I have long been a proponent of street food in Mexico being the best representation of the country's culinary heritage, with the exception of
comida casera. But I have to confess that when I read my recent reviews, that we have been eating more and more in moderate to upmarket restaurants.
While staying recently at the
Hotel Embassy in Colonia Roma Norte, México, D.F., at Calle de Puebla #115, near the intersection of Calle Orizaba, I went out one morning hungry, looking for something good to eat, yet uncomplicated.
There are numerous street food options in the couple of blocks along Calle de Puebla, but at 7:30 a.m. most are still setting up and have nothing ready. You can get juices and tortas, and that's about all. But, what's this? A tidy stand with a young man working behind the counter, and a sign, "SUPER TACOS DE GUISADOS". Before me were about six to eight steam table pans, each filled with attractive prepared hot foods.
Some were strange and unknown to me. Others were immediately recognizable.
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| A few of the guisados offered |
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| Calabacitas con queso panela—easy! |
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| Champiñones—EASY! |
These two were easy for beginners. Arturo, the young chef, made me a couple of tacos from the champiñones (mushrooms). Each taco has two tortillas to support the generous contents: first a large spoonful of nicely made yet simple arroz a la Mexican; then the guisado of choice.
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| Chicharrón, left; arroz, right |
Of the guisados I had, they were not picante, and if anything, somewhat under seasoned. If you desire more spice, there are bowls of condiments to give your taco a boost.
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| A fresh salsa verde—picante |
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| Salsa negra—not very picante |
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| Fresh chiles and onions in lime juice—muy picante! |
Let's move to guisados for advanced palates.
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| Mollejas (gizzards) with nopales. |
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| Riñones. (Kidneys, no foolin') |
I had a taco of mollejas con nopales. Not bad, not anything special. I passed up the kidneys.
Picadillo was good. (I tried these over three differnt mornings, not all in one sitting.
Rather than describe the regular guisados and changing daily specials, I offer you this slide show.
