This is a Mexico City news story, published by Telegraph, that relates primarily to Azul Histórico news.
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traditional Mexican kitchenTelegraph
•69% Informative
The epicentre of culinary experimentation is Mexico City , but it's also the place to try food from street vendors and in taquerías and cantinas specialising in botanas (snacks) and boozing.
For a fiesta atmosphere, Azul Histórico is great, especially on Friday and Saturday evenings and the food is arty but fun, and filling.
Pujol Enrique Olvera is Mexico City’s current gastro-superstar.
Quintonil is a salad leaf of the amaranth family with veg and herbs growing nearby so they can be picked and plated in a matter of minutes .
Italian food is big in Latin America bigger than Spanish , as the 19th century saw a major wave of immigrants.
Nicos looks homely, even quaint, but inside it’s all white tablecloths, elegant waiters and pared down décor.
Edgar Núñez is a regular fixture on the annual Latin America's 50 Best Restaurants list.
The menu includes tortilla soup and chiles en nogada stuffed with minced meat and drenched in walnut sauce.
VR Score
47
Informative language
35
Neutral language
22
Article tone
formal
Language
English
Language complexity
61
Offensive language
not offensive
Hate speech
not hateful
Attention-grabbing headline
not detected
Known propaganda techniques
not detected
Time-value
long-living
External references
8
Source diversity
8
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