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Nicholas Gilman is a renowned journalist and food writer based in Mexico City.

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TACO TIME: Taco de Chorizo Español @ El Parrillón

TACO TIME: Taco de Chorizo Español @ El Parrillón

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El Parrillón, located in colonia Tabacalera not far from Reforma is a diamond in the rough. It’s a humble but smart grilled meats taco stand that hides between other run-of-the-mill puestos on a non-descript back street. A tempting list of less often seen carnivorous options such as panceta and several kinds of chorizo are made at the owner, Gustavo Trejo’s farm in the State of Hidalgo. They’re grilled to smoky charred perfection, always to order, and served with beautiful roast tomato and chile de arbol salsa, roasted nopales, piña, cucumber and sweated onions. Tortillas are the good kind, hand-formed and resilient. While old-fashioned bisteck is a good place to start, I love the chorizo español: nothing like I ever tasted in Spain, it’s tender and fragrant of garlic and paprika.

El Parrillón
Calle Madrid near Paris, colonia Tabacalera, a block from Metrobus Reforma
Open Monday – Friday 11 a.m. – 6 p.m.
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Ricerca Gelateria: The Best Italian Gelato in Mexico

Ricerca Gelateria: The Best Italian Gelato in Mexico

Salacia - Sophisticated Italian in Condesa

Salacia - Sophisticated Italian in Condesa