The restaurant also sells the best tortilla soup in the city. The portions are big enough that one taco order contains filling for two or three tortillas. Lechuza serves its tacos open-faced, as do many locales. Miguel Ángel de Quevedo 34) is located in the Chimalistac/Coyoacán area, a charming neighborhood that was home to Frida Kahlo and Diego Rivera, which is surely on your list of must-sees during your big-city visit. As with everything in Mexico, there are always variations on the theme. These are tacos made with a flour tortilla on the bottom, then any cheese that you would use in a quesadilla (one that melts easily), followed by a meat filling, which is usually marinated pork, then topped with another flour tortilla. Your waiter may ask if you want the carnitas served maciza o surtida maciza means served with no fat of the pork. There are many different varieties, based on the part of the pig from which the meat comes, but rarely will you find that choice on the menu. A favorite everywhere in the country, carnitas are pork that is fried in pork fat, served with corn tortillas on the side. ![]() Street vendors often sell these tacos.Ĭarnitas. ![]() Homemade tacos of the day that include ingredients the chef has in the kitchen or whatever he/she prefers to prepare. de la Paz 16), and another is Circulo del Sureste in Colonia Juárez, (Lucerna 12), where the tacos are listed under appetizers. One is Montejo Sureste in Sureste in San Ángel (Av. ![]() However, there are good restaurants in the city that serve good Yucatecan food, including cochinita pibil. If you do go to the ballgame, be sure to taste the green sauce before heaping it atop of your three tacos as the Mexicans all around you are doing. Unfortunately, the ballpark creators of the tacos de cochinita pibil don’t own a restaurant where you can taste these explosions of flavor. The meat is tender and has an indescribably distinct sweet and sour flavor. It marinates in the fridge overnight for cooking the next day. Basically, it’s pork marinated in a combination of sour orange, onions, and achiote (a powder bought in a small box in the spice department of the grocery store). When I recently returned to Mexico City after a month in South America, I made sure my first stop was an afternoon at the Diablos Rojos baseball game, where Tacos de Cochinita Pibil replace American hot dogs as the staple culinary treat.Ĭochinita pibil is a recipe that hails from the Yucatan. Because of the trapped steam, the tacos continue cooking, making them very soft and fragile. You’ll see vendors with baskets and brightly colored cloths in the streets, in markets, and at metro stations. Literally, basket tacos, so named because after preparation they are placed immediately inside a basket lined with a cloth, which traps the steam. Pork sliced from a spit, often topped with bits of pineapple and onion. Good fried fish tacos should be as tasty and crisp as British fish and chips. When they’re good they are very very good, but there’s nothing worse than a soggy fish taco. Usually the fish is breaded and deep-fried, though sometimes simply grilled. Found mostly in coastal areas where whitefish is fresh and available. You are well advised to put a teensy bit on your tongue first as a preventive against a fiery tummy or mouth.įish tacos. Take care with the sauces if you aren’t accustomed to or don’t like spice. ![]() Braised, grilled, steamed, or fried pork fills the tacos, and a green or red sauce tops it all. They are soft rather than hard and usually cooked on a comal. Traditionally, an order consists of three tacos lined up like soldiers on the paper and/or plate. Here in Mexico City, tacos are made from corn and are small enough to cuddle in your hand. The flour tortillas of the north are often paper-thin and so large they are wrapped up like serapes, and they’ve even adopted that shorthand. Tacos can be made of corn or flour, corn being the preference in Southern Mexico and flour in the northern states. The creator of each type of taco is proud of his/her originality, so close your eyes and open your mind and tastebuds each day to the food considered Mexico’s staple. The only requirement for the taster is an open mind: not only regarding the culture and life in the city, but especially about the taco. Each source lists different choices, and every establishment claims the “world’s best tacos.” As always, the best taco choice lies in the taste of the beholder. Find them in cookbooks, newspaper articles, travel guides, and on the internet. There are numerous lists of the best tacos in the city.
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