Tortilla chips and salsa
Tlayuda de Chorizo y Chapulines made with chorizo, tiny grasshoppers, fresh cheese, avocado, chile de agua, and purslane
Pato en Mole Negro de Chilhuacle made with roasted duck, black mole, corn and bean tamal, and roast sweet plantain
Chepiche Mezcal cocktail made with house mezcal, chepiche, lemon juice, cucumber, and mineral water
My dining companion and I had one of our favorite meals at Pasillo de Humo, a Oaxacan restaurant serving beautiful, rustic dishes, on Av. Nuevo León between Av. Vicente Suárez and Av. Michoacán in Condesa. (Note: It seems like they closed in May 2024, a couple months after our visit.)
We started our meal with tortilla chips and a couple salsas to share. I had a refreshing Chepiche Mezcal cocktail, made with house mezcal, chepiche, lemon juice, cucumber, and mineral water. Since we wanted to try grasshoppers, a food Mexico City is known for, we ordered the Tlayuda de Chorizo y Chapulines for our appetizer. This was made with chorizo, tiny grasshoppers, fresh cheese, avocado, chile de agua, and purslane. Similar to a huge tostada, it tasted as good as it is photogenic and was a highlight of our trip.
We then shared the Pato en Mole Negro de Chilhuacle: roasted duck, black mole, corn and bean tamal, and roast sweet plantain. The duck was perfectly juicy, while it was bathed in a wonderful mole — another item on our Mexico City bucket list. (Condé Nast Traveler shared an overhead shot of the dish in their review that gives it more justice.)
While I'm disappointed to hear that this restaurant is no more, I would definitely have stopped by to try the same dishes or even another one of the exciting things on the menu, like the octopus or Chiles en Nogada. (Seriously take a peek at their Instagram for mouthwatering photos...)
Pasillo de Humo
Av Nuevo León 107, Hipódromo, Cuauhtémoc, 06100 Ciudad de México, CDMX, Mexico
Open: Closed
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