Watch our new episode of 'Off Menu' to watch this incredibly satisfying footage of Jesús Tornes, founder of Expendio de Maíz Sin Nombre, making picaditas with stone-ground blue corn and tomatillos.
heads to Mexico City to sample some of the city’s best food. He’s guided by three food writers and editors: Alonso Ruvalcaba, Claudio Castro and Renata Lira. They lead Lucas on a tour through different neighborhoods in the vibrant capital city, highlighting different dishes along the way.
Claudio takes Lucas to a part of northern Mexico City called Industriál where they sample carnitas, tender bits of pork shoulder, before heading to a local market for ceviche and freshly pressed sugar cane juice. Renata brings Lucas through the neighborhood where she lives, a quiet, serene part of the city called Coyoacán, home to excellent bakeries and Frida Kahlo’s Blue House.
Lucas also speaks with Jesús Tornes, founder of Expendio de Maíz Sin Nombre, a place that’s less of a restaurant and more of an experience. Tornes uses ancient techniques passed down in his home state of Guerrero to make simple, delicious dishes like picaditas with stone-ground blue corn and tomatillos, and chilate, a frothy, refreshing drink made with cocoa, cinnamon and piloncillo, reduced cane sugar.
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