Mexico
Lago de Chapultepec

Here you’ll find travel reports about Lago de Chapultepec. Discover travel destinations in Mexico of travelers writing a travel blog on FindPenguins.

5 travelers at this place:

  • Day265

    Cuidad Del México

    February 4, 2017 in Mexico

    México City is a sprawling metropolis of 20 million people & twice the size of London, and everyone said not to drive in. That's without considering the 'Hoy No Circula' traffic restrictions that prevent foreign plates driving on Saturdays, as well as a different day of the week depending on the last digit of the license plate, plus some other random rules that completely baffled us! As Maya wasn't allowed on the buses or metro we had to cab it in, but fortunately Uber are here so an hours plus drive only cost us 15 bucks. We were definitely splashing out on our trip into the capital, and we stayed in a posh 5 star hotel - although this only cost $20 in taxes thanks to loyalty points left over from all that work travel :)

    We got dropped in Zócalo, or the historical centre. Mexico City really isn't dog friendly, and we had to tag-team it to visit the amazing Templar Mayor, which is the site of the ancient pyramids, but age is all relative and these were many centuries after the incredible Teotihuacan. Unfortunately most of it is still under modern buildings, or churches the Spanish built on the sacred sites.

    We checked into the hotel then squeezed in a 'quick' 2 hour visit of the jaw-dropping Museo Anthropologica, where we could have spent the whole day. They had fantastic displays of the entire history of man's journey around the world, as well as many amazing stone carvings from Teotihuacan and even a scale reproduction of one of the most ornate pyramids, complete with the long disappeared carvings and paintings.

    That evening we checked out the swanky Polanco district where we were based. We had an incredible burger and fries, complete with curry sauce. We found out about a secret club, and strolled down the street until we found a burly bouncer guarding an unmarked freezer door, and we knew we'd found the right place.

    In the morning we felt bad for Maya cooped up in the hotel room so took her through the massive park over the road, conveniently ignoring the no dogs sign (really, in a park?). We were planning on hopping in a cab when we noticed the main road was shut to traffic and was full of cyclists and runners, so we decided to walk the 6km instead taking in many sights on the way. By late afternoon we were dead on our feet so Ubered our way back to Elvis.
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  • Day2

    Pujol

    October 29, 2016 in Mexico

    After reading through a number of foodie travel blogs, one restaurant was recommended throughout: Pujol. There is also an episode on the Netflix series "Chef's Table" that highlights Pujol and chef Enrique Olvera that we watched before our trip.

    We arrived at the restaurant a few minutes prior to 9:30pm and just before a few other parties that must have had the same timeslot. Although the cozy restaurant was packed, we were pleased with the spacing between the tables which allowed for ample privacy.

    As noted in blogs and on Chef's Table, the menu comes delivered in an envelope with a wax stamp of an E. One of the waiters walked us through the menu and asked if we had any food allergies or dietary restrictions, and assured us that our pescetarian diet was of no concern. We allowed for a few compromises: insects and lard. We couldn't pass up the chance to try baby corn that is served with an ant sauce and Enrique's most prized dish, mole madre, which is prepared with lard.

    We started with tequila cocktails and several street food appetizers. While good and showcasing some unique flavors and ingredients, the starters weren't exceptional in our opinion.

    The second course was a vegetable mole dish with mushrooms, greens and crispy banana chunks. The flavors were excellent and we looked forward to trying the mole madre.

    For the third course, Brittany got the Amarillito tamal served with fava beans and Swiss chard; Nico opted for the lobster tostada. The tamale was exceptional and Brittany savored every bite. The lobster tostada was also quite good. The tostada shell was served on top of the serving bowl and the server recommended it be broken up into the crudo-style lobster.

    Course number four featured a buckwheat zucchini blossom and mushroom risotto for Brittany, and fresh seabass with beurre-noisette for Nico. Brittany's dish had a smoky flavor (due to the cheese) and the mushroom were cooked to perfection. The zucchini blossoms added a complementing touch try the cheese. The fish was one of Nico's favorite dishes ever. The preparation of the fish was on par with that of the best Italian restaurants, but what really stood out were the accompanying fresh corn tortillas meant to scoop the food. The combination created a delicious array of flavors.

    Course 5: the Oaxacan specialty mole madre. Two types of mole, one new and the other aged 1111 days, accompanied by fresh tortillas. The presentation of the course itself was a bold statement, relying on a sauce to serve as an entree. However, it did not disappoint. The flavors were really exquisite - one could discover new tastes with every bite. We had to ask for more tortillas (since this course wasn't served with silverware) to scoop up the rest of the delectable dish.

    After the first 5 courses, we were already pretty full but couldn't miss out on the dessert. There were 6 small items served. The first was a pulque sorbet served with chile powder which was very refreshing and cleared the pallet. The remaining 5 desserts were brought out together, and we were instructed to try them in a certain order. The highlight was definitely the churros. They were perfectly crispy and a little bit doughy with just the right amount of cinnamon and sugar.

    Two and a half hours later, we were finished, full and quite pleased. Overall this was definitely one of the best meals we've ever had. The price, when compared with Michelin star restaurants elsewhere, was quite reasonable. Also, as a result of the primary cuisine inspiration, we've added Oaxaca to our list of future destinations.
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  • Day2

    Museo Nacional de Antropología

    January 8, 2017 in Mexico

    Nach einem reichhaltigen mexikanischen Frühstück ging es in das Nationalmuseum der Anthropologie. Hier wird die Geschichte der Menschen nachgebildet und verschiedene kulturelle Regionen von Mexiko vorgestellt. Zudem werden hier viele Ausgrabungen vorgestellt. Hier lernte ich beispielsweise, dass Mexiko-Stadt kontinuierlich sinkt. Ganze 10m in den letzten 60 Jahren! Grund dafür ist, dass die Stadt auf einem trockengelegten See liegt. Insgesamt also ein wirklich interessantes und anschauliches Museum!
    Danach ging es zum nahe gelegenen See, der etwas klein und sehr überfüllt war.
    Auf dem Weg dahin fielen mir die vielen Radfahrer, Jogger und Skater auf, die sich auf einer Seite der Straße befanden. Jeden Sonntag wird ein großer Teil der Straßen gesperrt um allen Aktiven in Mexiko-Stadt ein wenig Platz zu bieten. Wie ich finde ein sehr schöne Idee!
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  • Day212

    Chapultepec, Mexico City

    February 4, 2016 in Mexico

    Auf einem Hügel mitten im grossen Stadtpark steht das Schloss von Maximilian Nixwiegäx. Dies auf jeden Fall ist Johannes' Erklärung. Die Aussicht und der Kontrast zwischen historisch und modern sind herrlich.

You might also know this place by the following names:

Lago de Chapultepec

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