its time to bring this back
>http://www.nytimes.com/interactive/2016/01/07/travel/places-to-visit.html?_r=0
>Certainly, there is no more exciting place to eat. Enrique Olvera, who reinvented Mexican cuisine at Pujol, has inspired a generation of restaurants in his wake; recent openings include Fonda Fina in La Roma and Fonda Mayora in nearby Condesa.
>Wanting to scour your colon
>>7253674
>not wanting to scour your colon
normie get out
>>7253680
Just jam a lit road flare up your ass, it's cheaper and exactly replicates the consequences of eating Mexican food.
>>7253686
>>7253686
but i like my tacos amigo. muy picante porfavor
>>7253703
>>7253706
>>7253703
isn't that kebab?
>>7253711
>>7253713
its made with pork, annato paste , chiles and citrus. mexicans love their pork
>>7253765
>>7253776
>>7253670
What's that green shit?
It still amazes me that Mexicans have been making Dorito Tacos for hundreds of years, but they have only been popularized in the last five years or so.
>>7253941
its what comes out of you after you eat the red shit
>>7253997
lol'ed
I have fucking fucking 6 years old's sense of humour
>>7253941
green chorizo. made with basil, cilantro, jalapenos and pinenuts + spices
>>7254028
I made some of that recently.
>>7254036
How did it turn out?
>>7253713
Lebanese immigrant influence on Mexico City.
>>7254054
It was OK. First time making cased sausage, the flavor was great but I wasn't entirely happy with the consistency. It was a little crumbly. I flavored with cilantro, poblano, serrano and spinach powder.
>>7254180
sausages are just too much effort to make by hand vs the reward. they're one of the very few things i refuse to make anymore as i'm not feeding a family of 8
>>7254303
>>7254308
>>7254317
>>7253686
Are you Jewish or something?
