Overview
Mexicans love to eat out, regardless of their class or social status, and in Mexico City, you’ll find a variety of dining options, ranging from $2 a meal joints to fine dining eateries (all packed). The people in this medical tourism destination know good cuisine when they see it, so if you see a fairly packed restaurant, you can assume that the food more than passes muster. However, remember that meal times are different from back home. Lunch is at 3 pm, and people don’t normally eat dinner before 9 pm. So, any timing earlier than these will have you looking round at empty tables and a gloomy ambience.
Local Cuisine
In Mexico City, you’ll find chic fusion restaurants that experiment daringly with sushi and Mexican delights, as well as cheap “food on the go” joints that serve affordable fixed price meals, called comida corrida (fast food).
The country’s capital is the best place to sample mouth watering tastes from every corner of Mexico–from the seafood restaurants that are typically Mazatlan, to the moles (sauces) of Pueblo. For fine dining, your best bets in this medical tourism center are the Polanco and Centro Historico areas that offer a fine selection of late night dining options. The Condesa and Roma neighborhoods have, in recent years, emerged as major hotspots for the young and hip, making it the "SoHo" of Mexico City. The San Angel area also has a very fine selection of haute eateries.
Budget joints offer comida corrida menus that include a soup, a rice dish, a meat dish, and dessert. What these meals lack in luxury, they more than make up for taste.
Global Flavors
As a medical tourism traveler in one of the world’s major global cities, you won’t have too much difficulty finding familiar tastes and dishes. No matter where you come from, there are restaurants and cafes that serve up the most authentic and sumptuous international flavors – Italian trattorias, haute French restaurants, Spanish tapas bars, Chinese eateries, Lebanese shawarma stalls, and more. You can even find popular fast food restaurants from the American school of cuisine.
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