Chihuahua, Mexico

District 1

I have been spending some time in Chihuahua for work and had no expectations flying there. I figured it would be an industrial area with a cornucopia of manufacturing sites. To my pleasant surprise, district 1 is actually quite developed.

I always try to stay at a hotel that is affiliated with the Marriott (FOR THEM POINTS!), and was shocked when I pulled up. The Courtyard Marriott is brand spanking new! I walked into a spacious, modern, sleek lobby — I felt incredibly spoiled and safe. It’s located at a little strip mall, with plenty of great restaurants to indulge in.

Local Favorites:
Burrito El Arrrancon: Simple burritos with slow-cooked beef, pork, or chicken - with a choice of green or red sauce
Escuadron Montados: If you’re into cheese, you need to order yourself some montados! These are soft Chihuahua-style flour tortillas with melted cheese flattened into a taco shape, and your choice of protein and salsa. Popular ones here include: chile pasado (spicy) and discada (mixed meat)

Restaurants:

Mochomo’s: (Trip Advisor)

  • Tartar de Atun: Tuna tartare seasonend with a special sauce and avocado

  • Pulpo Banado: Fried octopus dipped in a special spicy sauce with green onion and lime juice

  • Mochomos: Sonora-style shredded beef with caramelized onion

  • Aguachile Alday: Raw shrimp dipped in a spicy lemon sauce

  • Salmon Alcaparrado: Grilled salmon filet bathed in butter sauce and capers over fresh spinach

  • Colifrol Almendrada: Sauteed cauliflower in a house sauce and sprinkled with almonds, grilled zucchini and toasted pumpkin seeds

Arrebol Kitchen
I was pleasantly surprised by this place! I really appreciate the portions and pricing here. My colleague and I enjoyed everything we tried! Unfortunatly they were out of the pork dishes, which just means I’ll be back soon hehe. Notable dishes include:

  • Tartar de Salmon: Salmon tartare with arbol chile, avocado, mango, ginger, lime. I think mango and salmon make an amazing combination. The arbol chile was a great savory touch

  • Aguachile de Atun: Tuna ceviche with cilantro, onion, serrano chile and garlic oil. I was surprised at the generous portions of tuna, it could have been an entree in itself

  • Sopes de Camaron al Pastor: Blue corn sopes with black bean, roasted onions, pineapple, al pastor marinated shrimp. Al pastor marinated anything is an automatic win in this world, I loved how they grilled the pineapple too; all the elements combined was a legit party in my mouth

  • Pasta Fusili Con Camarones Chimihcurri: Prawns, spicy chimichurri, green beans onion and bell peppers over fusili pasta. The prawns were perfectly cooked and it was nice to indulge in a pasta dish that wasn’t covered in an overpowering sauce!

Dos Aguas: (Trip Advisor)

  • Aguachile de Pulpo: after a long work day, an refreshing octopus ceviche is just what the doctor ordered!

  • Chicharron de Ribeye: crispy ribeye over a mountain of guacamole — I can see why 90% of restaurants offer this appetizer! I usually use this opportunity to inquire and taste test all the salsas a restaurant makes too

  • Barbacoa Nortena: Northern Mexico seriously knows how to slow cook their beef! I really enjoyed the Barbacoa here, and since it’s not available at every restaurant, it’s always a special treat for me

  • Chamorro: This was my favorite dish at this restaurant. I’m not sure what was in this sauce - but WOW was it good. The restaurant presents you with that beautiful dish before shredding it and mixing it with that amazing sauce

  • Ribe Eye: I have yet to encounter a restaurant that didn’t meat my medium-rare steak expectations. They keep it simple and let the proteins speak for themselves. All you need is a little salt and I promise you’ll be a happy camper

  • Churros: If I ever see churros and chocolate on a dessert menu, I’m ordering it! It’s also the perfect size when you’re already full must satisfy your inner fatty. DON’T EVER SKIP ON THE CHURROS

La Calesa: (Trip Advisor)

  • Tuetanitos: Bone marrow! Literally a pot of golden goodness. ORDER IT AND SPREAD IT ALL OVER YOUR STEAK LIKE BOSS

  • Tabla de Verduras: Grilled vegetables; honestly I could just eat platters of this. The grilled vegetables had an incredible smokey flavor that was just addicting. It’s a light dish that keeps you coming back for more

  • Chicharron de Salmon: Instead of fried beef, fried salmon which was a nice change! Especially with a squeeze of lime on top, definitely a repeat order

  • Coliflor y Betabel Rostizados: Cauliflower and beets for those feeling guilty from overindulging in beef, although I still give the edge to the veggie platter

  • Callo de Camarones (because Scallops were sold out): A refreshing cold appetizer in a sauce comprised of onion, jalapeno, lime, cucumber, garlic and mint. I would totally order this again, regardless of the seafood that is available

  • Camarones Regios: Bacon-wrapped shrimp, definitely an easy crowd pleaser and convenient to share when eating in a big group

  • Filete 7 Chiles: Beef fillet seasoned with 7 spices. If you like sauce with your meat rather than a dry rub, then give this one a try

  • Lenguado Calesa: Fillet of sole done in a classy manner that I would absolutely order again

  • Champignones Salteado: I really appreciated this side of mushrooms to accompany my steak

  • Flan de coco: Flan is always a good idea at baseline, and then Calesa offers COCONUT FLAN? I had to. I ordered this two days in a row because it was so good! Not overly sweet and just the thing to send me into a food coma

Enza Pham