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Mexico City’s culinary identity is certainly changing, thanks in large part to the boom in tourism. Yet this is only the most recent factor to shape how Mexico City is eating; shifting demographics, urbanization, property development, international economic policies and the ebb and flow of crime in the city have all molded a dining scene that is, on the one hand, catering to foreign tastes while, on the other, elevating traditional Mexican cooking techniques and dishes that were considered old-fashioned. Like Mexico City itself, the Mexican capital’s food scene is caught between several opposing forces: convenience versus slow cooking, home-grown versus imported, tradition versus innovation.
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