Jamaica, the flower market and cravings

Welcome to the market that never sleeps, the one that awaits us with the aroma of flowers under the glow of white neon light and the hurried little carts loaded with fruit that come and go between the aisles. It is the paradise for those in search of the most fragrant roses and gardenias, it is the ABC for those who want to be the next plant lady.  Although the history of the Jamaica market as we know it today dates back to the 1950s, commercial activity at this site began in pre-Hispanic times. The boats coming from Xochimilco and Tláhuac made a stop here before arriving in Tenochtitlán to sell at the tianguis. The merchants, called pochtecas, navigated the water canal that is currently Calzada la Viga, a path that interestingly connects with two other wonderful markets: Sonora, famous for herbs, exotic animals, and witchcraft, and La Merced.  The design of the first market was a project by three renowned architects: Félix Candela, Pedro Ramírez Vázquez, and Rafael Mijares, who also designed markets in the Coyoacán, Azcapotzalco, and Anáhuac boroughs. You may remember Candela because he built the Palacio de los Deportes and Ramírez Vázquez because he was in charge of designing the Estadio Azteca and the National Museum of Anthropology. Unfortunately, with the earthquake of '85, the building collapsed and no traces of such an interesting proposal remained.  On your next visit to Jamaica, this is what you must try: 1.- Carnitas Taco In the food section, look for Doña Paty's stall. Her specialty is carnitas tacos accompanied by tepache. Among her offerings are tongue tacos, a delicacy that pairs well with the house green salsa. They open at 11 in the morning.  2.- Meringues If you hear the classic shout “there are meringues,” don’t miss the chance to try one. They are made with pulque, an ingredient that adds a special acidity to the sugary bite. They are small and fragile, so if you’re not very fond of sweets, it’s the perfect amount. Paired with coffee, they are delicious.  3.- Ranch Eggs It is common for women to be outside the market or inside with their baskets of backyard vegetables, eggs, and pinole. They are the best option for those in search of fresh eggs. They may also bring fruits (peaches, figs, or apples), tender beans, and chayotes.  4.- Acociles In the parking lot of the market next to Morelos Avenue, outside the basketry section, there is a stall selling battered and non-battered charales, chapulines, snacks, and acociles. You can ask for a bag to eat on the go, which they prepare with lime, salt, and salsa. Or you can ask for them to take home and prepare in tacos with a bit of cilantro, chopped onion, and salsa.  5.- Esquites At the last aisle of the flowers, there is an island of steaming pots with corn, which will depend on the season; it can be yellow, blue, or cacahuacintle. The flavor comes from epazote and pericón. As for tastes, there is something for everyone: natural, with habanero chili, grilled, in chileatole, with mushrooms, and even with Doritos.  As you can see, this place is a reason for celebration; you will always find something delicious to eat or to take home. Here we share a memorable recipe from the cravings of the Jamaica market:  Esquites with Salsa MachaFor 5 people Ingredients For the corn: 5 ears of tender corn, kernels removed. 2 l of water 1 sprig of epazote 1 sprig of pipicha 1 tbsp of butter 2 tsp of coarse salt For the salsa macha: ½ cup of vegetable oil 1 clove of garlic, finely chopped ¼ of an onion, finely chopped ⅓ cup of deseeded and deveined guajillo chili ⅓ cup of deseeded and deveined morita chili ⅓ cup of deseeded and deveined árbol chili ⅓ cup of peanuts Salt to taste For the garnishes: 4 tsp of mayonnaise 2 limes 4 tbsp of grated white cheese  ProceduresFor the corn. In a deep pot, place the corn kernels with the water and herbs. Cook over medium heat. Count 15 to 20 minutes from the first boil. Check that the kernels are soft and cooked. Add butter and salt.  For the salsa macha. Heat the oil over very low heat. Fry the chilis little by little so they do not burn. Fry the peanuts, garlic, onion, and remove. In a food processor, chop everything ensuring the texture is coarse. Finish with salt to taste. Set aside.  To serve. In a glass or cup, add the corn, then the mayonnaise and cheese. Squeeze half a lime and finish with the salsa macha.  Jamaica Market Guillermo Prieto 45, Jamaica, Venustiano Carranza, 15800, Mexico City.