MIGAS La Guera
Restaurant · Unidad Candelaria Los Patos
Located in a large public market in the neighborhood of Tepito, which is known to be a rough area to live in. Bourdain had: A michelada (from a nearby stall), migas (hambone broth prepared with garlic, onion, peppers, and epazote, thickened with stale bread and leftover tortillas). Breakfast dates: Jorge Pedro Uribe Llamas, popular blogger on Mexico City society and author of El gran libro de la ciudad CDMX; Alfonso Hernández, renowned historian of Tepito’s underworld and director of the Centro de Estudios Tepiteños (Center for Tepito Studies).
Tlamanalli
Mexican restaurant · Teotitlán del Valle
Tony visited a small town called Teotitlán del Valle and met Abigail Mendoza, a descendant from pre-Spanish Mexicans. She cooked a Chicken mole for him, using 35 kinds of chiles. The dish takes 2 weeks to prepare. She also made cow and pork brains cooked with chiles, tomatoes, and yerba santa.
Mexico
Located in a large public market in the neighborhood of Tepito, which is known to be a rough area to live in. Bourdain had: A michelada (from a nearby stall), migas (hambone broth prepared with garlic, onion, peppers, and epazote, thickened with stale bread and leftover tortillas). Breakfast dates: Jorge Pedro Uribe Llamas, popular blogger on Mexico City society and author of El gran libro de la ciudad CDMX; Alfonso Hernández, renowned historian of Tepito’s underworld and director of the Centro de Estudios Tepiteños (Center for Tepito Studies).
Tony ate in Chef Eduardo Garcia's kitchen at this restaurant, one of the hottest places in Mexico. Bourdain ate: abalone with chiles, lemon, and brown butter; confit of suckling pig, topped with grandma’s salsa and served on a tortilla. Lunch date: migrant worker–turned–Máximo Bistrot chef Eduardo García.
The Zapotec ruins are here. Tony and his guide drank mescal here.
Chef Alejandro Ruiz Olmedo and Tony visited this Central Market where they ate barbacoa tacos, consommé, and tlayudas (perhaps best described as a Oaxacan pizza).
Tony visited a small town called Teotitlán del Valle and met Abigail Mendoza, a descendant from pre-Spanish Mexicans. She cooked a Chicken mole for him, using 35 kinds of chiles. The dish takes 2 weeks to prepare. She also made cow and pork brains cooked with chiles, tomatoes, and yerba santa.