Soups, stews, tacos and tamales are on the menu in the Mexican capital.
Nopales play a crucial role in Mexican cooking, adding a mild, tangy flavour and tender texture to dishes like salads, juices, stews and tacos.
Lunch is usually a larger meal, with soup, rice, beans, a main dish and tortillas, then dessert — served as a, small humble restaurants. Every market has its own food court, plus stalls selling local ingredients, juices or fresh brews, seafood, desserts and garnachas — fried tortillas with refried beans and garnishes such as cheese and shredded cabbage.
Cantinas, meanwhile, are similar to pubs. The main activity is drinking, but free food is a drawcard. Some cantinas serve small plates of food to nibble on; others have a proper menu where you can order and more. There will often be live music, karaoke or mariachi bands, too, so you can spend the day eating, drinking and singing.
This is an edited excerpt from CDMX: The Food of Mexico City, by Rosa Cienfuegos, published by Smith Street Books on 12 October . Rosa Cienfuegos is chef-owner of two restaurants in Sydney and the author of cookbooks including CDMX.Where to eat
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