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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
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. Even worse are the fancy sandwiches one finds at upscale burger joints, where blue cheese and spinach and a dozen other inappropriate ingredients only momentarily distract from the aforementioned defects of bad meat and a surfeit of bread.

Against this dim backdrop of underachievement, the hamburgers at the Legión Americana shine like stars. This is something of a surprise considering the no-frills, dive bar atmosphere here. 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