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January 18, 2008

Mexico City offers crash course in country's varied cuisines

  • From corn fungus to fried grasshoppers, chaotic capital of 8 million has it all
    • By LISA J. ADAMS
    Associated Press Writer

    Photo courtesy of the Mexican Tourism Board [enlarge]
    Mexico’s two-bite tacos are made of a warm, soft corn tortilla covered with American-friendly chicken, beef and pork, as well as more exotic Mexican favorites: eye, snout, feet, head, bone marrow, cheek and tongue. Taco stands can be found on virtually every corner in Mexico City.

    MEXICO CITY — A soft flour tortilla stuffed with melted Chihuahua cheese and fresh squash blossoms. Chili- and chocolate-laden mole draped over succulent chicken breasts. Spit-roasted-pork tacos topped with pineapple, onion and cilantro.


     
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