MEXICO CITY: Taco Capital of the World
The starting point: Pretty much every dish Mexican cooks know how to make—from simple seafood to
wild game in a complex mole—can be scooped into a tortilla and eaten out of hand. And those tortillas, though made mostly of corn, can be nearly as wide ranging as the fillings. All of which means that tacos are probably more varied and special that you may have imagined.
Early one day in the beginning of 2024, the Topolo team (who have eaten tacos all over Mexico) devoted a concentrated 12 hours in Mexico City to tracking down 13 off-the-tourist-track taquerias and eating 35 of their specialties. It is from that legendary CDMX taco crawl that this menu has grown.
In Mexico, tacos come in a dozen or so categories, some of which you’ll recognize (tacos de carne asada, perhaps), while others (like tacos de guisados or a la plancha) may be new to you. As you adventure through Mexico City with us, we’ll ensure you get to meet some new friends.
MEXICO CITY: Taco Capital of the World
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wood-grilled walleye (roasted garlic, ancho & guajillo, tamari, worcestershire), alaskan king crab salpicón, sea beans, grilled nopales, tomatillo-avocado salsa. heriloom blue corn tortilla.
wild-harvested chanterelle mushrooms, local squash blossoms, black truffle, squash blossomgreen chile crema, braised chicharrón, bayless garden sorrel. nopal tortillas.
duck carnitas, ayocote beans & chile pasado enveloped in chile-bathed tortillas, steamed in banana leaves. duck prosciutto, chile ancho escabeche.
grilled a5 wagyu, slow-cooked brisket suadero, homemade chorizo, smoky bone marrow, arbol chile salsa with peanuts & sesame, charred rooftop baby turnips. tricolor tortillas (yellow, blue & beet red)
charred jack fruit-apple al pastor, homemade flour tortilla, samuel’s artisan cheese, tangy-sweet pineapple-tomatillo salsa, crispy jack cheese.
crispy chocolate taco, champurrado semifreddo filling, salted chocolate caramel, cocoa nib crema, three kinds of cherries, pecans.
