All of the experts agree: Paseo de la Reforma in Colonia Juárez is the hot spot for race weekend. A tree-lined neighborhood, it boasts plenty of bars, restaurants, and race day entertainment. It also borders the route where Checo Pérez will zoom by in his Cadillac on Wednesday 28 October at 10am.
Importantly, the area provides easy access to metro transit to reach the track, which is located on the eastern end of the sprawling city. To get to Autódromo Hermanos Rodríguez, take the metro (look for the brown Metro Line 9) to avoid getting entangled in traffic snarls.
When he’s in town, Checo Pérez swears by breakfast at El Cardenal (an old-school dining institution dating back to 1969) and dinner at either Pujol or Limosneros (two Michelin-starred fine-dining favourites, where advanced reservations are required).
Didn’t get to booking soon enough? There’s plenty else to relish, race weekend or not. Saldaña suggests Havre 77, a cosy bistro run by Mexican chef Eduardo García, his go-to for the French onion soup and namesake burgers (the best burgers in Mexico’s capital, according to him).
For those curious about the depth of Mexico’s extensive food traditions, El Hidalguense is a surefire choice, and is open on weekends only – perfect for F1 fans who need a break from the high-octane action. Lamb barbacoa tacos garnished with pápalo and radishes, and served with a side of consommé and patitas de carnero (lamb’s feet) are the main draw at this humble, Hidalgo-style eatery in Roma Sur. “You are tasting a living tradition, not a fashionable interpretation of one,” Saldaña says of the indigenous cooking technique, which involves slow-cooking the meat in maguey leaves.
In Reforma, Lilmister P suggests heading to Cantina Salón Ríos near the Angel of Independence. A modernised take on the classic Mexican cantina, it features an extensive cocktail menu, plus large televisions that are ideal for catching any exciting overtakes. To fuel up for the long afternoon, order the Molcajete Caliente: a stew-like mix of grilled arrachera, queso panela, nopales, chistorra (Spanish chorizo), and chile pasilla salsa, with a side of fresh corn and flour tortillas plus volcanes – a crunchy, tostada-like tortilla.