Nero, Mexico City (CDMX) , MexicoFinally back in Mexico City, I have decided to share with you all my gems of the city. Most people have a hard time to believe that this is a city where I have found the best food, so I must share all my experiences whilst I'm here. The concept: 5 stars Nero is a fresh pasta place of the day, making pastas on sight with pasta sauces, selling quality bread, wine, cheese charcuterie and more. Offering 5/4 different types of pasta each day, the products are extra fresh and for real my mind was blown away how good it tasted, the same as when my grand mother make homemade pasta. Nero offers to eat on site or buy your fresh pasta and sauce to cook it at home. In my opinion a genius way to taste a part of Italy at home. Location: 3.8 stars Even though locals of this area will recommend to go and sit there, I'd say taking pasta away is the most ideal in my opinion. I cam eon a sunny day, but they only have limited seating (around 5 tables) and all outside, AKA if it rains there is no dining on site, hence why I must explain that it isn't the most cozy and conformable place. Also I truly have an issue with eating on the side walk, I feel like pigeons and people walking by are eating in my plate too. Food: 5+ stars The actual pasta were above my expectation, I had a lot of locals recommending the place but never thought it would have been as good as this! I tried the pappardelle with their 'salsa de hongos' a creamy mushroom sauce with truffle oil. I personally add grilled onions and extra mushrooms to give it more texture. You can keep the fresh pasta in the fridge and the sauce for a week. price varies between 55/70 pesos per 100g (basically 2,75/ 3,5 dollars per 100g) I came home to make to cook my pasta and made my own recipe adding, grilled mushrooms and grille onions. Cooking the pasta 7 minutes in boiling water and as for the sauce, I mixed everything in a pan and as soon as it boiled I stopped and added the pasta in the pan to mix it all together.
Of course, salt, pepper and parmesan to enhance the flavours.
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Camille MARIAvocado & Brunch Lover Archives
October 2021
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