Editor’s note: What makes a food culture thrive? In Mexico, part of the answer lies in the people who carry traditions with them—and those who give familiar flavors new expression. In this edition, we meet Venezuelan immigrants building lives and businesses in Mexico City, sharing regional dishes that connect them to home while enriching the capital’s culinary landscape. We also celebrate the four Mexican bars recognized among this year’s World’s 50 Best and explore why pozole is more than a stew, with Guerrero offering a window into its regional significance. From an arepa to a bowl of pozole or a thoughtfully crafted cocktail, these stories explore belonging, creativity and the traditions that make gathering around a table meaningful.
MND Staff
Restaurants specializing in Venezuelan food are not hard to find in Mexico City, writes Lydia Carey, as Venezuelans make up the largest group of foreign residents in the capital.
And make no mistake about it, these are truly Mexican establishments, not European imitators, with Mexican management, Mexican and pre-Columbian themes and an emphasis (though of course not exclusive) on…
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Was pozole made from human remains? Probably not, but that doesn’t mean this iconic Mexican stew’s history is any less fascinating.
