There’s no denying Mexico City’s rich history. Often times historical sites are bursting with artifacts to the point where one city block tells the story of half a dozen different centuries. And while Mexico City’s years of tradition and culture unfold through its gorgeous colonial churches and prolific ancient ruins, just as equally rich — and dare I say even more of an attraction for tourists — is the outstanding food! Despite what Chili’s labels as Mexican food, the cuisine here is so much more than heaping piles of yellow rice and re-fried beans.
Since we arrived four days ago Dave and I have proceeded to devour nearly every food item that we are somewhat able to pronounce. But the smörgåsbord is never-ending. Every day Elyse comes up with new dishes that somehow have escaped our eating rampage. Yesterday we tried tortas — giant fast-food sandwiches that can come with fried pork or shredded chicken. The one shown here is chorizo.
Before that it was quesedillas, which you think you’ve had, but you’re wrong. In Mexico City quesedillas aren’t just two sad flour tortillas glued together with a bland moterey-cheddar blend. Nope, these are made with crispy blue corn tortiallas — slightly grilled — filled with saucy meat or local vegetables. Dave’s favorite is huitlacoche, which is a mushroom that grows on corn kernels — kind of like a two for one.
Me, I gravitate toward the nopales, which is sauteed prickly pear cactus that tastes like limey green beans. Anyway, the list goes on and on. There are moles (sauces made from cacao), and huarache (giant flat tortillas topped with salted beef, sour cream, cheese and nopales). There’s comida corrida that’s the typical four-course lunch, then to follow there’s traditional Mexican ice cream and paleta, or popsicles. They even make Micheladas better in Mexico. Here’s Dave with a 40 oz michelada that has a candied chile lime syrup on the rim.
While I’m perfectly content to continue eating my way through the city, the only downside — beside probably gaining a pound a day, and the inevitable food comas — is that I’d rather spend my time trying every single type of fried pork than learning the differences between Aztec and Teotihuacan architecture. Oh well, something tells me Montezuma would understand.