La Capital Del Sabor


Based on theories of corporatization, regional studies on parentesco patterns, and conceptions of social space, this article presents an ethnographic model of la capital del sabor. Savor is more than the practical application of domestic ideology; rather it creates consciousness and sociality by transcending gusto into sensual awareness centered around enjoyment, learning, and sharing.

Tacos de carnitas

Mexico City would not be complete without experiencing world-renowned tacos – from tacos de carnitas and birria to street tacos near plazas or fine dining establishments – which will satisfy your palate and appetite! You can find these tasty meals virtually everywhere in Mexico City – from street vendors selling them to fine dining restaurants offering them!

One must-try taco is the taco de chile verde, featuring shredded chicken in a spicy green sauce served on a tortilla and garnished with cilantro, onion, and avocado for maximum flavor. Add sour cream for even more zesty goodness!

If you’re feeling adventurous, try tasting a taco de Cabeza made from meat from a cow’s or pig’s head. This dish typically comes served with lengua (tongue), ojos (eyes), seso (brain), and cachete (cheek). Taquerias along Lorenzo Boturini Street in Puebla offer these delectable delights!

Are You Enjoying Al Pastor Tacos? Try Tacos Arabes Instead

Tacos de cochinita pibil

Cochinita Pibil is an iconic Mexican dish from the Yucatan region in Mexico. Made with tender pork marinated with citrus juices and spices, slow-roasted to perfection, and served on corn tortillas with pickled red onions and lime wedges for Hanal Pixan celebrations between October 31 and November 2. Cochinita pibil has long been enjoyed across Mexico and worldwide – not only during Hanal Pixan festivities.

Cochinita Pibil is an old-world recipe made using traditional Mayan ingredients. Recado rojo (achiote paste) is added to achieve its signature orange-red color. This seasoning mixture consists of whole or ground achiote seeds mixed with bitter orange juice, harvested from Bixa orellana trees found throughout South and Central America and available at most Latin American grocery stores as a powder or paste, offering peppery, earthy flavors while providing deep orange hues.

Step one of creating cochinita pibil is making the achiote marinade. Combine orange juice, sour orange juice, achiote paste, and garlic in a food processor or blender. Adjust salt until everything forms an even paste that coats every grain of chicken breast meat evenly. As needed, water may be added until the desired consistency is reached.

Once the achiote mixture is prepared, place cubed pork in a large ziplock bag and pour marinade. Press air out of the bag by massaging while pressing out any air trapped between its fibers before sealing and placing it in the fridge to marinate overnight or for at least 4 hours.

Other than marinade, only a few additional ingredients are needed to create this tasty recipe. Season the pork with salt and pepper for optimal results; additionally, it’s highly recommended that you use high-grade pork shoulders; alternatively, you could try substituting with pork loin or butt for similar results.

Traditional cochinita pibil is typically cooked underground, but you can easily replicate its flavors at home by using a slow cooker. Set it before bedtime so it will be ready when lunchtime rolls around the following day! Once the pork has been shredded, it can be placed onto corn tortillas with red onion pickle slices, chopped cilantro, or parsley as garnishes for an unforgettable taste experience!

Cafe de olla

Coffee has long been an integral part of Mexican culture, and Cafe de Olla (traditional Mexican coffee and spices combined in an “olla de barro”) is a de rigueur hot drink created during the Mexican Revolution to give soldiers some warmth during long, cold nights in war camps. Nowadays, the glass has become an indispensable daily ritual that brings some Mexican flair into our morning cups of joe.

To create cafe de olla, add water to the olla de barro and heat until boiling before slowly pouring the ground coffee over it while gently stirring. You can also experiment with different ingredients, such as orange peel and star anise, to enhance its flavor further.

Once all ingredients have been combined, let it simmer for 5 to 10 minutes before straining through a fine strainer into mugs. Enjoy your coffee hot or with ice; traditionally, it should not contain milk, but you may add it if desired. Serving it alongside bread and salty snacks makes this drink particularly appealing during celebrations such as calendars and funerals.

Recipes for this traditional Mexican drink often vary by family, but all have one element in common – coffee! When selecting your coffee beans for cafe de olla preparation, opt for a quality dark roast with earthy notes; use a large stockpot to facilitate easier cleanup afterward.


La Capital del Sabor stands out with its exceptional service and friendly staff, who are always ready to assist. Their cuisine and atmosphere are delicious; make this your next dining destination with friends or family!

If you don’t have time to visit this restaurant, why not purchase some food to take home or to work instead? For more information regarding your reservation and other details, consult their menu, as their hours can differ, and even the names of products offered can change depending on availability.