Travel Guide | Mexico City Summer 2025

Written by Gloria Gaona Hernandez

Where We Stayed

We stayed in a restored 1920s home in Roma Norte. Quiet, central, with a terrace perfect for coffee in the morning. The space felt lived-in, not curated—wooden floors, open bookshelves, and a kitchen that made us want to cook.

Where We Ate & Drank

Loup Wine Bar – Organic wines and seasonal veggies, and small plates. Run by French chef Joaquín Cardoso.
Darosa + Liona – Led by chef Leo Moltó and his girlfriend, these restaurants celebrate Mediterranean-Mexican simplicity with bold clarity.
Mesa Sana – Gluten-free, no seed oils, all ingredients locally sourced. Set inside a historic home where the chefs host nourishing cooking classes. A must!
Panadería Rosetta – Worth the line for the guava roll.
Café de Raíz – Mole, coffee, and conversation in Coyoacán.
Jazzatlán Capital – Our favorite night out. Live jazz, mezcal, and candlelight.

What We Did

Took a bike ride near El Ángel on a Sunday, when Reforma closes to cars.
Wandered through Casa Luis Barragán. Incredible architect.
Shopped for fruit and herbs at Mercado Medellín, then cooked dinner together (see recipe below).
Joined a Pilates class at Movimiento Studio in Condesa—gentle and in open-air.
Spent the afternoon at Cafebrería El Péndulo reading, listening to records, and sipping cappuccinos.
Took a canal tour and shared a farm-grown meal with La Chinampa / Arca Tierra – a regenerative farming project that connects local food to community.
→ Website
Took a morning trip to Teotihuacán
Climbed to Chapultepec Castle and stood where emperors and presidents once lived, surrounded by 360° city views.
Explored Parque Quetzalcóatl, where architecture moves like nature.
Visited UNAM, a UNESCO World Heritage Site. The Central Library mural by Juan O’Gorman tells the story of Mexico through stone, pigment, and history.

What We Packed

Linen shirts, a notebook, a moka pot, a good hat, electrolytes, and two empty bags—one for market finds, one for books. Fun dresses ✨

Our Coffee Moments

Made a Chemex on our terrace with beans from Café Avellaneda.
Ordered café de olla with orange peel and piloncillo near Plaza Río de Janeiro.
Drank a slow pour at Blend Station while watching dogs and their walkers pass by.

What We Listened To

“Hasta la Raíz” – Natalia Lafourcade
“Crudo” – Silvana Estrada
Playlist: Walking in CDMX (Encuentro Spotify) ← [placeholder link]

What We Cooked-Simple

Recipe: Ensalada de Nopal & Market Quesadillas
From ingredients picked up at Mercado Medellín

Ingredients

2 fresh nopales, cleaned and sliced
1 small red onion
Handful of cherry tomatoes
Quesillo or Oaxaca cheese
4 corn tortillas
Cilantro, lime, sea salt

Steps

Grill nopales until soft and lightly charred. Slice into strips.
Combine with chopped onion, halved tomatoes, cilantro, and lime juice. Salt to taste.
Fill tortillas with cheese and heat until melted. Serve with the salad.
Perfect with a glass of natural orange wine or cold agua de jamaica.