Off to Mexico City

This is the beginning of my journal entries for my trip to Mexico City.

Sunday, off to Mexico City

Cookie the Dog is Not Happy to See Me Leave

Cookie was not impressed at dropping me off without a walk first.  However, everything about my flight was smooth and uneventful. I got to use the American Airlines Lounge. I saw James Nighswonger Sr. on the plan - he and his wife Roxanna were right behind me.  And I met a 70-year geologist names Gregg Liller who works for a mining operation outside of Mexico City.  Interesting cat.

I got a taxi for 522 Pesos - about $30. The Dollar is worth about 16 pesos.  I've been assuming 15 to make the math easier. It has dropped since I was here in March.  


This is the thing I'm going to try and pay attention to on this trip.  Eating lean.  What did I eat today?

  1. Coffee for breakfast.
  2. Oatmeal with honey, butter, and peanut butter on the lounge for Breakfast
  3. I had pasta on the airplane for lunch
  4. I had a couple of Jack and Cokes on the plane.
  5. Then for dinner, I tried two different things.
  6. Chicken wings (alitas) at the place just around the corner - they were TERRIBLE.  But the BARRILS of beer (massive mugs ½ liter and liter) are a good deal.
  7. From there I walked to Taquería El Califa Condesa and tried their amazing Costras (scabs) and a Gaona Taco.


The two plates that look like scorched enchiladas are Costras.  They are cheese grilled to crispy perfection with the meat inside served over a flour tortilla.  One was pastor, the other was Rob-Eye.  They were AMAZEBALLS.

The flat thing is a Gaona Taco served on a corn tortilla.  It was also incredible.  I felt STUFFED after eating them.

What's is the Mexican dish costras?

Costras are a popular Mexican dish typically made with melted cheese and topped with various ingredients. The base of the dish is a crispy tortilla, often made with flour or corn, which is then covered with melted cheese and grilled until crispy. It is commonly served with toppings such as meat, mushrooms, onions, or salsa. Costras are a delicious and savory option enjoyed by many in Mexican cuisine.

What is costilla?

Costilla is a Spanish word that translates to "rib" in English. In culinary terms, costilla usually refers to ribs, specifically pork or beef ribs. These ribs are often prepared in various ways, such as grilling, smoking, or slow cooking, to enhance their flavor and tenderness. Costilla dishes are enjoyed in different cuisines around the world and can be served with various sauces, spices, or marinades, depending on regional preferences.

What is chuleta?

Chuleta is a Spanish word that translates to "chop" in English. In culinary terms, chuleta refers to a cut of meat, typically pork or lamb, that includes a portion of the rib bone. Chuletas are often prepared by grilling, pan-frying, or baking, and they can be seasoned or marinated to add flavor. The result is a juicy and flavorful meat chop that is enjoyed in various cuisines around the world. In some contexts, chuleta can also refer to other types of meat chops, such as beef or veal.

What is pastor?

"Pastor" refers to a popular Mexican style of marinated meat, most commonly pork, used in tacos. The meat is typically seasoned with a blend of spices, including achiote, chili peppers, garlic, and various herbs. The marinated meat is traditionally cooked on a vertical spit called a "trompo" and slowly roasted until tender and juicy. The cooking method and spice blend used in pastor are influenced by Middle Eastern shawarma, brought to Mexico by Lebanese immigrants. The resulting pastor meat is typically sliced or shaved and served in tacos with toppings such as pineapple, onions, cilantro, and salsa. It is a flavorful and beloved option in Mexican cuisine.

What is arrachera?

Arrachera, also known as skirt steak, is a popular cut of beef in Mexican cuisine. It is a flavorful and tender cut of meat that comes from the diaphragm muscles of the cow. The name "arrachera" is derived from the Spanish word "arrancar," meaning "to pull" or "to tear," referring to the technique of separating the meat fibers.

Arrachera is often marinated in a mixture of ingredients such as lime juice, garlic, spices, and sometimes beer or tequila to enhance its flavor. It is then grilled or seared quickly over high heat to achieve a charred exterior while maintaining a juicy and tender interior. Arrachera is commonly used as a filling for tacos, served with grilled vegetables, or enjoyed on its own as a main dish. It is a popular choice for meat lovers in Mexican cuisine.

The Streets around Condesa

I walked to the school to make sure I knew where it was at. It is not far away at all.  I also discovered that on the street the school is located on (Alfonso Reyes) has a sidewalk running down the center of the median.  It is lined with trees, and it is beautiful.

It is incredibly beautiful and there are HSBC bike racks on this path.  However, bikes are also allowed to use the entire car lane as well.

I'm a little nervous, and I don't want to overeat, so I need a strategy on what to do in the afternoons.  I have not met my host yet, but I have met her dogs.

The weather is beautiful, and this feels the same as when I was here in March.  The temperature seems to hold all year round, although it is supposed to rain in the afternoons or evenings.  I'm looking forward to exploring the parks on my bike and learning more about the area.  I need to find a grocery store for some essentials, but I did get some milk at Oxxo (Mexican Circle-K) for my oatmeal.