Seven continents, seven seas, seven billion people and seven thousand good eats …

Archive for the ‘Uncategorized’ Category

In search of grasshopper salt

leave a comment »

We knew we would be able to source good Mezcal (e.g. Amaras Espadin) in California. But we were also certain that there would be no easy access to grasshopper salt. We were lucky to be living right opposite, Tlapaleria Gastronomica in Roma neighborhood, that sold artisanal food products made in Mexico. And what respectable gourmet shop in Mexico City won’t have grasshopper salt amongst its wares!

Tlapaleria Gastronomica, a gastronomic hardware show in Roma, right next door to El Parnita.

Various varieties of Mexican chili in oil.

More combinations of various chillies.

Finally, chapulin (grasshopper) salt.

Written by locomotoring

April 18, 2016 at 1:53 am

View of a rooftop

leave a comment »

Following murals are from rooftop of Museo Del Juguete Antiguo. This was a bit of a pleasant surprise, no one had really mentioned that the local artists had adopted the rooftop. We just noticed someone walking up, above the topmost floor of the museum, followed them and found the collection.

Read the rest of this entry »

Written by locomotoring

April 18, 2016 at 1:34 am

Dulceria de Celaya in Mexico City

leave a comment »

Dulceria de Celaya, founded in 1874, is a traditional sweet shop in Centro Historico district.

Fried and glistening with syrup.

Various sweetened fruits. Reminded me of “Petha” from Agra, the translucent sweet candy made from a variety of white pumpkin. The pumpkin is soaked in chemical lime before cooking in syrup. Sounds strange when described but tastes like Pâte de fruit.


Almond milk and coconut concoction and guava Pâte de fruit.

Almond and coconut pâte de fruit, in a sugar cooked lime.

Written by locomotoring

April 11, 2016 at 6:17 am

Best steak at Mercado de Medellin

leave a comment »

Los Canarios at Mercado de Medellin was a recommendation from New York Times from “36 Hours in Mexico City”. Since 1968, Los Canarios has been serving grilled meats, like sliced filet mignon at price of a plate of taco!

Medellin is a vibrant colorful non-touristy marketplace with a neighborhood vibe.

Tasty black beans.

Steak with cactus and onions.

Trio of stunning salsas.

Backdrop of sizzling meats and chopping action.

Written by locomotoring

April 11, 2016 at 5:41 am

El Cardenal in Centro Histórico

leave a comment »

Be prepared for a 40-60 min wait or even longer. It would have been wonderful to try out all their dishes to find a few personal favorites. In our sampling, the mole sauce turned out to be stunning.

Fresh Oxacan cheese sauteed in butter, wrapped in zucchini blossoms, onions and strips of green chili and baked in banana leaves. Served with tacos. The fresh cheese is lightly salted, crumbly and not unlike taste of Indian paneer. Zucchini blossoms do not have a strong taste but they add prettiness to the dish. Served with an excellent green salsa and fresh made corn tortilla. Overall, a refreshing start of the meal. We had sufficient leftover that we brought back and had for breakfast the next day.

A stunning mole sauce with chicken leg. Mole had several varieties of chili, chocolate, spices, and peanuts. Chicken was cooked separately and mole was ladled on top.

Fall off the bone beef shank cooked in traditional spices. This was tasty but not unusual like the mole. Perhaps my own familiarity with south Asian spices made this particular dish less unusual. Again there was sufficient leftover that we brought back and had as part of breakfast tacos!

Written by locomotoring

January 3, 2016 at 9:44 pm

Posted in Uncategorized

Los Danzantes in Coyoacán

leave a comment »

Los Donzantes came after the visit to Casa Azul. Along with excellent food, this was our first experience with Mezcal. It turns out that Donzantes brand is one of the more popular mezcal brands. Mezcal is a whisky like alcohol made exclusively from agave cacti. It is almost always smoky.  The variety of agave results in other particular flavors.  Smoothness depends on the distillation and maturation process. It is sipped like a good brandy and between sips, you can cleanse your palate with salt – typically you get sliced sweet limes to suck down the salt. Grasshopper salt is traditional but not served as default. I would have to guess that the price of mezcal is proportional to the wildness of the agave variety (hence hard to produce in large batches) and romance around the brand is based on the remoteness of the distillery.

Up until Donzantes, my familiarity with agave was the grand flowering process. Near our old home, our neighbor’s agave, which was nearly as tall as me, bloomed over course of an year. My best guess is that it was Agave Americana variety,  the flowering stalk was as tall as a telephone pole. The plant died after the flowering process (their reproductive fate) and gave birth to a dozen small ones. I have always loved cacti, but after tasting mezcal, I am elevating my love for agave to the same level as my love for elephants. And please don’t head towards extinction, I promise I will drink wild mezcal in moderation.

Los Donzantes happens to be next to the beautiful Fuente de Los Coyotes in Jardin Centenario. So, in addition to their excellent Mezcal, al fresco dining without smoke and gasoline to flavor your meal is actually feasible here.

Fuente de Los Coyotes in Jardin Centenario

Early start to Mezcal, this is one of Donzantes reposado house brand.

Early finish to Mezcal!

Read the rest of this entry »

Written by locomotoring

January 2, 2016 at 8:34 pm

Posted in Uncategorized

Real tamales in Mexico City

leave a comment »

Monasterio Tamales is a small food stall a few blocks from Frida Kahlo Museum. Perfect place to lunch before queuing up for the museum visit. And oh, these are the genuine article – fluffiness that can’t be brought about by “healthy” fats. A lunch that cost us a grand total of USD $4 for four tamales.

Savory tamales

Sweet tamales? I didn’t know this concept existed. But it makes perfect sense in hindsight.

We had ordered shrimp but I think they either ran out of shrimp that day or gave us a vegetarian option.

Cuitlacoche – famous tar-like corn fungus. We had our first taste of this fungus at a hole in the wall in LA. Since then, we have ordered Cuitlacoche anywhere we have seen it on the menu.


Guava (Guayaba) – this was surprisingly yummy. They had basically taken the guava pulp and discarded the seeds.

Written by locomotoring

January 2, 2016 at 7:47 pm

Posted in Uncategorized