thecuriousmexican.com

Mexico City is probably one of the best places for a quick long-weekend getaway because of its proximity, the incredibly cheap prices, amazing food, kind people, world-famous museums and so much more!! But fear no more, as I have put together a brief list of my favorite B&B and little Boutique Hotels you can choose from at affordable prices and along with all information on what each place is doing to take the necessary precautions and hygienic regulations for you to have a safe and lovely stay in Mexico City. This is the place for you if you want to be right in the middle of Roma neighborhood, with lots of cafés and restaurants around with amazing an amazing concierge service and delicious breafast! This is the place for you if you want to be right in the middle of Condesa neighborhood, with lots of cafés and restaurants around as well as the incredibly beautiful park Parque Mexico

None On a comal or skillet, grill the onion chopped in eighths and the peeled garlic. None Put the comal on a low to medium heat and add the chiles. Keep your eyes on them at all times and turn them as soon as they change color, until they're completely dark but not burned. None Put a little bit of oil on the comal or skillet and slightly fry the chiles.

One of the reasons why Chiles en Nogada are such a special treat is because they are prepared with fresh key ingredients that happen to be seasonal and are only available right at the end of summer such as panochera apples, milk pears, criollo peaches and more importantly fresh walnuts and pomegranate. The fresh walnut has to be peeled by hand (yes, it also takes forever to get this done, but you would find it ready-to-use in most traditional markets when in season) and soaked in milk before using, then it’s blended with a little bit of heavy cream, a special kind of goat cheese, a few drops of sherry, salt and a tiny pinch of sugar. This is also a component that could make or break the dish, you don’t want a sauce that’s too salty, nor too sweet, same as a runny nor too thick, so it has to be a very delicate balance that would make the dish shine and leaves you reaching for an extra scoop. Where to get Chiles en Nogada Recipes may vary from one cook to another as with every other Mexican Traditional recipe, which makes people in the country want to jump from restaurant to restaurant in the search for the best one each year.

A little bit further down south in the city, but well worth the trip, Cal y Maíz focuses on buying corn from small producers and turning it into the most simple yet delicious quesadillas and tortillas. Pioneers in the heirloom corn movement and with close ties to the very famous and traditional Mexican restaurant Nico’s, this little workshop/warehouse is quite far from any of the famous and touristy areas. Cintli, with their mill and comal on plain sight, gets their main ingredients from small producers and offer different dishes such as the triangle shaped pattie called tetela, the famous chilaquiles and enchiladas for a hearty breakfast, several types of quesadillas, tlacoyos and many different drinks. This very minimalistic and fancy tortillería located in the beautiful and hipster Condesa neighborhood focuses mainly on making masa, tortillas and a few (and quite small) corn-based dishes like tamales, quesadillas, atole and a delicious corn on the cob completely covered with a smoky and slightly salty chicatana ant mayonnaise.