字幕列表 影片播放 列印英文字幕 [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.