Best time to visit Mexico City
Best time of year to visit Mexico City
Mexico City has a mild climate year-round, which makes sightseeing and outdoor activities possible at any season. June, July, and August are the best time to visit Mexico City to enjoy lower prices, as the chance of thunderstorms is high, and an abundance of delicious foods and fruits. Summer is the season for mango, dragon fruit, pomegranates, guava, and rambutan. You can try such favourite street food as roasted grasshoppers and cactus ice cream. November is an excellent time to visit for Dia de Los Muertos celebrations and to taste atole, a hot savoury corn drink.
7 THINGS TO DO IN MEXICO CITY (DECEMBER 28 - JANUARY 06)
Bullfights
Mexico remains one of few countries where this traditional entertainment is still legal, but it feels like it's to be banned soon
Piñata
Would you break a colourful doll to get sweets hidden inside? This funny ritual is a part of many Mexican celebrations
Christmas (Navidad)
With las posadas, los pastorales, and other seasonal fun, Mexican Christmas is so much more than food and presents. It extends much further than New Years to Día de la Candelaria
Rosca de Reyes
Slices of the sweet bread include baby figurines. If you get one, consider yourself lucky!
Atole
A hot savoury corn drink with fruit, nuts, and chocolate flavours is of the favourites during holiday season
Tuna (Prickly Pear)
You might have heard some cacti yield edible fruit, but have you ever tried grilled cactus leaves?
Guayaba (Guava)
This exotic fruit is eaten whole along with the skin and seeds, and its specific piquant flavour makes for refreshing fruit drinks and cocktails
18 THINGS TO DO OUT OF SELECTED DATE RANGE
Día de los Muertos or Day of the Dead
out of rangePainted faces in colorful Mexican clothes reunite with their dead loved ones through cemetery celebrations
Cinco de Mayo Celebrations
out of rangeConcerts, lectures, day-long Puebla street parties, and a fearless Mexican army in their finest military uniforms highlight the festival
Nanacamilpa Firefly Forest
out of rangeThe enchanted forest, not far from Mexico City, is taken over by fireflies
Cactus Ice Cream
out of rangeLocals call it tuna ice-cream, which often confuses customers, yet tuna is a cactus flower and smells like a cucumber rather than fish
Chapulines or Grasshoppers
out of rangeInsect invasion doesn't pose a threat to Mexico, as long as crispy grasshoppers are actually a local favourite snack
Pozol, Tepache, and Tesguino
out of rangeBesides tequila, expert Mexican brewers make perfect drinks from fermented corn dough, corn kernels, and pineapple skins
Granadas or Pomegranates
out of rangeEnjoy red juicy pomegranate seeds alone, or topped over chiles en nogata
Mango
out of rangeThe affordable price and abundance allow you to eat as many of these sweet fruits as you want. Also, try mango-based drinks, desserts, and salsas!
Diez y Seis (Independence Day)
out of rangeA midnight cry for freedom, day-long reenactments, and at last the independence declaration—Mexico literally lives it over again and again
St. Patrick's Day
out of rangeAn unusual place to celebrate the Irish National Holiday
Bahidorá
out of rangeA boutique festival settled in the jungle near a turquoise river
Mole Poblano
out of rangeThis spicy chocolate sauce made of over 20 ingredients is believed to have a divine origin
Dragon Fruit or Pitaya
out of rangeThis watery and moderately sweet fruit is refreshing by itself and is a great ingredient for desserts
Huitlacoche or Corn Smut
out of rangeThis fine name stands for dark-coloured fungus growing on corn, and added to many Mexican foods when in season
Tamales
out of rangeA vast variety of stuffed cornmeal dumplings crown the feast of Candlemas
Lime Season
out of rangeA lime complements every dish and beverage available in traditional Mexican menus, the only exception is coffee
Dia de la Raza
out of rangeThe festival provides another occasion for flamboyant public parades and scholarly debates about Mexican roots
Rambutans
out of rangeGood looking, nice tasting, easily peeled, and long-lasting in the sun—rambutans deserve the highest praise!
