3 Mexico City Myths, Busted for Summer Travelers
Warm mornings, perfumey afternoon rain, and a city that loves to prove rumors wrong: This is Mexico City at summer.
Myth #1: “Never drink Mexican water, you’ll get sick.”
The real deal: Sure, skip the tap in CDMX—our pipes are older than your abuelito’s radio. But that’s the same story in half the world’s big cities. Everybody here leans on garrafones (big 5 gallon jugs) or built‑in filters, and restaurants pour purified agua without you asking. Brushing your teeth? Use the tap if your stomach’s adventurous, or the glass of filtered water most lodgings leave by the sink.
Author's tip: Tote a reusable bottle, top it up from the hostel’s garrafón, and you’ll save some plastic and some pesos while keeping yourself hydrated at 7,350 ft. Easy sell.
Myth #2: “Street food = a guaranteed stomach disaster.”
The real deal: CDMX runs on street food—if every taco stand were a bio‑weapon, we Chilangos wouldn’t have made it past breakfast. Rule of thumb: traffic = turnover = freshness. Follow the office crowd or the lady squad; avoid sad, lonely stalls. Watch the pastor cone—if it’s sizzling, you’re golden.
Easy math: Huge trompo al pastor, and plenty of chilangos on the line, sure they are fresh and clean. Photo by Mike González
Author's tip: Morning hunger pangs? Nab a hot‑off‑the‑comal quesadilla de flor de calabaza or quesadilla de nopal con queso before 10 a.m. The masa gets pressed on the spot, and the line itself is a five‑star review. Drop a friendly “Gracias, señora” and watch smiles happen.
Myth #3: “CDMX is tropical, just pack shorts and sunscreen.”
The real deal: We’re two‑plus kilometres above sea level—think temperate highlands, not Cancún beach club. July-August days flirt with 74 °F / 23 °C, nights dip near 56 °F / 13 °C, and our rainy‑season remix hits like clockwork: bluebird morning, 30‑minute downpour around 3 p.m and some sporadic rains after 6pm.
Even the most seasoned chilango forgets about the relentless nature of CDMX summer. Photo by Andrius La Rotta
Author's tip: Layer up! Keep a pocket rain shell handy. Explore early, then duck into a museum or a cozy cafecito when the clouds burst. You’ll walk out to rain‑scented streets. And please follow this advice: if something (like a tropical storm or hurricane) is happening at the Gulf of Mexico, or at the Pacific Coast expect mild rain throughout the day. So keep a constant eye on Weather.com
Bonus Myth: a Mexican says esa salsa no pica
The real deal: In Chilangolandia, no pica often translates to “I hope you like like eating lava”. Also consider this: some puestos keep a salsa de respeto on standby... part brag, part upsell on cold drinks. Over‑ladle and you’ll sprint for the nearest refresco.
Author's tip: Dip a chip corner, wait ten seconds, and just then commit. If you overdo it, skip water (it spreads the burn). Quick rescue: lick a pinch of plain salt, park it between tongue and lower teeth. Salt pulls the capsaicin off your taste buds. Dairy or something sweet works too, but salt fits in any pocket.
As my abuelita used to say: “Más vale enchilarse poquito que llorar toda la comida,” —better a tiny tingle than a lunchtime meltdown.
Final drizzle of truth
You already know the drill: Pack one layer and a pocket umbrella, follow the lunch line, sip purified agua, and master the salsa micro‑dip. You’ll be ready to chase sunshine and stories before your afternoon Zoom.