The renaissance of the once genteel but down-on-its-heels Colonia Roma doesn’t cease to astound. New restaurants are popping up like autumn chantarelles in the Auvergne, so fast I
The menu proffers Mexican lunchtime comfort foods: Antojitos (corn-based dishes) are the order of the day here. Many recipes come from the Huasteca region in north-eastern Mexico, hence the restaurant’s name. Chef and partner Alfonso Girón emerged from his kitchen one recent sunny afternoon for a brief interview. He explained that he “…offers dishes people think of as common or ‘street foods’, keeping prices accessible. We don’t try to re-invent or deconstruct, but simply to present them in an attractive way, respecting Mexican tradition”. There’s nothing better than a classic when it's well made. “No foams or drizzles here”, he chuckles.
My favorite appetizer is ‘bocoles’, a variation on the classic gordita. Here they're golden and crusty outside, steamy soft and redolent of concentrated corn inside. Filled with chilied egg, chorizo or chicken and slathered with the circus-colored salsas handily provided, Mexican botanas don’t get much better.
The selection of seldom seen tamales is intriguing: adobo de puerco is one of my favorites.
Open day and night, El Beso Huasteco is a good option when you want something down to earth, inexpensive, but handled with care.
El Beso Huasteco
Colonia Roma
Córdoba 146 (South of Av. Alvaro Obregón)
Open:Monday- Friday 8:30AM-10PM, Saturday, 10-10. Closed Sunday
Tel. 5574 6166
A note to my readers:
See my recent report on Santa Maria la Ribera in the New York Times:
http://www.nytimes.com/slideshow/2011/03/06/travel/20110306-SURFACING.html?scp=2&sq=mexico%20city%20gilman&st=cse
See my recent report on Santa Maria la Ribera in the New York Times:
http://www.nytimes.com/slideshow/2011/03/06/travel/20110306-SURFACING.html?scp=2&sq=mexico%20city%20gilman&st=cse