Paella (y pa’ nosostros también)

Paco Ponce makes the best paella in Mexico City. (At least I think he does.) Usually he makes it for private parties, for groups of 20 or more people. But periodically he cooks it at a small restaurant in Colonia Roma called La Chicha, at Orizaba 171, almost at the corner of San Luís Potosí. Don’t miss your chance this Saturday the 8th, from about 2 pm. That’s him in the foreground, next to the pan. I haven’t a clue as to who’s talking on the telephone.


5 thoughts on “Paella (y pa’ nosostros también)

  1. Don Cuevas - March 5, 2014

    This paella doesn’t contain that favorite Mexican ingredient; salchichas, does it?

    Don Cuevas

  2. Randy Bolander - March 6, 2014

    Oh, wow…I wish I knew about La Chica last week, as we’ve just come back from a 10 day trip to DF and Puebla. We did have some good food though Azul Historico, Padrinos, blue corn Huaraches from that lady at La Lagunilla and of course we had to do the tacos al pastor taste test between Salon Corona and El Huequito. El Huequito wins hands down. Sorry to go off topic, but we’re back in the polar vortex and I don’t like it. mmmmm, paella.
    BTW, don’t ever order the pulpo tacos at Salon Corona, I think they’re marinated in sewage.

  3. C.M. Mayo - March 9, 2014

    Hola David, Glad to know about this. I usually order from the Centro Gallego, which in my experience is always excellent. (Do you know how it compares?) Oh, and there is a lot of very bad paella, too. Paella isn’t easy to make well and requires quality ingredients, which can be pricey.

  4. Paco - March 11, 2014

    Hola, my paella doesn’t contain salchichas, contain butifarra o chistorra.

  5. J+C@WinedineDaily - March 27, 2014

    That paella looks delicious and we can just imagine the wonderful flavors!

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