Mexico City

MEXICO CITY: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN

The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective city, town, province, country. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Mexico City for his show, Parts Unknown Season 3 Episode 5 (originally aired May 4, 2014):

READ MORE: WHERE TO STAY IN MEXICO CITY: THE BEST NEIGHBORHOODS

DISH – Michelada

WHAT IS IT?

A cocktail of beer, lemon, chili powder, salt and Maggi sauce.

WHERE IS IT?

Tepito Market
Díaz de León 12B, Tepito, Morelos, Cuauhtémoc
Ciudad de México, CDMX, Mexico

READ MORE: HISTORICAL SITES IN MEXICO CITY: 11 PLACES TO VISIT

ANTHONY BOURDAIN MEXICO CITY NOTES

In Parts Unknown Mexico City, Anthony Bourdain observed that Tepito Market is a center of commerce, both aboveboard and not. Here, Anthony Bourdain had a “breakfast” beverage of Michelada from one of the stalls.

DISH – Migas

WHAT IS IT?

A soup with a base that comes from boiling cracked ham bones to release the marrow, to which garlic, onion, cascabel peppers and epazote are added. It is thickened with stale bread and leftover tortillas.

WHERE IS IT?

Migas La Guera
Toltecas 12, Tepito, Morelos, Cuauhtémoc
Ciudad de México, CDMX, Mexico

ANTHONY BOURDAIN MEXICO CITY NOTES

Migas La Guera is an eatery within the market area of Tepito.

DISH – Sautéed Abalone and Confit of Suckling Pig

WHAT IS IT?

Sautéed Abalone – abalone sautéed in butter and some roasted Serrano pepper, finished with lemon and brown butter; Confit of Suckling Pig – slowly-cooked suckling pig topped with salsa.

WHERE IS IT?

Máximo Bistrot
Tonalá 133, Roma Nte., Cuauhtémoc
Cuauhtemoc, CDMX, Mexico

ANTHONY BOURDAIN MEXICO CITY NOTES

Máximo Bistrot is run by Chef Eduardo García, with his wife, Gabriela. The dishes here are a a mix of the very old and traditional with the very new.                                         

DISH – Barbacoa

WHAT IS IT?

Slow-cooked meat, usually wrapped in tortilla, with the drippings made into Consomé de Barbacoa. Consomé is meant to be sipped while eating the barbacoa.

WHERE IS IT?

Mercado de Abastos
Central de Abasto
Oaxaca, Mexico

ANTHONY BOURDAIN MEXICO CITY NOTES

Anthony Bourdain had a taste of Barbacoa from a stall inside the central market of Oaxaca.

DISH – Oaxacan Empanada, Tasajo and Chorizo Oaxaqueño

WHAT IS IT?

Oaxacan Empanada – corn tortilla heated over a comal and topped with zucchini flowers and string cheese; Tasajo – cut of dried meat traditionally cooked over wood-fed fire; Chorizo Oaxaqueño – Oaxaca-style sausage of ground pork.

WHERE IS IT?

Vicky’s Place
De Mercaderes 3, Central de Abasto
Oaxaca de Juárez, Oax., Mexico

ANTHONY BOURDAIN MEXICO CITY NOTES

Vicky’s Place has been serving traditional Oaxacan dishes for more than 30 years.

DISH – Mezcal, Segueza and Chili Agua

WHAT IS IT?

Mezcal – agave-based Mexican alcoholic beverage; Segueza – mole and chicken dish; Chili Agua – cow and pork brains cooked with chilis, tomatoes and yerba santa in corn husk.

WHERE IS IT?

Restaurante Tlamanalli
Av. B. Juarez 39, Tecutlan
Teotitlán del Valle, Oax., Mexico

ANTHONY BOURDAIN MEXICO CITY NOTES

At Restaurante Tlamanalli, Chef Abigail Mendoza continues to grind corn by hand to make masa and moles the traditional Zapotec way. In Zapotec tradition, guests are welcomed with a shot of Mezcal before a meal.