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Ben Herrera

Ben Herrera

Ben, one of CBs Mexico City correspondents, was born and raised in the Mexican capital. His family owned a restaurant, where he grew up, for about 40 years. In 2000 he moved to the US where he lived until 2010. While in the States he started blogging about Mexican food. His inspiration were the flavors and aromas of the food he cherished from his childhood memories. Since his return to Mexico he has been researching the regional foods and traditions of Mexico and worked as a culinary tour guide and consultant for different outlets. His favorite region of Mexico is Oaxaca, which he tries to visit as often as possible.

Recent stories by Ben Herrera

June 29, 2017

A Mexico City Cantina Crawl

By
Mexico City -- One of our newest Mexico City walks is an exciting tour through some of our favorite cantinas in the city. All we can say is that showing up hungry and thirsty is mandatory!
June 20, 2017

Caldo de Piedra: Stone Hot Soup

By
Elsewhere -- In Oaxaca, a state where gastronomy is almost a religion, there are some extraordinary dishes that are prepared only for special occasions because of the complexity of preparation. Mole chichilo, for example, uses more than 30 ingredients, and its preparation can take up to 3 days. Read more