Chihuahua, Monterrey, and Guadalajara: their best food stalls

We all love northern Mexico! That's why, in this edition of corner gems, we will travel and share favorites from Chihuahua, Monterrey, and Guadalajara. Discover which is the best barbacoa, the must-try steak and cabrito tacos, and the tortas ahogadas that you'll never forget from these three states. You have a date at these stops filled with flavor and tradition. Barbacoa Estilo Parral, Chihuahua In this weekly recommendation, we will travel alongside Oscar Cortazar, chef at La Cocinería in Chihuahua. His favorite is Barbacoa Estilo Parral. Made with beef head, you can try it in a sandwich (on a telera roll), in tacos, in a burrito, and of course, in consommé. Whichever you choose comes with cilantro, onion, lime, and two special salsas to cure any hangover: the red one, made with árbol chili, and the crushed jalapeño salsa. Oscar recommends trying it with both. It’s the legendary barbacoa of Chihuahua! Address: Hda. de los Morales 2008, Chihuahua.Tacos Primo, MonterreyThe philosophy of Monterrey is that carne asada is always made on weekends, almost religiously. It is one of the states in the country with the greatest passion for meat and grilling. To recommend the best street tacos, Sebastián de Alba Lozano, the youngest fire master in the country, recommends Tacos Primo, located in downtown Monterrey. Here you will find some of the best steak, machito, and cabrito tacos in the region, which you can pair with an amazing variety of salsas: the creamy green jalapeño salsa, a little orange árbol chili salsa with peanuts, and another one made in a molcajete. “I love them for their flavor and tradition; I’ve been coming to these tacos since I was a kid,” says Sebas. Address: Martin de Zavala 107, Colonia Centro, Monterrey.Tortas José el de la Bicicleta, the ahogadas of Guadalajara We close this edition of corner gems with the recommendation from food editor Wendy Pérez, founder of the mezcal Aguas Mansas, who asserts that when it comes to tortas ahogadas, no tapatío has just one, but at least three must-try options of this dish that is said to have originated in the 1940s thanks to the ingenuity of Ignacio Saldaña El Güerito”. This torta with birote (a Jalisco specialty), pork meat, a spread of beans, tomato salsa, and another spicier one, usually made with Yahualica chili, plus some pieces of pickled onion and cabbage, is unmissable. “Here’s my recommendation: Tortas José el de la Bicicleta (Mexicaltzingo 27), which has been serving this specialty since 1960 where, in addition, you should order their golden tacos with meat. I also add my other two basics: Las del Príncipe Heredero (known as the Sears in Epigmenio González and Manzano), and Las Enrique (Camarena 76). Just a heads up, they will ask you: half or full salsa?”. You can find them at: @Tortas José el de la bicicleta Address: Calle Mexicaltzingo 27, Mexicaltzingo, 44180 Guadalajara, Jal.