Description
There are the pambazos, plump, soft French rolls stuffed with chorizo and potatoes, sogged out in a mild chile sauce, and griddled until the texture resembles that of the best French toast. And what you have come here for are the crisp, artfully fried discs of masa: the saucer-shaped sopes; the fat, split gorditas; the fried-pie quesadillas that make up the heart of the Mexico City antojitos kitchen, stuffed with the smoky beef stew called tinga, with squash blossoms, with soft slices of beef tongue, with grilled beef, with stewed pigskin. If you want cheese in your quesadilla, you have to specify quesadilla de queso, which sounds redundant, but pays off. See full review.
