Bill Addison

"The confluence of smoke, earth, sweet, and spice that helps define Oaxacan cooking is literally in the air at Pasillo de Humo. Pasillo de Humo serves breakfast and lunch, all made with unusual care. Not surprising, given his background and lineage, Méndez threads silken attenuations of moles throughout the menu, think subtle mole amarillo for fish."

Luis Mario Vargas

"Where to eat insects in Mexico City: Pasillo de Humo - Pasillo de Humo’s specialty is food from Oaxaca, therefore, insects which are typical from that state: chapulines. This place is famous for its cazuela (a big pot made out of clay) filled with fried eggs and chapulines, or, its tlayuda (huge tortilla) with chapulines on top of it."