#Mexplaining by Morenita 05


We’ll be dropping a new #Mexplanation every month via our newsletter. 


“Be fruitful and multiply, increase greatly on the earth and multiply in it…” said God to delicious little corn-based Mexican snacks.

When it comes to street food, Mexico City is an incredible pan-regional smorgasburg. Yes, yes we know you’ve had tacos, flautas, tortas and pozole, but have you ever heard of tlacoyos, pambazos, esquites & guisados? Yup… exactly. Welcome. Take a seat, can I get you some water? Let me help you with your coat.

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For a snack to be considered a garnacha, it must have corn/ wheat dough base, must be oily AF, cooked in a comal (a griddle-like flat surface), must be filled with some sort of stew or casserole, consumed in a street stall and cannot be pricey. You should be able to eat a garnacha and pay with a couple of $10 peso coins (about $1 USD for these small heaven-sent fatty delicious appetizers)

Garnacha is in its essence soul food eaten on the street. However, not any street food can be considered garnacha. See what we did there? Step into the Morenita Glossary, right this way:

A thin, fried dough patty with a “pocked” sliced into it where all the fillings go. Think of a kangaroo pouch-like concoction, filled with any meat under the sun and lettuce, onion, cilantro, queso fresco, salsa and sour cream.

Imagine a long but elongated shape, emulating the shape of a sandal. This edible chancla is covered with beans and you can top it with anything: maybe start with carne asada, nopales (cactus salad), pumpkin flower or huitlacoche (corn smut)?

Looks like a diamond but elongated with the edges rounded out, always best to choose the ones made of blue corn. This flattened football-looking thing can be topped with beans, potatoes and cottage cheese along with your favorite animal protein, mushroom or legume.

A bun dipped in red chile sauce, cooked over a comal and filled with potatoes and chorizo. It is garnished with cream, cheese and lettuce. Like a wonderfully ghetto Mexican burger from the barrio.

Enjoyed this content? Clic here for more #Mexplanations

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New video: Morenita Street Food Tour

The Morenita Street Food Tour is a 3-hour morning, afternoon o nighttime activity where we showcase the most delicious tacos, tortas, homemade mole, tostadas, churros, coffee, chocolate and fresh seasonal fruit. Guests visit colorful food markets and street stands alongside a local bilingual chef.

#Mexplaining Taco Honor Code

Welcome to #Mexplaining, a space where Mexicans explain México

We’ll be dropping a new #Mexplanation every month via our newsletter.

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We recently spoke to Norman Perez, Director of Sake and Wine at Le Tachinomi Desu, our favorite bar in CDMX. After we finished the ‘official interview’ we kept the tape rolling as we introduced #Mexplaining to Norman and got some great ideas. Norman opened up about what he thinks is so beautiful about Mexican taco culture.

Taco culture is a specific gastronomic jewel in México. There are literally thousands of puestos or stands, ran by taqueros throughout México. Meaning you can eat tacos, morning, noon, and late night. The menu is straight forward: meat, tortilla and toppings. A little bit of acid, heat, and fat.

When at a taco stand, you'll notice no one actually takes your order. It’s a casual system, you ask for a taco de asada, uno de lengua, y uno campechano and they are handed to you. Once you’ve finished eating 3, 4 or 5 tacos, no one hands you a bill. You ask “¿cúanto fue?” (how much was it?") and the taquero simply responds “¿cúantos fueron?” (how many did you have?') You will never ever find one single person who says 2 tacos when they ate 3. Every single customer answers honestly. This is the taco honor code.

Tacos are very economical, so there’s no reason to cheat the system, but more importantly there is a univeral respect for what the taqueros do: they are an institution, they bring people together and it does’t matter who you are, we all gotta stand in line, eat with our hands, and pay the same price.

More #Mexplanations

#Mexplaining Apapacho

Introducing #Mexplaining by Morenita

The Morenita Team is made up of multi-cultural, multi-lingual, fun-loving hustlers. When you belong to multiple worlds at the same time, you develop a keen eye and ear for pointing out all the little quirks that come up as you cross between cultures. We are in essence cultural attachés, pointing out entertaining cultural codes we want to share with Morenita insiders.

That’s why we’re introducing #Mexplaining by Morenita, a fun piece of content that breaks down the nuances of Mexican culture and slang. A space where Mexicans explain México. We’ll be dropping a new #Mexplanation every month via our newsletter.

Artwork by  Renata Martínez  illustrating the meaning of  apapacho  for  cafe El Apapacho .

Artwork by Renata Martínez illustrating the meaning of apapacho for cafe El Apapacho.

/a pa pa cho/

Imagine a person speaking in a baby voice, but, not annoying. When you pronounce a-pa-pa-cho that’s usually how people sound because of the feeling it invokes. A feeling of being loved, nurtured, caressed or spoiled by your mom, best friend, your grandmother or significant other. The feeling behind the people who unconditionally take care of you, who got your back, tend to you when you’re sick, and cherish you. At its heart, apapacho is a loving, extended hug, a soulful embrace. 

We also use it as an adjective or verb:

  1. Adj. Apapachosa — In the food scene there’s a timeless awareness fo how good it feels to be taken care of. There’s endless comida apapachosa, the kind that feeds the body and soul.

  2. V. Apapachamos —At Morenita, after double confirming any reservation, we always remind our friends, the chef & maitre’d, to take extra care of our clients, to which they respond “aquí te los apapachamos” meaning “here we will tend to them with love and care”.  Sounds better in spanish right!