[dropcap size=big]I[/dropcap]f your wanderlust for Mexico City is at an all-time high, you’re not alone. In the neverending list of things that many of us took for granted before the pandemic, taking a trip to your favorite eating destination in Mexico is up there.
To hold you over until the next trip there, in which we are optimistic you will make up for all the tacos not eaten in 2020, L.A. Taco has exclusively sourced three delicious and straightforward CDMX-style recipes: Habanero Guacamole, Milanesa-Style Burgers, and a Nopal and Mint salad.
These recipes come to us from World Food: Mexico City, the first volume of the new encyclopedic book series written by James Oseland, the pioneering author who innovated the people-first approach to recipe-based travel food writing in the U.S. during his tenure at Saveur magazine in 2006. This new travelogue published by Penguin Books features over 60 alluring recipes that unlock the sazón secrets behind homestyle Mexico City-style antojitos, guisados, mariscos, platos fuertes, dulces, and micheladas. Everything from a chicken and verdolaga (purslane) stew to Arroz Borracho to mastering the basics like pickled red onions, World Food: Mexico City’s approach to cooking is inviting rather than overwhelming, regardless of a cook’s skill level.
Besides the recipes and storytelling, the vivid photography captures all the colors, people, and textures of Mexico’s capital, making it an international travel destination for the taco-obsessed. During a pandemic that is ravishing both countries, flipping through the glossy pages is almost as good as smelling, seeing, and tasting everything yourself. We’ll take it.