Ecotourism and gastronomy fuse perfectly in the Los Dinamos National Park.
Banks of the Magdalena River—the only living body of water surviving open-air in the metropolis—house local cooks who have set up a true culinary paradise.
Mountain climate, the sound of the riverbed crashing against the rocks, and the persistent smell of firewood create the unmatched atmosphere demanded by any weekend visit.
The undisputed star of this forest is the rainbow trout, raised in farms in the same region.
Skilled cooks prepare it in foil with epazote, in garlic sauce, or a la diabla, invariably serving it with a touch of lemon and molcajete salsas.
Country delights are usually complemented with a juicy roasted rabbit, picadillo sopes, giant blue corn quesadillas, and a good clay jug of pulque cured with oats, pine nut, or marigold brought directly from the mountain’s tinacales to accompany each bite.
Those who venture a little deeper into this nature reserve discover gastronomic ecotourism gems like Rancho La Rosita—located in the second Dinamo—a spring trout hatchery with decades of tradition.
Those seeking an immersive experience receive a fishing rod and bait to catch their own food directly from the ponds.
Families of aquaculturists in charge of the place cook the catch of the day to order, guaranteeing the maximum possible freshness and offering a direct and invaluable connection between the origin of the ingredient and the final plate.
Tours through the borough’s urban area demand a stop at the La Magdalena Market, a venue guarding stalls determined to keep the southern city’s traditions alive.
Its gastronomic offer has as absolute protagonists the exquisite goat birria, the acclaimed pit barbacoa wrapped in maguey leaves, pots of pancita, and its juicy carnitas.
Popular cuisine reaches its peak during culinary events taking over the delegational esplanade, highlighting the annual and highly attended Magdalena Contreras Taco Fair.
This festival gathers dozens of taquerías from surrounding neighborhoods competing to offer the best taco in the area, serving everything from classic cuts like suadero, flank steak, and basket tacos.
Community celebrations like this are accompanied by live music and fresh pulque.
Haute cuisine options have also found their place in this demarcation.
Restaurants like Bencomo, located in San Jerónimo Lídice, lead this contemporary evolution.
The elegant venue captivates diners with a careful reinterpretation of Mexican food; its menu shines with spectacular tongue tacos slow-cooked for twelve hours on nixtamalized corn tortillas, juicy pork shanks, and refined moles elevating the culinary experience to the level of the strictest international demand.
