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November 28, 2019

CB Book Club: Danny Mena’s “Made in Mexico”

By Culinary Backstreets
Mexico City -- Mexico City-born chef Danny Mena, the man behind some of the most exciting Mexican restaurants in New York, has penned a love letter to his hometown in the form of his new cookbook, Made in Mexico (Rizzoli; September 2019).Read more
Mexico City -- Mexico City-born chef Danny Mena, the man behind some of the most exciting Mexican restaurants in New York, has penned a love letter to his hometown in the form of his new cookbook, Made in Mexico (Rizzoli; September 2019).

Written with journalist and recipe developer Nils Bernstein, the book mixes recipes inspired by Mexico City street food, local eateries, and higher-end restaurants, resulting in a delicious blend of classic regional and contemporary Mexican cuisine. More than a cookbook, it also functions as an image-filled guide for your next trip to Mexico City. We spoke to Mena about Mexico City’s food scene, Chilangos’ eating habits, the cookbook-writing process and more for the latest installment in our Book Club series.Read more
November 16, 2019

Legión Americana: From the Grills of Montezuma

By J. Alejandro
Mexico City -- For the most part, hamburgers in Mexico City disappoint. The accepted bread-to-beef ratio is shameful, with slender slices of overcooked meat hiding somewhere within the pillowy fluff of too much bread. The stringy, flavorless beef underwhelms. Read more
November 14, 2019

Ancient Agriculture in Mexico City

By Culinary Backstreets
BACKSTREET FEED -- On our Xochimilco walk, we learn about the one-of-a-kind agricultural system in this UNESCO heritage site. Called chinampas, the island plots of farmland between the canals were first built by the ancient Toltecs when the area was on the edge of a long-gone lake. Today they are still used to feed nearby Mexico City. Feed more