Juan Pablo Ballesteros comes from a family of entrepreneurs. In 1912, his great-grandfather, Rafael Ballesteros, opened Café Tacuba, which is today a food landmark in Mexico City’s Centro Histórico. Not far from this culinary treasure is Los Limosneros, which Juan Pablo opened more than a year ago, seeking to continue his family’s legacy while building a reputation of his own. Continue »
Tag Results for 'Centro Histórico'
Oaxaca, in southwestern Mexico, is one of the country’s most biologically and culturally diverse states, with its Pacific coastline and confluence of mountain ranges at a tropical latitude and the numerous indigenous groups that have populated the area for centuries – or longer. Continue »
Taquerías are probably the most common kind of eatery in Mexico City, but torterías, purveyors of tortas, the generously filled sandwiches that come on bolillo rolls or the smaller teleras, are not far behind. Continue »
Pastel de tres leches is beloved throughout much of Latin America, and yet its origins remain a mystery. Some people claim that it was first baked in Nicaragua, others that the recipe was first printed on the label of a well-known brand of canned condensed milk in Mexico. Continue »
The oft-heard quote from Pablo Neruda, “Mexico is in its markets,” is rarely truer than at the Mercado San Juan de Pugibet. Not only is Pugibet likely the only market on the face of the planet where you can pick up bok choy, ostrich meat, black-eyed peas and chicatana salsa (made from Oaxacan flying ants!) on any given day of the week – and, to be fair, that last one is probably hard to find anywhere – this downtown market is positively dripping in centuries of history. Continue »
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 »
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.
Milky, tart, viscous and slightly foamy. At first glance and sip, there’s little to explain why pulque – a mildly alcoholic drink made by fermenting the fresh sap of certain types of maguey, the same plant used for making mezcal – has remained a trusted companion to Mexican drinkers since Aztec times. Pulque, actually, has not only survived, but, after decades of losing ground to beer and soft drinks and their high-priced marketing campaigns, this workingman’s brew is making a comeback. Continue »