![]() ![]() She cooks primarily Mexican food with some references to Italy it’s all very subtle and delicate. I love all of Elena Reygadas’s restaurants. I like to head over to Nevería Roxy for a mandarin sorbet afterward and eat it while roaming around beautiful Chapultepec Park. And of course a few beers to wash it all down. I love a place that specializes in one specific thing and does it really well, and in this case that’s Michoacán-style carnitas: pork cooked for hours in lard, served on fresh tortillas with onions and cilantro. Rincón Tarascoįor street tacos Rincón Tarasco near Polanco is definitely my go-to. This is the kind of place where a long, lazy lunch slowly transitions to an afternoon of drinking, followed by a much-needed stroll around the Zócalo, Mexico City’s historic center. The langoustines a la plancha, grilled and served simply with garlic sauce, are a must. It’s been open for more than 85 years, and I don’t think it has changed at all, right down to the way the waiters are dressed-here it’s as if time had stopped. Basque food may not be what you think of when you think of Mexico, but Danubio absolutely deserves a visit. ![]()
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