Mexico Travel Tips: When My Friends Visit Mexico

When you write a blog about Mexican food and travel within Mexico, you’re bound to be asked for recommendations by… well, EVERYONE. I’m talking family, friends, coworkers, friends of friends, blog readers, complete strangers—it really runs the gamut. But it’s a true source of joy when you share Mexico travel tips with people, and they send you thanks in the form of a video, a photo, a tweet (or whatever else) to let you know they’re thinking of you and appreciate a recommendation that has improved their experience while visiting Mexico.

In the last week, I’ve received two such messages that I wanted to share.

Several years ago, I mentioned to my friend Ramon and his wife how much I love El Globo, a bakery chain that makes one of my favorite kinds of pan dulce—garibaldi. They’re a little upside-down poundcake-like treat that’s bathed in (usually) apricot jam and rolled in white nonpareils. You can even make garibaldi at home with my recipe. A few days ago, while they were in León, Guanajuato, they sent this video while visiting an El Globo location there.

A few weeks ago, another friend told me she’d be traveling to Mexico City on business and needed some recommendations for places to go for breakfast and dinners when she was able to go out on her own. I sent her a list of some of my favorite places near where she was staying and she shared this photo when she visited Churrería El Moro.

  • Have you taken my travel or dining advice in Mexico? I’d love to hear about it! Leave a comment below, tag me on Twitter or Instagram @MauraHernandez, or tag The Other Side of The Tortilla on Facebook with a photo and note to let us know where you went and what you ate!

CHURROS

In the U.S., I’ve seen several different versions of churros. Make no mistake: none of them are very authentic. Some make my stomach churn at the thought (think theme park churros filled with chocolate or fruit-flavored goo), while others are passable for some quick cinnamon-sugar satisfaction during a desperate moment. It’s important to fry the pastry dough just right because if they’re over-fried, they’re just no good.

Churros WEB

churros

Several years ago when José and I were still dating, I made my first trip to the legendary Churrería El Moro in Mexico City. Founded in 1935, this cultural culinary gem is more than just a 75-year-old churro depot. It’s an incredible experience. The storefront has a big glass window so you can watch the churros being made. That alone makes it worth the trip. In fact, even famous Chicago-based chef Rick Bayless is rumored to have stood outside El Moro for hours upon hours when planning the concept for his new quick eatery, Xoco.

The waitresses at El Moro wear mustard-yellow diner uniforms with white trim and aprons. The blue, white and yellow patterned tiles, stained glass and yellow stucco walls inside are elements of any dream I have had dealing with churros ever since. (Yes, I dream about churros.) It’s all a part of the experience. With four types of hot chocolate to choose from and for the equivalent of a few dollars, you can’t go wrong when ordering churros y chocolate, especially in the chilly winter months. … 

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