Torta Brava

On my layover from Guatemala back to LA I had hours to burn at Mexico City. I suppose I could have planned it better, but i decided to stop for lunch when I couldn’t ignore hunger anymore.

I added the spicy salsa and pickled vegetables to my torta.

I had the eponymous Torta Brava at Torta Brava. Inside the sandwich was beef (I think) and cheese. This restaurant has been open since 1947 and so close to the Zolcala (city square) I reckoned they were doing something right.

It wasn’t the best sandwich I’ve ever had, but I enjoyed it. The jamaica was served warm, without ice, in a plastic cup.


Flan de Elote

I was in Mexico City a few days ago and I thought I’d try a local dessert.

Usually I don’t like vegetables in dessert, but technically chocolate comes from a bean, so I ordered this corn flan in a cafe overlooking Alameda Central, the big park in the center of Ciudad de México.

The corn flavor was present, but it did seem out of place. The flan was evenly cooked but a little dry. I like flan to be a little eggy, I’m not sure how authentic that is. More caramel would have made me happier as well.

After having the flan and a latte I went to the Diego Rivera Mural Museum.

Mexico City is beautiful and safe and there are plenty of museums and good restaurants to make anyone happy.

Huarache Con Carnitas

I have a layover in Mexico City en route to Guatemala so I had lunch at Taqueria Caifan.

A huarache is a thick corn tortilla topped with fixings, in this case carnitas (pork belly) and salsa verde. It was then garnished with diced onions and chopped cilantro.

Huarache also means ‘sandal’. The thick tortilla absorbs liquids well.

The pork was delicious. I added some of the spicy salsa to mine and it was fiery.

To drink I had licuado de hierbabuena, lemongrass juice.

This repast cost me 85 pesos which was $4.46 USD.

Flan con Chocolate 

The proprietor called this flan something else, but it was flan with a chocolate crust.

It was only 20 pesos and it was good. I like flan with the traditional caramel sauce, but this was acceptable. I didn’t know what it was before I ordered it.

This stall can be found in the food court known as Mercado San Camilto on the north side of Plaza Garibaldi in Mexico City. 


Pozole is a stew made with hominy and meat- nowadays, pork. But the meat in pozole used to come from a primate, not an artiodactyl.

Wikipedia reports: 

Pozole was mentioned in Fray Bernardino de Sahagún’s General History of the Things of New Spain (c. 1500). Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of maize (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars, because the ancient Americans(which?) believed the gods made humans out of masa (cornmeal dough).

According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole was human.[14] After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with maize, and the resulting meal was shared among the whole community as an act of religious communion. After the Conquest, when cannibalism was banned, pork became the staple meat as it “tasted very similar” [to human flesh], according to a Spanish priest.[14]

As one can see, the bowl contains hominy, shredded pork, cabbage and sliced radishes. 

The sauces were all tasty. I really like the avocado salsa, which was surprisingly spicy.

While pozole was interesting I didn’t love it. It wasn’t bad, but there are far more delicious Mexican dishes. But for historical purposes, I had to try it.