Food Journeys of a Lifetime by National Geographic

Author:National Geographic [Geographic, National]
Language: eng
Format: epub
ISBN: 978-1-4262-1609-1
Publisher: Penguin Random House LLC (Publisher Services)
Published: 2015-05-05T16:00:00+00:00

FLAVORS OF MEXICO CITY

Fresh, spicy, and wholesome moles—regional sauces and stews—are served in traditional-style restaurants across the city.

Clever combinations of traditional and contemporary flavors and techniques are transforming an ancient cuisine.

Known by locals as “El DF,” for Distrito Federal, Mexico City has more than 15,000 restaurants. With regional food from every state, as well as local specialties and Mexican nouvelle cuisine, there is something for every appetite and budget. Some of the best regional dishes available in the city, including pork carnitas from Michoacán (succulent, spicy “bits” or “shreds” of pork), are served by chef Titita Ramirez at El Bajio, a small restaurant in the Axcapotzalco colonia, or neighborhood. If you want to sample Oaxacan specialties, try Casa Neri in Colonia Portales, south of the city center, where customers eat outdoors on an attractive colonial patio. And for a wide selection of Puebla’s famous moles, (delicious sauces made with chilies, spices, and chocolate) and pipián (a similarly piquant sauce often with a base of pumpkin or sesame seeds), go to Ikaro in Colonia Narvarte. The pibil (spiced marinated pork) dishes of the Yucatán Peninsula are presented in traditional style at El Habanero in Colonia Napoles, while nouvelle cuisine is best sampled at Izote in Colonia Polanco, north of Chapultepec Park, where the menu borrows cleverly from pre-Hispanic culture with such dishes as squash blossom soup and fragrant shrimp in hibiscus mole sauce. But for the genuine pre-Hispanic cuisine of the Aztecs, visit Fonda Don Chon in Centro, the historic city center, where fried grasshoppers, worms, armadillo in mango sauce, and ant roe are served to adventurous diners.

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