When I found out I was going to be traveling to Mexico City this month, one of the first stops on my “must eat” list was Churreria El Moro.

Multiple people recommended a stop at El Moro for the best churros in Mexico City. The original location is open 24 hours, just like the Chocolateria San Gines in Madrid, Spain. However, Churreria El Moro has multiple branches throughout the city so you can get your churro fix quick, no matter which part of Mexico City you are in. But before being able to venture to Mexico, you might need to ask nvc inquiry for the requirements.

Churreria El Moro History

El Moro was founded in 1935 by Francisco Iriate, an immigrant from Spain. He started the business after realizing no churros were sold in the city. The name El Moro is a nod to the Arab salesmen traveling through towns in Spain selling churros from carts. Iriate installed his original churro cart in the Zocolo, and eventually moved into the building where the original branch is located today. Sadly Iriate passed away at a young age, but his brothers arrived from Spain and took over the business with help from local services like https://business-insolvency-company.co.uk/pre-pack-administration/. While it’s been passed down several generations, Churreria El Moro remains in the family.

El Moro Churros Menu

When we visited, they had two main types of standard churros on offer — the regular and the chocolate-filled varieties. There are also mini churros and a mini-churro sandwich with ice cream. The first branch of El Moro we visited was one inside a mall in the Polanco neighborhood. Even on a weeknight 15 minutes before the 9 PM closing, there was a lengthy line. We opted to try both types of churros and ordered chocolate for dipping, since that is what I was used to in Spain with “churros y chocolate”.

There is a decent list of different types of chocolate drinks. The Spanish is the traditional version that is very thick and sweet, perfect for dipping. We also tried the flavor of the day, which was Chocolate Mint. Other flavors include:

• Mexican (lightest version)
• French (with vanilla)
• Special (with a touch of cinnamon)
• Light (light milk and no sugar)
• Swiss chocolate with whipped cream
• Mocha

As far as desserts go, churros from El Moro are cheap. Four regular churros are 20 pesos, or around $1 US with current exchange rates. You can get chocolate and four churros for 77 pesos.

If you want something less heavy, the milkshakes looked amazing. If we had been eating there, I might’ve had a milkshake. Choose from chocolate, vanilla, strawberry, oreo, or ask about the flavor of the day. I even saw Uber Eats drivers picking up milkshakes and churros to go. That would be way too much temptation if I was living in Mexico City!

Some locations may have different menu options as well. There was a spit with meat for tacos al pastor at the Centro location and the Roma location was serving a torta with mole.

El Moro Locations

Centro is the original branch, however, while open 24 hours, that is not necessarily the area I would choose to be in late at night. We had no problems while there during the day, but I’ve read numerous accounts that say watch yourself in the historic center at night. And El Moro is not right by the Zocolo, so the area may feel rough if you aren’t expecting it. We opted to stick to the other locations, primarily because the line was so long at the original one that we couldn’t even make out the starting point for the takeaway and the sit-down lines.

Aside from the Polanco branch, we also hit the Roma branch that stays open until 1 AM on Friday and Saturday nights. Be cautious when you look this location up, as you want to Google the Roma Norte location, not the Roma Market, which has shorter hours. There is supposed to be a branch in Condesa where we were staying, but we oddly never visited that one. Maybe that is for the best since I probably would’ve eaten more churros on the trip!

I love that all the new locations have this super clean white and blue tile decor that feels very modern, yet pays homage to the blue and white tiles, like those kitchen backsplash tiles, in the original location.

I’m not sure how long the lines are in the morning when they first open, but don’t be surprised to stand in line at any branch no matter what time you go. Even at 10 PM at the Roma Norte location, we waited close to 45 minutes for churros to go. But, it was totally worth it!

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We eat a lot of ceviche in Belize, and I do mean a lot. Even still, I love ordering ceviche when traveling throughout parts of Mexico as well. However, I keep noticing aguachile popping up more and more on local menus in Mexico, and they are always in a different section than the ceviches. Other than cucumber, which some ceviches have in Belize, I wasn’t quite sure what definitively made one an aguachile versus a ceviche.

Recently, I was having lunch with local friends in a village town near the border of Mexico and Belize, and they ordered a shrimp aguachile.

“So, what is the difference between an aguachile and a ceviche?” I asked.

They all looked at me with a blank stare and said, “no idea, but it sure tastes good” and went back to drinking their Mexican beers. LOL

Some quick sleuthing and talking to a couple more food-obsessed friends provided me with a more definitive answer on the differences.

What’s the Difference Between Ceviche and Aguachile?

Ceviche and aguaquile are pretty similar in many ways, but the nuances that set them apart include marinade ingredients and marinating time. Ceviche marinates in lime for 20 minutes or maybe hours whereas aguachiles are tossed in ‘chile water’ and served immediately. The prepared aguachiles is almost soupy whereas most ceviches you see in Belize or Mexico are not. You’ll find different styles or colors of aguachiles, including red, green, and even black, each made with different types of chilies and sometimes other herbs. Most aguachiles I’ve tried pack some pretty serious heat whereas we always get small bits of chopped habanero on the side with ceviche. However, I’ve had a few ceviches with chilies incorporated right into the dish so ask to verify if you are not a fan of really spicy food.

Ceviche in Belize and Mexico

If you’re aren’t familiar with ceviche, or never tried one on your travels, it’s important to understand what ceviche is first.

What is Ceviche?

Ceviche (typically pronounced seh-VEE-chay in Belize) is basically seafood marinated in citrus juice, which “cooks” it. It’s commonly found along coastal parts of Latin America and in some Caribbean nations as well. Popular seafood options include shrimp, lobster, conch, octopus, maimula (often called horse conch), squid, snapper, and more, depending on where you’re traveling. Head further down and into Latin America and you’ll find ceviches there have a variety of different ingredients like corn or sweet potato.

Other common ingredients include onions, tomatoes, and cilantro. And, kudos to the restaurants in Mexico that add avocado to their ceviches. Some restaurants incorporate chilies directly into the ceviche, or place them on the side. And, when you’re talking about habanero, I’m all for placing them on the side!

My favorite time of in Belize is when conch is in season, typically October through June, when you can get a mixed ceviche with conch, shrimp, and octopus to share with a group of friends. One of my long-time favorites is from El Divino Restaurant at Banana Beach Resort on Ambergris Caye, because it’s always fresh and, strange as it may sound to some, they put green olives in theirs. I used to get it at least once or twice every year when I stayed next door as a tourist, and it was always one of my favorite things to eat. We have a number of excellent options for ceviche on the island, so I tend to mix it up some, but I always go back to my long-time favorite at least once a month or so.

How Ceviche is “Cooked”

Some people have a hard time wrapping their head around the idea of seafood being “cooked” in citrus juice, because there is an obvious lack of heat. Basically, heat and citric acid both work in a chemical process known as denaturation. During denaturation, hydrogen bonds in the proteins are altered from their original state and are free to interact with other chemicals. Another example of denaturing proteins is when you cook an egg and it changes from the transparent fluid to an opaque solid. So, while no heat is applied, the end result is the same, with one important caveat. While technically not raw, denaturing proteins doesn’t rid them of bacteria like cooking with heat does, so it’s important to only eat ceviche that is made with the freshest seafood or the risk of getting sick is still a valid concern.

History of Ceviche

Many people associate ceviche with Mexico and Central America, but there are several theories on where it originated. You may see it spelled seviche or cebiche as well, depending where you are in the world.

One theory is it developed back during the Inca Empire in Peru, when fish were marinated with a local fermented beverage. It’s believed that they switched to citrus fruit after it was introduced by Spanish colonists. Another local civilization in Peru has documented history of ceviche. The Moche inhabited the coast and used fermented juice from local bananas and passionfruit, adding aji pepper.

SUMAQ has a great in-depth article all about the origins of ceviche in Peru for those who want to dig deeper and learn more. Interesting note, ceviche was not highly popular for several centuries, as it was considered to be a food for the “underclass,” but a strange set of circumstances changed all that.  When the Sino-Japanese war broke out, a wave of Japanese migrants settled in Peru to try farming there. With seafood being a key element in the Japanese diet, it’s not surprising that Peruvian cuisine began showing Asian influences.

Other theories place its origins in places anywhere from Central America all the way to the South Pacific. While traveling through French Polynesia a few years ago, I tried their local “ceviche,” which is called poisson cru. It’s basically tuna marinated in lime and coconut milk – super fresh and super refreshing!

Aguachiles

As its name implies, aguachile basically translates to “chili water,” and it is a much spicier version of ceviche, which I can attest to firsthand.

Aguachile is also pretty much limited to Mexico itself, reportedly originating in the Sinaloa region. The types of chilies used in can vary, but I’ve read that chiltepines, local to Sinaloa, are one of the primary varieties. Other popular options include serrano and jalapeño peppers.

In general, the most common type of aguachile is with shrimp, cucumber, onion, and lime juice. The chilies are usually blended with water to create the marinade. One major difference with ceviche versus aguachile is said to be the time it marinates. With ceviche, the seafood marinates in the lime juice for at least 15-20 minutes. Aguachiles are tossed in the lime and pretty much served right away.

Appearance wise, the aguachiles I’ve tried are usually plated with pieces of cucumber around the side and the shrimp and onions in the middle. It typically has slices of avocado as well – the fattiness is great for offsetting the heat from the chilies.

So, which is better?

They are really very similar, but it really comes down to what you can handle spice wise. The first aguachile I had in Tulum was not too bad, but the last one in Chetumal, WOW! I had to let the men devour that one and I stuck to the more mild appetizers as my mouth was on fire for a good 10 minutes after!

Have you tried either ceviche and/or aguachiles? Which is your favorite? 

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Let me start by saying I never thought I’d see the day when I’d be writing a blog post about Taco Bell, but here I am!

This month marked a milestone for the Netherlands — the grand opening of the country’s first Taco Bell! And, the best part is that the first one in the country is in Eindhoven — the city where I live half of the year when I’m not in Belize.

It may sound funny to be so excited about a random fast food joint from the US, but I literally grew up at Taco Bell. Most kids begged their parents for McDonalds and/or pizza growing up — for me it was Taco Bell — and as often as I could. Even now, it’s my first stop whenever I fly into the US to see my parents in Los Angeles. I recognize there is nothing authentic when it comes to being traditional Mexican food, but it’s comfort food for me. Taco Bell brings back very fond memories of my grandparents, summers by the pool, and my best friends.

When I heard there was going to be a Taco Bell in Eindhoven, I was determined to be here for the opening. Multiple delays and rescheduling left things up in the air on when it would open. Without even planning, I ended up being here this month, so we headed into town to check it out on April 4th.

I wasn’t sure what to expect line-wise since I heard the recent opening of Dunkin’ Donuts in Amsterdam drew a line of 15 hours! 15 hours for donuts! Fortunately, the line for the new Taco Bell ended up being under an hour — still never imagined in my entire life I’d be standing in line an hour for Taco Bell. Three cars in the drive thru back in the US and I’m letting out an exasperated sigh.

So what is Taco Bell like in the Netherlands?

It’s quite a departure from what I’m used to in the US, but I am not all that surprised. McDonalds around the world are extremely diverse in their offerings, and I learned the hard way that KFC in Taiwan doesn’t even sell mashed potatoes. Saddest day!

Netherlands Taco Bell Menu

The biggest difference is the menu — everything from the items offered to the fact they sell beer, it’s not your usual Taco Bell. The name of the game here is all about the combo, similar to those on 비트코인 카지노. There are six combos and six a la carte items. On the combos, it’s a four step ordering process:

1. Choose your combo
2. Choose your meat: spicy chicken, ground beef, grilled chicken, pulled pork, or refried beans
3. Choose your sauce: Mild, Hot, or Fire
4. Choose your side: Nachos or Fries and your drink

It was cool to see the freedom to order whatever you wanted with your meat of preference, but not putting on your own sauce was a bit of a turn off. I know that sauce packets, well condiments in general, aren’t things you find in fast food restaurants here in Holland. Basically, nothing is complimentary. You want ketchup or mayonnaise, you pay for it most places. And here, if you wanted nacho cheese for your “nachos,” you better order it and pay an extra Euro.

There are two dessert items, but we didn’t try either. A chocodilla, which looks like a chocolate quesadilla, and cinnamon tostadas, which look like tortilla chips with chocolate sauce drizzled on top.

I think the biggest surprise for me was the prices. For two combos, a bean burrito, regular taco, and one drink upgraded to a beer, it was 20 Euros — for that amount, my parents and I can chow down — with drinks — at a Taco Bell in California.

Taco Bell Europe Food Quality

Other than being somewhat disappointed by the bean burrito, the food was pretty darn good. My issue with the bean burrito was that the beans had a bit of a burnt taste and there was no sauce, despite ordering it with sauce. The crunchy taco was pretty spot on, although I still would’ve preferred to put on my sauce when ready as it got soggy. The crunchwrap supreme was really tasty with the spicy chicken. I also had a bite of the grilled stuft burrito with pulled pork. I had several people ask me about the chips on the side — they reminded me of homemade Doritos. We didn’t know there was no sauce or anything included, so we went back to order cheese sauce and guacamole, so in theory the total for dinner was 23 Euros for two people.

In general, most of the menu items are things I never order at Taco Bell, so it’s a bit hard to compare. I’m a creature of habit and I miss my bean tostada. The tortillas tasted really fresh and everything tasted fresher than I expected. Other people looked extremely happy and I even saw a few people going back to order more food!

Taco Bell Culture in Eindhoven

It’s definitely a different vibe at the Taco Bell here in Eindhoven. It was interesting to hear the opening team (which seems to be from headquarters in the US) ask if people had ever been to a Taco Bell before. Most of the people around us were younger, probably college students, and not one person I heard them ask said yes. Mexican food in general is pretty much non-existent here in Holland, and what I have seen has looked, well, terrible. So I don’t even bother eating it here, as I’m obviously spoiled growing up with authentic Mexican food everywhere around me in Los Angeles.

I’d expect nothing less being the middle of a very design-oriented city, but the layout and design of the Taco Bell here is hip and inviting. Rather than the somewhat sterile interiors of fast food restaurants back home, this had a more lounge type atmosphere. I could see college kids hanging out on the couch for a while after eating. It’s two stories, but doesn’t necessarily have a large seating area.

Taco Bell History

One nice touch they added, which may not mean much to local kids who don’t know the history of Taco Bell, is the addition of historic photos of the first Taco Bell in Downey, California. I grew up near there and lived where the second Taco Bell was built. Taco Bell’s headquarters were close to us and the family lived in the general area, so Taco Bell was really more than just a chain fast food joint for me.

If you’re wanting to visit Taco Bell in the Netherlands – you won’t find the same late night hours as you do in the US. Sadly, Taco Bell in Eindhoven is only open from 11am until 9pm daily — including Sundays!

I have to say, before I even got situated and ready to take photos, the first thing I spotted was…

guacamole!

Growing up in California and living a life deprived of quality avocados in Taiwan, the sight of guacamole always stops me in my tracks.

The verdict?

This was some awesome guacamole!

But, I digress…on to the important task of the day — learning about tequila!

I have to say, learning about tequila under the faux sky of the Canal Shoppes was a bit distracting and confusing as I’m sitting there envisioning my best Mexico memories, but hearing the serenade of gondeliers nearby.

Executive Chef, Reed Osterholt, put on a great demonstration for us, teaching us the nuances between Don Julio tequilas.

Blanco: Double distilled from the finest 10 year old 100% Blue Agave. Ultra smooth, rich and clean. Has crisp agave aromas blended with hints of fresh citrus on the nose, a lightly sweet flavor, and bits of pepper on the finish.

Reposado: The Reposado is double distilled and spends eight months in American white-oak barrels, giving it the beautiful golden amber color. Mellow lemon and citrus on the nose with hints of dark chocolate on the palate, and the finish has a touch of caramel apple.

Anejo: The Anejo is also double distilled and this time, aged in American white-oak barrels for around eighteen months. Definite citrus with notes of caramel on the nose, lots of rich, thick, honey sweetness on the palate, and the taste of honey lingers through to the finish.

And, after admiring the different qualities of the tequila, what’s the next best thing to do with it?

Flaming dishes of course!

Chef Osterholt began an impressive display of preparing one of Taqueria Cañonita’s signature dishes — Roasted Mussels & Shrimp Skillet with Tequila, Pasilla Oaxaca, and Mexican Chorizo.

Although our menu sampling was limited, I was rather impressed with Taqueria Cañonita. Its menu concept is pretty simple — to recreate the “soul food” dishes of Mexico City, with a New America ambiance.

The native Los Angeles girl in me would’ve bypassed a place like that when I was living in Las Vegas in favor of the cheap taqueria down the street. However, if you are looking for something more upscale with good quality and authentic food, I wouldn’t hesitate to recommend it.

And, truth be told…I am still craving that guacamole.

Taqueria Cañonitas
The Venetian Hotel and Resort (Located in the Canal Walk)
3377 Las Vegas Blvd, South
Las Vegas, NV
Telephone: (702) 414-3773
Lunch: 11:30 a.m. – 4:00 p.m. Daily
Dinner: 4:00 p.m. to 10:00 p.m. Sunday – Thursday; 4:00 p.m. to 11:00 p.m. Friday and Saturday
Reservations recommended, take-out available
Website: www.canonita.com

Although I was a guest of The Venetian and Palazzo Resorts, all views and opinions are my own.

Previously, we had two “ok” options in Taipei — El Gallo (had the best passion fruit margaritas) and Yuma, which served Southwest style Mexican food (not really a fan of Tex-Mex & Southwest, but it was a decent place to grab some nachos and a margarita with friends).  In the last few months, both of these restaurants closed their doors, leaving many Taipei expats searching for something new.

In December, we heard about a new taco place in town called Macho Tacos.  We’ve been traveling since January so I was anxious to try them out once we got back to Taipei.  We stopped in this past Sunday, our first weekend back and one of the nicest days we’ve had in Taipei in months!  Apparently, we weren’t the only ones who had this idea as they were packed.  We’d been warned this place was very tiny & seating was next to nothing — heed the warning!  It is definitely more of a take out type place, something that doesn’t work so great when you live 30 minutes away by taxi.

Macho Tacos has a similar style to Baja Fresh back in the US (the Fresh Mex) with its use of fresh ingredients, light flavors, and chunky salsas, typical of Baja style Mexican food.  The menu at Macho Tacos is pretty simple — burritos, tacos, nachos, and quesadillas.  Choose from carne asada (steak), carnitas (pork), pollo asado (chicken), or even something you won’t find at your average Mexican taco stand…tofu.  Something else that caught my eye was the fish tacos on the menu.

Prices are quite reasonable, like any three regular crisp or soft tacos for NT $160 or the fish tacos (that only come in an order of three) for NT $170.  Although these prices reflect an increase from less than a month ago, they are still quite reasonable for “western” style food here in the city.

While we were waiting with the small mob for our order to come up, I noticed the crowd was entirely made up of English speakers (mostly expats I am assuming), with many of them probably 18-22 years old.  Why is that important?  Well, that translated into ZERO turnover on the only 5 tables they had in the back.  Several of the groups were immediately aware of the incoming customers who were hoping to eat in, and although they were done eating, they found it humorous to keep the tables occupied so no one could sit — not even the very pregnant woman trying to find a table.  Ultimately, we lucked out by snagging the stools out front so we weren’t trying to stand out in the street and eat!  Just a note: Not one of the groups had cleared out from the inside tables even after 45 minutes when we were done and ready to leave.

I went for the three taco special with a crispy chicken, soft carnitas, and soft carne asada and Brett ordered the three fish taco special.  Since this was our main meal for the day, we got an order of carne asada nachos as well.  Soda refills are free (something else rather uncommon in Taiwan).

My tacos were quite tasty, including the carnitas, which I am most picky about.  I hate soggy carnitas that just taste of grease.  I like carnitas that have some spice, a little crisp, and actually taste like pork!  The only negative I can say is they need to put two tortillas on the soft tacos as they break apart too easily.  I managed to snag a bite of Brett’s fish tacos and no doubt, I will be ordering those next time.  I’ve actually been craving them since we left!  The fish was nice and crisp, and reminded me of my favorite batter on fish & chips at an English pub back home.

The nachos were a decent size — definitely a portion to share if you are ordering other food.  I was a tad bit sad to see the “squirt bottle” guacamole…it’s more of a green crema versus guacamole.  Given the difficulty in finding avocados here and their high prices (we’ve paid over $3 US pr avocado at the store before), I can’t fault Macho Tacos for going with a cheaper alternative to ensure they always have it on the menu.

Besides the burritos and burrito bowls, other menu items I’m interested in trying include the rice and beans.  Rice and beans are two of the hardest things for many Mexican places to get right.  If you find decent rice and beans, it’s a good sign the food might be pretty authentic.  Choose from refried or black beans, and Mexican style or cilantro lime rice.  Macho Tacos also has horchata on the menu — a must for any good taqueria!

I’m not sure if their salsas alternate, but we had a choice of three on Sunday — a pico de gallo type salsa (mild), corn salsa (mild-med), and a third that reminded me of a coleslaw salsa (mild).  For those wanting to crank up the heat, they have bottles of hot sauce.   Or, you can add jalapenos for NT $10 or get an entire side of them for NT $30.  All the salsas were freshly made and had a good mix of flavor and heat.  No green salsa though – bummer!

Macho Tacos is located in the Dong Qu area, a part of downtown Taipei known for an endless array of restaurants featuring everything from Sichuan to hamburgers.  The closest MRT stop is Zhongxiao Dunhua on the blue line.  They are open for both lunch and dinner (with a three hour closed period in the mid afternoon).  NOTE: Cash only.

Macho Tacos

Address: 3, Ln 126, Yanji St, Taipei City (台北市延吉街126巷3號)
Telephone: (02) 2731-4489
Menu: English and Chinese
Average meal price: NT $200
Website: Macho Tacos
Facebook: Macho Tacos

Hours: Open: Monday to Saturdays from noon to 3pm and 6:30pm to 10pm, Sundays from noon to 3pm, 6:30pm to 9pm  Note: They are closed on Tuesdays in March (not sure if this will extend into April or not)

When I was living in Northern California, I was on the hunt for good Mexican food.  Sal’s Tacos is the best I’ve found for authentic local Mexican food, reminsicent of what I was raised around in Los Angeles. I grew up exposed to truly traditional dishes and have searched years trying to find restaurants that come close to duplicating the fond memories I have. Sal’s definitely came close to filling that empty void in my pursuit of the best Mexican food!

This is not your average taqueria! The owner, Sal Galvan, has found a way to merge his love for the Sacramento Kings, mosiacs, good food, and wine! Sal’s is completely decorated in mosiacs on the walls and ceiling, most paying homage to the Sacramento Kings (including a life size one of Vlade Divac). If this isn’t enough to keep him busy, he also produces wine, offering a couple types at the restaurant as well. You can’t help but laugh at some of the funny signs posted in the restaurant (such as the one in the picture below).

I absolutely LOVE this place. They have a salsa bar with both red and green salsas, ranging from mild to wild! I am not a fan of carnitas normally but they have the BEST carnitas taco special that I order almost every time I go. On Sunday mornings, I used to order the Huevos Divorciados (divorced eggs) which is typically two fried eggs, served separately on corn tortillas, one with red salsa, the other green. Sal’s version is on the masa boats, one with chili colorado and the other with chile verde. Perfectly matched with a Bohemia or Negro Modelo! :-))

And they serve my comfort food daily – POZOLE! It’s a better subsitute for chicken noodle soup! For those who have not tried it and you are lucky enough to find it in a restaurant, definitely give it a try. It’s basically a pork and hominy soup with chile and other seasonings. Garnishes include radishes, shredded cabbage, lemon or lime juice, oregano, and cilantro. It is similar to Menudo but lacks that “special” ingredigent of tripe (yuck!).

They have all-you-can-eat chips and a fresh salsa bar with some interesting options.  A number of red ones, ranging in spice and at least one green salsa.  spicy cucumbers, pickled onions, carrots & peppers are some accompaniments.  They also have wedges of limes, lemons, cilantro and onions, and typically a couple creams, one is usually spicy.   Although the food is not as cheap as you might find at some taquerias, the quality of food is much better.  I’ve tried some local taquerias and been highly disappointed with the inferior ingredients and greasiness of the cheese and sauces.

This is a very casual, order at the counter type place. They have a frequent diner program as well (buy six, get one free)…..further rationalization on how I seemed to end up there once a week!!! 🙂  I miss Sal’s and try to go back at least once every time I am back in town.  Call for hours as they have changed several times.  They used to be open earlier on weekends for breakfast, but I think they open later now.  Also note they do close early, typically 8:30pm from what I remember.

Sal’s Tacos – Mexican Food
400 C Street
West Sacramento, CA 95605
(916) 372-3377