We’ve all been there. One minute you’re in a dive off Garibaldi Plaza watching your out-of-town guests dance with half-naked mariachis, and the next morning, you’re nursing the poor tequila-stricken bastards back to life so they can do it all over again a few hours later. Continue »
Fried tortillas, stuffed and sauced: enchiladas are simple in concept, but they come in a seemingly endless variety, depending on region and ingredients. The tortillas might be made of corn or wheat flour, and they could be stuffed with all manner of meat or vegetables (or both), but the sauce – or salsa – is really what it all comes down to. Continue »
Editor’s note: It’s Breakfast Week at CB, and the second piece in the series takes us to Mexico City for a look at typical morning meals and the best places to find them. Stay tuned for more breakfast dispatches from other CB cities throughout the week. Continue »
Editor’s note: Mexico and Spain unsurprisingly have a number of customs in common, especially during the winter holidays. This is the first installment of a two-part special on a sweet tradition that’s shared by the two countries, and the second will appear on Monday. Continue »
Editor’s note: This post is the fourth installment of “Best Bites of 2013,” a roundup of our top culinary experiences over the last year. Stay tuned for “Best Bites” from all of the cities Culinary Backstreets covers.
Once considered Mexico City’s next hot neighborhood, Santa María La Ribera, near the city’s center and one of its first suburbs, has been slow to deliver on that promise. While neighborhoods just to the south have stolen Santa María’s thunder, it’s finally showing signs of life – one of which is the restaurant/cooking school La Casona del Sabor. Continue »