![]() However pancakes seemed to be just at least as popular with the locals. Last came our mains – savory egg creations that we hadn’t seen on any other menu yet. For bread we chose a classic concha, but added a bowl of Nata, real cream, that complimented this fluffy pastry suprisingly well. In front of us, they swirled the jug of hot chocolate with a traditional wooden stick ( molinillo) till frothy perfection, then poured it into my cup. The meal didn’t astound us, but the experience did.Ĭomplete Meal means first: “coffee or hot chocolate, which juice and which bread”. A large old building with fancy dining rooms, a large wooden stairwell, white table cloths and folded napkins. ![]() A few reads of the Ambrosia Mag led me to these traditional breakfast institutions in Mexico City: El Cardenal and Fonda Margarita. Other than no-name cafés, the savory morning meals are best found in Fondas, family-owned restaurants. ![]() Where? Alfonso Reyes 139 (in south Condesa) // Read more on Culinary Backstreets Two Famous Fondas What doesn’t kill you makes you stronger. Counterbalanced by a smear of black frijoles, a piece of breaded milanesa (that’s a Schnitzel), white grated cheese and sour cream. Watch them add “Beilage” (Chilaquiles) in “Beilage” (a torta, white bread roll), as our German friend calls it. After waiting in line for half an hour the ladies will ask you “ verdes o rojos?”. The little cart in Condesa masters Torta con Chilaquiles. No picture, taste for yourself.įor the epitome of this hangover breakfast, head back to street food – a stand so famous, it even has a name: La Esquina del Chilaquil. So unphotogenic, but sour and hot, tangy, soft center, crunchy outside. Café Passmar, the market stand in Mercado Lázaro Cárdenas, the foundation to high-quality coffee in Mexico, nailed it. Unexpectedly, I also found one of my favorite Chilaquiles on my search for Mexico City’s best third wave coffee shops. The random no-name family cafés hit the spot with amazing tanginess and balanced spice. Some call this a hangover breakfast – hungover after an altitude run I guess? Fried thick tortilla chips, are sogged in a tangy green, or rich red, salsa, add a fried egg or shredded chicken, and it’s topped with crumbly white cheese and sour cream. The quintessential version of eggs with corn dough and salsa is Chilaquiles. plus a side of frijoles – black, pinto, whole or pureed. Scrambled or fried – with tomatoes, totopos (chips), salsas, moles, shredded animals, white cheese, sour cream. This country eats more eggs than any other and their breakfasts reflect it. I tried all above, but my favorite breakfasts were the hearty Mexican breakfasts. Licuado stand in Condesa Hearty Breakfasts Colourful carts on the street offer an array of fresh fruits, nuts, seeds, juice, milk, yogurt and granola. Licuados can be mixed as you like – either to a milkshake or a superfood smoothie. cup of plain atole, tamale with salsa verde, and a churroĬoncha, that is what Mexican’s grab as their second breakfast, the next morning snack. The thick rice drink is sweet and sometimes flavoured with strawberry, vanilla or chocolate. Traditionally, they are eaten with a cup of atole. with pork, chicken and tangy salsa or hearty mole) steamed in a banana or corn leaf. Tamales are rich corn dough, filled sweet or savory (e.g. Mexican Street Food BreakfastĬlassic, simple breakfasts in Mexico City include doughy tamalewith atole, fluffy conchas or refreshing licuados off the street. However as far as my palate is concerned, nothing beat the traditional breakfasts in Mexico City. The way that Mexican’s start their day – is that a cure for Mezcal or the love for good food? Does any other culture boast as grandioso breakfasts, as do the Mexicans? Of course early risers have quick street food options too.
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