Also- if you can read Spanish, you can look up her articles and reviews on TimeOutMexico too (or pick up a copy when you get to CDMX).
Something to remember for my list- I tend to stay in La Condesa or Reforma, or in Cuauhtémoc if I’m at a work hotel. CDMX is huge and there are a lot of great neighborhoods and a lot of great neighborhood cafes. I also can speak Spanish and forget that it’s easier for me to get recommendations and other tips from friends who live there. Your mileage may vary.
My personal faves:
Orizaba 42 Colonia Roma
Rio Lerma 179 – Colonia Cua.
(near the Churro place- Churreria El Moro)
they have another location in La Condesa
Cardinal Casa de Cafe
Córdoba 132, Cuauhtémoc, Roma Nte., 06700 Ciudad de México, D.F., Mexico
One other thing- if you go to Buna, try the chilaquiles. And if you go to Chiquitito, sit down and get their open-faced avocado, feta and grain bread toast.
I’m not sure why I didn’t do this sooner, but I finally went to the local home brew supply store and bought some Burton Salts (named after an English town that has a particular brew affected by its water supply – wiki). Home brewers use the salts to condition water to make ales in the style og Burton, but as a non-brewer you can dissolve the salts in water to make mineral water in your selzer bottle or sodastream.
Although I could have used the spreadsheet that the Khymos blog has (see this lengthy article) and made my own particular mix of salts and minerals, I decided to go the lazy route and just get Burton salts.
I may try the custom route later, but I was curious to see if the Burton salts would even work. They did. I can now make better mineral water and my hope is to convince someone to stop buying so many expensive bottles at the grocery store and to get a sodastream and salts instead. But we’ll see.
1 after putting in 1g of salts into 1L of cold water and
2 then after 5 mins of waiting (the water gets even more clear after carbonation)