Farnando Patoro
Security Guard, Central de Abasto Market

You should try barbacoa. It’s a kind of reindeer. It must be a Mexican reindeer, which is very lean, not like American reindeer, which is fat. Dig a hole in the earth, light a fire, and line the hot coals with cactus. Then cook the meat on it for 12 hours. The meat comes out very tender and fragrant.

Martha Cruz Mendez
Dessert seller, Ocotlan de Morelos

My family has sold ices from our stall for four generations. I learnt the recipes from my mother, and they have not changed since my great grand father started. We use only natural ingredients – they only had natural ingredients in those days.

Goseangle Moreno
Farmer, Central de Abasto Market

For the English, I would say you should eat something not very spicy, The English can’t take spicy food.

Marco Eduardo Rountree Cruz
Artist, Mexico City

Chilli Nogada is super nice. They made it for the first President of Mexico and it’s crazy. It’s a big Poblano chilli stuffed with shredded pork, with creamy cheese sauce that has raisins, walnuts and pomegranates. The chilli is green, the sauce is white and the pomegranate is red, so you have all the colours of the Mexican flag. It’s so tasty, slightly sweet and sour, which is very Mexican. Also, the spiciness depends on each Poblano chilli, so you get a big surprise!

Petra Veraz
Tortilla maker, Ocotlan de Morelos

I love the sound of the machines that make the tortilla. When they come out freshly rolled and toasted, they are so soft and delicious, you can eat them on their own just with a bit of salt.