The 25 Essential Dishes to Eat in Mexico City

1. The Arroz Tumbada at Fisher’s Lomas Verdes

—  a rice-and-seafood dish from the Gulf Coast state of Veracruz. Served in a crockery bowl, it consists of a bubbling shrimp broth and a savory jumble of shrimp, small clams, bits of octopus and red snapper. It’s garnished with fresh cilantro

4. The Chile Relleno Taco at Taquería La Hortaliza

— an earthy chile ancho — a.k.a. dried poblano pepper — stuffed with queso panela, battered and fried, then doused in a thin tomato sauce.

 

9. The Esquites at Elotes Estrada

— kernel of corn sautéed with onions and aromatic epazote leaves in giant clay pots, then combined with mayonnaise, lime juice, salt and chile powder. From there, you can add a handful of other savory toppings, including mushrooms, bone marrow or chicken’s feet.

— Enjoy the full article by Deborah Dunn, Cristina Alonso, Dudley Althaus, Mariana Camacho, Lydia Carey, Liliana López Sorzano, Michael Snyder, Laura Tillman and Jorge Valencia   Photographs by Mariano Fernandez        https://www.nytimes.com/2023/11/14/t-magazine/mexico-city-restaurants-food.html?smid=nytcore-android-share