Ricos Tacos Toluca has a brisk guacamole and a chunky, unforgiving red salsa. Try a taco of obispo if you’re adventurous: pork offal blended with a bounty of nuts and vegetables the taste is somehow Christmasy. The green chorizo is especially enticing, with its mix of green chiles and herbs for color, as well as cinnamon, golden raisins and almonds for a depth of flavor that’s hard to replicate in anything else. Any Argentine or Italian sausage snob would be won over here. An open-air storefront that is constantly sizzling and jammed, this is a neighborhood institution: The Rossano family treks in daily from the metro area of Toluca, about an hour west of Mexico City, with their delicious varieties of Toluca-style artisanal embutidos, including green chorizo, spicy red chorizo and longaniza, as well as strips of salt-cured cecina steak and more elaborate sausages like obispo and head cheese. Ricos Tacos Toluca is an anomaly in the sense that the more you add to the taco, the better it gets. My answer is always the same: The secret to having a healthy and satisfying relationship to a place as infinite as Mexico City is to find your own favorite things and hold onto them dearly. These incursions in the culture gradually led to more and more friends and perfect strangers asking me for tips on what to eat and do when they decide to visit. I wrote a book about the experience called “ Down & Delirious in Mexico City” and hosted food videos from Mexico for Vice Media that I still get messages about nearly a decade later. I knew there would be no turning back.Įveryone has a city they consider a second home, and “D.F.,” as I still call it, is that city for me. That initial experience was utter sensory overload and a complete refutation to everything I thought I knew about Mexican food, and the art of eating itself. The goat was cooked in banana leaves right there in a ditch in the ground before us. There, I tried my first barbacoa taco, tender and aromatic, and a bowl of barbacoa broth, from a tarped stall in the middle of everything. The first day I visited Mexico City, my host picked me up at the airport with a paper sign and took me directly to the enormous wholesale market Central de Abastos, which is about the size of 600 football fields.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |