Mexico City Food

an exquisite balance between local gems and elevated dining

Pujol

Of course, we don’t talk about Mexico City without Pujol. There are dedicated diners out there that have reportedly booked reservations at Pujol before even booking a flight. I may or may not have been one of them. The experience is breathtaking in every regard. Walking into this minimalist, decadent compound-villa, it draws uncanny resemblance to the house showcased in Parasite; particularly after walking to the basement to find the sous chef living there against his will. Fortunately, the meal was equally as extraordinary as the film.

Highlights include the huitlacoche (corn fungus) infused with black truffle, topped with crispy grasshoppers. Earthiness redefined in all its glory. The ultimate showstopper, and Pujol’s prized creation, lies in the 1,672 day old mole (see photo). With an inside layer of mole madre (old mole), and an outer layer consisting of mole nueva (new mole), the eating experience is truly insane. Rich, smoky, sweet galore served with homemade corn tortillas. Definitely worth it’s position at 12th on the World’s Best Restaurant List.

El turix

I thought about compiling the components of the multi-day Taco Tour into one feature, yet they all deserve their individual recognition. The city is abundant with taco spots yet the specialties lie beyond just al pastor. Whether it be barbecoa, chicharrones, or corn fungus quesadillas, you will find some establishments focusing one kind. The are a few El Turix locations across the city, but this is the original. Located in an affluent Beverly Hills-esque neighborhood of CDMX, you will find a motley crue of local businessmen and the occasional tourist like me. It is a tiny place, where you order at the front, and the same guy is taking your cash as he whips up tacos. It is all about simplicity. Order the pulled spicy chicken tinga and watch him slap a tortilla onto the large bed of sultry, sublime chicken. He’ll flip the tortilla over with the chicken on the bottom, throw it onto a plate and ask if you want a “bierra”. Say yes, and sit down next to the limes. You’ll end up ordering two more, then hopping to your next taco stop.

Jenni’s Street quesadilla

Unlike a lot of phony establishments like ‘Big Al’s Beauty School’, Jenni does exist and can lay claim to her quesadilla stand perched on a corner in the trendy neighborhood of Roma. Jenni moves at a ferocious pace as she takes orders left, right and centre, so be sure to be quick and simple with your order. We came for the huitlacoche quesadilla, which is essentially just corn fungus wrapped with cheese. It is unlike anything else, and it won’t be for everyone. Pour some guajillo chili sauce on the side and then maybe order a chicharrones (pork rinds) quesadilla to go alongside it.

taqueria orinoco

A frequented spot during our 6 days, Taqueria Orinoco was the perfect late-night cap. A lively hangout with excellent tacos. The chicharrones and the al pastor tacos, accompanied by the essential toppings, potatoes (?) and eclectic sauce collections, are enough reason on their own to move to Mexico City.

La Docena

Meat oriented dishes may be the dominant force in Mexico City, but don’t tell that to La Docena. They have outstanding raw fish, and partially theme themselves after New Orleans (more of an observation than a selling point). As you bask in the sun in their outdoor area, the octopus tostadas will hit different. Pure, unadulterated fresh octopus mixed with all the spice and supplemental ingredients you need. They have several other tostadas, such as blue tuna, that you will obviously sample.

tacos el hola

Another simple, yet sublime, taco gem. If you hadn’t noticed, tacos are ordered on-the-go, which encourages you to try one then taste others. On the right,

Angelipotano

A picture does speak a thousand words. But sometimes, just one. Mole. That is why you go to Angelipotano; for the rather outrageous serving of Mole. It is no Pujol, for obvious reasons, but it is an indulgent venture into the city’s delicacy.