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Corazón de Maguey
Story The sap of the spiky maguey plant has long been used by the indigenous peoples of Mexico to prepare pulque, a milk-colored, viscous drink that has roughly the same alcohol content as beer. When...
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Coox Hanal
Story The holiday season is one of the more subdued times of the year in Mexico City. Many people leave the city for vacation or to visit family and friends in other parts of the country. We, however,...
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Corazón de Maguey
Story The sap of the spiky maguey plant has long been used by the indigenous peoples of Mexico to prepare pulque, a milk-colored, viscous drink that has roughly the same alcohol content as beer. When...
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Azul Histórico
Story There wouldn’t be much of a revived culinary scene in Mexico City without chef Ricardo Muñoz Zurita. A kind of recipe detective and writer of several well-regarded Mexican cookbooks, including...
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Máare
Story The oldest suburb in Mexico City, Santa María la Ribera has seen better days, but it continues to surprise us with cultural and culinary discoveries. One of the most emblematic sites of this...
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Cochinita Power
Story Here in Mexico City, there are many restaurantes yucatecos that serve the cooking of the Mayan states, including two of our favorites, Máare and Coox Hanal. And a few months ago, an eatery with a...
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Máare
Story The oldest suburb in Mexico City, Santa María la Ribera has seen better days, but it continues to surprise us with cultural and culinary discoveries. One of the most emblematic sites of this...
View ArticleClik here to view.
Coox Hanal
Story The holiday season is one of the more subdued times of the year in Mexico City. Many people leave the city for vacation or to visit family and friends in other parts of the country. We, however,...
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