I think one of the most common versions of salsa macha is a take from the state of Veracruz that uses dried chipotle chiles, garlic and peanuts. But there are of course countless versions. In this one, I use some of my favorite nuts —walnuts, pistachios, and pine nuts. And I play with the crowd-pleasing taste of guajillos and the feisty bite of chiles de árbol. I also add something new that I’ve never put in a salsa macha before — amaranth seeds.
Regina and José are the founders of Tamales Madre. Friends and cousins that are on a mission to find the best corn varieties in Mexico. Heritage corn, free from genetic modification, pesticides, chemicals and toxins. Tamales Madre works with different heritage corn producers that deliver corn varieties that are rich in flavor, texture and color.
Niddo is a small corner space on a quiet, tree-filled street called Dresde. In Mexico City’s Colonia Juárez, just a block behind Paseo de la Reforma and a couple minutes away from the iconic Diana Cazadora statue. It’s a street most people had never heard of or drove by, yet it’s located in the very heart of this city. The space is divided into two concepts: the open kitchen and the café.
Queso fundido is the epitome of an antojo. What we Mexicans call a food craving that can be eaten anytime of day as a quick snack, or a full meal if eaten in a big enough amount. Antojo literally translates to craving, and I don’t know a single Mexican that doesn’t drool over the thought of a queso fundido.
I love how Thanksgiving embraces and holds onto to classic recipes and traditions that have been passed down through generations. But I also love how it welcomes new and surprising additions that complement the rest. In that spirit, I created a Dulce de Leche Caramel Cinnamon Chocolate Pecan Pie.
A 3- by 3-meter window in Mexico City’s Colonia Juárez where passionate people make perfect Italian gelato using seasonal Mexican ingredients, and the result is hard to compare to anything else. It was during a dream one night that Kirén Miret (founder, co-owner and master gelato maker at Casa Morgana) decided she was going to open a gelato shop.
For us Mexicans, celebrating means having tequila around. We even joke about it. You got a promotion at work? Come over for some tequila! You are getting married? Do you have enough tequila?!? You have a dinner at home and are having me over? Can’t show up without your favorite tequila because, frankly, you probably don’t have enough.
Mexico City’s freshest and tastiest seafood, many say. Contramar is known to be the city’s most buzzing spot for locals and foreigners alike. There’s no trip to Mexico City and no weekend well spent without lunch at Contramar. Cramped wooden chairs and small tables with white tablecloths, woven lamps, blue painted murals, a daily inspirational quote written in large font on the wall…
The story goes, governor shrimp tacos, or tacos gobernador de camarón, were created in the state of Sinaloa in the early 1990s to surprise governor Francisco Labastida Ochoa, after he told a few friends how much he loved his wife’s shrimp tacos. That bit of information was passed on to the owners of Los Arcos in Mazatlán restaurant, before he headed there to visit.
There are so many places to eat tacos al pastor in Mexico City and each one is unique. El Huequito’s original location on Ayuntamiento, a busy street in Mexico City’s downtown, has been serving tacos al pastor for almost 60 years. You order off the street and eat on the other side of the sidewalk at an aluminum high-top table with a variety of spicy salsas and freshly cut limes.