Blue Corn around the Corner in Silver Lake

Blue corn quesadilla with potatoes and chorizo

Today I had quite a pleasant surprise when I was walking home from Dinosaur Coffee and ran into the blue corn quesadilla lady of Echo Park. She happened to be working an event at Mack Sennett Studios. I couldn't resist a quesadilla.

Street food is my favorite. Just like in Mexico City, potato and chorizo quesadillas are my number one choice.

One of my favorite ladies in Los Angeles. Making some homemade tortillas from blue corn for quesadillas.

Strawberry-Mint Agua Fresca Recipe

Strawberry-Mint Agua Fresca

 It's hot here in LA this week. If you want the perfect afternoon refreshment, make a Strawberry Mint Agua Fresca. It's quick, easy and will make you feel a lot better about the heat.

STRAWBERRY-MINT AGUA FRESCA RECIPE

INGREDIENTS:

• 1 Basket Strawberries
• 1 Handful Mint Leaves
• 2-4 TBSP Brown Sugar (optional)
• Pinch of Salt 
• 10-12 Cups Water



METHOD:

1. Wash and stem strawberries. Wash a small bunch of mint and pick leaves off until you have a handful of mint leaves.

2. Add Strawberries and 2 Cups water to blender. Blend for about 2 minutes until smooth.

3. Add mint leaves, salt and brown sugar. Blend for about another 30 seconds. NOTE: Brown sugar is optional. Only if your berries are a bit tart or if you like things on the sweeter side. You of course can also substitute sweeteners like regular sugar, honey or agave nectar.

4. Pour mixture into a large pitcher. Stir in 8-10 cups of water.  NOTE: You can add more water if you like it on the lighter side. You can also strain the mixture before you pour it into the pitcher. I prefer to have all the bits and pieces.

5. Serve cold over ice with mint garnish. It's also good with a squeeze of lime. It's even better with some tequila or vodka!

PROVECHO!

Bangin' Beef Birria in Mexico City

(Xhico in Mexico)

Beef Birria Tacos in Mexico City

Rafael prepping Beef Birria for Tacos

I can't complain about my apartment in Mexico City. It's everything an artist could want - spacious, beautiful and full of natural light. Though, I think the best thing is waking up to the smell of quesadillas by Doña Chelo in the morning and coming home in the evening to the air filled with the delicious smell of beef birria. Birria is a traditional Mexican cuisine that hails from Jalisco, Mexico. It's usually prepared with goat or sheep that is marinated with dried chiles and spices.

Right outside my door, I have a wonderful street food stand where Rafael prepares his own version of "Birria de Res" or Beef Birria. It is braised in a seasoned broth for several hours until it is tender and juicy. The texture reminds me of my grandma's pot roast, but the flavor is definitely more robust and slightly spicy.

Beef Birria braising in a giant kettle, the scent wafts thru my apartment

Beef Birria Consomé

Beef Birria Tacos with Salsa

For twelve years, on this very corner, Rafael has stewed his birria. When it's ready he takes it out of the broth and chops it into fine pieces for tacos. The small corn tortillas are dipped in the broth, heated on the comal and served with cilantro and onion. He then served a small bowl of consomé, which is absolutely fantastic. A few squeezes of fresh lime juice over the taco and into the broth adds a brightness which compliments the flavors wonderfully.

Beef consomé, perfect for a rainy day

If you want, ask for salsa at the bottom of your consomé bowl and add some marinated onions and habanero for extra heat. Now get to dipping! Dip your taco into the broth for a taco experience that you won't forget. You can also order a stew with meat in broth.

Visit Rafael at his Beef Birria Puesto on the corner of Chilpancingo and Aguascalientes just a few blocks from Parque Mexico in the Condesa neighborhood. I hope you don't have the same problem I have of not being able to stop eating these delicious Birria Tacos.

Whistle of the Camote Man in Mexico City

(Xhico in Mexico)

Some people find the sound of the Camote Man irritating. But the loud shriek  has me run out the door like Pavlov's dogs. 

Camote (sweet potato) covered in lechera

It seems to be one of life's cruelest tricks it likes to play on me. I hear the loud whistle and run outside into the cold, rainy Mexico City nights. Only to realize that he may still be blocks away. Then I wait patiently to hear the sound again. When the steam engine blows I can then tell which direction to start walking. Eventually, the smell of the wood burning fire gets stronger and I see a plume of smoke. Where there's smoke there's camotes.

Plantain, steamed and covered in lechera and cinnamon

Camotes are sweet potatoes. The sweet round belly bombs are smoked along the side of plantains in a steam engine that is pushed through the streets if Mexico City. The hot, mushy snacks have a smokey flavor imparted by the wood burned in the fire. They are then covered in "lechera" (sweetened condensed milk) and sprinkled with cinnamon. The plantains have quickly become one of my favorite street foods in Mexico.

Steam engine of the Camote Man

Cecina, Delicious Marinated Beef and Pork in Mexico

(Xhico in Mexico)

Taco of Cecina (Pork, Enchilada Style)

I haven't seen it on the menus much in Mexico City, but cecina is definitely food of choice a little over an hour outside of the city in a pueblo called "Chalco". I went on an adventure with my friend, Antonio. His family lives in Chalco and I was invited over for lunch. An invitation that I could not resist. Though it was a bit of a trek it was worth every bite.

Inside the church courtyard across from the mercado.

We started out the morning for "desayuno" (breakfast) at the Mercado Municipal in Chalco. Like many of the markets in Mexico City, there are puestos (stalls) selling fruits, vegetables, cheeses, meat and poultry. Of course there are also many places to eat inside and around. The main difference was that there were many puestos dedicated to preparing "cecina" for the drones of people packed inside the market. Beef and pork, pounded flat and piled high into a wall of meat separating the patrons from the cooks. As the people line up and are seated into long-narrow tables, the meat is put over a hot fire and cooked to perfection.

Stacks of beef cecina waiting to be grilled

Cecina being cooked up at the mercado in Chalco, Mexico

The cecina is lean cuts of beef and pork that has been cut and pounded into thin slices, marinated and served hot off the fire. We ordered the pork "enchilada-style" which means that it has also been marinated in chilis which gives it a reddish hue.

Cecina meat - Beef (left), Pork Enchilada Style (right)

Fresh made blue corn tortillas are the foundation of taco construction

Tacos of Cecina (beef)

We decided on the puesto called "Becerro de Oro", got a seat and ordered. Antonio ran to go get some cheese at a nearby stand. He insisted that the double-cream cheese was delicious when making tacos with cecina. I was so hungry I could hardly wait as I got wafts of grilled meat arousing my olfactory receptors. Then it came. The beef and pork steaming hot and simply served on a banana leaf. Blue corn tortillas were served along the side with cream and salsas. Everything was complete to let the taco making process begin. I put a slice of meat, salsa, cream and the double-cream cheese atop a tortilla and began to eat my first cecina taco. It was slightly salty, spicy and creamy - everything delicious should be. Even though after two tacos, I was full. I couldn't stop snacking on the meat.

Craving Carnitas, Tacos in Mexico City

Carnitas Taco in Mexico City

Pork is one of my main food groups. I can't get enough of it. After bacon, carnitas is my favorite form of pig meat. The tender, deep-fried pork pieces are juicy and perfect for a taco. Fortunately for me, there's a puesto a few blocks away from me that has delicious carnitas. So when I get my carnitas cravings, pork heaven is just a hop-skip-and-a-jump away.

Chopping the meat for my tacos

Carnitas (Maciza) Tacos in Mexico City

On the corner of Aguascalientes and Insurgentes Sur, where Condesa meets Roma, there is "Ricos Tacos de Carnitas, Estilo Puebla". A giant vat of oil sits under a rack various pork parts - carnitas. Aside from the roast cuts of meat, there is also liver, tongue, pig snout and other offals. I think I'm actually going to give the pig nose a try next time. I've never had it. Speaking of things I've never had, I also tried a green called "papalo". It had a bright but soapy taste.

Various pig parts sit over a vat of hot lard

"trompa" or pig snout is also served

Papalo is a green with a bright, soapy taste that is served with carnitas tacos

Be sure when you our out in Mexico city to try all the street food you can. Order carnitas tacos. If you want pure, clean-cuts of roast meat without the fat, be sure to ask for "maciza". But I actually like mine with a little fat. And skin too if they have it.

Carnitas Tacos with Salsa

Carnitas Tacos with Salsa

Chef on the streets of Mexico cooking up carnitas

Ricos Tacos de Carnitas, Estilo Puebla
Corner of Aguascalientes & Insurgentes Sur
Condesa, Cuauhtémoc, Mexico City, Mexico

La Cadencia Lonchería in Mexico City

(Xhico en México)

Alambres de Pollo al Pastor

If you're looking for a good bite to eat in the Roma neighborhood of Mexico City, check out La Cadencia. It's more than just a stop for cyclists and local hipsters, it's a little loncheria offering breakfast, lunch and dinner. The funky decor made of bike parts supports their menu of traditional Mexican dishes with a twist. The food is freshly prepared in huge portions. The staff is friendly and efficient. My friends and I have eaten here several times and always had excellent service from Adrian. He's one of the best waiters we've had in Mexico City. My friend Tara swears by the Molletes and I'm a fan of the Mole Chilaquiles and Alambres.

If you're a vegan or vegetarian, they have plenty of options for you, including tofu! They are also pet friendly and bike friendly too. They have a great lunch deal for comida corrida, so check out La Candencia Lonchería for a good bite.

Chilaquiles with Chicken and Mole Sauce

Molletes, Tara's Favorite

Coffee and Fresh Orange Juice with Breakfast

Agua del día: Melon

La Cadencia Lonchería Logo

La Cadencia Lonchería
Tonalá 183B, esquina Chipas
Colonia Roma, Delegación Cuauhtemoc
México, DF 06700

Meet the Dandy Sailor of Mexico City

( Xhico in Mexico City )

It was just another day of quesadillas filled with chorizo and potatoes at the Tuesday Tianguis. I had picked up some tlayudas to make for breakfast the next day. As I was leaving down one of the corridors of men offering samples of papaya and mamey fruit, I saw a sailor. Yes a sailor. A handsome sailor with a gleaming smile is bound to make me stop and cast my anchor. This man was the Dandy Sailor. The captain's hat topped the head of an affable man named Charwin. With his winning smile, he proceeded to offer me a sample of his wares. I wasn't going to say no!

He had these little, caramel-colored cookies with a soft cross hatched design embossed on them. I put one in my mouth and it crumbled and melted at the same time. It was beyond rich. It was something my grandmother would absolutely love. They were soft and buttery with a delicious brown sugar, caramel flavor and a hint of cinnamon. They were almost unreal. He sells small and large baggies, carefully wrapped with  well-crafted logo. Did I mention that he is also brilliant at branding? 

I chatted with Charwin a bit in English after learning that he was also a foreigner in DF. He had brought this recipe from Holland and is now sharing it with the people of Mexico City. You can find him on Tuesdays at the tianguis at Sinaloa and Veracruz in the Condesa neighborhood of Mexico City. He also delivers! You can follow the Dandy Sailor on Facebook.

Habanero Happy Family

( Xhico in Mexico City )

After finally finding my salt-shakers shaped like agua fresca barrels, I was walking through one of my favorite markets in Mexico City - Mercado de Medellín. I love this market because you can find typical kitchen utensils plus anything you want to cook to put those utensils to work.

Diana, her daughter and son, Carlo - the makers of Salsa Yucatiik

Habanero Salsa varieties from "Yucatiik"

As I left the produce section toward the exit, I saw some tools at work. It was a five-gallon bucket of orange sauce with a ladle at rest. It had obvious just filled several little jars that sat to the side. As I passed I could smell something intensely spicy. I looked up at the shelves and realized that I had stumbled upon a mini salsa factory. Not just any salsa factory, a habanero salsa factory. Who was behind this delicious magic? I made my way around the corner and found a woman seated having lunch with her son. They both jumped to their feet to help me as soon as they realized I was there ready to consume salsa.

Crema de Habanero being bottled at Mercado Medellín

Crema de Habanero being bottled at Mercado de Medellín

The woman with a kind face and gentle smile was the genius behind incredibly spicy and creamy salsa. Her name was Diana. With her son, Carlo, by her side she brought her family's recipe's from the Yucatan to make these habanera varieties of "Yucatiik" brand salsa. After many questions in my not so elegant Spanish, Carlo began speaking to me in English. Then Diana began to speak English also. Before I knew it, we were haven't a fluent conversation in Spanglish! They were really wonderful people. She told me that her sister also made food typical of the Yucatan, so I'm going to try that out on my next visit to Mexico City this summer.

Her salsas are a Habanero Cream, Spicy Habanero Red Salsa, Peanut Habanero (it's killer on chicken) and one called "Kut". It's a thick black salsa made with smoked habaneros. I'll be trying that on a steak soon.

Habanero Chilis in Mercado de Medellín

I took my friend Tanya by a few days later, because she had to know about this treasure known as Diana. If you're lucky enough to have dinner with me, I might share some of her salsa with you!

Find Diana's Yucatiik homemade salsa stand at Mercado de Medellín. It's right at the edge of where the produce section changes to bottled goods/prepared foods, around the center ... I know it's not a great description, but I'll have to study exactly more next time!

Recipe: Cilantro Cream Sauce

I love making sauces and salsas. I make this Cilantro Cream Sauce for my green goddess veggies tacos. It's simple and subtle, but refreshing. It's also great on fish and chicken tacos.

Ingredients:
1/2 Cup Cilantro (or more to taste)
3/4 Cup Mexican Creama (table cream)
Pinch of salt

Method:
Combine all ingredients in a bowl and use an immersion blender and blend until smooth and creamy. Refrigerate for at least 1 hour before serving.

Recipe for Cilantro Cream by Xhico

Green Goddess Vegetarian Tacos with Cilantro Cream and Sarayo Sweet

True Blue Tortillas I Love You

Fresh blue corn tortillas puffing up on the comal.

As you may know, one of my favorite street food finds in LA, is the Blue Corn Quesadilla Lady. Well, when I was in Mexico City, I got to have another amazing blue corn experience. We went to a street market that happens every Friday in the Condesa neighborhood. It's much like the Farmers' Markets we have here in California - fresh produce, food vendors and artisans set up selling their wares.

Eme knew of this stall she had been to before - "Eve Tlacoyos y Quesadillas". Upon arrival my eyes grew with hunger seeing a giant ball of blue corn masa being needed and turned into tortillas and tlacoyos before my eyes. The thing was, I had no idea what a Tlacoyo was. However, I did know I would be having one because they looked delicious.

Menu at "EVE" Tlacoyos y Quesadillas

Upon arrival, we had to wait for a bit for a seat, as there were only four tiny stools in a very narrow space between "Eve" and the stall next door. The wait was fine with me as I got to watch the entire cooking process go down - from kneading the masa dough, to making tortillas and tlacoyos in the proper shapes and sizes, grilling them up on the giant comal and then completing them with toppings and salsas. While we waited were given a menu, which was also a checklist to mark your order. The list was divided into "Quesadillas" and "Tlacoyos" with a range of fillings from potatoes and chorizo to mushrooms and squash blossoms. 

Once we got our seats we eagerly awaited our food. My back kept getting a draft or something as it was feeling very cold in my seat. Suddenly my entire ass was wet! Remember when I said there was a very narrow space between our quesadilla stand and the stand next door? Well, the stand next door was selling yogurt and fruits. All of which were on ice. However, there was a leak on his ice table. We were seated so close to his table that it was leaking right down my back. The man was very kind and fixed it right away. The advantage of this was that I got to move two seats down and talk to the kind woman making tortillas.

Woman making tortillas from blue corn masa.

I was curious about the color of the tortillas. I knew they were called blue corn, but I was sure if they were actually from corn that is blue or if it may have been a mix of masa with huitlacoche (Huitlacoche is a dark corn fungus that is often eaten in Mexico. Despite it's description, it is quite delicious and worth a try). She explained to me that the masa is actually made from blue corn kernels and that is where the blue color comes from.

Quesadillas at "Eve" at the Friday Marker in Condesa, Mexico City, DF.

The quesadillas were ready first and they were incredible. The tortillas were fresh and doughy, with a bit of crispiness on the outside. The cheese was ooey-gooey and oozing out the sides.

A delicious Tlacoyo from "Eve" at Condesa's Friday Market, Mexico City, DF.

It was no surpirse to me that Tlacoyos are delicious. They are somewhere between a haurache and a pupusa. They are oval shaped masa cakes, thicker than a tortilla, but thinner than a sope. Similar to a pupusa they are stuffed inside with black beans and in this case covered with some tasty toppings including nopales (cactus), onions and cheese.

Sope al Gusto from "Eve" at Condesa's Friday Market, Mexico City, DF.

Fresh blue corn tortillas and tlacoyos pile up at this busy food stand

Tortillas grilling on the comal.

You can find "EVE" Quesadillas y Tlacoyos on Friday mornings at the market in the Condesa neighborhood on Avenue Nuevo Leon in Mexico City, DF. In the meantime, you can find Madonna singing about here love for Blue Corn Tortillas here: