Mexico City

Mexico City is located in the middle of the country and sits 7500 ft above sea level, so the weather is temperate all year-round. The entire area used to be a lake and the original city was on an island. As it grew, the lake was filled, but there are 100 miles of canals remaining.


New words for beer, mezcal the wrong way and the circle of hangover life


In this episode I go Four Sheets in Mexico City, Mexico. I get it all started with some Tepache and walk down the way to a cantina for free food as long you continue to drink beer. A turbochella later and it's off to experience Pulque. From there it's off to the birth of Mexico's mixology movement, a shrine to Mezcal and a boat journey for hangover killing Michelada's.

A Booming Capital Soaked in History and Culture

Episode Teaser

A Little Episode Teaser
Location Guide

A Little More About Each Stop

Tepacheria el Oasis

Tepache dates back to pre-Colombian Mexico. This sweet drink is made with fermented fruit, pineapple rinds, and brown sugar. It’s not regulated so we can’t be sure, but it’s estimated to be around 1-3% alcohol. If you want some while walking around the market, you can get a bag (yup, a bag, with a straw) of tepache to go.

Tepacheria el Oasis on Facebook

Pulquería Las Duelistas

Pulque: ancient agave wine.  Agave also used in tequila and mezcal. Pulque was actually the first to use it. It has a bit of a viscous, slippery feel because it’s made from sap.

Pulquería Las Duelistas on Facebook

El Palenquito

Just two blocks away from Licorería Limantour is El Palenquito - a mezcal bar, and one of the coolest places I’ve been in a while. Mezcal is smoky in flavor because the agave piña is first smoked underground, then fermented, and then distilled. Along with our mezcal, we ate the traditional snack: grasshoppers, or chapulines.

El Palenquito Website

Cantina la Perla

A cantina is a Mexican pub, and La Perla is over 84 years old. Simply put, una cantina serves beer and food to locals. The beer is great, and free small plates are served along with it. The delicious salty snacks sure keep you drinking the cool, refreshing cervezas!

Cantina la Perla on Facebook

Licorería Limantour

Licorería Limantour is the cocktail bar that kicked off the mixology movement in Mexico. They use fresh juices, house syrups, and lots of TLC to make absolutely amazing craft cocktails. They wanted to re-educate people on what makes a good cocktail, and as far as I’m concerned, they succeeded.

Licorería Limantour Website

Embarcadero Cuemanco / Micheladas on a Boat

For this episode’s hangover cure, I was taken to pick up Micheleadas (the beer equivalent of Bloody Mary) and then put on a boat. I wasn’t sure about the boat until I realized there were more Micheladas for sale at the side of the canal along the way. For an extra-special Michelada, add some chumoy (a sweet/salty/savory sauce made from pickled fruit, sugar, chili powder, and lime juice) to the rim.

Embarcadero Cuemanco on Facebook

Now Where Did They Go?
Drink Recipes

Drink What We Drank


Tepache dates back to pre-Colombian Mexico. This sweet drink is made with fermented fruit, pineapple rinds, and brown sugar.


The alcoholic beverage made from the fermented sap of the maguey (agave) plant. It is traditional to central Mexico, where it has been produced for millennia. It has the color of milk, somewhat viscous consistency and a sour yeast-like taste.

We tried unflavored and peanut Pulque


A smokey, herbal and botanical spirit.

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Uh, duh. No more description required.


Recipe coming soon


The beer version of the Bloody Mary. There are hundred's of recipes for the Michelada but we stuck to the pretty simple Corona + Tomato Juice + spices or had the addition of Clamato Juice too.

And What Did They Drink?

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