In Eat Mexico, Lesley Tellez introduces us to the authentic dishes she spotted on the streets, in the markets, and in the fondas (small, homestyle restaurants) after moving to Mexico City. Dig in into staples like Esquites (street corn in a cup) and sopa seca de arroz (Mexican-style red rice). Tellez punctuates those recipes with dishes that she’s created in her own home, combining traditional Mexican flavors with other favorite cuisines (like her Indian-inspired curried cauliflower tacos or her Creamy Kale Salad, with its Mediterranean bent). You might stick to the classics or you might experiment with her interesting riffs, but one thing’s for sure: You’ll never use store-bought tortillas again.
Here are five things that Lesley Tellez found out about the way Mexico City eats.