![]() ![]() “ Las verdes más que la roja, que no es picosa” the woman said, informing me that the two green salsas were hotter than the mild red. One was a big bowl of proper guacamole, with large chucks of avocado and a green, velvety texture the second, also green and full of onions and cilantro and other herbs and the third, a standard smoked & roasted pepper condiment that could be more aptly described as taco-sauce than salsa. “ ¿Son picosas?” I asked, pointing to three bowls of salsa at a street-side taquería near Torre Mural. ![]() Serve immediately, with tortillas and cheese or sour cream, or refrigerate for later use (it takes well to a microwave)įiled under: Food – The Outrageously Good, the Bad, and the Tragically Ugly | Tagged: corn fungus, corn smut, corn truffle, cuitlacoche, huitlacoche, mexican food, Mexico, recipe | Leave a comment ».Continue cooking until the water evaporates the huitlacoche kernels should be translucent, with a black interior, and very tender.Add the water, basil, and stock powder, to taste.When the onion is becoming translucent, add the huitlacoche stir often over a medium flame until the kernels also start to become translucent or the liquid has evaporated.With a knife, cut the kernels of huitlacoche off the cob leave them whole or chop roughly.In a large pan, sauté the onions and garlic in the oil.dry chicken or vegetable stock or salt to taste. ![]() Huitlacoche on the cob looks intimidating… The extraordinary variation in Mexican cuisine - despite my focus, no it’s not all tacos! - makes for expansive and well-rounded menus that are full of creativity.Ī typical dinner (multiple courses, drinks, wine, etc.) at one of these restaurants will run about $40-80 per person… a bargain.įiled under: Food – The Outrageously Good, the Bad, and the Tragically Ugly | Tagged: high-end restaurants, Izote, mexican food, Mexico, Mexico City, Nouveau Mexican, Polanco, restaurants in Mexico City | Leave a comment » A popular specialization is Nouveau Mexican (a term I just made up), which involves modern, often fresher, interpretations of traditional Mexican dishes. I don’t review restaurants, so I’ll only say that, one, I didn’t try their tacos and, two, the ceviche was outstanding.Īlthough I tend to prefer my food-experimentation to be taken curbside, Mexico City has an extraordinary high-end restaurant scene. If you fly in late and are too tired to do any exploring, or are traveling with germaphobes who don't trust Mexico City streetfood, El Califa is a solid option.I recently had the chance to try out Izote, which is one of many high-end and excellent restaurants in Polanco (check out the interactive map). What’s the real-real on why we’re coming here? It's easy to dislike El Califa for turning the populist street taqueria experience into a posh and overly priced one (everything here is three times more expansive than what's charged at any other taqueria in the city), but the quality of food can't be beat. Don't overlook the salsa roster, especially the charred vegetable tatemada.Īnd how did the front-of-house folks treat you? The ample staff happily ferries around trays of salsas, extra limes, ice, and whatever else you need. There are a few vegetarian options, too, and the beans, grilled onions, and chicharron de queso round of the meal. Beyond that, there are quesadilla-like gringas-two flour tortillas with meat and cheese, and costras, a crispy dish of cheese-covered meat that's flipped like a pancake so the cheese will caramelize. The menu is expansive, focusing beef tacos (sirloin, flank, and rib-eye) as well as al pastor. El Califa is one of a few big-name taquerias that's bringing the brazen street classic to a button-down, posh format. Give us the lowdown-especially what not to miss. What should we be drinking? Domestic beers turned into Michelada Cubanas sodas. What was the crowd like? Lots of well-groomed people who prefer eating their tacos in a posh setting than on street. The two-level space is filled with black square tables and has a slightly European feel, likely due to the EDM blasting from the stereo. This upscale taqueria has multiple outposts around the city but the Condesa location attracts the most tourists. Tell us about your first impressions when you arrived. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |