It is one of the most traditional canteens, not only in Santa María la Ribera, but also in the city. The waiters are those gentlemen who have been working in this place for years, so they know and consent to the usual clientele and for first-timers, they will ensure that their glass is never empty…
La cantina de la colonia, con rocola, menú y todos los ingredientes que debe tener una tradicional cantina de la Ciudad de México.
“Comixcal is a clay oven used in the Isthmus of Tehuantepec. There they prepare the totopos, which is what they eat most in that warm region, already very close to Veracruz. Comixcal is also an Oaxacan restaurant in Santa María la Ribera that takes special care to spread food throughout the state of Oaxaca. That is why its menu is somewhat unusual. In Comixcal the most special are the dishes from other parts of Oaxaca, in addition to the capital. The state has 8 regions, each marked by the seasoning of a particular climate and geography, and those are precisely what they prepare. From the Isthmus of Tehuantepec they have garnachitas; from the Costa Chica a yellow mole of fungi; of the Central Valleys the tlayudas served with chepiche, huajes and radishes.”
Point of Interest
“Micro theatres to enjoy mini plays... maximum 12 attendees in a micro place... A block and a half from the flat !! Friday, Saturday and Sunday mainly...”
“A museum with the charm of times past. The original cabinets exhibit collections of minerals fossils and even meteroites, specimens of fauna and flora of the various regions and, last but not least, a series of landscape paintings by José María Velasco. In the main room the impressive skeleton of a mammoth is displayed. It is a reconstruction was achieved using the bones of 12 mammoths from across the country. ”
“Accomplished chef Antonietta di Pasquale whisks our taste buds away to Sicily, whilst our physical bodies remain, caught between Cuauhtémoc and another one of the oldest hearts of Mexico City- Santa Maria La Ribera (it’s still a relatively well-kept secret, and so worth a visit). Fluffy pizzas, freshly made pasta, Sicilian snacks (crispy fried calamari drizzled with olive oil and lemon and for the sweet tooth, homemade cannolis) and the cutest little outdoor space to savour it all. Personally, my favourite time to head to this little haven is on a lazy weekday (nudge nudge digital nomads and freelancers), or Saturday afternoon, when the sun is bright and only wine and fresh tomato sauce all over your face will do”