The Comforting Continuity of Comida Corrida – Scarlett Lindeman

Ask anyone who visits Mexico City, and they’ll tell you that they’re there for the food. The dishes that circulate the bucket lists for tourists visiting the federal district—the bi-colored pescado a la talla at Contramar, Pujol’s toddler-aged mole, and late-night tacos at Los Cocuyos—are destination dishes in their own right. But I tend to direct inquirers, friends visiting the city, and customers at my restaurant, Cicatriz, in a decidedly different direction: towards an unremarkable, un-Instagrammable plate of rice.

Rice is second in the three-course parade that is comida corrida, a pedestrian set meal offered at thousands of inexpensive restaurants throughout the city. Comida corrida or comida economica, literally “fast food” or “affordable food,” preserves the ceremony of the modern midday break from work while reflecting the popular flavors that reverberate through Mexico City and the country at large.


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