If corn snacks are your thing, then you will love this route
In Mexico, the word Garnacha is used to refer to fried and roasted small snacks prepared with corn that are part of the country’s street food offer.
We selected our favorite Garnachas and toured Garnacherías headed by women in CDMX.
Among the stores located on the top floor of Mercado 20 de Abril, is Casa Lupita, a local founded in 1951. The founder of this business was Esperanza, today her daughter Lupita and her granddaughters Mariana and “Chayo” tend the premises. Lupita learned to cook with her grandmother and her sister, all three from Etla, Oaxaca. Now Marina and “Chayo” help Lupita cook with the team of cooks who, like Mago, have been working with them for 30 years. The Oaxacan cuisine they serve has dishes such as tlayudas, Oaxacan mole sopes, chicken broth, minced beef jerky, and grasshopper tacos with fresh cheese. For breakfast the water chocolate, the tamales, the champurrado, and the yolk bread. Lupita and her daughters have maintained the quality of the ingredients thanks to the inputs they use,
Address: Oriente 170 Nº133, Moctezuma 2da. Section, CDMX.
Blue corn snacks
A bucket with twenty kilos of dough prepared with blue corn is enough for Mrs. Paula to prepare garnachas for passers-by looking for something for breakfast or lunch outside the Moctezuma Market. This has been the case for 25 years since Paula conquered the neighborhood with a comal and good flavor. Among the star, snacks are the divorced sope gratin (with red sauce and green sauce with pipicha), the gordita de chicharrón, and the tlacoyos (with beans, broad beans, and cottage cheese). When the business started, they only had stews for quesadillas, over time they began to prepare steak and longaniza to offer hearty tacos. Paula, her daughters, and her granddaughters always eat what they prepare, for them it is a way to inspire confidence in customers.
Address: Oriente 164 # 224, Moctezuma 2da. Section, CDMX
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Huaraches La Chiquita
La Chiquita has been offering huaraches in the area surrounding the Jamaica Market for just over 60 years. The diners’ favorite is the rib huarache, with green sauce (the hottest) and red with a little onion and cheese. One of the pioneers in the preparation of these garnachas is ‘La tía’ Inés, who for more than 30 years has been in charge of frying them. For a good tlacoyo, they say from experience, it is very important that the dough is nixtamalized so that it supports the weight of the ingredients and that the beans are thicker so that they do not break the dough when submerged in the oil.
Address: Torno 156, Sevilla, CDMX.
Elotes and Esquites “La Güera”
Isabel Ruíz is one of the people who serve the corn at “La Güera” with a smile from ear to ear. Here, corn is the protagonist of all the preparations: esquites, roasted corn, boiled corn, and desserts such as corn jellies with cheese and corn pancakes. To dress them they prepare three types of sauces (chile de arbol with sesame, habanero with mango, and piquín chile with lemon). The two specialties of the place are the paper corn (prepared with Oaxaca cheese, Lenten slices and mushrooms) and the tosti-esquites (with mayonnaise, grated cheese, yellow cheese, Tostitos and chili peppers). In this family business started by Mrs. María Auxilio Ascensión Becerril known as “la güera”, the important thing is to use all the corn.
Address: Mercado de Jamaica Guillermo Prieto 45, Jamaica, Local 113, CDMX
Los Machetes of Amparito
Amparo Montoya’s mother-in-law, who owns the place, started this business in 1964. Famous for her fried and giant quesadillas – 70 centimeters long – and for creations such as the Cuban machete, stuffed with 17 stews, cheese, and a garnish of chicharrón, Plantain, and cheese known as ‘sazón de mi tierra’. Amparo’s favorite machete is somewhat simpler: the tinga.
Address: Héroes 192, Guerrero, CDMX.
Tostadas and pambazos
Rosa Ramírez is one of the women who is in charge of preparing the tostadas, pambazos, flutes and sopes of the place. In this place located within the Coyoacán Antojitos Market next to the famous La Coyoacana cantina, the specialty is toasted leg. There are several reasons that make this toast different from the others, first the size, it measures four times what a conventional toast; then the oregano, an ingredient in which they do not skimp to give flavor to the leg and finally the complements, half green sauce and half red sauce, beans, cabbage, cream and grated cheese make this toast a unique garnacha. Another must-see if you visit this market in the south of the city.
Address: Coyoacán Food Market, Higuera 30, La Candelaria, CDMX