01
Street bite
Blue-corn pocket with cactus
A warm blue-corn masa pocket topped with tender cactus, green salsa and crumbled white cheese.
Mexico · City notes
Mexico City
Blue-corn street bites, generous tacos, vibrant tostadas and inventive tasting-menu plates. A visual notebook from meals across Mexico City.
02
Ingredients
An edible-insect tasting display
A closer look at traditional Mexican ingredients, including escamoles, chicatana ants and cocopache, presented with illustrated labels.
03
Fish
Glazed salmon with lentils
A deeply glazed salmon fillet served over tender lentils and vegetables, finished with green herb oil.
04
Raw fish
Raw fish in a bright broth
Delicate slices of raw fish set in a clear, tangy-looking broth and finished with tiny edible flowers.
05
Greens
Leafy herb salad with a creamy center
A ring of tender greens and herbs scattered with flowers and crunchy nuts, surrounding a swirled creamy dressing.
06
Taco
Griddled beef-and-cheese taco
A thick, crisp-edged tortilla layered with melted cheese and a generous pile of tender sliced beef.
07
Taco table
A generous taco spread
Shredded beef and grilled steak tacos surrounded by guacamole, salsas, pickled onions, limes, chips and a crisp salad.
08
Tostada
Tuna tostadas with avocado
Crisp tostadas layered with thin slices of tuna, a crunchy shredded topping and ripe avocado.
09
Tacos
Three soft rolled tacos
Warm, lightly griddled tortillas wrapped around a savory filling, ready for guacamole and crisp chips on the side.
10
Tostada
Avocado and herb tostada
A crisp round tostada layered with a deep savory sauce and creamy avocado, then covered with radish, herbs and greens.
The notebook is open
More Mexico City meals are coming.
We’ll keep adding the dishes worth remembering as the collection grows.
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