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Greater Mexico City is formed by the Federal District, or 60 municipalities from the State of Mexico with one from the state of Hidalgo. It's the most densely populated area in the country. Most recently, there has been an influx of immigrants from Asia -Pacific countries like South Korea and China. There are no official figures on the immigrant population in Mexico, but estimates show significant numbers, including the largest population of people from the US outside the United States.

Despite its growth, the annual growth rate of the Mexico City metropolitan area is lower than most other urban agglomerations in the country, and the net migration rate in the Federal District was negative from to With its fast growth over the past century, Mexico City has faced numerous problems, including the inability to keep up with services and housing which led to huge shantytowns on the outskirts of the city without basic services.

This includes one of the largest shantytowns in the world, Neza-Chalco-Itza, which has an estimated population of 4 million. Mexico City is also located between two large mountain ranges, which act to trap pollution. Urban migration has slowed, and now natural growth is the main cause of Mexico City's population growth. It's estimated that the population of the city will reach almost 22 million by Our celebrated tour of Mexico City's Cantinas will take you round four of the historic center's most renowned traditional taverns: Salon We take you to the best wrestling in the history of the world.

Enjoy the opportunity to see Mexican fights with real superheroes in this themed Turibus. Visit 4 different terraces of Mexico City and admire the city from the heights at nightfall. Learn about the history of each of the places you will visit Visit two interesting museums in Mexico City. Taste different mezcales Join us and taste some of the best craft beers in Mexico City.

Discover the secrets of its preparation and distinguish the flavors of various types of beer. If you are not ready to buy your tickets you can save a copy for later.

See the full itinerary and book a food-filled trip now. Restaurante Nicos, the best restaurant in Mexico City , is formal but not stuffy, respectful to local ingredients and traditions but not precious, and venerable at the age of 60 but not a time warp. Go all in and get the tableside guacamole treatment to start, the tableside coffee roasting to end, and a visit or two from the mezcal cart somewhere in between. Long after the stores close and most tourists return to their hotels, many taco spots in the city center remain open for late-night cravings.

While you could explore the area on your own, for a bit of help tag along with Club Tengo Hambre , a local tour company with an adventurous food compass. A gorgeous landmark from another era, El Cardenal serves a fantastic upscale breakfast it's also open for lunch and dinner. Order the chilaquiles, which arrive perfectly sauced and with some crisp left in each drowning chip.

White tablecloths and suited waiters turn an everyday meal into an experience. It plays trippy music, has a mezzanine with cushions on the ground instead of seats, and serves a wild list of great mezcals. Take a break from sightseeing in El Centro to ogle them. The creations range from cauliflower with almond sauce to pork belly, and the classic barbacoa topped with fresh squash blossoms. In front of a grease-stained window, two churro makers pipe wet dough into smoking hot oil and spiral the long stream into a spiral rep.

After a flip, they come out and are cut into pieces and tossed, fresh to order, in either plain sugar or a sugar-cinnamon mix. Get a bag to go or grab a table to enjoy them with hot chocolate. Street food purists say the only reason to venture into Polanco at all is to taste the cochinita pibil at this classic spot. Unlike everything else in the area, it's decidedly no-frills and stands out as a vestige from another era.

Arrive after 10 p. As soon as the sun starts to set, esquite vendors take over the streets, attracting hungry passersby with heirloom corn kernels cooked with epazote an earthy, medicinal herb and chile. Mexico City has witnessed a frenzied explosion of the favorite snack, and you can find versions that come pan-roasted with oil and butter, as well as variations cooked with bone marrow or chicken feet. One of the best stands is on a quiet corner next to the Reforma shopping mall.

Servers top esquite boiled or pan roasted with lime, mayo, cheese, and five different hot sauces, plus the house special salsa macha , a sauce of peanuts and guajillo chiles. Be sure to visit by or 7 p. Chef-owner Scarlett Lindeman is behind the short but very precise menu, with favorites like the breakfast sandwiches and house-made seasonal pies. Over two small floors and a quiet side terrace, waiters serve a full menu of snacks and drinks, but know you're really here for the doughnuts, the pastries, and the craveable savory-sweet rolls called bollos de romero.

Ask for them as soon as you sit down. The team combines ingredients from nearby organic farms for an inventive menu that draws on both Mexican and Indian cuisines. Chef Marco Carboni has established a reputation in the Mexico City dining scene thanks to his passion for Mediterranean culinary traditions. At his European-style delicatessen and bar, Bottega Sartoria, Carboni prepares Italian small plates alongside Mediterranean wines.

Rumor has it the secret behind the famous el chupas taco is the house seasoning composed of spices. Whether or not you believe that, the taco is a joyful mix of steak and pork sausage complemented by the regular Chupacabras toppings of pot beans stewed pinto beans , smashed potatoes, cactus salad, and a variety of salsas. The tuna tostadas are just as good as everyone says, and we beg that you save room for a slice of the fig tart for dessert.

The nearby hospital supplies most of the clientele at El Sella. Suited in white lab coats and blue scrubs, everyone is here for the chamorro , a braised pork shank served with an endless supply of tortillas. Chamorro is a popular dish made at many restaurants across town but this version is particularly succulent. Arrive early because the dining room fills up fast every day of the week.

What makes this Los Tolucos special? Its white, red, and green versions of the savory pork-based soups. A carnitas taco on the side completes the experience. Early riser? A rotating selection of guisados is always bubbling away in the large clay cauldrons which rest atop actual coals — not a gas fire , but do order the frijoles negros con huevo, a mash of black beans and eggs folded into the shape of an omelet. It is said that the Gonzalez family — which runs three separate barbacoa spots in town — goes through more than pasture-raised lambs each weekend, wrapping them in agave leaves and roasting them in an underground pit.

Los Tres Reyes is only open on weekends, but around 10 a. Meat is sold by the pound, with sides like tortillas and avocado sold separately. You can order cups in a range of bitter and sweet and even choose more technical details, such as washed or fermented beans.

Pair your drink with a pastry coated with, of course, Mexican chocolate. La Rifa also sells its own collection of chocolate bars, perfect for edible souvenirs to take home. The restaurant is renowned for its weekend breakfast menu and dishes like beef flutes drowned in green hot chile sauce. A good selection of mezcals and local Mexican beers seal the deal. A specialty coffee bar and traditional bakery in the Roma Norte neighborhood, Forte is ideal for connoisseurs and coffee geeks.