A conversation with Adrián Becerril and Nico García of Eat Mexico.
The guides share their experience of shopping in Mexico City markets, from choosing a market to asking about quantities and treating vendors respectfully. Opening hours, access, prices and food arrangements need to be confirmed for the particular visit. Their recommendations are not guarantees of accessibility or allergy safety.
Interview by Ken Gardner.
1. Which market would you suggest for a newcomer?
Adrián: For someone staying in Roma or Condesa, I would suggest Mercado Medellín. For someone downtown, Mercado San Juan is another starting point. Medellín offers South American products alongside Mexican ingredients. San Juan is known for its gourmet products, including seasonal local ingredients and imported cheeses and cured meats.
In my experience, visiting between 9 and 11 in the morning is a useful starting point. Check the opening hours and the stalls you want before visiting.
2. How does a typical purchase work?
Nico: Start with “¡Buenos días!” in the morning or “¡Buenas tardes!” later. Products may be sold by weight or by unit; check what the displayed price covers. The peso uses the same $ symbol as the US dollar, so confirm the currency and quantity.
“¿Cuánto cuesta esto?” means “How much does this cost?” Carry smaller-denomination peso bills for small purchases. You can ask “¿Acepta tarjeta?” — “Do you take cards?” — rather than assuming. A quarter-kilo is a common quantity in my experience, but ask the vendor whether smaller quantities are possible. Individual pieces may still be weighed to calculate the price.
3. How can shoppers explore unfamiliar ingredients?
Adrián: Ask “¿Qué está en temporada?” — “What is in season?” Ingredients I suggest exploring include tunas (prickly pears), pitahaya (dragon fruit), chapulines (grasshoppers) and pápalo. Tell the vendor when you plan to use the produce: “Los quiero para mañana” — “I want them for tomorrow” — or “Que me duren para la semana” — “I need them to last through the week.”
Ask “¿Usted cómo los prepara?” — “How do you prepare them?” — “¿Cuánto me duran?” — “How long will they last?” — and “¿Cómo los guardo?” — “How do I store them?”
4. What etiquette should visitors follow?
Nico: Ask permission before photographing a stall: “¿Puedo tomar una foto?” Do not photograph people without permission. Avoid handling produce you do not intend to buy, and let the vendor offer samples rather than assuming they are available.
In my experience, vendors may offer a deal themselves, while customers trying to bargain over food can be perceived as rude. At busy stalls, wait your turn or compare other stalls while you wait. A first “just looking” walk can help you compare prices and quality.
5. Which practical limitations should people check?
Adrián: Expect walking, and ask about the actual route if you need step-free access. Narrow corridors, steps and uneven pavements can be difficult. Seating may be a plastic stool, or you may have to eat standing. Many stalls mainly take cash. Toilets can charge a small fee, so carry coins and confirm facilities.
For dietary restrictions, communicate the exact ingredient or condition clearly. Useful phrases include “Soy alérgico/alérgica a…” — “I am allergic to…” — “No puedo comer alimentos con…” — “I cannot eat food containing…” — and “¿Este alimento tiene…?” — “Does this food contain…?” For coeliac disease, use “Soy celíaco/celíaca”; it should not be described as a gluten allergy. Do not assume a vendor can guarantee ingredients or prevent cross-contact. If those details are uncertain, do not rely on a reassuring answer as proof that a dish is suitable.
Editorial note: These phrases do not replace an individual food-allergy or coeliac-care plan. Food-allergen cross-contact matters separately from the listed ingredients. FDA food-allergy reference: https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/food-allergies
6. What is a simple first shopping trip?
Nico: Guajillo, ancho and pasilla dried chiles are a useful introduction for cooking. A small purchase, such as 100 grams of a variety, lets you start experimenting. Carry cash and ask the price first.
“¿Cuánto cuesta el chile guajillo?” — “How much does guajillo chile cost?”
“Cien gramos, por favor.” — “One hundred grams, please.”
“¿Puedo tomar una foto del puesto?” — “May I take a photo of the stall?”
“Muchas gracias, ¡hasta luego!” — “Thank you very much, see you later!”
Editorial note: Buying an ingredient in Mexico does not establish permission to take it across a border. Check the destination’s current rules and declare agricultural products as required. For travel to the United States, see https://www.aphis.usda.gov/traveling-with-ag-products/fruits-vegetables
About the contributors
Adrián Becerril and Nico García are guides with Eat Mexico. Nicolás García prefers the published name Nico García. No photograph of Nico will be published. Professional website: https://www.eatmexico.com/
About the Author
Ken Gardner develops and curates MexPat Guide from Vancouver, Canada. He focuses on Mexico relocation research and practical comparison questions. This is educational planning information, not a claim of local residence or individual immigration advice.
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