CDMX: The Food of Mexico City, written by Rosa Cienfuegos, features a vibrant collection of recipes inspired by Mexico City’s communities, street food, markets, and restaurants. A few highlights include Molletes con Tocino (Molletes with Bacon), Gorditas de Queso Enchilado (Chilli Cheese Corn Pocket), Birria (Goat Soup), Ensalada de Nopales (Cactus Salad), and Tamales de Chocolate. I will also be sharing her recipe for the Paloma following the review.
Disclosure: I received a copy of this book from Smith Street Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Rosa Cienfuegos
Rosa Cienfuegos was born in Mexico City and moved to Australia in 2009. She is the owner of Tamaleria & Mexican Deli in Dulwich Hill, Sydney- the first tamaleria in Australia.
Along with the tamaleria, she has held cooking classes and shared Mexican cuisine at food festivals across Australia. This is her second cookbook. She is also the author of Comida Mexicana.
CDMX
Rosa begins CDMX with an introduction and love letter to Mexico City. I absolutely love the styling of this book, from the beautifully-textured hardcover to the designs along the edges.
Chapters are divided according to the following: Desayunos (Breakfast), Antojitos y Bebidas (Snacks & Drinks), Tacos, Sopas (Soups), Comida Corrida (Set Meals), Mariscos (Seafood), Postres (Desserts), and Salsas.
Rosa has also put together a short guide to the Mexican Pantry with notable ingredients and descriptions.
Following the recipes, you will find a Food Lovers’ Guide with Rosa’s favorite cafes, restaurants, markets, and bars in Mexico City. She even divides them based on Desayunos, Tacos, Sopas, Petroleras (Big Bites), Mariscos, Dulces, and Barras.
The photography is provided by Alicia Taylor with food styling by Deborah Kaloper. Every recipe is paired with a vibrant photo of the finished dish or even a full spread. There are also a few shots of Mexico City’s landscape and people scattered across the book.
Measurements are listed in Metric and US Customary. Titles are written in Spanish and English. Each recipe has a headnote with background information, personal stories, ingredient notes, tips, and serving size.
Paloma
To pair with this review, I made the Paloma from the Antojitos y Bebidas chapter!
This refreshing cocktail pairs tequila with grapefruit soda. The ingredients are simply combined in a glass with ice and a salted rim.
Rosa states the Paloma in Mexico is made with the soft drink, Squirt. It has a grapefruit flavor and is sweetened with sugar cane. Since that brand is not readily available in Sydney, she recreated the cocktail with a commercial grapefruit soda and fresh lime juice.
We actually have a grapefruit flavor for our soda machine at home, so I used it as the base for the cocktail.
More Dishes
I also made Sincronizadas (Flour Tortilla Sandwiches), Tacos de Papas con Cebolla (Potato and Onion Tacos), Sopa Aguada (Pasta Soup), and Ensalada para Comida Corrida.
These Sincronizadas (Flour Tortilla Sandwiches) were such a favorite. A perfect start to the day, these flour tortillas are filled with grated Oaxaca cheese and ham slices then pan-fried on each side. Before serving, they are topped with guacamole.
The Tacos de Papas con Cebolla (Potato and Onion Tacos) were a great lunch with a comforting blend of flavors. Potatoes are boiled until tender, then tossed with onion and green chillies. The mixture is paired with a tortilla or even sliced white bread.
The Sopa Aguada (Pasta Soup) is perfect for kids. The homemade tomato base is lightly flavored with onion and garlic before adding the pasta and simmering until tender. I went with fideo, but the soup can also be prepared with other pasta shapes such as alphabet, elbow, or mini shells.
The Ensalada para Comida Corrida (Salad for Comida Corrida) is a crisp, refreshing meal accompaniment. It also comes together easily. Iceberg lettuce is shredded and tossed with slice tomatoes, avocado, cucumber, red onion, and a drizzle of olive oil. The salad is served immediately after assembling with lime wedges.
CDMX is a fantastic pick for those interested in Mexican Cuisine and Mexico City. There is an incredible variety of recipes for every time of day with meat and vegetarian options. Dishes range in complexity from quick and easy snacks to more detailed meals and desserts.
Many of the ingredients are available in larger American grocery stores. Having a Mexican market nearby will be helpful in locating masa flour, sweetcorn husks, chiles de árbol, achiote paste, banana leaves, dried chillies, tripa, tomatillos, and Mexican chocolate. Substitutions are provided when possible.
Paloma Recipe
Excerpt from CDMX
Paloma
Ingredients
- Table salt for the rim
- Juice of 2 limes plus 1 lime wedge
- Handful ice cubes
- 30 milliliters (1 fluid ounce) white tequila
- 200 milliliters (7 fluid ounces) grapefruit soda
Instructions
- Place some salt on a plate.
- Rub the lime wedge around the rim of a glass, then press the rim into the salt.
- Fill the glass with ice cubes, then add the tequila, grapefruit soda and lime juice and stir to combine.
- Enjoy straight away.
Patricia
This looks like a great book — so many different types of Mexican food! I will say that the Paloma is my absolute favorite cocktail there is! The grapefruit flavor is so refreshing!
TAYLER ROSS
I’ve never been to Mexico City, but I’d love to one day- especially after reading this. And I’ll be making one of those palomas tonight!
suja md
Looks absolutely delicious; thank you for this fantastic recipe!
Angela
The perfect cocktail to accompany so many types of Mexican food. I enjoyed reading your review of the book as well.