It would be impossible to count the number of taquerías in any town near Mexico City. Everybody has their favorite place to eat tacos, whether day or night, with family or to satisfy a midday craving. The service is fast, the taste meets expectations, and the price does not break the bank. Opening another one of these establishments would seem fiercely competitive. However, cunning Cutberto and Eduardo have found their way to the top of the competition.
La Negra Bendita is a contemporary Mexican taquería that skillfully integrates design and gastronomy to offer an authentic experience. The decor includes pewter, wood and black stone. Concerned about ecology, they use recycled paper for menus and napkins and to-go boxes are made from biodegradable vegetable fibers.
As a starter, we recommend the huauzontle pancakes – an herb from the central high plateau – that are served bathed in a guajillo chili sauce. Obviously, tacos handmade with white, blue, black and yellow corn are the heart of the menu. There are also stews like chicken with mole, which comes from a laborious recipe, or chicharron in green sauce with tlalitos. The Yucatán cochinita pibil is accompanied by a sauce called xnipec, made from habanero chile, purple onion, orange juice and tomato. “El güero” stands out in the specials section with a flour tortilla, seasonal fish, red cabbage, chipotle mayonnaise and guacamole – very similar to tacos served on the northern coasts.
The menu also boasts a very impressive list of beers and fruit waters that decorate the tables with radiant colors. For dessert, they serve rice with milk that glides like a creme brûlée and a cantata flan sprinkled with pine nuts and cocoa nips.
The longterm plan is to bring the La Negra Bendita concept to the United States, to teach everyone a lesson about true Mexican taquerías.
Hours: Monday 12 p.m. – 10 p.m., Tuesday – Sunday 12 p.m. – 6 p.m.
Text and Photos: Guénola Bally