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Mexico City Eats: 5 Tours to Try

The Weirdest Food We’ve Eaten, from Bat Tacos to Salted Termites

Wandering Chef: Chris Shepherd in Puerto Rico

Wandering Chef: Hugo Ortega in Mexico City

AFAR chose a destination at random and sent chef Daniel Patterson with 24 hours’ notice to a mountaintop Colombian metropolis that’s breaking free of its past.

Wandering Chef: Guillermo Pernot in Cuba

Wandering Chef: Julian Medina in Oaxaca City

Pastry chef, Michael Laiskonis, shares his favorite things to do, see, and (of course) eat while in Bogotá, Colombia.

There’s much to see in Cusco and the surrounding area, but you can do a lot if you have three days to explore. Day 1: Visit the Incan ruins at Qorikancha in the morning. After lunch, wander the the Mercado San Pedro, then hike up to Sacsayhuaman for the sunset. Day 2: Take a colectivo to the Sacred Valley, Pisac and Ollantaytambo. Visit the ruins at Moray and the salt mines at Maras. Day 3: Watch Andean life go by at Plaza de Armas, then explore the galleries of Las Blas, the arts district.

Plate-sized, Pop Art–colored lollipops. Candied and dried fruits rolled in chile powder. Crackling peanut brittle stippled with sesame seeds. Gelatins of every conceivable flavor. Names you can’t pronounce, much less decipher, even if you speak Spanish fluently. The Mercado de Dulces, a specialty section within the Merced Market, is a delight for all ages. More than 150 vendors hold down stalls selling dulces del país, candies made in Mexico. Even if you prefer savory over sweet, a turn through the market is an enjoyable experience.

Inside the Mercado 20 de Noviembre you’ll find many food stalls to choose from. The Comedor Maria Teresa (Local #38) is a good bet. They have excellent mole, which you can enjoy with chicken and rice, or in enchiladas, as pictured above. A full Oaxacan breakfast starts with a chocolate de leche and pan de yema. The chocolate is served in a bowl to make it more convenient for dunking your bread. Later in the day choose a tlayuda or caldo de pollo. You really can’t go wrong!

Jewelry designer Michele Mercado’s showroom and work space in Boston‘s historic South End is filled with metal treasures. Her award winning designs feature 100% recycled Harmony Metals and she is a big champion of up cycling clients old pieces into new designs that will fit with their lifestyle. The timeless styles are minimal, clean and modern. Also on display is a unique grouping of handcrafted pieces of fellow jewelry artists. During my visit the hammered wall compositions of clouage artist Robert Kobayashi were incredibly detailed and meticulously constructed out of old metal.

Oaxacan artist Francisco Toledo spearheaded the project of converting an abandoned textile mill into an arts center, which was inaugurated in 2006. The Centro de las Artes San Agustin (CASA) hosts exhibits of a variety of media, as well as courses and workshops. It is an ecological arts center and encourages artistic creation using environmentally friendly processes, and community involvement. CASA is located in San Agustin Etla, about a twenty minute drive from Oaxaca city. It is open daily from 9 am to 6 pm, and if you go on Sundays, there is an organic market on the grounds (Mercado Los Eucaliptos).

Breakfasts in Mexico are a lot more interesting than eggs and toast. Start with a cafe de olla (coffee made in a clay pot with brown sugar and cinnamon) or hot chocolate with bread to dunk in it, then move on to the main course. A lot of the popular Mexican breakfast dishes are tortilla-based. These chilaquiles are made with crispy fried tortillas that are drowned in spicy tomato sauce and topped with queso fresco, onion and parsley. A breakfast like this will give you plenty of energy for a day of sightseeing. The markets in Oaxaca offer great breakfast options, especially if you’re looking for a large meal that will fill you up and keep you satisfied until the late lunch that is customary in Mexico. The Mercado de la Merced has a few good options, including Fonda Florecita and Fonda Rosita, which both offer delicious breakfasts.

To open this all-organic small-plates newcomer near Sé Cathedral, Chef António Galapito imported a caravan of culinary wizardry from the U.K.'s Taberna do Mercado (the London restaurant of Michelin-starred chef Nuno Mendes), including four members of the kitchen staff. The daily menu is an imaginative—challenging, at times—procession of flavor and fun. Standouts might include a charred purple broccoli with buckwheat in a tangy red pepper coulis; a black pork tenderloin with quinces and chocolate peppers; or a portobello mushroom ice cream with pearl barley, sea lettuce flakes, and pork-fat salted caramel (you read that right). Whatever’s on, it will surprise and dazzle even the most blasé of foodies while recalibrating your idea of what Portuguese cuisine is and can be.