It is not an exaggeration to say that Los Loosers led the way in Mexico City’s vegan food boom. On the rotating menu you can find favorites like tacos al pastor, gorditas, and sopes as well as Korean-style tacos and ramen – all made without animal products. The food, which comes beautifully displayed, is packed with flavor you can only get from the best ingredients. Owner Mariana says some customers come here without knowing it is a vegan restaurant – and don’t even notice.

A play on the word “malportado,” or “badly behaved” in Spanish, Chef Selene Montero is letting folks know up front she means business with her vegan tacos. Aculinary education across Mexico had her perfecting her three core recipes: vegan versions of tacos al pastor (layers of thinly sliced marinated pork meat), arrachera (grilled, marinated flank steak) and tongue tacos – all supremely popular in the lexicon of Mexican street food and still the heavy hitters on Malportaco’s menu.

On soggy, fall weekends, groups huddle with coffee at Lety’s, one of a dozen restaurants at the base of Desierto de los Leones. This mountainous national park is entirely within the city limits of Mexico City, making for a perfect escape into nature – and Lety’s a well-earned post-hike treat. This includes their famous mushroom soup and freshly fried quesadillas: blue tortillas stuffed with melting Oaxacan cheese, boiled corn, lightly grilled onion, and heirloom huitlacoche.

For a gut-busting breakfas that lives up to its name, we head to Tacubaya. This punk-rock haven serves up tortas and chilaquiles, mountains of fried tortillas drenched in flavorful salsas and topped with everything – including vegetarian and vegan options. Their portions are legendary, with the grande size weighing in at a kilo. Whatever you choose, make sure to come with an empty stomach – the portions are no joke, perfect for soaking up a hangover or feeding you for 24 hours.

Among the many culturally specific enclaves that have popped up all over Mexico City, a clutch of Colombian restaurants have made their home in the Roma Sur neighborhood. This particular outstanding spot has a wide selection of empanadas and arepa con queso. It looks deceptively simple, but the smooth, white-corn masa patty is mixed with melted manchego cheese, toasted and topped with smoky flavored butter. All entrees arrive with a generous portion of rice, yuca, and fried sweet plantains.

At Expendio de Maiz, “the corn stand,” Jesús Tornes is all about preserving nixtamalization – an ancient and important method of processing corn birthed by Mesoamerica. Freshly made dough from blue (prieto) and yellow (cremoso) Guerrero is sold to restaurants across the city, and what they save for themselves is converted into an endless variety of open-faced tacos served at family-style tables steps from the kitchen. Every day changes, but we are bigs fans of the hoja santa and Guerrero cheese.

Welcome to Mexico City's first certified organic market, called Mercado el 100 because it offers produce grown within 100 miles of the city. All items are pesticide-free, locally produced and environmentally friendly, sourced only from small-scale producers. Although smaller in size compared to other markets in the city, vendors offer fresh fruits and veggies, as well as homemade jams, organic honey and handcrafted cheeses, with stalls dedicated to vegan products and natural remedies.