1/30/2024 0 Comments Tacos al carbon dfPork pibil taco was similarly hefty, both in fillings and in flavour! The pork was left in an achiote and citrus marinade for a beautiful deep flavour, and topped with pickled onions and sour cream for a rounded bite. The meat itself was rich and tender, and I could have easily eaten a bowl of just the beef if no one was watching. We surveyed and placed our orders and the dishes started coming hot and heavy!Ĭhile beef tacos came as part of a beautiful trio with pork and mushroom, and were surprisingly well stuffed compared to my memories of Wahaca. As is common with fast-casual spots, a variety of fillings could be ordered in a number of permutations, including tacos, burritos, tortas (Mexican stuffed rolls), and rice bowls. With an initial win under our belts, we carried on to the main menu. In my eyes, this instantly portended good things- much like a bread basket at a white table restaurant, the chips were a welcome indication of the dedication to quality, even for minor aspects. The guac was chunky and creamy, and very well seasoned. The chips were clearly freshly made, giving all the crunch and ‘dip stability’ one could ask for. Our incredibly friendly hostess (potentially the manager) showed us right to a booth, and got us started with some of genuinely the best tortillas and dip I’ve had in London. The high-roofed venue feels stripped back but instantly comfy the vibe is casual, and I would be as happy stopping by for a drink with a friend or date as I would be eating a meal with family or friends. Upon arrival, the message they’re sending with this new chain becomes clear we’re here, we’re hip, and we’re going to show you all a damn good time! This rule is also how I found myself on the way to Brixton to try out DF Tacos, the new diffusion line of restaurants from the team behind Wahaca. Con Vista al Mar regularly hosts one-on-one taco battles between local chefs and it has become the “it” spot for the industry community.If someone offers tacos, I go- this is just a cardinal rule for me. Or try the Zicatela, which honors Oaxacan flavors with a deep-fried taco served with black chichilo (Oaxacan mole) on the side as a dip. When in doubt, order one of the most sought-after tacos, the Chilango: A tribute to CDMX’s famous campechano taco consisting of perfectly seasoned, house-made shrimp chorizo with chicharron and spicy tomato sauce. For example, the Acapulco taco takes the renown fish a la talla (grilled fish coated with a chile-mayo adobo) from the fishing villages of Guerrero and places it in a tortilla with fried beans and red cabbage slaw. Con Vista al Mar celebrates Mexico’s coastline cuisine, reinterpreting famous regional seafood tacos from Sinaloa, Sonora, Guerrero, and Baja California, and combining them with inland influences. Natalia de la Rosa is a Mexican food writer, mezcal collector, and culinary guide based in Mexico City.Įven though Mexico City is miles away from the sea, it doesn’t fall short on seafood. Whatever your taco craving, CDMX has you covered. This list covers most of the major taco styles, from traditional barbacoa, pastor, carnitas, and suadero to new styles and fusions wrapped in tortillas. Locals agree that the best taquerías are those where you eat standing up, ideally leaning on a counter by the wall or sitting on plastic stools on the curb. Plus, the casual nature of the taco suits the fast pace of the city. That evolution isn’t over Mexico City is home to countless up-and-coming taco-centric projects showcasing new spins on traditions. Just look at tacos al pastor: Chilangos adopted tacos árabes from Puebla, applied a marinade of achiote and dry chiles, added a slice of pineapple, and gifted it back to the world as pastor. The taco is forever evolving, and much of that growth happens in CDMX. But it’s not just sheer quantity that distinguishes CDMX the diversity of the taco scene is unparalleled, with every food tradition in the country represented by celebrated taquerías, creating a sort of taco melting pot of cooking techniques, styles, regionalisms, and ingredients. According to Mexico’s National Institute of Statistics and Geography, there’s a taquería every 1,200 feet in the city, a sign of Chilangos’ obsession with tacos. Mexico City is the epicenter of the taco universe.
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