One amazing place to eat in Mexico City is actually in a department store. Sanborns reminds me of Woolworth's, and in fact, it has American roots; the chain grew out of a Mexico City pharmacy opened in 1903 by Walter and Frank Sanborn, brothers from California. To encourage employees to stay at work during the midday siesta time, the brothers served them lunch, and the in-store restaurants evolved from that effort.| Saveur
¡Acceso denegado!| www.sanborns.com.mx
Champurrado is a soul-warming atole or masa harina-based drink made with chocolate, milk, cinnamon and sugar, and cozy-perfect for fall.| Familia Kitchen
Chilaquiles and weekend mornings were made for each other. Plus, we can’t think of a more delicioso use for day-old corn tortillas, can you?| Familia Kitchen
Red enchiladas are made only one way in Vivi Abeja’s family. “I stick to Michoacan style: Crumbled queso fresco and chopped onion.”| Familia Kitchen
Chilaquiles and weekend mornings were made for each other. Plus, we can’t think of a more delicioso use for day-old corn tortillas, can you?| Familia Kitchen
Flautas de papa are perfect when you want something quick, hot and delicioso. They only need three ingredients and are endlessly versatile.| Familia Kitchen
These frijoles or homemade pinto beans are soaked overnight and stewed to creamy delicioso-ness the next day. #Comfortfood| Familia Kitchen
Her abuela’s uchepos or corn tamales, made with fresh corn kernels and salt, are one of Vivi Abeja's favorite family-famous Mexican recipes.| Familia Kitchen
