Sunday, January 31, 2016
I don't need to assume, I know that the Mexican people are a beautiful one.
Direct flights nightly from IAD to DF to facilitate commerce between the neighboring nation's capitals. 2.5 hr flight, $350 a week in advance.
Upon arrival: Step 1) check in Step 2) EAT!
Legendary fonda in la Zona Rosa, open 24 hours.
Fonda: Arabic in origin, means “a tavern, inn or small restaurant.” But like the European concepts of bistro and trattoria, the definition of a fonda has broadened.
Zona Rosa - Main center of Mexico city, quick map below outlining the 31 states (+DF) of Mexico and their capitals.
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| Restaurante y PozolerÃa, con los mejores platillos tradicionales mexicanos al mejor precio. |
Condiments are king in Mexico. 4 homemade salsas, key limes with squeezer, tostadas, radishes, and an array of fire spices to the far right.
Tostada -
- a Mexican deep-fried tortilla topped with a seasoned mixture of beans, ground meat, and vegetables.
Hol-ey Pozole!!!!
Pozole - Pozole, which means "hominy", is a traditional soup or stew from Mexico, which once had ritual significance. It is made from hominy, with meat, and can be seasoned and garnished with chile peppers, cabbage, salsa and limes and/or lemons
How breakfast should be. Savory, Spicy, Fibrous, clearing the sinuses, and ending with caffine. A functional meal that will carry the working class until early lunch.
Cost: 48 pesos ($3.10)
Because ordering just one thing just ain't an option: HUARACHE del Carne. Darkhorse for best dish in all of Mexico. Often served on the street for $.75
is a popular Mexican dish consisting of an oblong, fried masa base, with a variety of toppings including green or red salsa, onions, potato, cilantro and any manner of protein such as ground beef or tongue, and then finished with queso fresco cheese.[1] This dish is most popular in its hometown, Mexico City. The dish is also sold in cities with Mexican-American populations such as Chicago, New York, San Francisco, San Antonio, or Houston, but have yet to become widely available
Fresh made fire roasted tomato salsa
The Maker of the fresh made salsa
Lengua - Tongue of beef stewed with tomatoes, peppers, olives,
Para beber? Michelada
Michelada - mi·chel·a·da
- a drink made with beer, lime juice, piquant seasonings, and sometimes tomato juice."round out your meal with a spicy michelada"
Murales del Diego Rivera en la Metro - Sevilla Station (Pink Line)
#SteelersNation
Chili Mango / Lime Icee
Sugar sweet start, tropical fruit middle, fire finish - Sensational. A sequence of palette manipulation unknown to American taste buds.
10 pesos. $0.60.
gyro style roast pork for tacos at the mercado
Dos del Carne
con cebolla, pepitas y salsa picante (30 pesos, $1.80)
pre gaming el futbol
Pan dulce - Pastries and Donuts for the rabid soccer fans chanting, "Odiameeeee Mas" 'Hate Me More', The arrogant slogan of the New England Patriots of La Liga MX, Club America.
El Roar
Aguachile con camarones. Sweat inducing fire. Serrano peppers make this unbearable to over 80 percent of Americans.
Aguachile is a Mexican dish made of shrimp, submerged in liquid seasoned with chili peppers, lime juice, salt, coriander, and slices of onion. Fresh vegetables such as cucumber are usually added. This fresh seafood dish comes from the Northwest region of Mexico. The origin of aguachile lies in the mountainous area of Sinaloa, originally made with boiled water and chiltepines, small round peppers chilies from the state.
Placa Independencia
17th Best Restaurant in the World
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| The mole in the center had been cooking for 177 days! Mole is one of Mexico's greatest innovations. Chocolate in a savory application is truly magical, and in a savory and spicy application, can change lives. |
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