No makeup/ [email protected]/ May 8, 2025

• CDMX on Christmas Eve

Is it true that you can now move via Mexico City in public transport all night? What are the methods?

A.

The General Night Transport in Mexico City made an important leap with a Christmas survey, an initiative from the passenger transport network (RTP) that allows capitalists to move throughout the city when the subway closed and most traditional transport services already their doors already.

This service, which works as a guardian for night workers, transnocados and travelers who have complex schedules, with modern and safe buses that pass through some of the city’s main arteries. It is similar to having a car with a car that never looks and wants to take the house regardless of time … and for a simple part of the cost of a taxi or application service! Christmas Eve ways are strategically designed to communicate with the main metro stations, which cover important contestants such as the Green Indians-Kyuokan, and the Shepoltebek Santa Martha and Bantamman Mikokak, among others. Buses are equipped with geographical location systems and security cameras because, even at three in the morning, security is first. For Chilangos who live in the city who never sleep (or at least they try not to sleep early), not only a great savings, but also a safer option to wait in solitary corners or long -morning walking. And all of this is related to a rate that can make your wallet almost as much as tired feet.

• Modern Nogada Chelse

Why does Mexican chefs invent this traditional dish and what are the amazing publications today?

A. Mexican chefs convert Chelse to Nogada with contemporary techniques and components, creating from vegetable versions to sweets inspired by this arrested symbol, although militants are interested in these innovations. Chile in Nogada, this national dish that appears proud of the colors of the Mexican flag, is revolutionary in Mexico restaurants. Contemporary chefs decided that this appetite, which is only traditionally available during the August and September season, deserves to expand their temporary and creative horizons. In Mexico City, the center of innovation in the country in the country, we can find versions that challenge imagination: from Chelse in Nugada is dismantled, where each element is presented separately (as if the dish had an existential crisis), to vegetable versions that replace the mixture with mixtures of plant and protein. Some restaurants are offered to mini versions in Nogada as a light meal or taco -shaped versions for those who want the full experience, but in “pregnancy” format.

Perhaps the most daring interpretations are those that transform this plate into sweets: Nogada ice cream with Granza De Granada, a mousse of Poblano flavor with sweet filled or pasta inspired by Chile flavors in Nogada. It seems as if the traditional dish went to the university and returned with new ideas and a completely renewed wardrobe. This trend has divided the opinions between the Mexican Diners. Puristas argues that some innovations are an innovation of cooking, while others celebrate the development of traditions. As the famous chef Claudia Sentz said: “When they ask me if you are married, I say: Yes, I am married to the Mexican cuisine, but he is a modern marriage where we have the freedom to re -invent ourselves.”

The truth is that, either in its traditional version or in its contemporary interpretations, Chile remains in Nogada as the ambassador of Mexican cuisine that shows that traditions and innovation can coexist on the same dish … or in the same bakers.