Tag Results for 'tacos'

Mexico City
First Stop: JJ Goode's Mexico City

Editor’s note: We asked writer JJ Goode where he heads first for food when he lands in Mexico City. He has written about food and travel for The New York Times, The Wall Street Journal, Gourmet, Bon Appétit and many other publications. Continue »

Mexico City
Taquería La Única: Snout to Tail

Carnitas, a pork dish that originated in the state of Michoacán, can be found in restaurants, markets and street stalls all over Mexico City – it’s a fixture of the chilango diet. The other day, we received an invitation to visit a carnitas place that our host said would blow our minds – and that’s definitely the kind of offer we never refuse. Continue »

Mexico City
Rick’s Picks: Bayless's Mexico City Favorites

Editor’s note: Award-winning cookbook author, chef-restaurateur and television personality Rick Bayless is a renowned expert on Mexican cooking and a frequent traveler to Mexico City. He recently shared with us his list of must-visit places in Condesa, Roma/Roma Norte and Polanco.
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Mexico City
Birria Santa Bárbara: Hangover Helper

For a case of the morning-afters, Mexicans believe that the best cure is a bowl of hot and spicy broth. On Sundays you’ll find the bleary-eyed, hard-partying denizens of Mexico City seeking out restorative traditional soups like the tripe-based menudo, also known as pancita; caldo tlalpeño, made with chicken; and birria. Continue »

Mexico City
El Parrillón: Gaucho Tacos

Tacos are everywhere in Mexico City, and though the options are many – chicken, al pastor, carnitas, carne asada – the basic ingredients tend to be the same wherever you go. That’s why, as we were walking the aisles of Tianguis La Raza on a Sunday morning, El Parrillón caught our attention. Continue »

Mexico City
Tacomix: Pit(less) Bosses

Making mixiote takes some effort. On its home turf in Central Mexico, the dish is made by taking chicken, beef or mutton that is seasoned with pasilla and guajillo chili peppers as well as flavorings like thyme, cumin, bay leaves, oregano, onion and garlic, wrapping it in individual portions in maguey leaves and then slow-cooking the bundle in a pit, preferably overnight. But how about in Mexico City, a crowded metropolis where it’s not always possible to build a BBQ pit in the ground, or to obtain maguey leaves, which are both expensive and difficult to work with? Continue »

Mexico City
Señora Ema: The Wild Brunch

The tianguis, or street market, has been an essential part of Mexican culture since pre-Hispanic times. In Mexico City, every neighborhood has at least one weekly tianguis, most selling produce, fish, meat and household goods, so families can buy all they need for the week in a single place. All of these markets, large or small, have one thing in common: an abundance of street food stands. Continue »

Mexico City
Hilaria Gastrobar: A New Look in the Old City

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 »

Mexico City
Tacos Árabes La Periquita: Pita Hut

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 »

Mexico City
El Profe: Barbacoa Master Class

One of our favorite markets in Mexico City, Mercado Jamaica is a fantastic destination any time of the year, offering everything from festive Christmas decorations to a large selection of fruits and vegetables. After the markets of Xochimilco, Jamaica is also one of the city’s best flower markets, with block-long aisles filled with freshly cut flowers and plants of almost every imaginable color and type. But as much as we love getting lost in the sweet scents of these green alleyways, what keeps us coming back to Jamaica is El Profe, an excellent eatery inside the market that specializes in barbacoa. Continue »

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