Honestly, some of my favorite eats are inexpensive like El Tucan's Flautas for 35 pesos for 5/$2.41 a plate or a Torta for 29 pesos/$1.98;
Andy’s where Tacos al Pastor are a passion for just 10 pesos each/69 cents; and
Broaster Chicken, 25 pesos for a breast/$1.71. There are dozens of rotisserie chicken places around and I really like them but nothing is better or healthier than just-broasted chicken with the skin off.
I will occasionally skip a meal and juice it at Raymundo’s on Quebrada across from Callejon de los Muertos. Raymundo has a knack for picking the best fruit and vegetables to make his juices.
I can’t forget the Mixiotes on Canal at El Pato (Calzada de la Estacion 175); my mothers’ pot roast on overdrive or
the Jicama Tacos at La Azotea.
One of the best ways to digest Mexico's rich food history is to go to a restaurant like Salsabor. I didn’t know that the majority of Mexico's contemporary African descendant population lives in a region which includes the Caribbean coastal area of the southern state of Oaxaca and are responsible for bringing complex dishes like Estofado del Istmo de Tehuantepec stew to Mexico. Chef Alfonso made a great pot this past week.
There are meal deals everywhere around town; some of them you'll stumble upon like the food trucks we found in Juarez Park on Saturday that are our latest food crush.
Salsabor Prehispanic Delicatessen
Mexican-Italian born Chef Alfonso Lopez de Anda is at the helm of the kitchen and works with his wife, local cartoonist Isis Rodriquez to put out some pretty interesting food.
We got a taste of Memelitas which were 2 copal toasted tortillas, one with dark Mole Sauce and the other made with flavorful Black Bean Sauce...both with Queso fresco and lettuce ($30 pesos) and Tlayudas...a large copal toasted corn tortilla with string cheese, black bean epazote sauce and grilled marinated arrachera with lettuce and tomato ($85 pesos).
Both dishes tasted different from the ones we had above in Oaxaca last year proving once again that it all comes down to the chef’s culinary roots and his interpretation of the dish.
A crispy outer layer of chicken balances out against a waffle that is all buttermilk and drown in a pool of warm, buttery syrup. Even the most purebred Southern eater will be won over on their first bite.
La Agustina Food Truck
El Huarache Veloz
Tacos en Mesones