My grandpa was the first person to introduce me to this 50-year-old fonda. I’m not super keen on waking up at 5:00 in the morning, yet will wake up without a problem just thinking that I’ll soon be wrapping a fresh tortilla around all the different guisados. They open at 5:30AM and that’s when everything is the freshest. This early in the morning you’ll be bound to encounter people who sneak in a quick breakfast before work…
Now-a-days, pan francés (French toast) is commonly said in Mexico City’s culinary neighborhoods thanks to Chef Eduardo García, one of Mexico’s most creative and admired chefs, highly known for his product-focused philosophy. Lalo (Eduardo’s nickname in Spanish) grew up as a migrant worker in the US, he gained valuable kitchen experience from Chef Eric Ripert in New York.
Large clay casseroles filled with some of the tastiest guisados in Mexico City crowd this tiny taco shop on one of Colonia Condesa’s major avenues, Amsterdam. Small and narrow, with only a refrigerator to grab a cold drink and a small table outside, Tacos HOLA is the most popular taco shop in the area. Since 1968, Tacos HOLA has been making traditional guisados, which are delicious stews that can be made with different types of meat, fresh vegetables, grains or any combination of the three with one or another kind of salsa.
9 JUNE 2015 6:00 PM to 9:00 PM I’m cooking with Chef Colin King from Oyamel to help support the World Central Kitchen in this progressive dining event, hosted by José Andrés. Come try some of Washington, DC’s best restaurants! For more information and to register, click here.