{"id":58765,"date":"2026-06-12T10:00:00","date_gmt":"2026-06-12T02:00:00","guid":{"rendered":"https:\/\/gqhongkong.com\/?p=58765"},"modified":"2026-06-12T13:53:36","modified_gmt":"2026-06-12T05:53:36","slug":"where-to-eat-drink-in-mexico-city-according-to-chef-alejandro-ramirez-perez","status":"publish","type":"post","link":"https:\/\/gqhongkong.com\/en\/lifestyle-en\/where-to-eat-drink-in-mexico-city-according-to-chef-alejandro-ramirez-perez","title":{"rendered":"Where to Eat & Drink in Mexico City According to Chef Alejandro Ram\u00edrez P\u00e9rez"},"content":{"rendered":"\n
The Mexican food scene in Hong Kong hardly compares to that of Los Angeles or even New York, but through vibrant taquerias, soulful cantinas and a handful of dedicated chefs, the city cuts a flavourful slice of what one can find in Mexico. One such chef is El Taquero\u2019s Alejandro Ram\u00edrez P\u00e9rez, a Mexico City native whose passion for Mexican cuisine was nurtured in the heart of the home. \u201cI loved to help my grandmother when she was in the kitchen\u2014either flipping the handmade tortillas from the open fire or watching my grandfather cook at home. I can remember his big hands chopping the onions and parsley to make his famous beef tartare,\u201d he shares. \u201cMy grandfather Santos was a remarkable fine dining waiter. He used to serve the President of Mexico in Los Pinos, very old school, making beef tartare, Caesar salad at the gu\u00e9ridon in front of his guests. He loved cooking and he always showed a lot of passion.\u201d\u00a0
\u201cI remember we used to visit him at Capulhuac, a small town near Toluca. I loved the fresh baked barbacoa wrapped in maguey leaves and served together with a hot bowl of its own jus. Some of my most cheerful memories are walking into the huge kitchen of his house and finding my grandmother and my aunties cooking breakfast. Fresh eggs, black beans and local chorizo with delicious handmade tortillas. My [other] grandfather Tavo used to drive trains back in the days, and he always brought all kind of rare ingredients home: \u201cchapulines\u201d from Oaxaca, \u201cgusanos de maguey\u201d from Hidalgo, \u201cescamoles\u201d (ant eggs). All of them are delicacies in Mexican gastronomy.\u201d<\/p>\n\n\n\n
P\u00e9rez later attended one of the best culinary schools in the country, Universidad del Claustro de Sor Juana. It was a place that played an instrumental role in shaping the kind of chef he is today\u2014one guided by an earnest sense of patriotism. \u201cSor Juana Ines de la Cruz, one of our greatest poets, studied there during the XVII century. So having the opportunity to study there makes you conscious about our roots, about our culture, the richness of our traditions and I believe that all of this inspires the dishes I cook every day.\u201d<\/p>\n\n\n\nPhoto: Jumping Rocks\/Education Images\/Universal Images Group via Getty Images<\/figcaption><\/figure>\n\n\n\n
Today, his love for Mexican cooking continues to be nurtured by love, family and the very city he grew up in. \u201cMexico City is magical, it\u2019s full of history. As a Mexican I learned the importance of food; a huge part of our daily life [revolves] around it. From 5am you will smell fresh Mexican bread baking across the city. The iconic mobile stalls of the \u201ctamales\u201d vendors are full of steam, together with hot \u201catole\u201d (usually mornings in Mexico City are cold). Passing by the Central de Abastos, the movement of trucks loaded with fresh vegetables and fruits being distributed [across] city is like a wild jungle. In the afternoon, the city is colourful, the streets are full of markets, and small local food business. In the evening the dining scene is remarkable: night markets, snacks, tacos, and big restaurants.\u201d<\/p>\n\n\n\n
Since leaving the country, P\u00e9rez makes the long flight back to Mexico City about once every two years. Family is first, therefore much of his time is spent with his parents, sister, niece and aunties. These gatherings are typically organised at home with a celebratory barbecue, but if P\u00e9rez is heading into town, you best believe he\u2019ll be checking in for a meal at these five places below.\u00a0<\/p>\n\n\n\n
El Cardenal<\/h2>\n\n\n\n\nPhoto: @restaurante.elcardenal via Instagram<\/figcaption><\/figure>\n\n\n\nPhoto: @restaurante.elcardenal via Instagram<\/figcaption><\/figure>\n<\/figure>\n\n\n\n
One of my all-time favourites at Mexico City is El Cardenal. Nowadays they have a few branches, but I really love to visit the original in the downtown. Located at Calle Palma is a huge venue of 3 floors where they do breakfast and lunch. Traditional Mexican cuisine is well executed; I love to order the Tortilla de huevo con escamoles<\/em> (egg omelet with ant eggs), hot chocolate and homemade breads, and Espaldilla de Cordero en barbacoa<\/em> (barbecue-style beef chuck).”<\/p>\n\n\n\n
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