Mexico State (Estado de México) is the country's most populous state, a horseshoe-shaped territory wrapped around Mexico City that ranges from the dense urban sprawl of the Toluca and Mexico City metropolitan zones to pine forests, volcanoes, colonial silver and monastery towns, and monarch butterfly wintering grounds. It holds more of the Teotihuacan archaeological site than Mexico City does, along with the lakeside town of Valle de Bravo, the ceramics town of Metepec, and the state capital, Toluca de Lerdo, Mexico's highest state capital.
Top food tours
Guided experiences that show you Mexico State through its food.
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Tour formats
Different ways to experience Mexico State's food scene.
Street food tours
Self-guided street-food stops at Toluca's Mercado 16 de Septiembre and Los Portales arcade, focused on Toluca-style chorizo, pambazos, and embutidos.
Market tours
Metepec's Centro de Exposición y Venta Artesanal combines ceramics shopping with nearby fondas; Toluca's Mercado 16 de Septiembre is the state's largest traditional food market.
Restaurant tours
Sit-down regional meals at Valle de Bravo's Malecón restaurants, Malinalco's plaza-facing fondas, and La Gruta near Teotihuacan.
Specialty tours
Thermal-town dining in Ixtapan de la Sal and mixiote/barbacoa specialists in the towns south of Toluca.
Cooking classes
Take a piece of Mexico State home with you.
Toluca Home-Style Chorizo and Mixiotes Class
Toluca does not currently have an established commercial cooking school offering chorizo- and mixiote-focused classes; travelers interested in a hands-on class should ask directly at a Toluca-area guesthouse or hotel front desk about arranging a home cook, and confirm price and details before booking.
DIY self-guided food tour
A self-guided food route through Toluca's historic center covering the city's signature chorizo dishes without needing a booked tour
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Stop 1 (9:00AM): Mercado 16 de Septiembre, Nicolás Bravo Norte 300, Centro — chorizo rojo and verde tastings straight from the producer stalls
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Stop 2 (10:30AM): Los Portales arcade, Av. Hidalgo Pte, Centro — pambazo de chorizo con papas at a ground-floor fonda
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Stop 3 (12:00PM): Ricos Tacos-style chorizo stand, Calle López, Centro — chorizo verde tacos on handmade tortillas
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Stop 4 (1:30PM): A Los Portales café for café de olla, a spiced clay-pot coffee traditional to the region
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Stop 5 (3:00PM): Cosmovitral Jardín Botánico gift shop area, Av. Sebastián Lerdo de Tejada — a break for aguas frescas before continuing to Metepec
Foodie tips
Get more out of every meal.
Toluca chorizo comes in two main varieties: rojo (red, chile-based) and verde (green, made with tomatillo, cilantro, and chiles); both are worth trying since they taste distinctly different
Mercado 16 de Septiembre is busiest and freshest on Saturday and Sunday mornings; weekday visits are quieter but some stalls close early
Carry small-denomination pesos for market stalls and small-town fondas, since card acceptance is inconsistent outside larger restaurants
Mixiotes and barbacoa are traditionally weekend dishes in towns south of Toluca such as Malinalco and Tenancingo; they are harder to find on weekdays
Valle de Bravo's cecina vallesana (dried, salted beef) is a distinct regional specialty worth trying at a Malecón restaurant rather than a generic tourist menu
Ask whether a dish is picante (spicy) before ordering if sensitive to heat; regional Mexico State cooking uses chile in both mild and hot preparations