The Capital of Hip

Index   |   Sitemap   |   Advance

With more than 20 million people, and a dazzlingly rich cultural and culinary history, Mexico City is like its own planet—and these days, it’s a younger, hipper planet than ever.

Rick Bayless takes us on a dawn-to-dusk insider’s tour that separates the hip from the hype, sharing some of the city’s quirkiest, most happening hotspots, starting with an early morning cappuccino and Enfrijoladas (creamy bean-sauced tortillas) at an organic market and café in ultra-cool Condesa, the “SoHo of Mexico City,” and shows how to replicate this soulful breakfast in his home kitchen.

Then it’s back to Condesa with daughter Lanie for a stroll and shopping spree that yields all kinds of uniquely Mexican urban-chic treasures.  For lunch, Rick settles in at a table at Pujol, the renowned leader of the city’s cutting-edge culinary scene, discovering a spectacular parade of dishes that recreate traditional Mexican foods in stunningly artful presentations.

He then takes us to La Bella Italia, an eighty-year old ice cream shop that’s now a retro-chic neighborhood hangout—and the visit inspires him to make an easy Jamaica Ice at home.

Jamaica Ice:  In a saucepan, combine 3 cups of water, the sugar and the corn syrup.  Bring to a boil, then add 2 cups (about 2 ounces) dried jamaica “flowers.”  Cover and steep for at least 20 minutes (or as long as 2 hours—the longer the stronger).  Pour through a strainer, pressing firmly on the jamaica to extract as much liquid as possible.  Add 3 tablespoons fresh lime juice.  Pour the mixture into the canister of your ice cream freezer and freeze according to the manufacturer’s directions.

Surveying the city at sunset from the rooftop bar of a hot new hotel, Rick muses on the unique combination of old and new that defines everything he loves about the "Capital of Hip."




It's a Shore Thing:  Seafood dishes that capture everything that's perfect and irresistible about a day at the beach.

Fusion Revolution: Mexican cooking might even be called the original "fusion cuisine."

Quest for Fire:  Rick can't resist the kind of well-seasoned, simple food grilled over a fire pit Mexican food is famous for.

Eat, Drink & Be Mérida:
Fusion of Mayan traditions with Spanish influences resulted in Mérida—the "Paris of Mexico."

Fresh Chiles, Hot & Cool:
Everything about the Yucatán’s beloved habañero with its one-two punch of flavor and heat.

Yesterday, Today & Tamales:  Mexico's past is present everywhere you travel in the form of tamales.

Yucatan Snack-a-Thon:
Who wouldn't like to snack from dawn to dusk on all kinds of Yucatecan specialties?

Modern Mayan:  Mayan culture is experiencing a rebirth in the Yucatán today—in revitalized food, art and architecture.

Paste Sensations: Mérida's colorful, aromatic essential seasoning pastes are the key flavoring for many of the region's dishes.

Hacienda Renaissance: The hacienda is being reborn—as museums, as production facilities for fine rums and liqueurs, and as luxury hotels.


Contact Us    |    Shop    |    Sitemap    |    Join Our Team    |     Investors     |    Advertise   |    Web Design Services

Community    |    Foodies' Choice    |    Meetup Groups    |    Chat     |    Blogs     |   Forums    |    Submit Your Site    |    Resources

Make a Free Website with Yola.