Mercado de Tlatelolco — Eating the Pre-Hispanic City
🗺 food

Mercado de Tlatelolco — Eating the Pre-Hispanic City

📍 Mexico City, Mexico

4.9 (76 reviews)
Duration

3.5 hours

🗣
Languages

Spanish, English

About This Experience

Tlatelolco was the largest market in the ancient world — larger than anything in Europe at the time. When Cortés arrived he reportedly wept at its scale. The market is still there. Not the same market obviously, but on the same site, run by many of the same families who have traded here for generations. I take small groups at 7am before the city wakes up, eat tlayudas, tamales de rajas and memelas that use corn and chilli varieties that predate contact with Europe, and explain the food story that connects what's in front of us to 3,000 years of continuous tradition.

Traveler Reviews ⭐ 4.9

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Traveler

★★★★★
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Traveler

★★★★★
Guide replied: Thank you so much — this genuinely means a lot. I put everything I have into these and it's wonderful when someone comes back feeling like it was worth it. Hope our paths cross again.
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Traveler

★★★★☆

Meet Your Guide & Host

José Ramírez

José Ramírez

📍 Mexico City, Mexico

🗣 Spanish, English

Chilango by birth and a cook by obsession. My grandfather ran a market stall in Tlatelolco for 40 years and I grew up eating everything off that stall. I run food tours through markets where tourists never go and I bring people into the pre-Hispanic food story that most visitors completely miss.

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Frequently Asked Questions

How long is "Mercado de Tlatelolco — Eating the Pre-Hispanic City"?

This experience lasts approximately 3.5 hours.

How much does "Mercado de Tlatelolco — Eating the Pre-Hispanic City" cost?

It's $20 per person. You book and message your guide in the Local Guide app.

What languages is it offered in?

José Ramírez hosts this experience in Spanish, English.

Who is my guide?

José Ramírez, a local guide based in Mexico City. Chilango by birth and a cook by obsession. My grandfather ran a market stall in Tlatelolco for 40 years and I grew up eating everything off that stall. I run food tours through mar

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