Saturday, February 13, 2016
take advantage of the free taster taco they hand you over the splashguard surrounding the butcher block. grab a table—remembering that passing cars can transfer the contents of puddles in the street to those sitting streetside—then start with mutton broth with a (self-administered) squeeze of lime, chopped onion and cilantro, and a spoon of rice. after the soup, call for tender-crisp bits of mostly (but not totally) rendered meat hacked from a sheep oven-roasted in a maguey leaf, and a lidded box of fresh corn tortillas. salsa borracha (toasted pasilla, onions, pulque) and more cilantro/onion/lime are necessary additions to the tacos you make; adding crumbled chicharrón gilds the lily, but that's OK. the sheep roasted here are raised on the family farm west of mexico city. another reason to get up early on a weekend morning.
ernesto pugibet, 34