metro is astonishingly efficient and costs MXN 5 ($0.30) per ride, but avoid it during peak hours (7-9:30 AM, 5-7:30 PM) unless you enjoy being packed in like a sardine. For longer distances, Uber tends to be cheaper and safer than hailing a street taxi. If you do take a taxi, insist the driver use the meter (‘por el taxímetro, por favor’). A ride from the airport to the city center via official taxi stand runs about MXN 300-400 ($17-$23), but an Uber is often half that. The Metrobús on Insurgentes is a good north-south artery, but you’ll need a pre-loaded card (MXN 16/$0.90) from a station kiosk. The Ecobici bike-share is a surprisingly good way to navigate Roma, Condesa, and Polanco if you’re confident in chaotic traffic.

Money: Cash is still king, especially for street food, markets, and smaller shops. ATMs (cajeros automáticos) are everywhere, but stick to those inside banks during business hours to avoid skimming devices. You’ll get a better exchange rate withdrawing pesos here than converting dollars at home. Credit cards are widely accepted in sit-down restaurants and stores, but always have a few hundred pesos on you. A 10-15% tip (propina) is expected in restaurants if service isn’t included. Surprisingly, many upscale places still don’t accept foreign cards without a chip-and-PIN, so having a backup card is wise. Street vendors and market stalls operate entirely on cash; a taco al pastor costs MXN 15-20 ($0.85-$1.15).

Cultural Respect: A simple ‘buenos días’ or ‘buenas tardes’ before launching into a question or transaction goes a very long way. Mexicans are formal in initial address — use ‘señor’ or ‘señora’ until invited to use first names. When visiting churches (like the Metropolitan Cathedral) or sacred sites (the Templo Mayor), dress modestly — covered shoulders and knees are a sign of respect, even if not always enforced. Haggling is expected in markets like La Ciudadela or La Lagunilla, but do it with a smile; it’s a social dance, not a confrontation. Start at 50-60% of the asking price and meet somewhere in the middle. Don’t haggle over MXN 20 ($1.15) — that’s someone’s lunch. Photography of people, especially in indigenous communities or at protests, requires explicit permission.

Food Safety: The golden rule: eat where the locals are lined up. A busy taco stand has high turnover, which means fresher ingredients. Look for places where the meat is cooked to order on a hot plancha or trompo. Agua frescas from street stalls are generally safe if they’re made with purified water (look for the ‘agua purificada’ jugs), but ice (hielo) is the bigger gamble; if in doubt, skip it. Your stomach might rebel in the first 48 hours regardless — this is less about cleanliness and more about new bacteria. Pack Imodium and plan a light first day. For the adventurous, the tlacoyos stuffed with fava beans and nopales at Mercado de Medellín in Roma are worth any minor risk; just make sure they’re served hot off the comal.

When to Visit

Mexico City’s climate is a year-round argument, but your tolerance for rain or crowds will decide it. The dry, sunny high season runs November through April. Days are crisp (18-23°C / 64-73°F) and nights chilly, with almost zero rain. This is when hotel prices peak, climbing 30-40% around Christmas, New Year’s, and Easter. January’s light is crystalline, perfect for photography, but the air quality can be at its worst with thermal inversions trapping smog. The ‘shoulder’ months of May and October are a sweet spot — temperatures are mild, crowds thinner, and prices begin to drop. May, however, is the hottest month (up to 27°C / 80°F) and marks the end of the dry season; a sudden downpour is possible. The rainy season (June to September) transforms the city. Afternoon thunderstorms roll in like clockwork around 3 PM, washing the streets clean and leaving the air smelling of wet concrete and jasmine. Temperatures are pleasant (22-24°C / 72-75°F), humidity is high, and hotel deals can be found, with rates sometimes 25% lower. The caveat: some outdoor activities get washed out. September is the rainiest and coincides with Independence Day (Sept 16), which brings massive, raucous celebrations in the Zócalo. If you’re on a tight budget, come in late August or early October. For perfect weather with slightly fewer people, aim for late October or early November, just after the rains stop and before the holiday rush.