"El Bajio with ten locations in Mexico City is the place for enchiladas."
on Enchiladas
"The El Bajio chilaquiles--soaked in red chili sauce, not the more common green--was a standout. For starters, these tortilla pieces hit the best combo of crispy and soggy that I've ever experienced in chilaquiles."
on Chilaquiles
"Four Mexico City Restaurants That Stay Close to Their Roots: El Bajio - Gorditas infladas are puffed breads, poori-like, with brown sugar and anise or black beans -- a wonderful substitute for muffins -- light, airy, sweet and crisp."
on Gordita
"Strong dishes: the chicken enchiladas in mole sauce or green sauce."
on Enchiladas
"Prepared in corn tortilla and passed through hot oil to get that crunchy consistency, merging with pork, delicate spicy onion and jalapeno pepper and herbaceous scent of cilantro... just remembering it makes me "salivate".
on Gordita
"Gorditas accompanied by black sauce (made with chile meco and brown sugar) are a dream. There are also irresistible bean gorditas."
on Gordita
"The gordita crunched just perfectly in your mouth, leaving little beads of oil on your tongue before you got this onslaught of soft, anise-scented beans."
on Gordita
"I love the barbacoa (marinated lamb) but visitors can choose from a wide variety of dishes."
on Barbacoa
"The menu features lots of dishes you won't find in U.S. Mexican joints, but those craving refined yet hearty iterations of staples such as enchiladas leave neither hungry nor disappointed."
on Enchiladas
"Comfort food rules at El Bajío and nothing says comfort food like some lovingly prepared, steaming hot enchiladas."
on Enchiladas