Cantina "Tio Pepe"

"It's easy to pop around in Centro, hitting up a few cantinas to have a drink or two and to soak up the style of these classic, dive-y spots. The more friends you bring and make, the better. Locals and regulars alike hit the cantinas, which maintain a storied baseline for the drinking culture of Mexico City. Musicians pass through, sorrows are drowned, and gains celebrated. Many cantinas serve food, some better than others, and will often gift snacks and small plates if you consume around three drinks, though each spot has its own rules. Beer and tequila prevail. Simple cocktails, built-in-the-glass rum and cokes, margaritas, sangria, rum, brandy, and mezcal. Some cantinas are known for certain drinks, but craft cocktails this is not." - Scarlett Lindeman

"First impression? Cantinas are the traditional watering-holes of Mexico. Historically male spaces, women were prohibited entry by law until 1988! Today, cantinas are somewhat more inclusive, though still dominated by day-drinking working class men. Some are ornately decorated with Porfirian-era wooden bars and elaborate stained glass windows, while others sport plastic tables and chairs. Many in downtown sit on corners, with double-swinging doors to block the debauchery happening inside from the general public. How’s the crowd?     Locals and regulars alike hit the cantinas, which maintain a storied baseline for the drinking culture of Mexico City. Musicians pass through, sorrows are drowned, and gains celebrated. Many cantinas serve food, some better than others, and will often gift snacks and small plates if you consume around three drinks, though each spot has its own rules. How are the drinks? Beer and tequila prevail. Simple cocktails, built-in-the-glass rum and cokes, margaritas, sangria, rum, brandy, and mezcal. Some cantinas are known for certain drinks, but craft cocktails this is not. If there’s food, is it worth ordering something to eat? Some cantinas go lean, doling out toasted peanuts, others the offerings are three courses (soup, entrada, and main) from a fixed menu that changes daily—it depends on the spot. Some more upscale cantinas like La Opera or Bar Sella in Doctores have excellent food and people come for the kitchen as much as the drinking. Did the staff do you right? Older, surly, career waiters reign, and they've seen it all. Wrap it up: what are we coming here for? It's easy to pop around in Centro, hitting up a few cantinas to have a drink or two and to soak up the style of these classic, dive-y spots. The more friends you bring and make, the better." - Scarlett Lindeman

"Tío Pepe A step through Tío Pepe’s swinging saloon doors is a walk back in time indeed, to a classic cantina (dating to the 19th century) that, while skewing divey, harbors no ill will toward thirsty people of all stripes. Some regulars prefer to just stare into beer mugs, but you’ll also see mixed groups of colleagues from nearby offices popping in for attitude adjustments. Leave the haute mixology for another venue; but do take in the long, elaborate bar and whimsical beer-barrel light fixtures—something you just don’t get much anymore. Notethat unlike many traditional cantinas, you’ll find zero food here, so BYO peanuts or potato chips if you’re feeling peckish."

"Set on a corner in the two-block Chinatown area and open since the 1870s, this old cantina is a local favorite. The shiny red wooden bar and stained glass backdrop will transport you to a time when the spot was closed to women. The drinks are simple (get a straight shot) and there's no food save for toasted peanuts and fava beans sold from a roving snack vendor." - Scarlett Lindeman