We will begin the day, as much of the area does, with a cafe de olla, spiced coffee, and a piece of sweet bread. The second breakfast will be something more extraordinary: huevos encamisados, enchiladas, freshly-made juices as well as other incredible treats at a family-run backstreets restaurant that also happens to be one of Mexico City’s best. Later on, there will be succulent offal tacos, a reminder of slaughterhouses that were once located here. We’ll also stop into an artisanal tortilleria and at a 3rd-generation street stand we will sample drinks that trace their roots to Aztec times. We’ll finish up in a cantina opened some 110 years ago by a family from Italy, where we’ll try the house cocktail and small dishes that reflect both classic Mexican traditions and the founders’ European roots.

Once complete, an understanding of Azcapotzalco’s collage of foods and landscapes will emerge, showing the multiple sides of this unexplored area – one with perhaps the strongest personality in all of Mexico City.