I tend to favor pork, chicken or veggie tacos over red meat. But on Tuesday, my friend Ruth and I were ambling about town, and she had a craving for steak.
Ruth knows a thing or two about food, and I don’t want to deny her cravings, ever. So we stopped at Continue Reading →
Lesley’s husband Crayton is guest-posting while she makes her way back from a trip to India.
So, after all those nice comments I got yesterday, I had to come back for an encore!
Just kidding. Lesley’s had some snags in her travel plans and is getting back to Mexico a little later than planned, [...]Continue Reading →
It took me awhile to warm up to tacos de canasta. They’re the soft, steamed tacos sold on the street, and they’re usually stacked in cloth-covered basket.
Unlike at the regular street taco stands, where the vendors are furiously chopping meat or dunking flautas in a fryer, nothing really happens at a [...]Continue Reading →
They were as good as they looked. Interestingly, the process was a lot more orderly than I’m used to. We ordered from one person, who gave us a ticket, which we then handed to the taquero.
Most people also drove up in cars or SUVs. Some even ate [...]Continue Reading →
A few days ago, while wondering what the heck we were going to eat for dinner, I had a moment of inspiration and made a quick version of a banh mi sandwich. I took a chunk leftover baguette, smeared it lime juice-spiked mayonnaise, and layered on cilantro, pickled carrots and jicama, and [...]Continue Reading →
I’ve been fascinated with tacos de nana ever since my friend Jesica told me about them months ago. We were playing dominoes and everyone was a little tipsy, and the conversation drifted to all the weird things you can stick in tortilla here.
“Uterus?” I’d sputtered. “Uterus tacos?” My taco universe [...]Continue Reading →
Just around the corner from my house, there’s a line of street food stands maybe six deep. They’re so close, we can hear the dudes rolling out their steel carts in the wee morning hours. At various times of they day, you can find chocolate and rice atole, plastic cups brimming with yogurt [...]Continue Reading →
Birria is a spicy meat stew from Jalisco. It’s usually made with goat, but sometimes with lamb or mutton.
I’d always roped it into my “I’ll pass” category, along with pozole and menudo, which have never lit my fire for some reason. But then two days ago friends invited us to La [...]Continue Reading →
Who is Mija?
Mija is Lesley Téllez, a food writer and culinary guide in New York City. I spent four years in Mexico's Distrito Federal, which launched my deep love for Mexican food and culture. In 2010 I co-founded the tourism company Eat Mexico.
Be kind, ask permission!All photos on this site were taken by me, unless otherwise noted. If you'd like to use a photo, please email me.
Top Posts & Pages
- How to make homemade enchilada sauce in three easy steps
- How to make a proper chile en nogada
- How to make chiles rellenos, Mexican-grandmother style
- Tostilocos: The Mexico street food nacho, Frito-pie hybrid
- A gringa in Mexico City
- Buttery, Mexican-style pan de elote
- How to make ponche, the traditional Mexican Christmas punch
- How to season a molcajete, when you’re absolutely tired of grinding
- Guacamole de molcajete, and how to make it without fear
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