While traveling in México City, I wrote an article for Whetstone Magazine about my first experience eating ‘barbacoa,’ a pre-hispanic gastronomic technique. Guided by Chef and Historian Norma Listman, we explored the origins of barbacoa, how it was transformed through the Spanish conquest, its place in contemporary México and how to create the perfect taco.
Cover photo as featured in The New York Times
Photos by Sana Javeri Kadri
“It is all too easy to get caught up in the hype and narrative that México City is having its moment when experiences like Texcoco continue to show me, and hopefully show you, that today’s México, the vibrant, the avant-garde, the melting pot, is nothing new, but rather a steady evolution over centuries grounded in traditions that are alive today.”
