I speak very little Spanish but I work out the name of this restaurant, ‘el lugar del mariachi’, translates to ‘the place of mariachi’. I am out with friends Craig and Abraham at this traditional Mexican restaurant in Mexico City featuring fare from around the country (and of course a mariachi band). Mariachi is a traditional form of Mexican music characterised by its distinctive instrumentation and vibrant, rhythmic sound. The ensemble includes instruments such as trumpets, violins, guitarrón (a large acoustic bass guitar), vihuela (a small five-string guitar), and the guitar. The musicians wear traditional charro outfits, featuring wide-brimmed hats and elaborate suits. The lyrics of mariachi songs often explore themes of love, honour, and the beauty of Mexican landscapes, contributing to the rich cultural tapestry of Mexico.

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Exploring beyond mariachi, we’re diving into authentic Mexican flavours tonight, tantalising our taste buds with tlaycoyos on salsa verde, cochinita panuchos, beef flautas, and the renowned carnitas. It’s a culinary journey, savouring traditional dishes that capture the essence of Mexican cuisine.

The venue is a spacious and inviting setting, and with it being a Monday night, there’s a relaxed atmosphere with few diners. It’s a comfortable and laid back environment adorned with Mexican tones and decor, enhancing the overall ambiance.

Tlaycoyos on salsa verde is a wonderful dish featuring handmade tlaycoyos, made from masa, a type of maize dough made from corn, filled with refried beans, topped with sour cream, cheese, nopales (cactus) and salsa verde. The combination of savoury beans, creamy sour cream, melted cheese, and the unique texture of nopales, creates a delicious and satisfying dish. We all really enjoy this one and I could seriously eat more.

Next up is the serve of cochinita panuchos which is a delicious Mexican dish originating from the Yucatán region. These are small, thick tortillas stuffed with black beans and topped with shredded cochinita pibil (marinated and slow-cooked pork). Garnished with pineapple they come with with pickled red onions, avocado, and green salsa, These cochinita panuchos are really lovely, but not the dish of the meal for me as I find the pork slightly bland.

This dish, called ram flautas, shredded beef is rolled inside a corn tortilla and then fried until crispy. The flautas are topped with sour cream, lettuce, and cheese. While this is a great combination, it is a little dry and my least favourite dish of the evening.

I’d heard of carnitas before and spied this at many a market while in Mexico, although I was a little nervous to try it there. Carnitas, meaning ‘little meats’ in Spanish, is a beloved Mexican dish originating from Michoacán. To prepare carnitas, pork is slow cooked in lard for three to four hours, resulting in incredibly tender and juicy meat. Served with salsa, guacamole, refried beans, and roasted onions, it also comes with tortillas to roll your own with the parts you like. The pork rind is soft and gelatinous and seriously moorish. Carnitas showcase the art of slow cooking, offering a mouthwatering texture that captures the essence of authentic Mexican cuisine. It’s a hearty and satisfying dish celebrated for its savoury complexity and cultural significance.

The mariachi band takes to the stage and delivers a wonderful performance. A birthday celebration adds to the festive atmosphere, with the band playfully engaging the partygoers. Abraham, fluent in Spanish, reveals the lead singer’s cleverly altered lyrics, sparking laughter throughout the restaurant. It’s a joyous moment, uniting everyone in the infectious spirit of the music, while enjoying such wonderful Mexican cuisine, even for those with limited Spanish, like myself.

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El Lugar Del Mariach Hamburgo 86, Col. Juárez, Cuahutémoc, C.P. 06600, Ciudad de México