I'm Diego — I'll Take You to the Taco Spots in Mexico City That Don't Have English Menus

My name is Diego and I grew up eating tacos al pastor in Tepito. Mexico City has more extraordinary food per square kilometre than almost anywhere on earth and the vast majority of it is on the street, in the markets, and in restaurants that have never had a website or an Instagram account. I take groups through La Merced, Tepito and the Roma neighbourhood across a morning — starting at 7am when the pozolería opens for the market workers — through five stops including the best al pastor trompo I know, the tamale cart that operates from a converted bicycle, and the chillies market stall where the serious restaurant kitchens buy. I explain what every dish is, where it came from, and what makes Mexico City food different from Mexican food everywhere else in the world.