Talking about the gastronomy of Mexico City is almost impossible, since in this immense city not only the cuisines of all the states of the Republic are mixed, but also those of many countries, such as France, Spain, Italy, Greece, Lebanon , Portugal, Belgium, Japan and China.
What ingredients do we not find in this city? It is enough to go around the Central de Abastos to be amazed at what can be found there. And the same happens in the famous markets with many years of existence, such as San Juan, Juárez, San Ángel or Coyoacán, places full of smells, flavors, textures and colors. But this comes from far back, it is enough to remember a few words from the report that Hernán Cortés made to the King of Spain about the Tlatelolco market: “Finally, in this market all the things found on earth are sold, what else Of those that I have said, there are so many and of so many qualities, that due to their neatness and because not so many happen to my memory and even because I do not know how to put the names, I do not express them ”.
Therefore, and given the difficulty of choosing native recipes from the city, we decided to dedicate this chapter to the recipes of some of the many restaurants in the Federal District. We apologize to everyone we left out, but unfortunately space is very limited. That is not why we forget restaurants such as El Danubio, with its unique seafood, the Spanish Casino, the Castellano Center, the Champs Elysées, whose flavors transport one to France itself, the Café Tacuba and its unforgettable pambazos, the Loredo, Lincoln, El Correo Español, with its famous kid, Círculo del Sureste and its regal Yucatecan food, Hostería de Santo Domingo, San Ángel Inn, Sep's, Sanborns de la Casa de los Azulejos, right in the Historic Center, or the La Guadalupana cantina, in Coyoacán.
