A visit to Passmar Café Finos, a coffee haven, in Mexico City's Mercado Lazaro Cardenas market. Also: making cocktails, including a mescal-based drink that features hoja santa leaves and absinthe; and a margarita that incorporates pineapple juice and hot chile.
Chef Elena Reygadas of the Panaderia Rosetta bakery in Mexico City, who makes such classic treats as pan de pulque and sugar-topped conchas; and chef Enrique Olvera, whose restaurant serves casual dishes like tuna and chicken Milanesa tortas in bollilo rolls.Also: making conchas; and making tortas.
Chefs Israel Montero and Alfredo Chaves of Kaah Siis restaurant in Mexico City show off their vegetable gardens on Xochimilco, the city's ancient floating gardens; and discuss sustainability, the future of organic, and kale.
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