Santa Vida - Cuauhtémoc

The attention was really bad, and we made us feel really uncomfortable, such a pitty that was eating ok idk. read more The attention was really bad, and we made us feel really uncomfortable, such a pitty that was eating ok idk.

We loved our lunch there. eating is excellent, try it with the icy and goat cheese. that's the best! read more We loved our lunch there. eating is excellent, try it with the icy and goat cheese. that's the best!

Best chilaquiles in the city! that must be acceptable! the place is family owned and the chef is from Argentine, super personal treatment. they also have lunch,... read more Best chilaquiles in the city! that must be acceptable! the place is family owned and the chef is from Argentine, super personal treatment. they also have lunch, but the breakfast is the best!

(Note: the esserei is drawn to the chihua street, nr. 282, roma norte. “It’s not complicated at all, just a question of patience” – koch fabrizo explains us 8,... read more (Note: the esserei is drawn to the chihua street, nr. 282, roma norte. “It’s not complicated at all, just a question of patience” – koch fabrizo explains us 8, sitting on the bar in front of him, eager to learn some secrets of italian...cuisine fabrizio and his partner sofia, offering occasional cooking classes (for a fee in the evenings, if the regular customers are gone. the small place offers only a small menu, several breakfast options and for lunch a selection of well prepared sandwiches, pasta or pizza. during the week mostly office people come and eat at weekly, regular guests, he says. but there is also a special dish, every day, not on the menu. da fabrizio has been trained as a baker and then cooked in Argentinia, later taught at a well-known hotel restaurant management school in veracruz, and now, in mexico city leads this small place where he works comfortably and do what he loves to do. they should not be disappointed if they stop for a fast meal they should happen in the opposite. the chef is the favorite for the breakfast of the “Santa Vida”, two oven eggs over a homemade English muffin, on rahm spinat, with Brussels sprouts; and for lunch he recommends the “three cheese” sandwich with wobble rings caramelized in red wine. Find more information on facebook.

(Note: the eatery has moved to Chihuahua Street, no 282, Roma Norte.)“It is not complicated at all, only a matter of patience” – chef Fabrizo explains to us 8,... read more (Note: the eatery has moved to Chihuahua Street, no 282, Roma Norte.)“It is not complicated at all, only a matter of patience” – chef Fabrizo explains to us 8, sitting at the bar in front of him, eager to learn some secrets of Italian cuisine. Fabrizio and his partner Sofia, offer occasional cooking classes (for a fee) in the evenings, when the regular customers are gone. Apart from the proximity to cooking and pasta-making dexterity, one also gets to eat what was created: a special treat).This distinguishes this small eatery, tucked in a side street of the Roma Norte district, from the many others to be found in Mexico City. The small place offers only a small menu, several breakfast choices, and for lunch a choice of well prepared sandwiches, pasta or Pizza. And the “home-made” bread is excellent. During the week, mainly office people come and have lunch, on weekends, regular guests, he says. But there is also a special dish, every day, not on the menu. As Fabrizio was trained as a baker and then chef in Argentina, later taught at a well known hotel/restaurant management school in Veracruz, and now, in Mexico City runs this small place where he can work at ease and do what he loves to do. You should not be disappointed if you stop for a quick meal should you happen to be in the area.The chef’s favourite for breakfast is the “Santa Vida”, two oven-baked eggs over a home-made English muffin, on cream spinach, with Brussels sprouts; and for lunch, he recommends the “three cheeses” sandwich with onion rings caramelized in red wine.You can find more info on Facebook.