In Mexico City, the Distrito Federal (or simply “DF”) of Mexico, food thrives everywhere. You can’t walk down the street without inhaling the smell of hand-patted tortillas toasting over wood fires or tortas around the corner. Mexico City cooking is characterized by influences from other regions of Mexico as well as a number of foreign countries.
Street cuisine is very popular, with taco stands, torta (sandwich) shops, and luncherias serving guisados on every street. The word guisado is an umbrella term for a stewed mixture, usually meat or vegetables simmered in a sauce made with chillies, tomatoes or tomatillos. Most guisados contain a short list of ingredients (they’re not like moles), however the sauces coax out the flavors of the meat.
Like a Chinese stir-fry or an American casserole, a guisado can really be anything, as long as the sauce is good. Our Mexico City sauce is inspired by the guisados we grew up eating: Pork with purslane or Pork rinds in green sauce.
Mexico city’s neighbor, the state of Morelos, although diminutive in size, boasts an impressively large cultural amalgam. Long before Europeans arrived and settled in Cuernavaca and Tepoztlan, now upscale resort areas, groups from many parts of Mexico found their way to this area of natural springs and a nearly perfect climate.
We chose one of many dishes that are famous from this region, our Morelos sauces was inspired in pork rind meatballs in chipotle sauces.