Ignacia Guest House in Mexico City has utilized the lockdown over the past two years to renovate and upgrade. The exclusive bed and breakfast has expanded blending history, Mexican artisan tradition and contemporary design with the addition of four new rooms and outdoor spaces.
The guest house, which opened in 2017, derives its name from the housekeeper who looked after this 1913 Porfirian mansion for over 40 years. Originally occupying half of the Porfirian mansion, Ignacia Guest House contained a master suite, hall, library, dining room and kitchen in the historic building, and four rooms, each with its own balcony or terrace in the garden area. After acquiring the rest of the property in early 2022, the property expanded its offering with new amenities and four additional rooms. Two rooms have been restored in the original house and two rooms have been newly constructed located in the terrace, sharing a common outdoor space adorned with fireplaces and a jacuzzi framed by treetops.
As far as dining, the cooks at Ignacia Guest House source all ingredients at traditional neighborhood markets. They prepare everything—salsas, condiments—from scratch. Artisanal breads, fruits and juices one can only find in Mexico complement cooked-to-order entrees ranging from seasoned eggs, regional charcuteries, tamales and chilaquiles to lesser-discovered tastes.
The cooks offer vegetarian and vegan options for all their breakfast dishes and can accommodate guest’s dietary restrictions. Guests can enjoy the complimentary cocktail hour at Ignacia's garden, under the two orange trees, between 5 p.m. to 7 p.m. daily. From Thursday to Sunday, the mixologist Federico prepares a different cocktail for guests, such as carajillo, paloma, gin and tonic, Bloody Mary and more. Ignacia’s signature cocktail is made with grapefruit, sparkling water, mezcal and a hint of Ancho Reyes, a liquor made from the ancho chile. The decoration of the glass has a special touch—chefs add worm salt frosting on one side of the glass, along with fresh grapefruit. Celebrating the onset of summer, their newest drink is a mango and mezcal cocktail made with mango and pomelo juices, Eureka lemon, mezcal, Ancho Reyes liquor, mint and rosemary syrup, ginger ale, and ice.
At the guest house, solar panels produce most of the electrical energy consumed on property, which is said to prevent 3.8 tons of CO2 from entering the atmosphere each year (the equivalent of planting 85 trees per year). The property also claims that the solar panels reduce fossil fuel consumption up to 60 percent in bathrooms and the kitchen. The ingredients used to prepare food and beverages (fruits, vegetables, legumes, coffee, eggs, dairy, tortillas, bread) come from small local producers, which guarantees fair trade (supporting the local community). In-suite toiletries are provided by Loredana, a Mexican company that specializes in natural, organic products free of parabens, sulfates and EDTA, which are all environmentally friendly and made free of animal cruelty. Water bottles are provided by Agua Alameda, a mountain spring water from Tehuacan Puebla. Only glass bottles are used, so the property does not contribute to plastic waste. The cleaning products used are sourced from Corpo Citrik, a Mexican company that manufactures all its products with biodegradable citric extracts, without chemicals, abrasives, or irritants, Kosher certified and as low foam to promote saving water saving.
For more information, visit www.ignacia.mx.
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