Our recent time in Mexico City was more than just delicious. It was eye-opening. From ancient herbs to cutting-edge mocktails, every bite and sip taught us something new about the power of ingredients, storytelling, and global mashups. Here's what we saw, tasted, and walked away inspired by.

1. Hoja Santa: A Leaf with Legendary Flavor

From Pujol’s tortillas to mezcal-paired goat cheese bites, Hoja Santa stole the show. This aromatic herb has long been sacred in Central America and brings flavors of licorice, mint, tarragon, and even eucalyptus.

What we loved: Its ability to elevate subtle dishes such as creamy cheeses, seafood, and beans without overpowering them.

Product inspiration:

Add Hoja Santa to sauces like mole, tomato sauce, or cocktail sauce for depth and complexity.
Dust roasted almonds with dried Hoja Santa for a snack that’s bold, savory, and unexpected.

2. Peak Freshness, Peak Flavor

The magic of Mexico City’s food scene starts with incredible sourcing. From pulque freshly tapped near the agave fields to just-caught ceviche at Contramar, ingredient quality came first, and flavor followed.

What we loved: Chefs and producers honor every ingredient by letting it shine instead of covering it up.

Product inspiration:

Choose a standout ingredient and build your dish around it. That might mean seasonal fruits in your fillings or sourcing dairy at the peak of its richness.
Build strong relationships with suppliers. They may have gems in their lineup you haven’t explored yet.

3. Hyper-Authenticity That Hits Home

We found some of our favorite meals in restaurants that stayed true to their roots. At La Cochinita Mia, Yucatán classics like Cochinita Pibil and Relleno Negro were made with ingredients brought in weekly. Nicos, run by the same family since 1957, wowed us with café de olla and pastry that told a generational story.

What we loved: Menus that proudly leaned into place, tradition, and identity.

Product inspiration:

Dig into regional or time-honored dishes and use them as the foundation for new products.
Incorporate old-world methods such as slow-roasting, fermenting, or hand-shaping into your R&D process.

4. Mashups Done Right

Fusion can be tricky, but when done with care and flavor integrity, it becomes unforgettable. At Mas y Maiz, we ate pani puri with Mexican fillings and global pickles. At Em, a savory Mexican bunuelo arrived topped with caviar in a nod to Japanese technique and local flair.

What we loved: Thoughtful mashups that layered culture and surprise without losing purpose.

Product inspiration:

Twist a classic. Dill-pickle pimiento cheese brings a fresh take to a Southern staple.
Reimagine regional comfort food. Think Petroleras Oaxaca (Mexican street pizzas) or horchata-topped dirty soda.

5. Non-Alc Gets the Spotlight

Mexico City showed us that sophisticated doesn’t have to mean alcoholic. From carbonated tea "champagnes" at Handshake to fresh chaya juice at La Cochinita Mia, zero-proof beverages held their own. Not to mention fresh sodas made to order with real fruit syrups.

What we loved: Every drink felt crafted, layered, and designed to create a memorable experience.

Product inspiration:

Take non-alc drinks as seriously as cocktails. Consider spiced pineapple botanicals or a creamy espresso-based mocktail.
Pair non-alc beverages with your food products to expand your brand. Imagine frozen entrées with curated drink companions.

6. Street Food-Level Genius

We discovered brilliant street food spins on traditional dishes. Albondigas tacos. Chile relleno tacos. Elote muffins. These weren’t gimmicks. They were smart, craveable reimaginings of beloved foods.

What we loved: The accessibility of bold, tradition-based flavor in a grab-and-go format.

Product inspiration:

Take a fork-and-knife classic and rethink how it could be handheld.
Infuse pastries with savory twists or street food influences. Go beyond sweetness.

Final Takeaway

Mexico City reminded us that inspiration is everywhere. It's in the streets, the markets, and the traditions carried forward by passionate people. Whether you're developing a new snack, beverage, or frozen entrée, the magic lies in honoring ingredients, telling stories, and surprising your customers with what’s next.

Let the flavor lead. The rest will follow.