Business class makes the most sense on flights where sleep is the goal, like the 12 to 15 hours across the Pacific to Tokyo. A food weekend in Mexico City is a different kind of trip, and it deserves its own math.
A friend asked if this was the time to splurge on an epic food weekend. But there are a few things to factor in to make this work.
The trip in question is short and built around one reservation. Traveling out of the US on Friday, spend two and a half days eating through the city and fly home on Sunday, with a table at Pujol or Quintonil booked four to six weeks in advance.
On a week long vacation, arriving tired costs an afternoon nap. On a trip like this it can cost Friday night, and the Pujol tasting menu alone takes about four hours.
The better question is whether a higher fare gets you to that table in good shape, and the answer depends heavily on where you fly from.
How Long You Will Be in the Air
Nonstop flights to Mexico City leave from many US hubs, and the flight times vary more than most people expect.
These are the main options:
- Los Angeles (LAX): Aeromexico and American Airlines, roughly 3.5 to 4 hours
- New York (JFK): Aeromexico, Delta and American Airlines, 5 to 6 hours
- Dallas-Fort Worth (DFW): American Airlines, about 2.5 to 3 hours
- Houston (IAH): United Airlines and Aeromexico, a bit more than 2 to almost 3 hours
- Atlanta (ATL): Delta Air Lines, 3.5 to 4 hours
- Newark (EWR): United Airlines and Aeromexico, roughly 5 to 6 hours
From Houston or Dallas the seat hardly matters, because the flight is over almost as soon as the drink service ends.
From New York or Newark you spend five to six hours in a seat, and a standard economy seat becomes a real factor before you even reach the city.
What You Actually Get in the Cabin
The business class cabin on these routes is not the suite with a door that appears in long haul photos. Most flights use Boeing 737 family aircraft, and Aeromexico flies the 737-800, 737 MAX 8 and MAX 9.
On those planes business class means a wide recliner, real legroom and a full meal. That suits a three hour flight well, but it is not a bed.
Some Aeromexico flights between JFK and Mexico City are scheduled with a Boeing 787-8 or 787-9 Dreamliner, where business class seats lie fully flat. Airlines swap aircraft after booking, so check the plane type again a week before departure and treat a flat bed as a bonus.
What are the Upgrade Costs
I compared Aeromexico economy fares with business class fares to Mexico City from three of the cities above. The size of the gap changed a lot from one route to the next.
| Route | Economy | Business | Upgrade at the lowest fares |
|---|---|---|---|
| Houston (IAH) | US$400 to US$830 | US$720 to US$1,200 | about US$320 |
| Los Angeles (LAX) | US$520 to US$730 | US$1,300 to US$1,900 | about US$780 |
| New York (JFK) | US$490 to US$1,100 | US$1,300 to US$2,300 | about US$810 |
The easiest comparison is the dinner itself. Pujol lists its tasting menu at 3,495 pesos with tax included and tip not included, and Quintonil lists its tasting menu at 4,950 pesos per person.
At recent exchange rates that is roughly US$190 to US$270 per person before drinks. From Houston the upgrade costs a little more than one person’s dinner, which is an easy trade for arriving rested.
From Los Angeles or New York the upgrade costs more than dinner for two. I would still pay it from New York or Newark, where six hours in a seat is long enough to feel, and think harder about it from Los Angeles.
Where to Stay When Food Is the Point
Choosing a neighbourhood matters more than choosing a hotel on a trip this short. Polanco puts you a few blocks from Friday’s dinner, while Roma and Condesa put bakeries, taco stands and markets within walking distance, and Centro Histórico is where the big market lunches happen.
These three hotels each have food built into the stay.
Las Alcobas, Polanco
Las Alcobas is a small hotel on Presidente Masaryk with 35 rooms, and it is just a few blocks from both Pujol and Quintonil.
Its restaurants include Anatol, a fine dining room, and Dulce Patria, a cantina style restaurant with a menu designed by chef Martha Ortiz. Confirm which restaurants are open when you book. It is the best choice if you want to walk to dinner and skip the traffic risk entirely.
Ignacia Guest House, Roma Norte
Ignacia Guest House is a 1913 mansion with just six rooms, so it books up early.
The same building houses Casa Jacaranda, which runs experiences by request that combine a morning tour of Mercado Medellín with an afternoon cooking class.
Downtown Mexico, Centro Histórico
Downtown Mexico Hotel is a converted 17th century palace on Isabel la Católica run by Grupo Habita, and its restaurants include Azul Histórico and Padrinos, which serve traditional Mexican food with a contemporary spin.
It puts you in the middle of Saturday’s market day, and the courtyard restaurant is a good place for breakfast before you head out.
What to Know Before You Start Eating
Money, language and ordering
Bring a pocket of small peso bills. Many taco stands and market stalls take cash only, and a stall owner will not always have change for a large note.
Withdraw pesos from an ATM inside a bank branch during the day. If a card machine or ATM offers to charge you in US dollars, choose pesos, because the dollar option usually carries a worse exchange rate.
At a sit down restaurant, leave 10 to 15 percent unless a service charge is already on the bill. At a taco stand, a coin or two is a kind gesture and not an expectation.
A few Spanish phrases go a long way at a counter or a market stall:
- Dos de pastor, por favor. Two al pastor tacos, please.
- Con todo. With everything, which on al pastor means onion, cilantro and pineapple.
- ¿Qué me recomienda? What do you recommend?
- Poco picante, por favor. Not very spicy, please.
- Para llevar. To go.
- La cuenta, por favor. The check, please.
Tacos come small and are meant to be eaten in rounds of three to five. Start with a small spoonful of salsa until you know how hot it is.
Getting around Mexico City
Uber, DiDi and Cabify are the easiest option for most food weekends, and the city’s tourism site says these apps operate legally and that pickup points are set just outside the airport exits. Skip anyone who offers a ride in the arrivals hall.
If you prefer a taxi from the airport, use the official booths inside the terminal, where you pay a fixed fare by zone. Expect roughly 250 to 320 pesos, and never hail a taxi on the street.
The Metro costs 5 pesos per ride and the Metrobús costs 6 pesos, both paid with a rechargeable MI card that sells for about 15 pesos. The Metrobús Line 4 from the airport costs 30 pesos, though the Metro and Metrobús are awkward with a suitcase.
The first three cars of each Metro train are reserved for women and children. For a short food weekend, I would use the Metro for daytime trips between Centro and Roma and an app for everything at night.
When to go
March and April and October and November are the most comfortable months, with dry weather and mild temperatures. May is the hottest month, and the dry season is also smog season.
The rainy season runs roughly from June to September, with showers that usually arrive in the afternoon and pass within an hour. Pack a small umbrella in those months and a light jacket the rest of the year, because dry season nights can drop to the 40s Fahrenheit.
Altitude and water
Mexico City sits at about 2,240 meters (7,350 feet). Drink extra water and go easy on cocktails the first evening, because alcohol hits harder at that altitude.
Skip tap water and drink bottled or purified water. Most restaurants use purified water for ice, so ice in a sit down restaurant is rarely a concern, though it is worth asking at a street stand.
Eating street food without getting sick
Travelers’ diarrhea is the most common travel illness, and the CDC lists Mexico among the highest risk destinations. One travel health guide estimates that 20 to 30 percent of first time visitors get it, and it usually clears in one to three days.
The same sources agree on the habits that help most. Eat food that is cooked and served hot, and wash your hands or use sanitizer before eating.
Choose busy stands with a steady line, watch the food being cooked and not reheated, and be cautious at a stall where one person handles both money and food.
Space out your heaviest street food meals if your stomach is sensitive, and keep the late night tacos for Saturday, after you have a feel for your own tolerance.
If symptoms hit, drink plenty of fluids and rest. Seek a doctor if you have a high fever or blood in your stool, or if you are not improving within 48 hours, and know that many Mexican pharmacies have doctors on staff.
Ask your own doctor or a travel clinic before the trip what to pack, because that advice depends on your health and medications.
Vegetarian and vegan options
Mexico City has a large plant based scene, and Roma is the easiest neighbourhood for it. Por Siempre Vegana is a street taco stand known for its range of vegan meats, and La Pitahaya Vegana serves tacos on pink tortillas colored with vegetables.
Los Loosers in Roma serves vegan comfort food with Mexican and Asian influences. For something simple and traditional, look for tlacoyos, blue corn masa cakes stuffed with beans or other fillings, at the stand on the corner of Colima and Mérida streets near Rosetta.
At a regular taquería, say sin carne, which means without meat. Ask whether beans and tortillas are made with lard and whether the broth contains chicken, because a meatless dish can still contain animal products.
Weekend in Mexico City: Foodie Itineary
Friday: Land, Check In and Get to Dinner
Leave at least four hours between your scheduled landing time and your dinner reservation. That covers a slow immigration line, a late bag and traffic, which can turn a 30 minute ride from the airport to Polanco into 50 minutes.
Use the afternoon to check in, shower and drink water. Friday is the one day where a museum visit or a taco detour is not worth the risk to the main event.
Booking the table is the real work. Quintonil accepts reservations only through the reservations page on its own website, not by email, so book as early as the calendar allows.
Pujol’s tasting menu is the harder reservation. If it is full, the Taco Omakase counter at the same restaurant is a confirmed fallback, and it seats around 15 people for a two to three hour meal.
Pujol also does not offer a drink pairing and sells drinks à la carte. Quintonil’s beverage pairings start at 2,400 pesos, so factor that into the total.
The Best Restaurants in Mexico City
Pujol and Quintonil are the only two Mexican restaurants with two Michelin stars, which is why their tables disappear weeks ahead.
Several one star restaurants in Roma and nearby neighbourhoods offer a serious dinner at a lower price and with easier reservations.
| Restaurant | Neighbourhood | Style |
|---|---|---|
| Rosetta | Roma Norte | Italian influenced Mexican |
| Máximo Bistrot | Roma Norte | Seasonal Mexican with French technique |
| Em | Roma Norte | Contemporary Mexican tasting room with Japanese influence |
| Masala y Maíz | Juárez | Mexican, Indian and African flavors |
| Expendio de Maíz | Roma Norte | Corn focused, no menu, cash only |
Rosetta is on Calle Colima, in the same Roma Norte mansion neighbourhood as the bakery from Saturday morning. Chef Elena Reygadas builds the menu around seasonal produce, and the risottos are a favorite order. Even midweek, a table is hard to get without a reservation, so book ahead.
Máximo Bistrot is at Álvaro Obregón 65 Bis and earned its first Michelin star in 2025. Chef Eduardo García cooks seasonal Mexican food with French influences, and it is the best fit if you want a tasting style dinner without a four hour commitment.
Em is on Calle Tonalá and has held a Michelin star since the first Mexico guide in 2024. It serves a tasting menu of contemporary Mexican food with Japanese touches, and the price sits near the top of this list.
Masala y Maíz on Marsella street in Juárez blends Mexican, Indian and African flavors, and it was a new star in 2025. It suits anyone who wants dinner to feel different from a standard Mexican tasting menu.
Expendio de Maíz at Avenida Yucatán 84 is the opposite of Pujol. It has no sign, no menu and a few communal tables, only accepts cash and still earned a star in 2025, so it works best as a casual meal on another night.
Michelin’s most recent list also adds Gaba and La Once Mil, so check current openings and availability before you plan around any of these restaurants. Restaurant prices and reservation rules change, so confirm each one on its own website.
Saturday: Markets, Street Tacos and a Food Tour
Saturday should have no reservations at all. The best food in Mexico City is at counters, stalls and market tables, and this day is built around them.
Morning in Roma Norte
Start at Panadería Rosetta on Calle Colima for coffee and a pastry. The bakery takes no reservations, and the guava roll is the item to order, so arrive early to beat the line.
Next, head to Mercado Medellín at Campeche 101 in Roma Sur. Immigrants from Colombia, Cuba, Peru and Venezuela shaped this market, so the stalls sell arepas, yuca, Latin American beers and imported ingredients that are hard to find elsewhere in the city.
Walk the market for 30 to 45 minutes, taste a few things and keep your appetite for the middle of the day.
Midday in Centro Histórico
Spend the afternoon in Centro with a guide or on your own. A tour makes sense on a first visit, because the guide handles the ordering, the pacing and the stories behind each dish.
Sabores Mexico runs a four hour Historic Center Food Tour with eight stops and more than 13 tastings. The route includes Mercado de San Juan, a classic cantina and the oldest candy shop in the country.
Secret Food Tours offers a shorter walk of about three to three and a half hours. It starts at an open air market with chilaquiles, then moves through the historic center.
If you only have a short window, a 1.5 hour tour of Mercado de San Juan covers four stalls for about 925 pesos. Book ahead and confirm the meeting point, because tour details and prices change.
The self guided version starts with tacos al pastor at El Huequito. The original shop is on Ayuntamiento, across from the gourmet Mercado San Juan, and al pastor is the only thing on the menu.
The shop has been open since 1959. A trompo is the vertical spit of marinated pork shaved onto small tortillas, and the technique came to Mexico with Lebanese immigrants.
Next, go to Mercado San Juan Arcos de Belén. Two markets here have nearly the same name, so check the address.
Mercado San Juan Arcos de Belén sits at the corner of Avenida Arcos de Belén and Calle López, where locals eat at lunch counters serving comida corrida, a set meal of several courses, for a few dollars. That is the one for a real lunch.
Mercado de San Juan on Ernesto Pugibet is the gourmet specialty market, with exotic meats, escamoles (ant larvae), chapulines (grasshoppers) and imported cheese. Treat it as a place to browse and taste a few things.
Saturday night: late tacos
By evening Friday’s dinner is behind you and the best tacos start after dark. Take an Uber to either of these:
- El Vilsito in Narvarte: The corner of Petén and Universidad turns into a taquería roughly from 9 PM to 3 AM Tuesday through Saturday. Start with three tacos al pastor con todo, then try a gringa, which is al pastor and cheese in a flour tortilla, and a volcán, a fried tortilla topped with cheese and meat.
- Los Cocuyos in Centro: This counter on Bolívar has been open since 1980, and it is known for suadero, longaniza and tripe tacos. It was Anthony Bourdain’s favorite taquería in the city, and it suits anyone staying in Centro.
For a sit down option earlier in the day, Taquería Orinoco on Álvaro Obregón in Roma Norte serves northern style tacos. A taco there runs about 22 pesos, so a full round of tacos costs just a few dollars.
Sunday: Pick One Last Meal Around Your Flight
Sunday works best with a single planned meal and a clear idea of when you need to leave. The best option depends on your departure time.
For an evening flight, spend the late morning at Mercado de Coyoacán. The market opens at 8 AM and closes around 7 PM, and Tostadas Coyoacán is open from 11 AM to 6 PM.
The stall is known for towering tostadas topped with tinga (shredded chicken in chipotle sauce), pata (pickled pig’s foot), ceviche and salpicón (shredded beef salad). Order one or two with an agua fresca, a fresh fruit drink, and walk the neighbourhood after.
For an early afternoon flight, Contramar in Roma Norte is a better fit. It opens at 11 AM on Sundays and serves tuna tostadas and the signature pescado a la talla, a whole fish with red and green rubs on each side.
Contramar is at Durango 200 and reservations matter, so book ahead. For an early morning flight, keep breakfast simple and close to your hotel, and take another guava roll from Panadería Rosetta if the line is short.
Leave Roma Norte about four hours before an international departure. That covers the drive, check-in and security, and it means the last thing you eat in Mexico City is a lunch you got to finish.