We start on the “established side” of colonial Querétaro—towering churches, elite patronage, and Baroque power. You’ll decode dramatic architectural details, hear how patrons shaped the city, and learn how this sacred space later flipped roles—from convent to barracks to revolutionary infrastructure.

Time to fuel up like a rail worker. At this family-run gordita spot, you’ll taste a local classic and learn why humble street food is part of Querétaro’s industrial story.

A surprising stop that shows the neighborhood’s modern creative voice.

We pause on a bridge built during Mexico’s civil-war years and talk about the river as both lifeline and boundary.

Step into one of La Otra Banda’s most iconic cantinas—open since 1928, when train whistles still timed the neighborhood’s daily rhythm. Here, we’ll settle in for a tequila and pair it with classic cantina bites—the kind of simple, satisfying snacks that once fueled rail workers after long shifts.

Step into Querétaro’s railroad era at the city’s historic train station—where steam, steel, and modern Mexico arrived. Hear how the tracks connected Querétaro to Mexico City and the border, and how rail workers, telegraph lines, and revolutionary movement reshaped “La Otra Banda.”

Discover one of the quirkiest pocket parks in Querétaro—decorated with thousands of broken plate pieces. Hear how this tiny plaza connects centuries of trade, rail travel, music, and everyday barrio pride.

Techol (Upscale Barrio Kitchen) A standout newcomer in La Otra Banda, Techol represents the neighborhood’s culinary reinvention. Here, innovative local chefs reinterpret classic Mexican flavors through seafood-focused, seasonal dishes. We’ll sample a few refined bites inspired by a traditional executive comida—the kind of thoughtful, midday meal fueling Querétaro’s next generation of creatives.

Prepare for a sensory finale. At El Curandero, guests experience a guided chocolate and mezcal pairing that goes far beyond drinking and snacking. Learn how agave and cacao shaped Mesoamerican culture, how mezcal is crafted from wild and cultivated agaves, and how botanicals influence aroma, flavor, and mouthfeel. This tasting is equal parts history, botany, and pleasure—an eye-opening finish that ties together tradition, innovation, and Mexican botanical heritage in every sip and bite.