Dishes like spider crab in green mole with lime kaffir or braised oxtail in black recado sauce instantly jumped out at us. Helmed by Chef Jorge Vallejo, what you’ll find at Quintonil are modern interpretations of traditional Mexican cuisine. As of this writing, it’s number 8 on the list of the 50 Best Restaurants in Latin America and number 27 overall on the 50 Best global list. Google “best restaurants in mexico city” and Quintonil is guaranteed to be on every list. There’s no better way to start this list of the best Mexico City restaurants than with Quintonil. Click on a link to jump to any section of the guide. To help organize this list of the best Mexico City restaurants, I’ve arranged them by category. THE BEST MEXICO CITY RESTAURANTS FOR TRADITIONAL MEXICAN CUISINE If you’d like to go on a food tour, then be sure to check out our guide to the tastiest food tours in Mexico City. ![]() If you’re visiting Mexico City for a few days and love Mexican food, then I hope this article leads you to many memorable meals in the Mexican capital. What you’ll find in this Mexico City food guide is a list of establishments that cover the gamut from fine dining restaurants to roadside stalls to cafes and dessert shops. There can never be one perfect guide to satisfy everyone’s tastes so I did my best to come up with a list of what we believe to be some of the best restaurants and food experiences in Mexico City.Īlthough the focus of this article is on Mexican food, we tried to create as diverse a list as possible. Some people prefer fine dining, others are drawn to street food. Roma-Condesa alone would take several articles to adequately cover.īut as is always the case with any food and restaurant guide, taste is subjective. The Mexican capital is one of the largest cities in the world so I didn’t know how one article could do justice to the vast and diverse culinary landscape of Mexico City (CDMX). The only thing I can come up with is that the mix of salt and tequila conjures up memories in college of too many tequila shots with bad tequila, but that is a story for another time.To be honest, I didn’t know if I should write this Mexico City food guide. For many years now I have asked for my margarita “sin sal” – without salt – and I am digging deep to understand why, other than the fact that I just don’t like it. One last thing, you may notice I do NOT rim my margarita glasses with salt. Use what you have on hand and experiment. Be sure to take the pepper out before mixing and use fresh peppers for your drink. Thirdly, you can soak pepper slices in tequila overnight to make your own pepper-infused tequila. ![]() However, if you prefer more pronounced heat, muddle the pepper in with the drink as you mix it. If you use the pepper as a garnish alone, the overall spice will be subtle. Not to get too science-y, but Scoville Heat Units (SHUs) measure the concentration of capsaicinoids, the chemical component in a pepper that gives it the heat.Īnd I find this fun… you can change the amount of spice in this Spicy Skinny Margarita a couple of different ways. According to PepperScale, a serrano chili is about 3x hotter, on average, than a jalapeño in Scoville Heat Units. Depending on the amount of heat you want in your drink, you can use either serrano or jalapeño peppers. How do you know if you have a spicy pepper? Taste it beforehand! Not all peppers are created equal. ![]() Germain bottle is pretty, so you should always have it in your bar. Germain (elderflower liqueur) float to add a hint of floral sweetness. I have taken this base and added jalapeños for spice and a St. On a visit to the Coral Casino in Santa Barbara one lazy summer day, the bartender showed me how she made their famous Skinny Margarita with agave syrup, Blanco tequila and fresh squeezed lime juice. ![]() If you’re a tequila lover and you like spicy food, then my Spicy, Skinny Margarita will become one of your favorite cocktails and a proven crowd pleaser.
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