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History of "Xochimilco Farm Feast: Urban Oasis’s Canals and Gardens"

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Version 75 – November 28, 2025 23:42
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Current Version
Previous Version
Group info
  • This tour will operate with a minimum of 2 guests and a maximum of 7 guests. If you have a larger group please email us.
  • 7-12 people
Version 74 – November 28, 2025 23:40
Field
Current Version
Previous Version
Cancellation notes
  • Up to 24 hours before the beginning of the activity: full refund
  • Less than 24 hours before the beginning of the activity or no-show: no refund
  • 100% refund if given 1 week notice prior to walk.
  • 50% refund if given 72 hours notice or more.
  • Less than 72 hours before the beginning of the activity or no-show: no refund
Cancellation Cutoff
  • 24
  • 72
Version 73 – November 28, 2025 23:10
Field
Current Version
Previous Version
Know Before You Book
  • Some stops may not be suitable for individuals with mobility impairments due to stairs and uneven terrain.
  • The tour is conducted in English; proficiency is recommended.
  • The tour operates rain or shine; dress appropriately for the weather conditions.
  • Food Tasting - Let us know if you have any allergies
Version 72 – November 28, 2025 23:09
Field
Current Version
Previous Version
Included
  • Guided tour through Plaka and Anafiotika neighborhoods
  • Tastings of traditional Greek dishes and local specialties
  • Wine tasting featuring small Greek producers
  • All drinks consumed on the walk
  • All food consumed on the walk – almost a dozen different edible specialties
  • Cruise on the Xochimilco canal
  • Culinary Backstreets Guide
  • Transportation to and from Xochimilco
Version 71 – November 28, 2025 22:58
Field
Current Version
Previous Version
Know Before You Go
  • Bring a light jacket or sweater as evenings can be cool.
  • Ensure you have a valid ID if you plan to participate in wine tasting.
  • Wear comfortable walking shoes for the cobblestone streets.
  • Bring an umbrella if you’re traveling during rainy season (June-Sept)
  • Wear comfortable shoes
  • Wear shirts in layers — it can be cooler in the morning and warmer in the afternoon
Version 34 – November 16, 2023 16:27
Field
Current Version
Previous Version
Min Pax
  • 7
_
Max Pax
  • 12
_
Version 32 – October 24, 2023 10:10
Field
Current Version
Previous Version
Active
  • true
  • false
Version 31 – October 20, 2023 13:07
Field
Current Version
Previous Version
Included
  • All drinks consumed on the walk
  • All food consumed on the walk – almost a dozen different edible specialties
  • Cruise on the Xochimilco canal
  • Culinary Backstreets Guide
  • Transportation to and from Xochimilco
  • All drinks consumed on the walk
  • All food consumed on the walk – almost a dozen different edible specialties
  • Culinary Backstreets Guide
  • Transportation to and from Xochimilco
Version 30 – October 20, 2023 13:07
Field
Current Version
Previous Version
Included
  • All drinks consumed on the walk
  • All food consumed on the walk – almost a dozen different edible specialties
  • Culinary Backstreets Guide
  • Transportation to and from Xochimilco
  • All drinks consumed on the walk
  • All food consumed on the walk – almost a dozen different edible specialties
  • Culinary Backstreets Guide
Excluded
  • Transportation to and from the meeting point
_
Version 29 – October 20, 2023 13:05
Field
Current Version
Previous Version
Included
  • All drinks consumed on the walk
  • All food consumed on the walk – almost a dozen different edible specialties
  • Culinary Backstreets Guide
_
Version 28 – October 20, 2023 13:05
Field
Current Version
Previous Version
Highlights
  • Culinary walking tour
  • Meet the locals and taste their fresh produce
  • Visits Xochimilco's Chinampas
  • Visits Xochimilco's market
  • Carnitas taco in the market
  • Culinary walking tour
  • Untouristed cultural spots
  • Visits Xochimilco's Chinampas
  • Visits Xochimilco's market
Version 27 – October 20, 2023 13:03
Field
Current Version
Previous Version
Highlights
  • Carnitas taco in the market
  • Culinary walking tour
  • Untouristed cultural spots
  • Visits Xochimilco's Chinampas
  • Visits Xochimilco's market
  • Carnitas taco in the market
  • Culinary walking tour
  • Untouristed cultural spots
  • Visit of Templo Mayor- the Aztec pyramids ruins
  • Visits the Historic Center
Version 26 – October 20, 2023 13:02
Field
Current Version
Previous Version
Highlights
  • Carnitas taco in the market
  • Culinary walking tour
  • Untouristed cultural spots
  • Visit of Templo Mayor- the Aztec pyramids ruins
  • Visits the Historic Center
_
Version 25 – October 20, 2023 13:00
Field
Current Version
Previous Version
Short Description
  • Starting in central Mexico City, before departing by private van for Xochimilco (UNESCO heritage site) our first stop will be the vast market of the area. We’ll try different dishes such as tlacoyos, banana leaf-wrapped tamales made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally on the chinampas.
  • We’ll  track those local products back to their source as we ride our own trajinera to traverse the canals. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the local way of life and work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad on the boat as we cruise back.
  • Starting in central Mexico City, before departing by private van for Xochimilco (UNESCO heritage site) our first stop will be the vast market of the area. We’ll try different dishes such as handmade tlacoyos, banana leaf-wrapped tamales made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally on the chinampas.
  • We’ll then track those local products back to their source as we ride our own trajinera to traverse the canals. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the local way of life and work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad on the boat as we cruise back.
Version 24 – October 20, 2023 13:00
Field
Current Version
Previous Version
Short Description
  • Starting in central Mexico City, before departing by private van for Xochimilco (UNESCO heritage site) our first stop will be the vast market of the area. We’ll try different dishes such as handmade tlacoyos, banana leaf-wrapped tamales made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally on the chinampas.
  • We’ll then track those local products back to their source as we ride our own trajinera to traverse the canals. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the local way of life and work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad on the boat as we cruise back.
  • Starting in central Mexico City, before departing by private van for Xochimilco (UNESCO heritage site) our first stop will be the vast market of the area. We’ll try different dishes such as handmade tlacoyos, banana leaf-wrapped tamales made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally on the chinampas.
  • We’ll then track those local products back to their source as we ride our own trajinera to traverse the canals. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the distinctive local way of life and his work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad back on the boat as we cruise back to shore.
Version 23 – October 20, 2023 12:57
Field
Current Version
Previous Version
Short Description
  • Starting in central Mexico City, before departing by private van for Xochimilco (UNESCO heritage site) our first stop will be the vast market of the area. We’ll try different dishes such as handmade tlacoyos, banana leaf-wrapped tamales made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally on the chinampas.
  • We’ll then track those local products back to their source as we ride our own trajinera to traverse the canals. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the distinctive local way of life and his work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad back on the boat as we cruise back to shore.
  • Starting in central Mexico City, before departing by private van for Xochimilco (UNESCO heritage site) where our first stop will be the vast market of the area. We’ll try different dishes such as tlacoyos, handmade by local women who set up shop every morning at one of the aisles; banana leaf-wrapped tamales made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally on the chinampas.
  • We’ll then track those local products back to their source as we ride our own trajinera to traverse the canals. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the distinctive local way of life and his work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad back on the boat as we cruise back to shore.
Version 22 – October 20, 2023 12:57
Field
Current Version
Previous Version
Short Description
  • Starting in central Mexico City, before departing by private van for Xochimilco (UNESCO heritage site) where our first stop will be the vast market of the area. We’ll try different dishes such as tlacoyos, handmade by local women who set up shop every morning at one of the aisles; banana leaf-wrapped tamales made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally on the chinampas.
  • We’ll then track those local products back to their source as we ride our own trajinera to traverse the canals. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the distinctive local way of life and his work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad back on the boat as we cruise back to shore.
  • Our  tour starts in central Mexico City, before departing by private van for Xochimilco (UNESCO heritage site) where our first stop will be the vast market of the area. We’ll try different dishes such as tlacoyos, handmade by local women who set up shop every morning at one of the aisles; banana leaf-wrapped tamales made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally on the chinampas.
  • We’ll then track those local products back to their source as we ride our own trajinera to traverse the canals. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the distinctive local way of life and his work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad back on the boat as we cruise back to shore.
Version 21 – October 20, 2023 12:49
Field
Current Version
Previous Version
Short Description
  • Our  tour starts in central Mexico City, before departing by private van for Xochimilco (UNESCO heritage site) where our first stop will be the vast market of the area. We’ll try different dishes such as tlacoyos, handmade by local women who set up shop every morning at one of the aisles; banana leaf-wrapped tamales made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally on the chinampas.
  • We’ll then track those local products back to their source as we ride our own trajinera to traverse the canals. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the distinctive local way of life and his work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad back on the boat as we cruise back to shore.
  • Our day-long tour starts in central Mexico City, before departing by private van for Xochimilco (UNESCO heritage site) where our first stop will be the vast market of the area. We’ll try different pre-Columbian dishes such as tlacoyos, handmade by local women who set up shop every morning at one of the aisles; banana leaf-wrapped tamales made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally on the chinampas.
  • We’ll then track those local products back to their source as we ride our own trajinera to traverse the canals. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the distinctive local way of life and his work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad back on the boat as we cruise back to shore.
Version 20 – October 20, 2023 12:48
Field
Current Version
Previous Version
Short Description
  • Our day-long tour starts in central Mexico City, before departing by private van for Xochimilco (UNESCO heritage site) where our first stop will be the vast market of the area. We’ll try different pre-Columbian dishes such as tlacoyos, handmade by local women who set up shop every morning at one of the aisles; banana leaf-wrapped tamales made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally on the chinampas.
  • We’ll then track those local products back to their source as we ride our own trajinera to traverse the canals. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the distinctive local way of life and his work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad back on the boat as we cruise back to shore.
  • Our day-long tour starts in central Mexico City, before departing by private van for Xochimilco (UNESCO heritage site) where our first stop will be the vast market of the area. We’ll try different pre-Columbian dishes such as tlacoyos, handmade by local women who set up shop every morning at one of the aisles; banana leaf-wrapped tamales made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally on the chinampas.
  • We’ll then track those local products back to their source as we ride our own trajinera – a festively-decorated flat-bottom boat used by locals to traverse the canals. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the distinctive local way of life and his work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad back on the boat as we cruise back to shore. After docking, we’ll return to central Mexico City by private van.
Version 19 – October 20, 2023 12:47
Field
Current Version
Previous Version
Short Description
  • Our day-long tour starts in central Mexico City, before departing by private van for Xochimilco (UNESCO heritage site) where our first stop will be the vast market of the area. We’ll try different pre-Columbian dishes such as tlacoyos, handmade by local women who set up shop every morning at one of the aisles; banana leaf-wrapped tamales made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally on the chinampas.
  • We’ll then track those local products back to their source as we ride our own trajinera – a festively-decorated flat-bottom boat used by locals to traverse the canals. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the distinctive local way of life and his work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad back on the boat as we cruise back to shore. After docking, we’ll return to central Mexico City by private van.
  • Our day-long tour starts in central Mexico City, before departing by private van for Xochimilco (UNESCO heritage site) where our first stop will be the vast market of the area. We’ll try different pre-Columbian dishes such as tlacoyos, handmade by local women who set up shop every morning at one of the aisles; banana leaf-wrapped tamales made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally on the chinampas.
  • We’ll then track those local products back to their source as we ride our own trajinera – a festively-decorated flat-bottom boat used by locals to traverse the canals – through part of the ecological reserve that is particularly rich in flora and fauna. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products fresh from the market. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the distinctive local way of life and his work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad back on the boat as we cruise back to shore. After docking, we’ll return to central Mexico City by private van.
Version 18 – October 20, 2023 12:47
Field
Current Version
Previous Version
Short Description
  • Our day-long tour starts in central Mexico City, before departing by private van for Xochimilco (UNESCO heritage site) where our first stop will be the vast market of the area. We’ll try different pre-Columbian dishes such as tlacoyos, handmade by local women who set up shop every morning at one of the aisles; banana leaf-wrapped tamales made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally on the chinampas.
  • We’ll then track those local products back to their source as we ride our own trajinera – a festively-decorated flat-bottom boat used by locals to traverse the canals – through part of the ecological reserve that is particularly rich in flora and fauna. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products fresh from the market. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the distinctive local way of life and his work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad back on the boat as we cruise back to shore. After docking, we’ll return to central Mexico City by private van.
  • Mexico City may be a sprawling metropolis of 21 million, but on its edge is an oasis of green unlike any other in the world. Known as Xochimilco, it is the last part of the city that preserves an ancient system of canals and farms first built by the ancient Toltecs when the area was on the edge of a long-gone lake.
  • On this Xochimilco tour, we’ll explore how this UNESCO heritage site remains relevant to modern Mexico City — as a place for a pleasure cruise to some and a vital agricultural resource to others. We’ll learn more about its culture and food and meet the people who maintain its one-of-a-kind agricultural system, called chinampas, which are island plots of farmland between the canals.
  • Our day-long tour starts with coffee and pastries in central Mexico City, before departing by private van for Xochimilco where our first stop will be the vast market of the area. We’ll try different pre-Columbian dishes such as tlacoyos (oval-shaped corn-meal patties filled with fava beans, cheese, refried beans, spinach, potatoes and more) handmade by local women who set up shop every morning at one of the aisles; banana leaf-wrapped tamales – the best of the city – made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally – often organically – on the chinampas, some of which may have just come from the local farms.
  • We’ll then track those local products back to their source as we ride our own trajinera – a festively-decorated flat-bottom boat used by locals to traverse the canals – through part of the ecological reserve that is particularly rich in flora and fauna. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products fresh from the market. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the distinctive local way of life and his work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad back on the boat as we cruise back to shore. After docking, we’ll return to central Mexico City by private van.
Version 17 – October 20, 2023 12:44
Field
Current Version
Previous Version
Short Description
  • Mexico City may be a sprawling metropolis of 21 million, but on its edge is an oasis of green unlike any other in the world. Known as Xochimilco, it is the last part of the city that preserves an ancient system of canals and farms first built by the ancient Toltecs when the area was on the edge of a long-gone lake.
  • On this Xochimilco tour, we’ll explore how this UNESCO heritage site remains relevant to modern Mexico City — as a place for a pleasure cruise to some and a vital agricultural resource to others. We’ll learn more about its culture and food and meet the people who maintain its one-of-a-kind agricultural system, called chinampas, which are island plots of farmland between the canals.
  • Our day-long tour starts with coffee and pastries in central Mexico City, before departing by private van for Xochimilco where our first stop will be the vast market of the area. We’ll try different pre-Columbian dishes such as tlacoyos (oval-shaped corn-meal patties filled with fava beans, cheese, refried beans, spinach, potatoes and more) handmade by local women who set up shop every morning at one of the aisles; banana leaf-wrapped tamales – the best of the city – made by Don Lupe and his wife, an older couple native to the area; and chileatole, an ancient drink made with corn, herbs and peppers. As we explore the market we’ll learn more about the different kinds of produce that are grown locally – often organically – on the chinampas, some of which may have just come from the local farms.
  • We’ll then track those local products back to their source as we ride our own trajinera – a festively-decorated flat-bottom boat used by locals to traverse the canals – through part of the ecological reserve that is particularly rich in flora and fauna. As the boat glides through the canals that connect the chinampas, we’ll have an onboard tasting of seasonal products fresh from the market. Along the way, we’ll stop at a couple of working chinampas to meet the farmers and find out more about the distinctive local way of life and his work, which represents a direct link to pre-Colonial times. At one chinampa, we’ll gather our own fresh greens and assemble a salad back on the boat as we cruise back to shore. After docking, we’ll return to central Mexico City by private van.
Summary
  • A visit to the vibrant market for a full tasting tour while learning about the local products grown in the Xochimilco area. Followed by a visit to the district’s ancient farms and meet the farmers upholding Xochimilco’s unique agricultural tradition. 
  • A visit to the vibrant market for a full tasting tour while learning about the local products grown in the Xochimilco area. by boat, we will visit the district’s ancient farms and meet the farmers upholding Xochimilco’s unique agricultural tradition. 
Version 16 – October 20, 2023 12:43
Field
Current Version
Previous Version
Summary
  • A visit to the vibrant market for a full tasting tour while learning about the local products grown in the Xochimilco area. by boat, we will visit the district’s ancient farms and meet the farmers upholding Xochimilco’s unique agricultural tradition. 
  • A visit to the vibrant market for a full tasting tour while learning about the local products grown in the Xochimilco area. Then, by private boat, we will visit the district’s ancient farms and meet the farmers upholding Xochimilco’s unique agricultural tradition. 
Version 15 – October 20, 2023 12:42
Field
Current Version
Previous Version
Summary
  • A visit to the vibrant market for a full tasting tour while learning about the local products grown in the Xochimilco area. Then, by private boat, we will visit the district’s ancient farms and meet the farmers upholding Xochimilco’s unique agricultural tradition. 
_
Version 12 – October 19, 2023 15:55
Field
Current Version
Previous Version
Landing Page URL
  • https://culinarybackstreets.com/tours-food-tours/tours-mexico-city/2023/xochimilco-farm-feast-exploring-the-canals-and-farmlands-of-xochimilco/
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Version 11 – October 19, 2023 15:13
Field
Current Version
Previous Version
Tier labels
  • ---
  • adult: Adult
  • child: Child
  • infant: Infant
  • ---
  • adult: Adult
  • child: Child6
  • infant: Infant
Version 9 – October 19, 2023 15:07
Field
Current Version
Previous Version
Currency
  • USD
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Version 8 – October 19, 2023 15:06
Field
Current Version
Previous Version
Category
  • Food & Drink
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Timezone
  • America/Mexico_City
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Rails Timezone
  • Mexico City
_
Duration type
  • fixed
  • flexible
Duration from
  • 7.0
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Emergency Phone Prefix
  • +52
  • +1
Emergency Phone Number
  • 55 4169 6571
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Guide type
  • Tour Guide
_
Trip difficulty
  • Easy
_
Available tiers
  • adult
  • child
  • infant
  • adult
  • child
Tier labels
  • ---
  • adult: Adult
  • child: Child6
  • infant: Infant
  • ---
  • adult: ''
  • child: ''
Tier ages
  • ---
  • adult:
  • from: '13'
  • to: ''
  • child:
  • from: '6'
  • to: '12'
  • infant:
  • from: '0'
  • to: '6'
  • ---
  • adult:
  • from: '18'
  • to: '64'
  • child:
  • from: '5'
  • to: '11'
Food Included
  • Food included: almost a dozen different edible specialties
_
Beverages Included
  • Drink included: several beverages
_
Max Group Size
  • 12
_
Version 7 – October 19, 2023 15:03
Field
Current Version
Previous Version
Duration type
  • flexible
  • fixed
Duration unit
  • hours
  • minutes
Version 5 – October 19, 2023 14:57
Field
Current Version
Previous Version
Group info
  • 7-12 people
_
Location Object ID
  • Name: Mexico City
  • Search name: Mexico City, Mexico
_
Cancellation notes
  • 100% refund if given 1 week notice prior to walk.
  • 50% refund if given 72 hours notice or more.
  • Less than 72 hours before the beginning of the activity or no-show: no refund
  • Up to 24 hours before the beginning of the activity: full refund
  • Less than 24 hours before the beginning of the activity or no-show: no refund
Terms and conditions
  • Liability Waiver
  • By completing the reservation you acknowledge the following:
  • If you have food allergies, you are ultimately responsible to ensure your own health and safety. If you share information about your allergies, we can provide you with some guidance about the food purveyors on your tour, but we are not responsible for any allergic reactions that you may have. We are not responsible for any damages or losses incurred as result of acts by entities beyond our control, including but not limited to restaurants, shops, market stalls, eateries and food carts. We are not responsible for acts beyond our control, including but not limited to acts of God, act of nature, acts of war, or other unrest caused by state or non-state actors. If you are disruptive, we have the right to ask you to leave the tour without refunding you or providing you with a credit for your tour. You are aware of and responsible for all damages or losses that may arise during the course of the tour resulting from:
  • Risks associated with food, water or other drinks, including alcoholic beverages; physical accidents during the tour or at any of the locations visited; transportation failures; forces of nature; criminal activity; damage, loss or misplaced property; or accident or illness without means of rapid evacuation or availability of medical supplies or services. You agree that any claims that may arise will first go to arbitration and only if not resolved in that manner shall be heard in court. In both cases, grievances shall be heard in the jurisdiction of Washington, DC. You further agree to be responsible for your own welfare and property and accept any and all risks of delay, unanticipated events, inconvenience, illness, injury, emotional trauma or death. You further acknowledge that participation in Culinary Backstreets tours is based upon execution of this Liability Waiver. By completing the reservation process you release and discharge forever Culinary Backstreets, its employees, owners, affiliates, officers, directors, successors, agents, and assigns, from and against any liability arising from participating in this tour. You further agree that this release shall be legally binding upon you personally, all members of your family, all minors traveling with you, your heirs, successors, assigns, and legal representatives, to the maximum extent of the law.
  • I am aware that while on or traveling to or from my activity with Culinary Backstreets, I might be exposed to COVID-19 from other people, animals or objects. I assume all risk of any such contacts, including sickness, incapacity or death and agree to hold harmless Culinary Backstreets from any such developments. In addition, I recognize that the World Health Organization, U.S. Department of State as well as the Centers for Disease Control and Prevention may have warnings concerning same and am choosing to travel and assume all risk myself.
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Cancellation Cutoff
  • 72
  • 24
Version 3 – October 19, 2023 14:43
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Know Before You Go
  • Bring an umbrella if you’re traveling during rainy season (June-Sept)
  • Wear comfortable shoes
  • Wear shirts in layers — it can be cooler in the morning and warmer in the afternoon
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Know Before You Book
  • Food Tasting - Let us know if you have any allergies
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Version 2 – October 19, 2023 14:42
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Internal ID
  • Xochimilco Farm Feast
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Version 1 – October 19, 2023 14:41
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Previous Version
Name
  • Xochimilco Farm Feast: Urban Oasis’s Canals and Gardens
  • Test product