Markets

CDMX · MARKETS

3 Markets Tours in Mexico City That Earn Their Pesos

3 reviewed

These are the 3 markets tours worth a day of the trip, each with its price, its length and the one detail that sets it apart. If you only compare a few, compare the top three.

Mexican Cooking Class with Food Market Visit in Mexico City

August 25, 2026 by

1.Mexican Cooking Class with Food Market Visit in Mexico City

★★★★★★★★★★5.0 · 3 hours 30 minutes (approx.) · from $124Our pick

Shop a Mexico City market, cook a seasonal Mexican meal with Chef José, and share guacamole, tortillas, guisados, sorbet, and mezcal.

“This was a unique class. Held in a lovely private home with Jose it was very intimate and fun. Jose was the ringmaster guiding us through various stages of the cooking process. This class wasn't focused on teaching or explaining the cooking process, which other classes I have taken have included, but this was still a lot of fun. The fact that you do the cooking as a communal activity helps you get to know others and makes it super fun.”

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Essence of Mexico: Authentic Mexican Cooking Class & Market Tour

August 25, 2026 by

2.Essence of Mexico: Authentic Mexican Cooking Class & Market Tour

★★★★★★★★★★5.0 · 4 hours 30 minutes (approx.) · from $178

Cook a four-course Mexican meal, tour Mercado Medellín, taste local specialties, and learn recipes with Aura Cocina Mexicana in a small group.

“We traveled to Mexico City to attend several cooking classes and this one was excellent. Our instructor Ana was completely charming and very knowledgeable. She spent a great deal of time on the history of Mexican cooking, which was fascinating. During the class, we prepared Mextlapiques and Mole Blanco, among other dishes. Every class will teach you salsas and tortillas, so we were fortunate to learn these somewhat unique dishes. The cooking facility was very nicely decorated and clean and organized. I would say the strength of the class was the visit to the Medellin Market prior to the class. Ana expertly showed us the items used in Mexican cooking…”

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