Modern Mexico City 1942 Travelogue

From Traveltalks by James A. Fitzpatrick, 1942

Advertisements

Sobrinos, Mexico City – That Perfect Restaurant

I sometimes fantasize about the Perfect Restaurant. The one you can go to at any time of the day, find something you really want to eat, and enjoy it in a pleasant indoor or outdoor atmosphere.

Like many people, I go to a variety of restaurants, and have favorite dishes at each place. One of the reasons is that no single restaurant covers a wide enough range of dishes to keep me interested, and even fewer have more than a handful of dishes that are really, really good.

But Sobrinos, in Colonia Roma, Mexico City, may be the Perfect Restaurant.

P1190795-001

I’ve been going to Sobrinos since 2009, when I had Thanksgiving dinner there. Grilled octopus with black beans wasn’t a terribly traditional Thanksgiving meal, but it was absolutely delicious, and I’m Canadian, so it didn’t feel like a betrayal.

I’ve been back several times since, and have been delighted every time by the comfortable room, the nice outdoor patio, and the friendly service.

0 s

The menu is widely varied, and daily specials add to the variety. At any time, I can have any one of sevaral meat dishes, seafood specialties, or just quick snacks. A particular favorite for a light meal is the duck confit Torta Ahogada… the traditional (well, except for the duck part) Guadalajara “drowned sandwich” served on a crispy baguette and smothered in spicy red sauce.

Breakfast is a meal that usually requires specialization, but Sobrinos handles it with their usual skill and professionalism. On my most recent visit, I stopped for their “hotcakes” several times… They even put figs on my pancakes!

P1190673-001

Sobrinos is open from 8:00 AM to 12:00 midnight, and will take care of you, no matter what your mood may be at any hour.

Address: Av Álvaro Obregón 110, Roma Norte, Cuauhtémoc, 06700 Ciudad de México, D.F., Mexico
Phone: +52 55 5264 7466

So What Kind of Chile Should I Use?

Chiles

After my recent post on chile-laced tamarind ice cream, a friend sent me a recipe for cooked apples with ancho chile.

I wasn’t paying attention at the supermarket, and found myself with all the necessary ingredients except ancho chile. I’m a resourceful guy, so I thought “what the heck” and substituted chipotle… with disappointing results. I ended up with an oddly smoky, brown-sugary mess that just didn’t work with the sour granny smith apples.

That’s when I was reminded that it’s high time I learned the difference between the many different chiles.

Here’s a great starting point. A summary that features 12 commonly available chiles, with a quick description of each, and an indication of their heat level.

I wasn’t surprised to see how hot the habaneros can be. I have a vivid memory of tasting a tiny dollop of habanero salsa one evening in Mérida, and pretty much ruining my dinner with the pain.

Here’s the link: http://pocketchangegourmet.com/12-essential-chile-peppers-for-mexican-cooking/