To truly get to know a destination, you also have to sit down and eat the way locals do. In Mexico City, few experiences are as representative as stepping into a taquería, ordering a taco at the counter, choosing a salsa, and pairing it with a cold beer or a refreshing agua fresca. This everyday ritual, deeply rooted in the city’s culinary identity, is now the starting point for UXMAL, the new pop-up experience at Andaz Mexico City Condesa.

Located inside its Pórtico restaurant, the concept invites hotel guests, visitors, and locals to experience one of the most recognizable expressions of Mexican cuisine: street food. The difference is that UXMAL takes the codes of traditional taquerías and brings them into a contemporary setting, preserving essential elements such as made-to-order preparation, freshly made tortillas, and molcajete-ground salsas.

For travelers, exploring local food is often one of the most direct ways to understand a destination. And in Mexico City, tacos occupy a central place in the city’s culinary landscape. UXMAL builds on precisely this idea: creating an experience that does not seek to recreate a taquería literally, but rather reinterpret its atmosphere, flavors, and rhythm through Andaz’s culinary perspective.

The experience revolves around a counter where tacos are prepared to order and tortillas are made by hand. The molcajete-ground salsas complete the experience, bringing back one of the essential elements of any Mexican table. To accompany the food, the menu features traditional beverages such as horchata and hibiscus agua fresca, as well as ice-cold beer.

The choice of Condesa as the setting is no coincidence. Andaz Mexico City Condesa is located in one of the capital’s neighborhoods with the greatest concentration of restaurants, cafés, galleries, boutiques, and cultural offerings—a setting where residents and international travelers naturally intersect. From here, UXMAL adds a culinary experience that puts one of the city’s greatest attractions front and center: its local cuisine.

The concept also reflects a broader trend in contemporary hospitality: transforming hotel restaurants into destinations that appeal not only to guests but also to people who live and work in the city. In this case, Pórtico welcomes UXMAL from Monday to Sunday, 5:00 p.m. to 10:00 p.m., with takeaway service also available.

With UXMAL, Andaz Mexico City Condesa builds a culinary experience around something seemingly simple—a taco, a tortilla, and a salsa—to tell a broader story about Mexico City.

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