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  • Loving this place as one of the only spots for authentic DF-style Mexican food in the Valley, with hard-to-find items like huitlacoche, pambazo, and chiles en nogada on the menu! Came here for the first time last night and was pleasantly surprised by how good the food was. We tried the quesadillas with mushrooms and queso Oaxaca and huitlacoches (basically corn smut, also known as Mexican truffles), which were perfectly fried and stuffed with their respective fillings. (As you may know, a real quesadilla has no resemblance to that item you get at Taco Bell.) We also had sopes with tender and flavorful carne asada, carnitas served with onions pickled with habanero for a generous kick, a gordita (again, nothing like what you order at Taco Bell, it's a corn masa patty split and stuffed with fillings) with requesen (similar to ricotta), creamy but simple guacamole topped with chopped jalapenos and served with totopos (thicker, larger versions of tortilla chips), and a pambazo, a sandwich similar to a torta, stuffed with potatoes, queso, and chorizo and made on soft buns baked in house and then dipped in chile before being fried, giving the huge sandwich an overall red hue. Our experience was only heightened by the appearance of the chef at the table, a former Mexico City resident who seemingly embodies the matriarchal culinary culture of Mexico. She was so friendly and welcoming, it made us that much more excited to return to try more of the menu, like their mole poblano and agua frescas. The interior of the restaurant is simple but nicer than your average Mexican joint, with colorful tablecloths beneath glass tops and black and white photographs of El D.F. hanging on the walls. Service was extremely friendly but not the swiftest - we had to ask for refills more than once. And don't expect chips and salsa to arrive on your table when you sit down - it's not that kind of Mexican restaurant, but something more authentic and delicious. Can't wait to go back!
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