Hours: Breakfast, lunch, dinner: Monday-Saturday
Baked goods and tortas from the folks behind the Pilsen bakery Bombon.
Tortas at this charming outpost of Pilsen's Bombon bakery feature a vibrant mix of ingredients: the Piolin, for example, layers chunks of adobo-marinated chicken breast with tomatoes, grilled onions, mesclun greens, avocado, and paper-thin slices of Chihuahua cheese on a pumpkin seed-encrusted teleras bun. There are also tasty variations on staples like tamales (mushroom, pork in salsa verde) and mini quesadillas, which replace the typical tortilla with small triangles of pastry; fillings include bacalao (codfish), zucchini blossoms, and an exceptional one with huitlacoche (corn smut). Proprietors Luis and Laura Perea offer two daily soups and five salads, among them the Popeye (spinach, radicchio, jicama, and bell peppers with a serrano vinaigrette) and the Xochimilco (beets, frisee, mesclun, apples, pears, and goat cheese with an orange chile piquin vinaigrette). As you'd expect, the spot's desserts are delicious, from the tres leches cake to treats like piedras, a chocolate-topped dried bread pudding.
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