Pulquería Temple of Diana

Over a century old, this Xochimilco institution keeps the pulque tradition alive with more than 50 curados prepared fresh to order. Seasonal flavors like cempasúchil (marigold) join year-round favorites: cajeta, piñón, higo, apio, mazapán, and the house special, cajeta. All curados are mixed on the spot from natural pulque, no pre-made batches.

The space feels like stepping into an old-time cantina — classic décor, a working jukebox stocked with boleros and classics, and tables that fill quickly on weekends. No kitchen, but you can bring your own food. The place draws a mix of locals and curious visitors, all here for the same thing: fresh pulque in a room that's been pouring it for generations.