Showing posts with label DF. Show all posts
Showing posts with label DF. Show all posts

Tuesday, September 15, 2015

Pulqueria Las Duelistas in Mexico City, DF

Let's talk about pulque. Pulque is a traditional Mexican drink made by fermenting the sap of certain agave plants, namely the maguey plant. It's alcoholic (but low in alcohol) and used to be drunk during rituals, but now you can pulquerias around Mexico. A great example that you should visit is Pulqueria Las Duelistas in Mexico City near Mercado San Juan. This place has been around for more than 80 years. Oh, and they're open from 10 am and yes, they only serve pulque (and snacks to go with it), because day drinking is awesome.


No one knows when pulque was invented - it's been around for thousands of years. Pulque is viscous and a bit sour. It may be a bit of an acquired taste, but I really liked it!
Sugar and natural flavorings are typically added to the sap to slow down its fermentation, since if it's fermented too much, it's no longer drinkable. At Las Duelistas, you can get it in fruit flavors like guava, coconut, pineapple, etc.

Tuesday, April 1, 2014

Riding Trajineras Wooden Boats in Xochimilco (Mexico City D.F.)

Despite being the largest city in Mexico, there are still historical attractions and activities in Mexico City, including the ruins of an ancient temple right next to the zocalo. Another of these attractions is the canals in Xochimilco. These canals are what are left of a man-made waterways and lake from the pre-Hispanic period when it was the major transportation system.

Tourists and locals alike rent wooden boats called Trajineras. Locals typically go on a boat ride on the canal to party it up. The boats are equipped with a large table seating about a dozen people, perfect for families and groups of friends.
Smaller boats of vendors roam around the canals selling elotes, blankets, more food, and - most importantly - micheladas. There are even mariachi bands if you come during the busy times!

Tuesday, March 4, 2014

MeroToro: Bringing Baja to Mexico City

Why would one eat Baja seafood in Mexico City? Why, because the chef is Jair Tellez, of course! His outpost in the Condesa neighborhood, MeroToro, has brought Jair Tellez to the top of the culinary scene in Mexico City, and I got to experience it first hand when I tagged along to Mexico City with Street Gourmet LA.

I was extra lucky because we had so many sea urchin dishes that night! We started with this beautiful dish of Baja uni and barnacles with uni consommé, radish, and cherry tomatoes

Served with a light tostada as a vehicle.
Even though Baja sea urchin is only on the second tier in quality, Chef Tellez wanted to promote domestic ingredients and prepares it such that it melds the flavors of Baja seafood beautifully.

Next: more Baja sea urchin w cucumber

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