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The Region



This year we celebrate our 10th anniversary of Savor Mexico, it is a benchmark of which we are very proud.  While planning for this special anniversary, we could think of no place better than Mexico City as our next stop on our culinary tour.  Mexico City is the capital of Mexico and the most densely populated city in North America. The city of Mexico-Tenochtitlan was founded by the Mexica people in 1325 and was built on an island in the center of the inland lake system of the Valley of Mexico.  According to legend, the Mexicas' principal god, Huitzilopochtli (wit-silo-potch-tli), designated the site where they were to build their home by presenting a golden eagle perched on a prickly pear devouring a rattlesnake. The most recognizable icon of Mexico City is the golden Angel of Independence on the wide, elegant avenue Paseo de la Reforma, modeled after the Champs-Élysées in Paris. El Ángel was built in 1910 by architect Antonio Rivas Mercado, to commemorate the centennial of the beginning of Mexico's War of Independence. In later years it was made into a mausoleum for the most important heroes of that war.


Mexico City offers a variety of cuisines. Restaurants specializing in the regional cuisines of Mexico's 31 states are available throughout the city. How about mole poblano made with shrimp and cactus or toasted corn chilaquiles scones and banana-leaf wrapped whole fish, followed by mango pound cake? Fresh, warm tortillas accompany such dishes as cochinita pibil (pit-roasted pig) and vegetarian enchiladas de jamaica organica.  Also available in Mexico City are a wide array of international cuisines as well as fellow Latin American cuisines from its neighboring countries.  Mexico City is known for having some of the freshest fish and seafood in Mexico's interior. La Nueva Viga Market is the second-largest seafood market in the world after the Tsukiji fish market in Japan. Mexico's award-winning wines are offered at many restaurants, and the city offers unique experiences for tasting the regional spirits, with broad selections of tequila and mezcal. At the other end of the scale are working-class pulque bars known as pulquerías, a challenge for tourists to locate and experience.