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Emily: Magnificently restored Baroque building partially open to the public
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Jessica: Awesome tiny hip bar that serves pox, the traditional moonshine from chipas - open Wednesday to Saturday, 6pm to 2am
Emily: go for an afternoon drink — "It used to be that all cantinas served free botanas (snacks) with each round of drinks, but La Mascota is one of the few remaining dives that still does this. Bring a group, order a mezcal (con sangrita) or a cerveza and then feast on (gratis) seafood stew, raw oysters, and camarones a la diabala (spicy shrimp)." - Eater
Emily: While the shop itself sells only beans, a few doors down, in the middle of a plaza just off the street, is a small espresso bar where you can taste Villarías' beans in a coffee drink. Snag a stool and order a cappuccino or the house specialty, a St. Toña.
Emily: Don't think this is the correct venue — address should be Río Lerma 59... "he ternera (veal) is especially popular but the chicken tinga and cochinita pibil are also worth a taste. "
Emily: 24/7 operation — All of Mexico's standards are on offer but the pozole is the draw. It goes well with a michelada cubana.
Emily: Chamorro — a braised pork shank served with an endless supply of tortillas. *Arrive early because the dining room fills up fast every day of the week.
Emily: Chef Jorge Vallejo (Quintonil) opened this casual spot in Roma a few years ago. Tamales, tacos, and guisados are satisfying and hearty, but larger plates like the arrachera with pineapple salsa and black beans have all the finesse of a fine dining establishment. Get the crème brulée rice pudding for dessert.
Emily: Hole-in-the-wall mezcal bar without signage, is a super fun and crowded spot for sampling a variety of 20-plus mezcals from across Oaxaca
Emily: It have a long, handwritten, somewhat difficult to decipher list of options that includes a chicken-infused mezcal (pechuga de pollo) as well as some serious snacks.
Emily: The gin and tonic is especially lovely thanks to a cucumber infusion; mezcal and sangrita (a gazpacho-like chaser) is a classic choice
Emily: The taco arabe originated in Puebla in the 1930s, after immigrants from the Middle East imported the vertical doner spit. Only a few are found in Mexico City proper, but they are worth seeking out.
Emily: The real draw here is the molcajete caliente— a sort of Mexican hot pot -- with meat, chilis, cheese, spring onions, and so much sauce. *Not sure if this is the right venue — address: Av. División del Norte 2804.*
Emily: Order a small bowl, tortillas, and a plate of avocados and radishes. Servers weave between tables to refill bowls of broth (gratis). Mariachi and boleros provide entertainment. Expect to wait in line.
Emily: Arrive after 10 p.m. for the full Cocuyos experience — an empty street in the center of town with bright lights shining on every cut of meat, plucked from a bubbling caldron of mixed braised meats and chopped to order.
Emily: Try the guacamole with grasshoppers, anything made with their mole negro, the cochinita pibil, and one of their margaritas.
Emily: Breakfast — Order the chilaquiles, which arrive perfectly sauced and with some crisp left in each drowning chip.
Emily: The original location of Mexico City's oldest candy shop. Don't leave without tasting the tamarind-sweet potato chews, candied squash, and the surprisingly delightful lágrimas (tears).
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Saarim: “Don't let the other dishes on the menu deter you — what you want is a torta, either the Cubana or the Bacalao, both of which will be bigger than your face.” **might be wrong venue.. correct address: Centenario 91
Saarim: It's a must go lunch place in Colonia Roma. Note that it's closed on Mondays and it's closed for dinner. Order a torta parnita, viajero parnita tacos and something from the daily suggestions.
Emily: Ice-cold beer plus roving snack men selling toasted, chile-spiced chickpeas make for the perfect casual place to relax and recharge.
Emily: A comfortable, sometimes rowdy spot with a long list of mezcals and tequilas that’s open until 3 or 4 a.m. SO perfect for a final nightcap.
