Our First 48 Hours in Mexico City

The 7,350 ft (2,240 m) elevation is no joke, but there sure are a lot of great parks and places to eat!

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Hi Friends, it’s been about 48 hours since we landed in Mexico City, and we are already so glad that we booked two weeks here. The city is incredible, and we’ve only scratched the surface. The people we’ve met so far have been so friendly, and our Spanish practice is coming along nicely.

In our first two days, we’ve eaten street tacos and churros (many more will be consumed here), tried an excellent Mexican hot chocolate at the churrería and coffee/espresso with beans roasted in Puebla, Mexico, and walked through the many public parks of Condesa where people gather to socialize and exercise in the late afternoon and early evening.

As we’ve been walking around, we’ve definitely noticed the high elevation of the city - roughly 7,350 ft (2,240m) and the 7th highest city in the world. We haven’t experienced altitude sickness, but we’ve noticed breathing is just a bit different. We should be fully acclimated in the next few days.

If you’re curious, here’s a link to the list of the 50 highest cities in the world.

We have a few days of upcoming work to wrap up editing the job Chris just photographed in Santa Barbara and getting some of our tax and insurance stuff in order before the end of the year. We’ll make up for it, though, with some great dinner and drinks those nights - we have a lot of places we want to try in the Hipódromo, La Condesa, Roma Norte, and Juárez neighborhoods.

Here are some photos from one of the restaurants we visited yesterday, Pasillo de Humo, and the public parks in La Condesa. Have a great weekend!

We had Sopa La Milpa (soup of native squash, squash flowers, corn, and Oaxacan corn dumplings), Molotes Istmenos (sweet plantain croquettes filled with cheese from isthmus on red mole), and Tlayuda Sencilla (a quesadilla of beans, Oaxacan cheese called quesillo, guajes seeds, radishes, and chiles). Tlayudas are traditional corn tortillas from Oaxaca and are toasted on a charcoal grill.

For dessert, we had the Tamal de Chocolate de Metate (stone ground chocolate tamal with a cocoa flower sauce and seasonal berries). Normally we wouldn’t eat fresh fruit that we can’t peel, but at a nicer restaurant, like this one, it can be ok. We haven’t experience any issues yet.

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