By Alejandro Dungla In Mexico, corn was the beginning. In Mexico, we are made of corn. About 9,000 years ago in southern Mexico (some historians say in the Tehuacán Valley, others point to the Balsas River Valley), the process of domestication of the most important grain of the Americas started with a little grass called

by Ariane Ruiz Mexico is known for a lot of things, like its great food or that we really know how to party. But something that also makes us stand out is the spirit of brotherhood and solidarity, which was shown once again after the earthquake of September 19, 2017. This catastrophe brought together neighbors

by Lesley Téllez I have loved eating in the Narvarte neighborhood for years, ever since a reader of my blog first alerted me to a taquería called Vipsito back in 2010. I went and was so bewitched with the three trompos spitting flames, and the gringa piled high with crispy-edged meat and a handful of

by María del Mar Calderón There so many the stories told about the origin of tacos árabes in Puebla. Some say the grilled, spit-roasted pork tacos have Iraqi or Turkish roots, or that they were invented by Lebanese families. Everyone knows the tacos come from Puebla. But where in Puebla can we trace them to?

by Lesley Téllez During the four years I spent en el DF, Day of the Dead always reminded me of Thanksgiving — a time to be with family, reflect on what you’re grateful for, and eat loads of delicious food. But what I loved even more about Day of the Dead was its direct connection

by Alejandro Dungla In Mexico City, good food is everywhere, both on the streets and in local restaurants. Maybe you’re already taking a street food tour. Here are five other restaurants you should build into your itinerary, particularly if you’re visiting Mexico City for the first time. *Note that all the phone numbers listed below are

With its hidden speakeasies, hot restaurants and refurbished colonial mansions, the Colonia Juárez is buzzing. Much like it’s trendy successors—Colonia Roma and Colonia Condesa to the south—the Juarez neighborhood was up, then it was down, then it was way down. Now it’s rising again. Craft beer bars, hipster fondas and designer boutiques are scooching in

by Lydia Carey “Do you plan on selling huaraches until the day you die?” “Probably,” says Don Raul with a laugh. “It’s very demanding, enslaving almost, but it’s very noble feeding people. When people come and they eat what you’ve prepared and they say ‘gracias’, it’s truly satisfying.” Don Raul and his sister are the

Elizabeth Hillbruner, a Mexico City resident and author of the blog La Cerda y La Cebollita, launched a project to map the tlacoyo vendors in her San Rafael neighborhood. Here’s more about how she did it. What is a tlacoyo anyway? Tlacoyos are stuffed, football shaped corn-masa patties topped with salsa, cooked cactus or sautéed