The taco revolution is also cooking on other fronts. Today, a new generation of chefs has taken up the taco as an art form and gastronomic discourse. For example, Maizajo, located in La Condesa, where the protagonist is creole corn. Here it is nixtamalized, ground and transformed into tortillas that taste of the field, the roots, the fertile land. Each taco is designed as a complete dish. There are rib eye, wild mushrooms or handmade sausage. Accompany it with mezcal.
Another place is Siembra Taqueria, in Polanco, where everything revolves around seasonal corn. Their marrow taco with noodles is a gem, and the blue crab with chile güero emulsion is a sample of how the taco can also be haute cuisine without losing its soul.
So don’t be afraid of street stands. Many of the best tacos of your life will have no menu, no waiter, no table. They will have only hot sauce, a sincere smile and a warm tortilla. Then watch closely as the taquero cuts the meat, as if he were a suadero samurai, and as people begin to line up to wait their turn and order their tacos with or without onions. There, at that moment, you will be part of the city.
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