Join Culinary Backstreets

Sign up with email


Already a member? Log in.

Log in to Culinary Backstreets

Trouble logging in?

Not a member? Sign up!

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 20, 2017

Caldo de Piedra: Stone Hot Soup

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
Care to join taco paradise? Join our walk for a taste of the best.
April 27, 2017

Taquería El Progreso: Tacos for All

Mexico City -- Deep in the trenches of one of the oldest union strongholds in Mexico City, there’s a deeply democratic taquería that manages to bring together office workers, blue-collar workers, locals and tourists alike. When you walk by this place, chaos seems to reign. However, once you step into the current you realize there’s a system that keeps the flow of people, tacos, and drinks under control. Read more