The Colonia Roma, D.F. Hamburger Place
I finally got to eat today at the Hamburguesas al Carbón at the intersection of Calles Colima and Morelia. That is just to the west of the Jardin Pushkin.
(By the way, I didn't discover this place, but read about it in various books, such as Lonely Planet Mexico and the recent book by Nick ....
It's small, it's very busy with a clientele that slices across the social strata; it's sizzling, the burgers are good, starting at $22 pesos for una sencilla and going up to about $27 with doble queso y piña.
I need to check the menu board more closely.
No fries, no shakes, no desserts, no seats. There are bottled soft drinks.
It's open about 10 a.m. to 10 p.m.
As an exemplar hamburguesa Mexicana, the swiftly grilled patty is more the vehicle for lettuce, tomato and a load of condiments than a thick, juicy patty. They cook them with a little pink remaining inside. I preferred it without the ketchup but definitely with the sliced, pickled jalapeño slices. The grilled pineapple ring is not in my usual hamburger vocabulary, but in the interests of testing, I tried one. It made a sweet, juicy contrast.
I confess: I ate two. First one a sencilla con queso y todo. The second una sencilla pura pero con piña.
Oh..the buns are also briefly grilled, sometimes leaving grill marks on the bun top or bottom. I found that visually exciting.
(For those of you who might be concerned about my bonafides as a Mexican food aficionado, :-) , I went a while ago to Pozolería Tizka. You can hardly get more authentic than that place.
By the way, at about 2:30 p.m., the neighboring barbacoa de carnero and the tacos or tortas stands closeby the hamburger stand by were doing a fraction of the business of the Hamburguesas place. You can form your own conclusions.)
That's Nicholas Gilman, whose name temporarily dislodged from my memory. He's the author of "Mexico City: A Guide to Food Stalls, Fondas and Fine Dining"
More corrections (having just spoken with the young man on duty). It's actually, "Hamburguesas a la Parilla". There's no carbón involved. just gas. (Don't let that stop you.)
The hours are 8:30 a.m until 1 p.m.; worked by two shifts.
I'd think long and hard before eating a hamburger in Mexico City. Given that you're still posting here, I'm going to assume the meat was well-cooked. Nice video. I didn't know, until now, that you were taking video and posting it. Good addition to your fine photos. Mexicans do love catsup, don't they? Ahhh . . . Colonias Roma and Condesa, nice places to explore - away from the typical tourist haunts. Thanks for continuing to report on your wanderings. About pozole: not too far away from where you are is Colonia Algarin, home to some excellent pozole palaces . . .a short walk from the Metro Lazaro Cardenas - Eje Central - station accessed easily from Roma.
gomexico, I did go to the Pozolería Tizka, Calle Zacatecas No. 59, between Córdoba and Mérida streets. It's 3 or 4 blocks from where we were staying. It was pretty good pozole, although the avocado served on the side my pozole verde was "durable". The tostadas and chicharrón made a good accompaniment. Bowls of pozole of whatever variety start at $36 pesos. There are a few antojitos, and basic standards.
Theres a full line of booze, also.