Editor’s note: This feature from Mexico City is the second installment in our street food series this week, featuring the best streetside eats in each of the cities Culinary Backstreets covers.
The sap of the spiky maguey plant has long been used by the indigenous peoples of Mexico to prepare pulque, a milk-colored, viscous drink that has roughly the same alcohol content as beer. When they arrived in Mexico, the Spanish were introduced to pulque. Used to imbibing harder stuff, however, the conquistadors experimented with distilling a mash made out of the maguey plant, in the process inventing the beguiling spirit known as mezcal.
As diverse Mexican food is, there are times when we just have a craving for something different, which is why we were delighted recently to discover La Petite Crepe in the Centro Histórico, a tiny eatery producing delicious crepes and tasty beverages with an international pedigree. Continue »
Until not long ago, Francisco I. Madero was a typical – and rather uninviting – street in Mexico City’s Centro Histórico, uneven and full of potholes, with narrow sidewalks. The avenue was constantly clogged with car traffic trying to make its way to the Zócalo plaza in the center of the neighborhood. In short, it was a mess. Continue »
Mexican dishes are known for their bold flavor combinations, from complex mole sauces that incorporate ingredients as diverse as chilies and dark chocolate to the multiple different food items and seasonings that go into an authentic pozole. But an equally key element in Mexican food culture is that most basic of flavorings: salt. From savory dishes to fruit and candy to alcoholic beverages, Mexicans have a taste for – and a habit of – pairing salt with almost everything. Continue »
Come Sunday, we often find ourselves strolling through leafy Parque Sullivan, which hosts Mexico City’s largest outdoor art market. The art here ranges from modern to whimsical, abstract to landscapes, created by artists who no doubt have dreams of being the next Diego Rivera or Frida Kahlo. Continue »
Although we’re always hitting the pavement in search of the next good place to eat, sometimes places come to us. Such was the case with Tacos Árabes La Periquita, or “The Little Parrot,” an unassuming taquería in San Rafael that serves a relative rarity in Mexico City: “Arab tacos.” Continue »
Sometimes bureaucracy can be a blessing in disguise. Cruz del Milagro, an informal restaurant in the popular nightlife area of Zona Rosa, was originally intended to be a simple mezcalería, a place where owners Dora Jiménez and daughter Diana Herrera, the third and fourth generation in a line of mezcal producers, could share the family brand, El Rey Zapoteco Mezcal, with the growing base of mezcal aficionados in Mexico City. Continue »
Editor’s note: This is the second installment of “Spring (Food) Break 2013,” our weeklong celebration of spring’s culinary bounty. This guest post is by Lesley Téllez, a freelance writer and the author of the blog The Mija Chronicles, who recently moved to New York after four years in Mexico City.
The first time it happened to me, I didn’t blame the mango. Continue »
Humanity came from corn, or so says the Mayan creation story, the Popol Vuh. After creating the earth and animals, the story goes, the Maker decided to create beings in his likeness. After failing twice with dirt and wood, the Maker formed man and woman out of the “nourishing life” of ground corn. And so began Mexico’s deep relationship with one of the most widely used crops in human history, one that seems to be present in almost every aspect of Mexican cooking. Continue »
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