Take a Big Bite: Eat Mexico by Lesley Tellez

Mexico City is known for a lot of things. Not all of them are great. (Think traffic, smog, and a near complete lack of infrastructure.)

On the other hand is Mexico City’s food, a cuisine that has made the bustling – and often chaotic city – a darling among foodies and travelers. Central America’s gastronomic capital, the D.F. boasts regional influences from throughout Mexico and beyond.

In her new cookbook, Eat Mexico: Recipes from Mexico City’s Streets, Markets, and Fondas, journalist, traveler, and Latin food aficionado Lesley Téllez celebrates the growing fame of the food and culture in the capital’s streets, fondas, and markets. Billed as a love letter to the intricate cuisine of Mexico City, the cookbook unlocks the city’s culinary identity and showcases dishes from its urban centers to its rustic, rural outskirts.

Next up, 3 of Lesley’s recipes inspired by Mexico City!…

• 1 16-ounce container Mexican crema
• 12 corn tortillas

Get the full recipe. 

* photo by Penny de los Santos

Dark Chocolate Chicharrones

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs 
• 3/4 cup sugar

Get the full recipe.

* photo by Penny de los Santos

Hibiscus Flower Quesadillas

• 2 serrano chiles, minced with seeds

Get the full recipe. 

* photo by Penny de los Santos