Taco Count Update: 965

I was in a rush yesterday to get from the British Embassy (which has nice cookies) near Tabacalera to Polanco.  The journey on foot takes about 20 minutes and passes through the business district just north of Reforma and west of the park.  I had only been through here on weekends and in the evenings, when the area is pretty much deserted… but at lunchtime on a Wednesday, the changarros bloom like desert flowers after a rain.

Of course, when there are large numbers of taco stalls, competition usually results in some excellent eats.  I stopped at a stall on Calle Tolstoi (south side of the street. between Escobedo and Dante), that was really just a big flat grill affixed to a bicycle.  Appropriately, the laminated menu proclaimed the name “Bicitaco.”  The steak was so-so, though it seemed to be on par with Mexican tastes that have an affinity for fatty strips of beef, but the longaniza (a type of chorizo), was really nicely done, and, covered in cheese, it was like a little bomb of “sabor.”  What had attracted me to the stall was the pile of alambre (prepared meat, mixed with grilled onions and peppers), which I didn’t end up trying, and a row of interesting, and, as it turned out, fire-breathing salsas.  Definitely worth a return visit.

The count so far: 965.


México. D.F.


The Art of the Changarro

It’s hard for me to imagine what México, D.F. would be like without the ubiquitous street vendors.  Throughout the city, on corners, plazas, empty lots, and in front of popular “permanent” businesses, vendors set up shop selling everything from gum, to tchotchkes, to home repair kits, to food like tlacoyos, tacos(!), and tortas.  Some stalls are nothing more than a tray set of a small stand, while others involve a couple of plastic chairs set around a charcoal grill.  And, of course, other stalls are so fixed to the spot that they become as permanent as the more “official” buildings.

The term changarro refers to a single “unofficial” business, one of these small stands or a stand-alone box, while tianguis, which means “market” in nahuatl, signifies a group of stalls.  These local marketplaces aren’t just convenient businesses, but they can become de facto centers of culture and cuisine, whereby local residents, students, and employees descend on a tianguis during meal hours to peruse the cornucopia of dishes and socialize.  These changarro stalls, in one sense are a perfect example of economic and culinary “survival of the fittest,” where the best cooks and the cheapest meals are the ones that survive the competition.  If you know where to go, you can find tacos so heavenly they defy gravity, giant tortas (Mexican sandwiches) with steak, beans, and avocado, and even fresh ceviche (though choose wisely with the last one!).

Tacos Don Memo is one of many changarros in this tianguis that is popular as an eating and socializing hangout with students from nearby Tec. de Monterrey.

Tacos Don Memo, a changarro near Tec. de Monterrey in Mexico City, seems quite popular with students.

Another, less publicized element of these street businesses is the “changarro mafia” that organizes many of the streetside tianguis.  It’s sometimes possible to identify such groups because they all have the same-colored awnings.  Typically, the stalls in a mafia tianguis are run independently, and the shop owners pay a small fee which might range from 20-100 pesos per day, depending on location and size of the stall, to the local mafia representative.  In turn, the mafia provides protection not just from vandals and crime, but also pays off the police — street vendors are, technically, illegal — and ensures that there are no other vendors selling the same product in the tianguis.  If you try to set up your own illegal business too close to a tianguis, just be careful or you might find yourself (hypothetically speaking, of course) at the wrong end of the Mexican version of a baseball bat!


México, D.F.


Mexican ice cream takes many forms, one of which is the nieve (or, sometimes nieve oaxaqueño or one of a dozen other similar names).  Nieve, literally “ice,” is an ultra-smooth — think snow — soft-frozen dessert, served in a variety of fruit flavors, often from a small push cart.  As the cart is chilled by a bath of salted ice, the high-sugar nieves are often sold at just below the freezing point, which means they melt the second you taste them…. and without any cream, the flavors are sweet, bright, and fresh.

Why I left Boston: Lime nieve from a push cart on a warm afternoon.

Why I left Boston: Lime nieve from a push cart on a warm afternoon.

My initial reaction after tasting the lime nieve above, on a warm evening in Puebla, was something along the lines of “this might be one of the best things I’ve ever had.”  Of course, the down side to enjoying food from a push cart is that you can never be sure you’ll find them again.  

For those counting, this is also the only picture of the author on the blog.


México, D.F.

Chilpancingo Food Stalls

One of the better places to hunt for street food is the collection of food stalls, or puestos, around the Chilpancingo metro station.  The area right around the station, at Insurgentes Sur and Baja California, is dominated by magazine, music, and sunglass sellers, but just a block away, west along Calle Chilpancingo or north on Calle Tlaxcala, are dozens of street food vendors.  To those passing by — including me for several months — the ubiquitous forest of tarps hides the sheer number and variety of taquerías and torterías, fruit juicers, and sellers of massive fried quesadillas, Russian-style “empanadas,” and traditional tlacoyos.

The taquerías, alone, are reason enough to visit, with those specializing in carnitas, grilled meats, al pastor, as well as guisados including octopus, bacalao, and chiles en nogada, which are chiles stuffed with meat and dried fruits and covered in a sweet paste of ground walnuts.   


México, D.F.

More Awesome Street Eats

Just a picture today… a little fusion, Mexican style:

You had me at "el taco"

File this under "outrageously good"!

From the nearby food truck: a chile relleno taco with Mexican rice, covered in pipián, a rich, nutty, earthy mole, chayote squash, and a hunk of carnitas. Oh, my!


México, D.F.

The Rules of Thumb for Mexican Salsa

¿Son picosas?” I asked, pointing to three bowls of salsa at a street-side taquería near Torre Mural. One was a big bowl of proper guacamole, with large chucks of avocado and a green, velvety texture; the second, also green and full of onions and cilantro and other herbs; and the third, a standard smoked & roasted pepper condiment that could be more aptly described as taco-sauce than salsa. “Las verdes más que la roja, que no es picosa” the woman said, informing me that the two green salsas were hotter than the mild red. But I couldn’t stay my curiosity; the red is common, almost pedantic, but these two green ones looked different… forbidden… enticing. I had to try them…. Well. It’s almost an hour later, and the fire in my mouth is still raging.

Salsas are a ubiquitous part of daily cuisine in Mexico City and a specialty of many taquerías. Although the colors are often standard, red, yellow, and green, the varieties are nearly endless. Perhaps later, I’ll have tried enough to accurately categorize them; however, in the mean time, it seems prudent that I place a reminder here for myself about how not to obliterate my sense of taste. It’s not that every salsa is spicy, but, on occasion, those harmless looking bowls of uber-sabor can belie a monster.

The Rules of Thumb for Mexican Salsa

  1. Unlike back home, green and yellow salsas are much hotter than red
  2. The more interesting it looks, the hotter it’s likely to be
  3. Cooks, waiters, and customers will gladly give you their honest opinion…
  4. …but are likely to underrate a salsa’s bite
  5. Salsas with big chunks of pepper aren’t always hot; those without aren’t always mild
  6. Salsas off the street tend to be more interesting, and seem to be much hotter, than those at restaurants

Thus, it’s a good idea to always ask, always expert something hotter than described, and if it’s green and looks really interesting, have a fire extinguisher ready.


México, D.F.

Street Eatin’ Goodness

One of the taco vendors at Metro Patriotísmo let me take this picture of his assortment of greasy goodness.  All I can say is that it’s Mexican street food at it’s finest… a smorgasbord of meats in moles, a hot griddle with steak, peppers, and onions ready to soak up a cheesy spill, and a stacked rack of sugar-happy bottled sodas.

Mexican food is both colorful and calori-ful.  Yum.

Mexican food is both colorful and caloric. Both are appreciated.

Back to front: ham with nopales, or cactus; huevos mexicanos, or egg, ham, pepper, and onions in a spicy tomato sauce; unknown red meat in a thick mole; other mystery meat with grilled vegetables; mexican rice and hard boiled eggs; pickled carrots; and grilled steak, onions, and peppers.


México, D.F.