The house margarita is made with hand-squeezed limes to order and a high-quality tequila, finished with a float of orange liqueur. Served in a glass rimmed with coarse sea salt. Reviewers specifically praise the balance of citrus and spirit—most cantinas use bottled lime juice, making this approach notable.
Tips from diners
Ask for it with fresh squeezed lime—that's the whole point of coming here. The bartender does it in front of you.
Try a tequila neat first to see what they have, then order the margarita with your preferred bottle.
These arrive at your seat without asking. Roasted peanuts tossed with chili powder, sea salt and lime juice create an addictive bar snack that pairs perfectly with spirits. Many patrons consider ordering food unnecessary—the peanuts are often enough for the duration of the visit.
Tips from diners
The house rule is you must order food with drinks, but the complimentary peanuts typically count. Ask if you're uncertain.
A selection of artisanal joven mezcals from various Oaxacan producers. Poured neat into a clay cup or shot glass, accompanied by a slice of orange and sal de gusano (worm salt—actually the salt mixed with ground chile and dehydrated grasshopper). The smokiness varies by producer.
Tips from diners
Ask the bartender to explain the selection. They're knowledgeable about the regions and will help you choose based on smokiness level.
Reposado tequilas aged 2-11 months in oak barrels, giving them a amber color and subtle caramel flavors. The bar stocks a broad selection ranging from standard producers to small-batch bottles. All are served neat in a proper spirit glass, never with ice or mixer.
Tips from diners
The bar has roughly 200 different tequilas. Start with a pour from a bottle recommended by the bartender before committing to a full pour.
A traditional Spanish drink that arrived in Mexico via colonialism. Hot coffee is poured into a glass with a generous pour of aged brandy, then sometimes ignited tableside. The combination is warming and slightly bitter—a digestif that arrives after dinner. Cantina Tío Pepe makes it properly with premium brandy.
Tips from diners
Order this as a final drink—it's digestive. The caffeine and alcohol combination is warm and settling.
Since 1869, Cantina Tío Pepe has been the unchanged heart of Mexico City's old guard. The bar features a stunning wooden back imported from France and stained-glass Hennessy branding—all original. It's one of the few historic downtown cantinas that hasn't closed or become a tourist trap, serving locals who know that this is where margaritas taste like margaritas should.
Come early evening or late afternoon on weekdays if you want conversation—evenings and weekends fill with groups and can get loud.
Ask the bartender to point out the original 1869 artifacts—the wooden back bar, the stained glass, the swinging doors. The building is a museum of itself.
Margaritas are reasonably priced compared to other Mexico City bars. Tío Pepe avoids tourist markups despite its fame.
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