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.
Fried Egg Taco with Pine Nut Pipián recipe from Season Five of Pati’s Mexican Table
Tacos de pescado adobado con salsa de piña
Tinga de pollo
When it comes to eating meat, Mexico goes from nose to tail. From menudo to pancita, and from tostadas de pata to tacos de cabeza, not only do we know how to cook each part well, we go on to dress and celebrate it on the plate. As for me, the only part I haven’t warmed up to is sesos. My dad tricked me into eating some, when I was Juju’s age, in a quesadilla from a street stand that he said was filled with potatoes (…caught you on the first bite, papi!).
Adobo de Achiote
A taco is a beautiful thing. One of the most satisfying, versatile, exciting, and downright honest foods I can think of. Plus, there is no need or mood a taco can’t tackle. You are hungry and have but one peso in your pocket? Eat a Taco de Nada. You pass a tortillería on your way…