Its first tasting will be : the cochinita pibil, made with traditional Yucatan ingredients. We will learn about the importance of certifications of origin of some products and talk about Mexican pork pellet, a breed of pork used in high quality preparations for its flavor and gastronomic tradition.

We will continue with a Jalisco-style birria tasting, one of the most representative dishes of western Mexico. We will know the origin of this traditional preparation and the differences between the regional versions while enjoying one for gastronomic very popular with the inhabitants of the area.

As we walk along the historic street of orizaba, we will know the transformation of the colony Rome throughout the twentieth century. We will talk about the daily life of the neighborhood, the traditional businesses that marked its identity and its influence on Mexican literature and culture. We will explore how these spaces are part of the cultural and historical memory of Mexico City.

We will visit one of the most representative parks of the colony Rome. Here we will talk about the urban development of the neighborhood, its characteristic architecture and the transformation of the area into one of the most important cultural and gastronomic centers of Mexico City.

We will finish the experience in a traditional pulqueria where we will know the history of pulque, a fermented drink made from maguey with pre-Hispanic roots. Travelers will have the opportunity to taste pulque and learn about its cultural importance in Mexican history