The hot tlalpeño It is a legendary dish not only for its flavor: under that mountain of chicken, green beans, zucchini, potatoes, chickpeas, epazote, avocado, cheese squares, seasoned with garlic, onion, tomato, chipotle and epazote, there is a legend about its origin, they say he was born to take away President Antonio López de Santa Anna’s hangover.
This preparation was formerly sold at the streetcar station of the current mayor of Tlalpan, even another version of the story says that he was born in one of those posts, with the seasoning of a woman named Doña Panchita.
According to the chronicler Manuel Valdespino, one of the first places where this dish began to be served was at the Quinta Ramón Restaurant, on San Fernando Avenue.
Over time, the recipe has traveled throughout the metropolis and the country, like a homemade flavor that comes to comfort on cold days.
We tell you where you can try this delicious chilango dish in Mexico City.
in 2015 Alipus bar he won First Traditional Tlalpeño Broth Contest, organized by the National Chamber of the Restaurant and Spicy Food Industry (CANIRAC).
The recipe for this corner in Centro de Tlalpan dates back more than a hundred years and is served with a piece of chicken, miltomate, xoconostle, carrots, pumpkin, potatoes, avocado, cheese, chipotle chili and epazote.
If you have a little hole left, there are chapulines tacos, tlayudas, molotes stuffed with jerky with xoconostle sauce and an extensive menu of cocktails with mezcal.
Mercado La Paz, also known as Mercado Tlalpan, is one of the oldest in Mexico City, it was inaugurated on November 20, 1900 and is part of the Tangible Cultural Heritage of CDMX.
Among the diversity of this Porfirian-style place in the center of Tlalpan you will find several fast food joints where they serve hot tlalpeño As one of the local classics, there are those who say that the best recipes can be found in this traditional place.
A restaurant-canteen in the Downtown Tlalpan where you find all kinds of traditional food to accompany with a chelita and live music.
In this emblematic place of the mayor’s office they have a wide variety of dishes, from sopecitos with chorizo for snacks, hole barbecue, cheese casserole with flank steak, grilled marrow, tongue or shrimp tacos with habanero sauce or cochinita cakes.
And in their section of calditos they have Meat juice and, of course, the inevitable hot tlalpeño.
As this dish has spread throughout the metropolis, it is also served in the Condesa neighborhood, in the Las Chalupitas restaurant, which has more than 50 years of tradition: it was inaugurated in 1969.
It specializes in Pueblan cuisine, but the tlalpeño broth is one of its classics on the menu, very spicy.
They also have other preparations to ward off the cold (and hangovers), such as Aztec soup, marrow soup or Xóchitl broth (with rice, chicken, chickpeas, cilantro and tomato).