Mexico City Journals

The Food of Mexico

Best of IgoUgo

An April 2006 trip to Mexico City by JesusW

Pozole, the corn (hominy) soup Photo, Guadalajara, Mexico More Photos
Quote: There are so many myths about Mexico, but its food is legendary and tasty, try it, not all is gross.

Restaurant La Arrachera

Best Of IgoUgo

Restaurant | "Beefeaters paradise"

Restaurant La Arrachera Photo, Monterrey, Mexico
Quote:
The city of Monterrey is very famous for it's beef. La Arrachera is a cut (flank steak) and in this restaurant is the specialty but is not the only thing to crave for.This restaurant technically is in the county of Guadalupe but for us it does not matter as it's so inside the city of Monterrey that who cares, the taxi drivers will know the address, just make sure is ConstituYENTES de Nuevo León, not the riverside avenue Constitución, which may cause a bit of confusion, for added reference tell the caby it's near Caliente Lindavista beating casino.As the name implies, they serve arrachera steak which is a special cut developed in the region and now widespread to the rest of t...Read More

Member Rating 5 out of 5 on March 21, 2011

Restaurant La Arrachera
Constituyentes De Nl #111 Col. Arboledas De Corregidora
Monterrey, Mexico
83-79-53-50

HC Carnes de Monterrey

Best Of IgoUgo

Restaurant | "Steak in the Riviera Maya? A: YES"

HC Carnes de Monterrey Photo, Tulum, Mexico
Quote:
Are you insane? would you ask, why would anybody want to eat steak when you are on a beach vacation at the Riviera Maya area. My answer would be a rotund YES.In Playa del Carmen once there was a butcher shop far from the tourist area of 5th Ave. it sold great beef from Monterrey a city in Mexico's north area very famous for it's meat eaters. People would buy lots of cuts to grill at home but also have a bite while at the shop, there was a grill and it was difficult to resist, so the butcher shop came to be a restaurant. Now there are 3 locations in Playa del Carmen and one in Tulum.The main reason to eat here is Arrachera Nacional, (domestic flank steak) which is a marinate...Read More

Member Rating 5 out of 5 on March 16, 2011

HC Carnes de Monterrey
Av Tulum & Osiris-beta
Tulum, Mexico

El Camello Jr

Best Of IgoUgo

Restaurant | "Seafood heaven, off the tourist area"

El Camello Jr Photo, Tulum, Mexico
Quote:
El Camello Jr (or the son of the Camel, the nickname of the Dad)I was driving from Mahaual and arrived in Tulum after many hours, I was hungry and wanted something authentic and filling, it was late 17:00 and as soon as I entered the town of Tulum I saw a lot of cars parked and plenty of locals eating at outdoor tables, the big banner on top of the palapa just said El Camello Jr and the logo was of a guy riding a camel, it puzzled me, maybe an Arab tacos place, but no, the small letters in the banner clearly said Pescaderia, cockteleria y marisqueria (fish shop, cocktails and seafood shop), I rode a couple more blocks and seeing that none of the other seafood places had much business I ret...Read More

Member Rating 5 out of 5 on March 16, 2011

El Camello Jr
Av. Tulum/Luna Sur, Exit Towards Carrillo Puerto
Tulum, Mexico

Los Trompos

Best Of IgoUgo

Restaurant | "Meat lover's delight in Mérida"

Los Trompos Photo, Merida, Mexico
Quote:
If you are craving for something else besides cochinita, but should be meaty, then Los Trompos is a great place to hit.Los Trompos refers to the vertical rotisserie called Trompo in honor of the toy (top in English), because the shape is very distinctive and attractive. The tacos the trompo of course are the main attraction, but they have very ample sugestions varying from beef to chorizo, to chicken, passing through the inevitable Queso Fundido (melted cheese, alone or with chorizo or mushrooms) and ending with those foreign dishes (foreign for us) as nachos and baked potatoes, or pizzas of some of the mentioned ingredients.Some basics:Al Pastor / Trompo: is...Read More

Member Rating 5 out of 5 on January 28, 2011

Los Trompos
Calle 14 Con 21b, Col. Miraflores
Merida, Mexico
988-4444

Km107 (formerly Los 4 Vientos)

Best Of IgoUgo

Restaurant | "The Best Road Side Restaurant in the State"

It was 4 Vientos, today is KM107 Photo, Cuernavaca, Mexico
Quote:
Whenever you go from Mexico city to Acapulco (or Taxco) the main "pits stop" you plan when traveling by car (or self organized tour to the area) is at this road side eatery, for many years it was known as "Los 4 Vientos" (the 4 winds) as it was in the middle of nowhere, the spot where the 4 winds met.Today I asked one the managers and he told me they had been open since 1951, a long time for a road side "little" place.The main attraction here is Cecina - Dry salted beef meat.It is almost as soft as arrachera but a different cut. It's salted to preserve it without refrigeration and is a must in the state of Morelos. Look a the pictures, this huge amount is just $70 pesos (July 2...Read More

Member Rating 5 out of 5 on July 20, 2009

Smoking club No. 1

Best Of IgoUgo

Restaurant | "Second Best Place for Cochinita Pibil"

The second places goes to Photo, Merida, Mexico
Quote:
Years ago on my first visit to Merida, I stayed at the house of some friend's Grandmother, a truly Yucatecan family.The first evening the grandma asked us what we wanted for dinner, I immediately asked for tacos de cochinita, I got a very surprised look and got a little speech about Cochinita Pibil only being a breakfast staple, and that if I wanted to have some I should wait until next EARLY morning to go to Smoking Club. For me it was a bit weird, as pork meat is more a lunch or dinner fare, but wherever you go, you have to adapt to local traditions. Next day I woke up late, but my friends had gone to get some tortas de cochinita to my benefit, it was very good.That was like 8 y...Read More

Member Rating 5 out of 5 on June 7, 2010

Restaurant Bar Eladios

Best Of IgoUgo

Restaurant | "A Bar to Taste the Local Food in Merida"

Restaurant Bar Eladios Photo, Merida, Mexico
Quote:
When we asked for a place to sample as much Yucatecan food as possible in Merida, we were directed to Eladio's which has more a name as a bar than a restaurant in the city, but the delicious surprise is that if you order son drinks be it some beers or some cocktails or straight ones, you are offered the traditional "Botana" for free.Botana (snack) is a tradition in cantinas all over Mexico, they serve you not just peanuts and chips but high end dishes, normally the variety is fixed (in other parts like Mexico city the botana varies from day to day to lure the clientele to an specific day or time). The Botana at Eladio's is mostly Yucatecan specialties, in their webpage there is section wit...Read More

Member Rating 5 out of 5 on June 7, 2010

Restaurant Bar Eladios
Calle 92 #593
Merida, Mexico
(999) 984-0057

Tacos La Playita del Meiji-En

Best Of IgoUgo

Restaurant | "Beach Lunch in the Middle of the City of Mountains"

Tacos La Playita del Meiji-En Photo, San Pedro Garza Garcia, Mexico
Quote:
I have been visiting this restaurant for 4 or 5 years but have always forgotten to write a review, now is time to amend that serious overlook.La Playita translates to the Little Beach, the Meiji-En is an Asian restaurant, la Playita sits in the parking lot of such restaurant and belongs to the son of the restaurant owners, it started as a taco cart, and by now have it's own deck and own clientele. Seafood tacos in the middle of the mountains? you may ask, it does not make much sense as the ocean is more than 320km / 200 miles away. In the past it may have been a long distance to get fresh seafood but today is just a few hours in refrigerated truck, so you get fresh fish every d...Read More

Member Rating 5 out of 5 on June 7, 2010

Tacos La Playita del Meiji-En
Ubicación Av. Lázaro Cárdenas #2500 Pte.
San Pedro Garza Garcia, Mexico 66260
+52 1133-5558

El Negro Gil

Best Of IgoUgo

Restaurant | "Cochinita at Wee Hours"

El Negro Gil Photo, Merida, Mexico
Quote:
As I mentioned, the Cochinita Pibil is mainly a breakfast dish, I learned very well when staying at a friends house. One night the grandma asked what we were craving for dinner, being my first night in Merida, I quickly asked for Cochinita Pibil, I got a stare from most of the family members -like I was from another planet- but was sweetly corrected, the cochinita is only for early morning and in certain places. Well, that was many years ago, and recently I visited Merida again, this time as part of a concert touring staff. After the first day of setup we were hungry and asked the drivers for a place to eat, we asked for something very typical of Merida, not a fast food chain restaurant or some...Read More

Member Rating 5 out of 5 on March 21, 2010

El Negro Gil
Plaza Santa Ana, Calle 60 X Calle 47
Merida 97000

Taqueria Nuevo San Fernando

Best Of IgoUgo

Restaurant | "This Is THE Place to Have Cochinita"

Taqueria Nuevo San Fernando Photo, Merida, Mexico
Quote:
In this taquería they only have 2 options: cochinita pibil or lechon (tender pig), but that is the only reason to come and eat here.For me, being from Mexico city, eating pork tacos is something to have at lunch or dinner, but in Merida and the Mayan region in general, is specifically a breakfast fare (in the afternoon is a bit heavy due to the heat). When asking my local friends on a spot to eat, this is the place they all pointed (the only two other options were the Mercado Santa Ana and a taqueria one block from this one).Cochinita pibil is a version of "pulled pork" or pork cooked in a pit or similar, but with a special Yucatecan touch, they marinate de pork in a sauce ma...Read More

Member Rating 5 out of 5 on March 20, 2010

Taqueria Nuevo San Fernando
Av Cupules entre 60 y 31
Merida, Mexico 9700
+52 999 925-7298

Dulceria y Sorbeteria Colon

Best Of IgoUgo

Restaurant | "A Sweet and Fresh Reward "

Dulceria y Sorbeteria Colon Photo, Merida, Mexico
Quote:
Mérida is a very nice city, the main problem I find is the heat, in summer it can reach 120F, in several visits in Winter, I had to wear long sleeves and a baseball cap because the Sun was way too strong. So, what to do on a hot day or extremely warm evening???There are some oasis in the city, mainly in the form of a traditional ice cream parlor, Dulceria y Sorbetería Colón (translated literally into Columbus, sherbets and candy store).There is one at the main square and the one nearest my hotel is on Paseo Montejo and 41 street, I can even walk there in the evening, during the day it may be too hot to walk, so take a cab.What is so special about this place? why no...Read More

Member Rating 5 out of 5 on March 20, 2010

Dulceria y Sorbeteria Colon
Paseo Montejo Entre 41 Y 43
Merida 97000
999)928 14 97

Tío

Best Of IgoUgo

Restaurant | "A Tradition Keeper"

Tío Photo, Monterrey, Mexico
Quote:
El Tio, is an upscale to have real food of Monterrey, they are good at keeping the old recipes and flavors, at a price.I enjoyed the visit we made on a business trip to El Tio, I have always heard of El Rey del Cabrito and refused to visit, but have never paid attention to the alternative, El Tio. When we asked for a nice restaurant to bring some visitors from Canada, one that wasn't catered toward tourist, the suggestion was to give a try to El Tio, and it was the perfect place.The good thing of this restaurant is that the cooks do a wonderful job at the kitchen, they really have the touch of the authentic cuisine of Monterrey or more properly of the Regiomontana cuisine. The...Read More

Member Rating 5 out of 5 on July 13, 2009

Tío
Avenida Hidalgo 1746 Pte.
Monterrey, Mexico 64000
+52 8 346 0291

La Colmena

Best Of IgoUgo

Restaurant | "Sweet Honeycomb "La Colmena de Monterrey""

Beehive Photo, Monterrey, Mexico
Quote:
First, there is no category for candy store here in IgoUgo, so I had to put this review here.When you are strolling at the pedestrian street near Macroplaza you can see lots of little stands with local candy, very tasty and made with walnuts, honey, caramel, etc. All very good, BUT... it may be a bit hard-old. To get the best "Glorias" you need to go to the source, and I found it thanks to a great local friend. He insisted I go with him as the place was not very far (5-10 min by car) from Cintermex.So we went to a part of the city that tourist will never visit on a regular tour of the city. Give the taxi driver the address, it's just two blocks from the "Y" Subway station....Read More

Member Rating 5 out of 5 on March 6, 2009

Mariscos La Anacua

Best Of IgoUgo

Restaurant | "Almost as Fresh, and Really Tasty"

Quote:
Monterrey is not near the ocean, but he seafood offered at La Anacua is almost as fresh as if the restaurant was located on the beach.La Anacua has several branches in the Monterrey metropolitan area, one near downtown, but my local friends suggested the one at Anastasio Treviño, less tourists around, hehe.The ambiance as in any seafood restaurant is based on ocean paraphernalia but they do not overdo it, some fishing nets, sea shells, etc. nothing really grotesque fortunately. The restaurants are catered towards families even-though they have full bar service, you know with the extreme heat in Monterrey, people like to have some cold drinks but do not over indulge....Read More

Member Rating 5 out of 5 on July 10, 2009

Mariscos La Anacua
Avenida Tauro, 109 L-2
Guadalupe, Mexico 67110
+52 8 364 8936

Neveria La Violeta

Restaurant | "Freshly Original Ice Cream"

La Violeta ice cream Photo, Guadalajara, Mexico
Quote:
This little ice cream shop has been open since 1921, a long time for any business, specially since the location is not fancy, not convenient, no near any touristy plaza or park, etc. When my local friends told me they would bring me to the best ice cream I imagined another location, but this is in the middle of an industrial block.Nevertheless, the ice cream is hand made, you can see the workers spinning the vats over buckets filled with ice and salt, a strenuous job, specially on a hot day, which in Guadalajara are plenty and sometimes extreme (up to 100F on Summer). The artisan work is reinforced by only using local fruit: vanilla, mamey, nuez, cajeta (caramel or "burnt" milk), fresa (...Read More

Member Rating 5 out of 5 on July 7, 2009

Hermanas Coraje

Best Of IgoUgo

Restaurant | "Angry Sisters Make Great Food"

Las Hermanas Coraje Photo, Zapopan, Mexico
Quote:
The name is "Hermanas Coraje Carnes Asadas" which means Angry Sisters Grill.The story as I was told is like this: in the market there were a couple of sisters handling a small grill stand, their food was always very good but they kept on yelling at each other, yelling at the customers, all day long, every day, but people didn't get put away by their mood, as the food was too good to let the yelling bother them, and when refering to them people would say, the stand of the "corajudas" (angry girls) and the name got stuck.The restaurant serves middle class and workers, is not fancy at all, you sit at metal chairs proper for an outdoor rodeo. There is no menu in English, only a big bann...Read More

Member Rating 5 out of 5 on July 7, 2009

Dorados de Villa (Los)

Best Of IgoUgo

Restaurant | "The Good Old Times"

Dorados de Villa (Los) Photo, Zacatecas, Mexico
Quote:
This is a family owned little restaurant, they recommend to make a reservation because the place is really small and extremely popular, it still is the house of the owners and the lady of the house is the main cook and she sleeps upstairs.Los Dorados de Villa refers to the troops of Pancho Villa, whose nickname was "Los Dorados" (the golden ones) and the restaurant is a homage to Pancho Villa and the Revolution. I guess that at the beginning of the restaurant it was a word game with "Tacos Dorados" (hard fried tacos) but I didn't had a chance to ask.The place is so small that at the entrance is a sign "if you have a reservation ring the silver spoon gently (a doorbell) once. If...Read More

Member Rating 5 out of 5 on April 20, 2009

Dorados de Villa (Los)
Plazuela de Garcia #1314
Zacatecas, Mexico
+52 (492) 922-5722

Nieves del Malecon

Best Of IgoUgo

Restaurant | "Ice Cream in a Hot Day"

Fresh tropical flavors, all year long Photo, Veracruz, Mexico
Quote:
Veracruz is famous for being very hot and humid most of the year, I as a tourist look towards that, but not being used to the this hot themperature even with the coolest shorts and t-shirt, some refreshment is mandatory after walking the touristic spots, fortunately ice cream is at hand.Nieves del Malecon sits just in front of the market by the main pier at the sea wall (malecon) and just one block from downtown. Even if you have never been to Veracruz you won't have trouble finding them, there are always "pregoneros" (guys shouting at their lungs capacity) with their chant: "guero, guera, guero, guera....." in such an energetic (and comical) way, that you would take notice when you are ...Read More

Member Rating 5 out of 5 on February 19, 2009

Mariscos El Bayo

Best Of IgoUgo

Restaurant | "Great Fresh Seafood at Reasonable Prices"

A small palapa Photo, Veracruz, Mexico
Quote:
Mariscos El Bayo didnp't ring a bell when someone mentioned it as a lunch option, but it was very near and the place looked clean and comfy, so we gave it a try.Service is efficient and prompt, which in a hot beach place is not exactly common. The menu is not very extensive but that is good in my book, you should limit your service to what you are good at and not offering too much alternatives is very good when one is drooling just looking at the menu.I had the shrimps with melted cheese, to die for!!! My friends ordered the shrimp casserole, a thick stew with lots of shrimps "swimming" in it and also lots of cheese. Well, the place is so good that we had to go several m...Read More

Member Rating 5 out of 5 on December 19, 2008

Gorditas Doña Julia

Best Of IgoUgo

Restaurant

Gorditas Doña Julia Photo, Zacatecas, Mexico
Quote:
This is a place for plains clothed folks to eat, nothing fancy, nothing expensive, "Gorditas" (fatty ones) are a fat version of a tortilla, the trick here is that they are so fat that the cook can "open" them with a knife and then stuff with some "guisado" be it melted cheese or mole or some stew.The restaurant is clean and their staff are busy preparing the food. If you arrive at peak hour, be prepared to wait for your food as people tend to order 4 or 5 gorditas each, and those are made as people order them (they don't have a batch waiting for you). The price is a flat one, no matter which flavor you choose (Lengua-tongue, deshebrada-shredded beef, arroz con mole- rice and mole, queso y...Read More

Member Rating 3 out of 5 on April 4, 2007

Gorditas Doña Julia
Av. Hidalgo 409
Zacatecas, Mexico
+52 (492) 923-7955

Tacos El Gordo

Best Of IgoUgo

Restaurant

Tacos del Gordo Photo, Tijuana, Mexico
Quote:
This tacos are a lifesaver in the middle of the night, after you finish working (like in my case, I work at the show business) or for a more normal person after being partying all night. They are open 10am trough 5am of the next day.This place sell tacos al pastor and other Mexican delicacy like Carne Asada, Adobada (spicy beef), tongue, cheek, suadero (beef shoulder), tripes, head, etc. They have a good hand with the seasoning and they always have fresh ingredients as they sell a very high volume of tacos each day, so you are sure you aren't getting some leftovers from the previous week like in some fancy restaurants.The tacos are well priced at 10 pesos a piece (March 2006...Read More

Member Rating 4 out of 5 on January 17, 2007

La Parroquia Cafe

Best Of IgoUgo

Restaurant | "La Parroquia"

La Parroquia Cafe Photo, Veracruz, Mexico
Quote:
The place is normally packed, so be patient, it's completely worth it.La Parroquia de Veracruz is a tradition in the port, the original restaurant was located at the main square near the church (Parroquia, so that's were the name come from, the coffee by the church) and after some renovation of the area had to move closer to the pier, but it just improved things for customers by adding more room without loosing the flavor and good price. It was a nice surprise for me to find a branch in the mall near my hotel at Boca del Río, I was a little bit suspicious at the beginning, but after the first sip of the coffee I was reassured the quality is the same.First, ask for a "lech...Read More

Member Rating 4 out of 5 on December 15, 2006

La Parroquia Cafe
Veracruz
Veracruz

Italianni's

Best Of IgoUgo

Restaurant | "Italiani's"

Italianni's Photo, Mexico City, Mexico
Quote:
This is a very popular chain of Italian food, just one warning: the portions are Huge as their motto is that food is to share.You will find this restaurant in the big malls and not surprisingly at the airport, where they don't share the common area, but a more discrete corridor, and yes, you can get a sidewalk table facing such corridor, ;) but you won't fight for a table at the food court common area as the restaurant is located a few steps further (towards the domestic area) and the service is regular as in any other restaurant of the chain, you will be seated by the hostess and a waiter would take your order, so plan your meal accordingly as that huge plate of lassagna won't arrive in 3 m...Read More

Member Rating 4 out of 5 on July 18, 2007

Italianni's
Calzada Desierto de los Leones 52-8
Mexico City, Mexico
+52 5 550 8266

Pasteleria El Globo

Best Of IgoUgo

Restaurant

Pasteleria El Globo Photo, Mexico City, Mexico
Quote:
This an old chain of French bakeries in Mexico, they have top notch pastries and cakes, and now they also serve coffee and sandwiches. This is a great option whether you are waiting for an arriving passenger or waiting to catch a plane. The bakery is located just outside the Domestic Arrivals area, below the respective food court. All kind of pastries from croissants to donuts, from cheesecake to thousand layers, and in top you also have great coffee and sandwich options for a larger snack. El Globo is considered expensive by the majority of the population with such prices as $1.50 for a cream puff and whole cakes for $15-30 but the quality is very reliable and you will enjoy the cake ...Read More

Member Rating 4 out of 5 on July 18, 2007

Pasteleria El Globo
Mexico City Airport
Mexico City, Mexico

Nutrisa

Restaurant

Nutrisa Photo, Mexico City, Mexico
Quote:
NUTRISA is a national chain that sells health products from vitamins to soy meat, from yogurt ice cream cones to dietary aids. But they also offer sandwiches and fruit smoothies at the airport.If you are flying from Mexico city's airport T1 you will find Nutrisa after the security check point in front of the common tables area of the fast food area. Of course, you can opt for a quick burger at BB or McDonalds, or a drink at many of the overpriced bars, but if you want to eat healthy this is the option.Besides all the dietary aid pills and supplements, organic candies, etc. you will find that they sell yogurt ice cream cones, surimi or tuna sandwiches and fruit juices....Read More

Member Rating 5 out of 5 on July 18, 2007

Nutrisa
Avenida Universidad, 1000
Mexico City, Mexico 03310
+52 5 6041963

Taco Inn

Best Of IgoUgo

Restaurant | "Not the Tacos I Would Recomend"

Taco Inn Photo, Mexico City, Mexico
Quote:
Ok, they are not bad, they are edible and can be tasty, but this are overpriced tacos and would be the equivalent of a McDonalds vs. a traditional grilled hamburger in a small restaurant.The flavor of their tacos al pastor is rubbery in comparison with the rich flavor of a regular taco place. Maybe some American tourist would feel more at home at this franchise restaurant because their toilets are nicer than other taquerias, and may feel more at ease with the more hygienic look of the place (more plastic and glass) but you loose flavor in the trade off, and you pay much more than the food.If you want to try tacos, quesadillas, alambres, or other Mexican specialties (Taco Bell i...Read More

Member Rating 3 out of 5 on January 9, 2009

Taco Inn
Juventino Rosas 6
Mexico City, Mexico 01020
+52 5 259 8543

El Jarocho de las Lomas

Best Of IgoUgo

Restaurant | "Seafood in the Hills of Mexico City?"

Salty cracker help yourself Photo, Mexico City, Mexico
Quote:
It seems a very strange place to have seafood, Mexico city if far from the coast, the area -Lomas de Chapultepec- is full of elegant and pricey huge mansions, there are tons of expensive fine restaurants, but a lot of people had recommended this little food cart so I had to try it.As any food cart, there is a lot of locals workers of the area having lunch here, a big mix of all social status, from the secretary of the big corporation, to the tie and shirt office guy but also including lots of people coming from far zones just to eat here.The menu is simple: shrimp or fish cocktail (ceviche style), tostadas to choose between 3 dishes, empanadas, quesadillas and fish fingers...Read More

Member Rating 5 out of 5 on July 10, 2010

Azul y Oro

Best Of IgoUgo

Restaurant | "Slow food but fast service"

Azul y Oro Photo, Mexico City, Mexico
Quote:
The Slow Food movement has been slowly catching in Mexico, Azul y Oro Café in the cultural zone of Ciudad Universitaria is doing a good job promoting good food.The menu is not extremely vast and I like that, for I hate to be breaking my mind to choose what to eat, if there are 20 variations of chicken, 30 of beef, 20 soups, etc, and a most important reason, How can you make sure they make all those fresh and in the correct manner? A good restaurant in my opinion is the one that offers you the dishes they know to the perfection and are sure they can offer with the same quality and flavor every time.The chef -Ricardo Munoz Zurita- has been working hard to make authentic Mexican ...Read More

Member Rating 5 out of 5 on February 7, 2011

Azul y Oro
Insurgentes Sur 3000
Mexico City, Central Mexico and Gulf Coast

La Casa de Tono

Best Of IgoUgo

Restaurant | "Toño's house, open for all"

La Casa de Tono Photo, Mexico City, Mexico
Quote:
The place is called La Casa de Toño (Toño - To#o is to Antonio what Bill is to William) and you truly taste home made food.I have heard of the place for several years, but the main restaurant is located in a zone far from my usual routes, so I haven't tried until now, there are several branches I we went to have lunch for a friend's b-day. It was a very good option, fortunately we arrived after the big daily office invasion took place and there were a couple tables available, otherwise it would had been a 30 minutes wait to be seated.The place has very very reasonable prices and you immediately will notice they don't change the menu nor it's prices very often, as the menu is ...Read More

Member Rating 5 out of 5 on September 16, 2011

La Casa de Tono
Sabino 166, Col. Santa Ma. Insurgentes
Mexico City, Central Mexico and Gulf Coast
2630-1084

Pozol, the original energy drink.

Best Of IgoUgo

Story/Tip

Pozol con cacao Photo, Palenque, Mexico
Quote:
Forget the Red Bulls and such, there is a drink that really gives you energy plus it's very nutritious, it was part of the basic supplies for the long distant merchants and armies of Mesoamerica, the Pozol.All the trade and war that took part in the evolution of the Mesoamerican cultures: Maya, Zapotec, Olmec, Aztec, etc. was based on one staple for energy and nutrition: maize.In this era and part of the world, there were no carriages and animals were not used for transportation. So every army and trade caravan had to walk and carry all it's goods and weapons, the most practical way to bring lunch was to grind maize into a dough and wrap it in banana leaves or similar. At an...Read More

Cafe El Popular

Best Of IgoUgo

Restaurant | "Part of the History of the Downtown Area"

Cafe El Popular Photo, Mexico City, Mexico
Quote:
This is one of the ever present places in Centro Historico, they have been in business since 1948, it may not be much, but going there is a tradition for people attending events at el Zocalo or the Cathedral.Service is fast, efficient and the food is tasty and cheap. Sounds too good? well it's true, the cafe has customers at all hours of the day or night, they stay open 24 hours like a road side dinner place and as conveniently cheap and reliable. Been partying until late, no problem, a good plate of enchiladas and some cafe con leche will set you for the night or pretty early morning (madrugada we call between 1:00am and 6:00am, the time when is dark but belongs to the next day)....Read More

Member Rating 5 out of 5 on February 25, 2009

Cafe El Popular
Av. 5 de Mayo # 52. COL. CENTRO
Mexico City
+52 5518 6081

Casa del Pavo (La)

Best Of IgoUgo

Restaurant | "Turkey Day, Everyday"

Quote:
La Casa del Pavo (The House of Turkey) as it's name implies, specializes in turkey, they offer other options but, sincerely Why would you try them if they have something they are the Pros at?In the little pedestrian street of Motolinia (a few blocks from downtown "Zocalo") you can find cheap food with excellent quality and generous quantity, you just have to search a bit (o print this reviews). The place is full of smoke from the grills and the pots are always boiling on top of the stoves. Try not to arrive at lunch time (in Mexico is between 14:00 and 16:00) because you will face a long line waiting at the pedestrian street in search of a tiny table at the very end of the hot place (they...Read More

Member Rating 4 out of 5 on January 8, 2009

Casa del Pavo (La)
Motolinia 40
Mexico City

Los Cochinitos

Best Of IgoUgo

Restaurant | "Oink for the Pure Pleasure "

Los Cochinitos Photo, Iztaccihuatl, Mexico
Quote:
This place is wonderful a heaven for gluttons, Los Cochinitos (The Little Piggies) started in Chalco as a regular place to have pork meat and it has expanded to include 3 other branches, all of them extremely busy.This is a family restaurant where you will see big tables holding 8 or 12 people, most of them related or good friends sharing a day off.If you are truly vegetarian skip the place at all, there are a few options without meat, but the cheese will be processed in a grill where meat is cooked and you will be surrounded by meat eaters and the smell will be too much for you. BUT if you love meat and specially pork, this is a place you will visit again and again.The ...Read More

Member Rating 5 out of 5 on December 23, 2008

Los Cochinitos
KM 34.5 Carretera México-Cuautla
Iztaccihuatl, Mexico
5975-4098

The Food of Mexico

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Overview

Tamales de dulce Photo, Mexico City, Mexico
Quote:
The food is a big part of the culture of a country, in Mexico the food has been subjected to a lot of influences since the arrival of the Spanish and their conquest. America gave the Old Continent a lot of new ingredients and recipes, but also got back some in return. Prehispanic/Precolumbian real food is still around but is not the norm in big cities. Although some of the dishes are real delicacies that can cost a lot of money depending on the type of restaurant or availability (some ingredients are very scarce especially seasonal ones).Quick Tips: In Mexico, the real food is not the one found at high priced restaurants in the touristic zones. Some of them will provide a Mexican me...Read More

Las Fresas

Best Of IgoUgo

Restaurant

Las Fresas  Photo, Toluca, Mexico
Quote:
Las Fresas are so popular that you won´t believe your eyes. They mainly sell Fresas con Crema (strawberries with fresh cream).After a tired day of hiking, driving an ATV or a riding a horse at La Marquesa National park or Desierto de los Leones National Park, and a nice lunch of quesadillas or trucha (trout) you will be craving for dessert, stop at this spot, once you pass the toll booth exit and take the free road to Mexico city via the town of Cuajimalpa. Four hundred meters after the toll booth you will see a lot of cars parked on the side of the road, just after a pedestrian bridge over the freeway, that's if you are comming on a weekday, but if you come on a weekend ...Read More

Member Rating 5 out of 5 on July 4, 2006

Las Fresas
Km 23.5 Carretera México
Toluca, Mexico

El Venadito

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Restaurant

El Venadito Photo, Mexico City, Mexico
Quote:
Go early in the day, unless you don´t mind things running out. This is a very popular place selling carnitas and barbacoa, the specialties of the house. There is the restaurant area and also the zone for the "to-go" orders, we always prefer to eat at home, as you can have a more relaxed time and you make your own environment and choose your companions.This place started as a stand in the sidewalk, but became so popular that they grew into a big 150-customer restaurant with full service. Their menu is not that varied, but offers you more than the carnitas and barbacoa, and they serve beers and a few other alcoholic beverages to go with your tacos while you watch TV, normally a s...Read More

Member Rating 4 out of 5 on July 13, 2006

El Venadito
1701 Universidad Ave.
Mexico City, Mexico
+52 56616785

La Sirenita

Restaurant

La Sirenita Photo, Mexico City, Mexico
Quote:
The name is misleading, the Sirenita (mermaid) offers no seafood, but instead you get a very tasty and affordable meal, very Mexican.

In the entrance you will see the "comal" or grill where they prepare the "antojitos" (little cravings), in this case: Huaraches gigantes, alambres, sopes, huevos rancheros, gorditas de chicharron, and quesadillas. I will go through every one on detail.

Member Rating 4 out of 5 on November 23, 2006

La Sirenita
Rio Lerma, Cuahutemoc market, Behind USA Embassy
Mexico City

El Lago de los Cisnes

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Restaurant

El Lago de los Cisnes Photo, Mexico City, Mexico
Quote:
This is an upscale taco place and very popular.This is a place where any tourist will feel safe and free from worry of Moctezuma (not Montezuma) revenge. The place is spotless clean and the staff is very efficient and attentive, but the price is higher than the average for this kind of food.The name is an internal joke of the owners; in the past they had another place called El Charco de las Ranas (Frog's Pond) and after several years of highly financial success, the operation was too big and they began fighting, so this party decided to establish a new one in a more upscale neighborhood and adopted a name accordingly to the the clientele and location, so now they are ...Read More

Member Rating 4 out of 5 on February 7, 2007

El Lago de los Cisnes
Prado Nte. 391
Mexico City
+55 5282-4347

Los Tradicionales de Don Ray

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Restaurant | "Tacos El Pastorcito"

Los Tradicionales de Don Ray Photo, Mexico City, Mexico
Quote:
The busiest "Taqueria" in the area and even some people come from far neighborhoods to have this ones.On busy days (weekend of a payday) the put 4 "trompos" (tops the nickname for the vertical rotisserie) with meat to roast, they open around 4 or 5 (adding to an impressive 400-500 kg or 1,100 lbs!!!) in the afternoon and usually finish at 5 or 6 the next morning and are busy all that time. There are so many persons in the street that you will think that they are given away free samples, but no, the tacos are 11 pesos each (normal price around the city at the end of 2008) but they are bigger and the salsa is to die for. The portions are bigger than most of the chain taquerias b...Read More

Member Rating 5 out of 5 on March 28, 2007

Los Tradicionales de Don Ray
Congreso de la Union
Mexico City, Mexico

Los Bisquets de Obregón

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Restaurant

Newer atmosphere Photo, Mexico City, Mexico
Quote:
This is a very successful franchise, the "Café de Chinos" is a specific style of Cafes in Mexico. The distinctive thing is that Chinese Immigrants came to Mexico and instead of Laundry places they opened Cafes but didn't serve Chinese food, instead the "café con leche" (lot of milk with just a bit of strong coffee) with on-site baked biscuits, rolls, buns and simple and cheap meals are offered.The main and original place is located in Av. Alvaro Obregon, so the name of the franchise as all the people referred to them as Los Bisquets de Obregon in the early days. Being a franchise the prices have gone up, but not enough to prevent families from attending. Also, the friendly old atmosphere i...Read More

Member Rating 4 out of 5 on March 31, 2007

El Huarache Azteca

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Restaurant

El Huarache Azteca Photo, Mexico City, Mexico
Quote:
This is really an institution, this restaurant specializes in "Huaraches" which literally means: "sandals". These are elongated tortillas with refried bean paste inside and you put anything on top, like a chicken breast or a couple of sunny eggs, or maybe mole con pollo, or if your budget is low or you hunger is not big enough, then a huarache solo (plain) would be.This restaurant is located near the Mercado de Jamaica, one of the largest markets devoted to fresh flowers in Mexico City. The place is a breakfast and lunch option only, as they are open only from 7:30am through 3pm from Tuesday to Sunday. If you go early be prepared for a loooooong wait, they are very popular, eve...Read More

Member Rating 5 out of 5 on April 4, 2007

El Huarache Azteca
Torno #154, Col. Jamaica
Mexico City

Churreria El Moro

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Restaurant

Churreria El Moro Photo, Mexico City, Mexico
Quote:
Opened in 1935, this place is an institution in the whole country. What are churros? Imagine a donut, deep fried, but almost straight and crunchy (the crunchiness is due to the shape of the edges, they are very thin and so get deeper fried). After they take their dip in the very hot oil, they are drained and then sprinkled with lots of sugar and cut to the proper size (a bit longer than 2 ballpoint pens). Then you just eat them, preferably when still hot, with a cup of hot chocolate (not cocoa, chocolate) or cafe con leche or just milk.Churros are very very cheap, 2.50 pesos (April 2007) apiece. And a package of 4 churros with a cup of hot chocolate (not cocoa, but real chocola...Read More

Member Rating 5 out of 5 on April 29, 2007

Churreria El Moro
Eje Central Lázaro Cardenas 42
Mexico City, Mexico
055 5512 0896

Monje Loco

Restaurant | "El Monje Loco"

Monje Loco Photo, Mexico City, Mexico
Quote:
This is a very old Tortas place, it began around 1930 and it is still going strong with the third generation from the same family running the business.  The tortas at "Monje Loco" are object of a cult, and we can't find the reason yet. A torta is something very similar to a sandwich but with different type of bread, imagine a baguette the size of a hamburger bun, a big one in this case. You slice it open and stuff it until it seems not able to held more, and there is your torta del Monje Loco. But the most particular fact is that the tortas are cold, none of the ingredients are heated (but they are cooked like chicken breast or carnitas) nor the bread is. This is quite interesting because ...Read More

Member Rating 5 out of 5 on September 9, 2007

Monje Loco
San Juan Bosco #15
Mexico City, Mexico
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Tuna, They Are Not Fish But Fruit

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Story/Tip

Peeled tuna Photo, Mexico City, Mexico
Quote:
You may be puzzled by the name, Tuna in Mexico refers to a very sweet and tasty fruit that grow in Cactus. What can be more Mexican than that?Some species of cactus called Nopal are quite common in most of the country, instead of the ones you see in the movies, the nopales have wide trunks from where a lot of oval leaves sprout mimicking the fingers of the hand, each of the leaves (finger) is called a Nopal, all of them are covered with porous full of spines—some big and menacing but other are almost invisible and thus more dangerous. If the nopales are young, then they are edible and tender. Sometimes during extended droughts the farmers will use a flamethrower to burn all the spi...Read More

Tacos al Pastor

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Story/Tip

Danger, danger Photo, Playa del Carmen, Mexico
Quote:
This is the most typical and a little exotic staple you will find in most of the places you visit in Mexico. The origin is not Aztec, though.In any little town you will find a taqueria offering Tacos al Pastor, you will notice immediately as they put the vertical rotisserie at the entrance of the restaurant to attract the clientele. Traditionally the rotisserie would be layered with charcoal brickets, and that heat is responsible for slow-cooking the meat. Nowadays the use of gas and refractory bricks is necessary due to the volume of tacos needed. The meat is usually marinated pork, with the achiote paste one of the main ingredients, which gives the meat an orange-redish look, but it...Read More

Pozole, The Corn Soup

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Story/Tip

Pozole, the corn (hominy) soup Photo, Guadalajara, Mexico
Quote:
This corn soup is nothing you have had before if you haven´t been to Mexico. The flavor is not sweet, as the corn grown in this part of the world is different than the yellow variety more common in the USA and Canada.The peculiarity of the corn used is that it opens (bloom like flowers) like popcorn, but in a stew.The basic ingredients are Maiz Cacahuazintle (this is a variety with the kernels bigger and whiter than average, hominy is very close) you get this one dry and already off the cob; some lye or lime to prepare the corn; a pig skull with some other meat like the loin; oregano for serving.Look here for a way to prepare the kernels, ...Read More

Tamales

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Story/Tip

Tamales Photo, Mexico City, Mexico
Quote:
First of all, one important thing about the Tamales. Just a little correction, the singular of tamales is tamal (no "e" at the end). Of course all Americans will find this strange, as the original Aztec (Nahuatl) word is: tamalli. But the regular modern use in Mexico is Tamal. Just making this clarification so you don´t sound "too gringo" when you come to Mexico. Mexico has a strong tie with maize, it is used in all imaginable forms, from tortilla, to corn soup (pozole), to soups and gorditas, passing through quesadillas, tlacoyos, even hot drinks (Atole), colds drinks (tejate, pozol) and the tamal.The tamal is a dough made of maize paste (nixtamal) beaten for long time with some l...Read More
Green tortilla, no they aren´t gone bad Photo, Mexico City, Mexico
Quote:
Easy one...eat it. Yes, really, you can safely eat a green tortilla. There is a variety of corn called "maiz azul" which actually is green (only the kernels, the cob is normal color), and good for eating, it is a little bit more rough than the normal white tortillas you find elsewhere and has a little bit of different flavor (if you have the green variety on the cob, you will find it tastier and a bit sweet).In the past green tortillas were only available very scarcely with old women making tortillas in a secluded corner, the green corn on the cob was a little bit less difficult to find but it isn't the norm. I was surprised to find the green (blue) variety at one of the large supermarket chai...Read More

Enchiladas de Mole

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Story/Tip

Atole con Chocolate Photo,
Quote:
Mole is widely known for being the spicy sauce with chocolate. That is true but partially as there are many kinds of mole. Mole is the generic name for the thick salsa made with a lot of ingredients, it would be the equivalent of curry in Indian gastronomy.In this particular case I´m showing you the one that goes with traditional Enchiladas de mole. This one is dark brown with tints of reddish. Depending on the recipe there can be as much as 8 to 10 different varieties of chiles, ranging from pasilla, morita, ancho, etc., it all depends on the region the mole is from, which ones are more easily available, and of course affordable. You also have chocolate of cours...Read More

Quesadillas, A Variety to Tacos...

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Story/Tip

The thousand and one faces of the maize Photo, Mexico City, Mexico
Quote:
... with the same ingredients but with a twist.Tacos are made with tortillas rolled or folded around something, with quesadillas you put the raw dough of the tortilla and then put something inside, then fold, and then fry it. A variation would have the lady making special tortillas, a bit ticker, on the spot and then stuff them.But another difference from tacos is the ingredients you put inside, traditionally you have meltable cheese (Oaxaca and asadero are the most common) and a variety of already cooked items that could be a main dish by their own, like chicken, chicharron, mushrooms, squash flower (Flor de Calabaza), corn fungus (huitlacoche, a delicacy in Mexican tables only availa...Read More
Tlayudas a huge tortilla Photo,
Quote:
These are special, you notice from the name, they are not just big tortillas, they are huge and are a bit harder. In the state of Oaxaca they have a special tortilla, ingredients are almost the same but they cook the tortillas and then they pile them up and wait for customers. Doesn't sound that different right? Well, they stack them and have them cool to the point of the tortillas being hard. When a customer wants a tlayuda, they would smear some frijoles refritos, put some recado, col, salsa, cecina (salted pork), and queso blanco, fold it and warm it on the coals. Sounds like a taco, but just look at the pictures for the size. I...Read More
Mass production Photo, Mexico City, Mexico
Quote:
... but there is a big difference, the tortas can have anything you fancy, from scrambled eggs to shredded chicken, to breaded beef to chorizo (a greasy sausage). The most common would be thinly sliced ham, though.For making a torta, forget the hamburger bun, we need something more resistant that can hold all the stuff you are going to put inside. We go for a "telera", a fat and short cousin of a baguette, but not as crunchy and stiff. The telera needs to be strong but flexible.The first torta came to life in 1892 in the hands of a guy named Armando Martinez, who thought it a good idea to use a telera (small bagu...Read More
El Venadito Photo, Mexico City, Mexico
Quote:
Carnitas (little meats) are made of pork marinated with garlic, cumin, oregano, and other spices, the Michoacán style (so far the only one I know for carnitas) involves frying and boiling. You get the Maciza (only meat/muscle) and cueritos (skin chopped in little chunks), the first may not be rich in flavor so you add a little of cueritos which are a bit salty and very flavorfull, plus the unavoidable salsa, onion and cilantro and there you go, buen provecho.Chicharron, it's all about taking advantage of the whole pig, you deep fry the skin, in a process that takes advantage of the pork's own lard, and the result is a sheet of crispy, crunchy stiff "shell", you cut with your hand pieces of...Read More
Tampiqueña, yuuumm Photo, Cuernavaca, Mexico
Quote:
Carne Asada a la Tampiqueña (steak grilled Tampico style), is not just the cut, not just the way to serve it, is the whole enchilada!When you order Tampiqueña, you should get ready to eat, eat and eat a lot of good stuff. The steak may be regular fare for you guys used to eat the thin and well done steak in Mexico, but this time you add a little of other items to make a good dish an abundant one. Serving a Tampiqueña involves the mentioned steak (in Mexico thin steak are almost always Well done unless you order a different degree specifically, the waiter won´t ask you); a salad consisting mainly on lettuce, tomato, onion and maybe dressing; an enchilada verde; a spoon of rice (maybe "j...Read More

Huaraches, They are Not Footware

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Story/Tip

Stanley and Laurel Photo, Mexico City, Mexico
Quote:
In this case, if you grab your Spanish-English dictionary it will say that Huaraches are the sandals made of leather that are used by natives of Mexico, but there is another use for the word.The huaraches got their name after the sandals, because they have the shape and approximate size of one of those, sans the straps. To make one, you need the basic maize dough to make tortillas, but this time instead of a round shape you need a long oval and much thicker. And you will blend a bit of refried beans paste so the texture is going to be softer.It will be cooked on top of a metal grill like a hamburger pattie (in the old times it was a flat rock over hot coals) with a little oil or l...Read More
Crickets  Photo, Tijuana, Mexico
Quote:

This is a truly native dish, toasted crickets. High in protein and rich in flavor, the crickets are a seasonal dish and very sought after because they are very nutritious and tasty. It may sound gross to "civilized" people of big cities but the flavor is exquisite and the value of the food is unsurpassed.

Normally the chapulines are toasted in a comal over coal and they served right on top of your tortilla and doused with a nice salsa verde or pico de gallo. Is that simple and that tasty.

Buen Provecho.

Corn fungus, Yuuuummmy!!!!! Photo, Mexico City, Mexico
Quote:
Most farmers will cut the fungus or burn it, in Mexico farmers will thank the rain god and lovingly harvest the Cuitlacoche (or Huitlacoche) the blank fungus that grows on corn. As the fungus only grows healthy during the rainy season, cuitlacoche is only available at that time of the year, so you have to carefully plan your visit to Mexico. The view may be gross to newcomers, but once they taste the mild and different flavor, they get stuck and order  more. Eating a fungus is nothing new, take for example mushrooms or Gruyere cheese, or more scarce the truffles, all of those are fungus, and this one just happens to be black instead of white or green, and huge instead of tiny. Looks are s...Read More
Tostadas, the fried sisters of Tortilla Photo, Mexico City, Mexico
Quote:
You may mistake a tostada for an old tortilla that became too hard to eat, sorry but this is not the case. A tostada is made, always. You need to deep fry (or in some cases, bake) a tortilla in order to make a tostada, is just like have a slice of bread toasted, the same idea follows here. Some tostadas have a different mixture (those are the great ones) instead of just grabbing a tortilla and frying it, the flavor is quite different. A traditional tostada is smeared with some refried beans then you add some shredded chicken and top it with lettuce, cream, shredded white cheese and a bit of chopped tomato or salsa. The special thing of the tostada is that it's a crunchy way to eat and is mo...Read More

Torta Ahogada

Story/Tip

Torta ahogada Photo, Mexico City, Mexico
Quote:
In Guadalajara there is a variety and specialty, it resulted from days old bread, instead of a problem it became a tradition. When a birote (a piece of bread similar to a French baguette but the size of a hamburger gun) gets too hard and dry in other parts of Mexico is thrown into the garbage or ground to use in breaded beef. In Guadalajara a wise person decided to use the birotes anyway, they were hard to eat so the decision was to literally "drown" them in a hot tomato sauce for a few seconds, thus making them a bit softer and tastier, so the Tortas Ahogadas were born. You can ask them with pork meat or chicken and the tomato sauce can be spicy or not, your call.Buen Provecho....Read More
Huge pot Photo, Mexico City, Mexico
Quote:
The variety of corn consumed in Mexico is not the same as in the USA, here we have the white corn, not the sweet yellow more popular up north. It's a bit harder than the yellow cousin but it's a pleasure to eat, there are two ways boiled or grilled on the coals (more difficult but a lot of people love it). The boiled version is also different from what you are used in the USA, you arrive at a little Mom and Pop stand, where they have a huge pot boiling on top of charcoal.You use a pair of thongs to choose the corn you want from the pot and then handle it to the person attending you, He or She will insert a stick on the bottom to make it easier to handle and the proceed to roll the corn...Read More

Mamey, a sweeter avocado.

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Story/Tip

Mamey, a cousin of Avocado Photo, Mexico City, Mexico
Quote:
If you have never had it before, the only way to describe this fruit is like this: the flavor would be a blend between papaya and banana and the consistency is firm (it actually has fibers, like mangoes). In the picture I included an avocado, as they are cousins; both are fruits, both have huge pits/seeds, both grows in trees and both have coarse skins to protect the "flesh". A big difference with mamey is that it's really difficult to know when one is ripe, you have to ask the vendor to choose one ready to eat.With avocados, it is easier, when you feel them and press a little they give way a bit, not too much, and another clue with avocados is the color of the skin, choose the black on...Read More