Petirrojo

One of the things most interesting about Mexican regional cuisine is the influence that other cultures have had on it: just as is the case in the US. For example, a number of Mennonites settled in Northern Mexico and brought with them their methods of producing dairy products, particularly cheeses. The northern part of the country too produces more wheat so the tortillas in the north will typically be flour, rather than corn. The Spaniards brought with them olives (and olive oil) and married them with tomatoes and chiles to form the typical ingredients that make up the sauces for dishes in the style a la Veracruz. They brought with them sheep too and goats so cabrito finds its way onto the menu in many places. Chocolate is native to regions of the country but Mexico is not a country where chocolate in solid form is king. You'll take your chocolate in the form of champurrado, atole o chocolate, or perhaps in a pastel. If you're going to a dulcería you'll find caramels (made with goat's milk), fruits candied in sugar and chile, nuts and nougats, but no truffles. The range of cuisine is so broad and so fascinating that you could cook something different everyday and still not discover its depths. ¡Provecho!

¡Hola! I've spent some time in the D.F. and there are a number of great restaurants to try while in the capital. The cuisine of the first group is, claro, comida mexicana. I am fond of El Candelero (Insurgentes Sur 1333, ph. 5598-9008). This is a large and beautiful restaurant with a number of attractive rooms. My favorite dish? Try the albondigas! Another worth trying is the touristy-named but worthy Mexico Lindo Y Que Rico (Colonia Polanco, calle Ejercito). Big budget splash: try the famous Hacienda de los Morales. Lagos, in Chapultapec Park, can be very good too. For something completely different (Japanese), try the Restaurante Asociación Mexico Japonesa, calle Fujiyama, Colonia las Aguilas. ¡Provecho!