by Miguel Martínez Rabanal
As a resident of Mexico City, a lover of Mexican food, and a passionate defender of the arts of the kitchen, I have been finding that if there’s one thing that defines this town in the second decade of the 21st century, it’s the heady feeling of constant change. Inevitably, this dynamism has also had a transformative effect on Mexico City dining in particular as well as, one could argue, on Mexican cuisine in a larger sense. In the capital of Mexico’s dining scene, t
