The 27 Best Things to Do in Mexico City

"In a small storefront in Roma Norte, the husband and wife team, Ichiro Kitazawa and Varia Gonzáles Manuel work side-by-side in the miniscule kitchen, cupping steamed rice into palm-sized balls. They will sink sauteed sweet potato into the omusubi which are speckled like confetti with purple and wild rice, a marriage of Mexican ingredients and Japanese technique. They met while working at a Japanese restaurant years back when Mexico City was still called DF, the federal district. He had arrived ten years earlier by way of Osaka, as a hippy backpacker intent on photographing Latin America but fell into cooking; and she, from Puebla. “Omusubi translates to tying up or to bring together” Kitazawa explains, “which is how we wrap the rice”—and a sound metaphor for the forging of connections between their two countries." - Scarlett Lindeman