If there’s one city that tops most travel wish lists these days, its Mexico City—the capital of our southern neighbor is undeniably on the lips of every tastemaker for its hot-as-fire food scene, among other things. And when one talks of Mexico City, Gabriela Cámara’s name is sure to come up.
We asked some of the city’s best chefs to get in the giving spirit and share their recipes for standout side dishes to bring to a Thanksgiving potluck.
Your run-of-the-mill meatball has niente on Barbacco’s polpette—a Sicilian fête of flavors rolled up in three mammoth orbs by chef and co-owner Staffan Terje. Served at the restaurant with a superb tomato sugo over a bed of braised chard, the morsels, speckled with sweet golden raisins and toothsome pine nuts, offer a mouthful of umami followed by a subtle, enduring heat. These balls belong on your holiday table.
Dennis Lee may be the new Colonel Sanders. The Namu Gaji chef’s Korean Fried Chicken (KFC), available on the restaurant’s brunch menu, is twice fried and then slathered with a sweet and tangy glaze that looks almost nuclear, thanks to a helping of gochujang, a kicky Korean condiment made from red chiles, rice, fermented soybeans, and salt.
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