Foodie fuel \u2013 what to eat and drink<\/p>\n
Mexico City\u2019s culinary scene is as bold as its race weekend. Every meal bursts with colour, spice, and heat, turning street food and fine dining alike into part of the Grand Prix experience.<\/p>\n
Tacos al pastor The city\u2019s most famous street food \u2013 marinated pork shaved from a vertical spit, topped with pineapple, onion, and coriander. Quick, flavourful, and found everywhere from roadside stalls to food courts around the city.<\/p>\n
Tacos de suadero If pork isn\u2019t your favourite, try this one. With tender beef simmered slowly in its own fat, served with onion, coriander, and a squeeze of lime. It\u2019s a late-night favourite among locals and a must-try after an evening in Roma or Condesa.<\/p>\n
Tlacoyos Oval-shaped corn masa cakes stuffed with beans, cheese, or fava and topped with cactus and salsa. They\u2019re a filling, traditional snack perfect for an early lunch.<\/p>\n
Esquites or elote Corn served either in a cup or on the cob, these are topped with lime, chilli, mayo, and cheese. A sweet, spicy, and refreshing snack you\u2019ll find at stands near the circuit and across the city.<\/p>\n
Barbacoa Slow-cooked lamb wrapped in maguey leaves until juicy and tender, often served on weekends. It\u2019s the recovery meal after a long race day.<\/p>\n
Horchata A chilled rice-milk drink, flavoured with cinnamon and vanilla. Sweet, refreshing, and perfect for cooling down under the Mexico City sun.<\/p>\n
Micheladas and mezcal For a post-race toast, order a michelada, a tangy mix of beer, lime, chilli, and salt. Or sample Mexico\u2019s smoky signature spirit, mezcal. Both are staples of local celebrations and taste best when shared with friends.<\/p>\n
Churros A trip to Mexico wouldn\u2019t be complete without them. Crisp on the outside and soft inside, these sugar-dusted dough sticks are a race weekend essential. Dip them in thick chocolate sauce for the perfect sweet finish to your Grand Prix experience.<\/p>\n","protected":false},"excerpt":{"rendered":"Foodie fuel \u2013 what to eat and drink Mexico City\u2019s culinary scene is as bold as its race…\n","protected":false},"author":2,"featured_media":520640,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4103],"tags":[4199,707,4200,79,16,15],"class_list":{"0":"post-520639","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-f1","8":"tag-f1","9":"tag-formula-1","10":"tag-formula1","11":"tag-sports","12":"tag-uk","13":"tag-united-kingdom"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/115420111032905927","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/520639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=520639"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/520639\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/520640"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=520639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=520639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=520639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}