Having been on the road for three years now, I no longer think of Mexico in terms of just beautiful beaches, five star resorts and tequila.
Panadería Rosetta is in a class by itself when it comes to making lighter-than-air artisan breads.
The Bajio region is set across Mexico’s central highlands and includes the cities of San Miguel de Allende, Queretaro and Guanajuato.
Barbacoa@Robinson Family Barbacoa Stand
Cemita@Cemitas Las Polentas in Mercado del Carmen. In fact, this is one of my favorite dishes in all of Mexico. I’ve had it at many other places in Puebla but none of them compared to Cemitas Las Polentas.
Molotes are made by street vendors in the alley across from the Jardín del Carmen and are a quick and easy breakfast.
Taco Aribe, invented by Puebla's Lebanese immigrants, are rich tacos served on a thick flour tortilla much like a pita. The meat is marinated in a blend of garlic, spices, serrano and other chilies. It is then rotisserie-cooked until the aromatics almost melt into the meat. It’s carved off a vertical rotisserie and topped with a salsa of puréed chipotle peppers, an everyday Poblano ingredient. Purists claim that real Tacos Arabe is made by layering pork loin and onions on a spit and then slowly roasting everything over very hot coals.
It took just one plate of dark, rich, and wonderfully sweet and spicy black mole to convince me this was it.
The grilled meat section in Oaxaca’s 20 de Noviembre market is dark and smoky but the food is delicious. It's a meat lover’s paradise. That would be me.
I haven't tried an insect I didn't like.