Source: Roads & Kingdoms
Enchiladas in Mexico City
Until an embarrassingly advanced age, I could not have told you what an enchilada was exactly. Thanks to the wildly popular local Tex-Mex take-out place down the street from my childhood home, I knew it as a shifty pile of meat and various ingredients, possibly including rice and vegetables, all covered in gooey melted cheese, emphasis on the cheese. It came in a rounded metal tin and despite appearing to be leftovers covered in cheese—or perhaps because of this—it was very tasty.
As a young college student exploring the South Philadelphia neighborhood known as the Italian ...