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.
In Mexico, there are infinite possibilities between two slices of bread. Mexicans are very creative. We’ve come up with all sorts of combinations. From a simple telera filled with mayo, beans, ham, quesillo and rajas to a more complex torta, which involves grabbing a whole different dish, such as tamales or chilaquiles, and incorporating them into the torta. The torta is part of Mexican culture. It’s difficult for a Mexican to go through a day without saying, thinking about or eating one.