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  • [MUSIC]

  • My name is Daniel Hernandez.

  • I'm the editor of Vice Mexico.

  • We're here outside the Vice Mexico offices in

  • Colonia Roma, in Mexico City.

  • And today we are gonna take a shotgun tour of

  • three classic Mexico City fondas.

  • [MUSIC]

  • I think that Fonda's faithfully reflect

  • the gastronomical traditions of

  • past generations in Mexico.

  • At a Fonda, everyone is equal.

  • Usually, there is

  • a menu of the day served around lunch time.

  • And this starts off with soup, and

  • then comes rice, or

  • pasta, and then the main dish, or Quisado.

  • [MUSIC]

  • Right now we're heading to La Beatricita, which

  • has been in operation in Mexico City since 1910.

  • La Senora Beatrice Mucino developed tacos that

  • became famous among rioters and

  • politicians in Mexico.

  • And we're going to try the famous Paquete,

  • the 58 peso breakfast package.

  • So, [LAUGH] we're gonna go and check it out.

  • [MUSIC]

  • >> Well this restaurant is full of tradition.

  • It has been around since 1907.

  • And since 1972 we have been in Zona Rosa.

  • I think the secret, more than anything else,

  • is the love we have for the restaurant.

  • I am currently the last descendant of that

  • generation.

  • And this is the last restaurant we still have,

  • after more than 100 years of business.

  • And the main thing is

  • that the flavor has not changed.

  • That is very difficult to maintain.

  • [MUSIC]

  • >> Just like many others have done, and

  • her brother migrated to Mexico City in search of

  • a better life.

  • They set up a that gradually became famous

  • and grown and

  • is still known today as La Beatricita.

  • 100 years later, you can

  • have La Beatricita what back in the day

  • [MUSIC]

  • >> The main thing that most people enjoy is the

  • mole poblano, made with our traditional recipe.

  • So we have managed to conserve our

  • original recipes so that when people come,

  • it tastes exactly the same.

  • This is the special taco.

  • It is fried tortilla,

  • filled with chicken breast,

  • topped with the house specialty, which is mole,

  • and then cheese and sour cream.

  • [MUSIC]

  • What do you think of the mole?

  • Have you ever tried anything like it?

  • >> Off the bat, I would say no.

  • [LAUGH] >> No,

  • it is very different.

  • That is the pozole.

  • Look, here it is.

  • that is the pozole.

  • Look, here it is. If you want you can add

  • onion, oregano, and a little bit of salsa.

  • But, be careful it is very spicy.

  • To accompany it, you take a bite of the tostada,

  • and then you eat the pozole.

  • >> It doesn't feel heavy like pozole usually does.

  • This one isn't greasy.

  • >> No, it's actually very light,

  • because the meat is very lean.

  • Look, these are the flans.

  • This one is vanilla and caramel.

  • And this one is coconut flan.

  • It is a bit more cake-like,

  • and it is baked.

  • >> Let's do it. [MUSIC]

  • Lunchtime.

  • [MUSIC]

  • Here we are in Colonia Guerrero, a popular,

  • historic, very old barrio close to

  • the historic city of Mexico City.

  • It's time to have lunch.

  • For many people in Mexico City it's

  • the most important meal of the day,

  • the biggest meal of the day.

  • In this case,

  • I've heard good things about the chili relleno,

  • so I'm not sure what I'm gonna have yet but

  • I'm leaning toward the chili relleno.

  • [MUSIC]

  • >> Welcome and enjoy.

  • We hope to satisfy.

  • The food you eat during your visit is flavorful,

  • delicious and exquisite.

  • If life's delicacies are what you are after,

  • it's whatever food the customer asks for.

  • Fly away birdie with your adorning beauty, but

  • remember what awaits you at Fonda La Reforma.

  • >> Bravo.

  • [APPLAUSE] [LAUGH] >> Someone wrote that in

  • exchange for a quick meal.

  • So that's just its popularity.

  • It is very popular.

  • >> We were all born here in this neighborhood and

  • so were our children.

  • We are all family.

  • That is my son.

  • That is my son.

  • The waitress is my niece.

  • The man with grey hair is my brother.

  • We are all family.

  • >> This place was established 80 years ago.

  • >> 80 years.

  • >> We used to be across the street,

  • next to the chicken place.

  • We were there for 75 years.

  • >> So if you were there for

  • 75 years, you have been here for less, right?

  • >> Yes. >> Less than

  • ten years here.

  • >> My mother founded this restaurant.

  • She's the one who took care of me and

  • my 20 brothers.

  • She cooked really well.

  • She cooked any kind of dish.

  • [MUSIC]

  • Here the family specials are rice, pork rinds,

  • stuffed chilies, mole, pork stew, and the soup.

  • >> Excellent.

  • Let's get started with the menu.

  • I'll start with the soup.

  • Flabby soup.

  • Warm and made from scratch.

  • Warm and delicious.

  • >> The soup is prepared with chicken stock,

  • pork stock, onion, garlic, and tomato.

  • >> Now we are starting the second course,

  • which is the rice.

  • It is a staple dish.

  • There are a couple of chili peppers thrown in.

  • >> The rice is made with corn, peas,

  • carrots and chilies.

  • >> Now we are going to try the chile relleno

  • at La Reforma,

  • a diner with lots of history and tradition.

  • It is in an area of Mexico City

  • that tourists might night visit, but

  • those who are in the know, know.

  • This is a chile relleno,

  • made of dried chile ancho.

  • A red chili.

  • The breading, the chili and the cheese.

  • A perfect trifecta.

  • It tastes like real home cooking,

  • like it was carefully prepared by them.

  • It is delicious.

  • So dessert is here.

  • It is just a little something,

  • half an orange, which I think is perfect.

  • A good ending to a good meal,

  • here at La Reforma in Colonia Guerrero.

  • [MUSIC]

  • So, the day isn't over yet.

  • We're gonna go to a place called Fonda Margarita

  • in a few hours and a, and a bit longer.

  • This is a place that is special because it's open

  • only from sunrise to before noon.

  • [MUSIC]

  • So, it's just past 5 a.m.