3 eat · A thousand aromas brought from the Spice Route... 

What this section covers. Indian and Middle Eastern cooking in Mexico City — a small category with one enormous consequence.

The consequence. Lebanese migration arrived in Mexico in the early twentieth century, bringing meat carved from a vertical spit and served in pita: the taco árabe, still made in Puebla and in a handful of city restaurants. Adapted with marinated pork, a maize tortilla, pineapple and coriander, it became the taco al pastor — now the most Mexican dish there is. If you eat one thing from this category, make it a taco árabe, for the comparison.

What else the Lebanese community left. Jocoque — thick, sour fermented milk, spread on bread with olive oil and za'atar — which is sold in ordinary Mexican supermarkets and treated as a local product. Kibbeh and tabbouleh appear on menus with no explanation needed.

Indian food. A smaller and more recent presence, concentrated in the Roma, Condesa and Polanco. It is worth knowing that Mexican and Indian heat work differently: Mexican chile is bright and immediate, Indian heat is layered and slower, and ordering "spicy" in one register does not translate to the other.

Practical notes. Few venues, so book rather than wander. Mexican meal times apply: lunch at 14:00, dinner from 21:00.