Amalia (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
70 years of history
The Amalia Restaurant has been operating in Mexico City since the 1950s. It is known for its traditional dishes such as mole, ribs, quesadillas and pozole (soup).
Amalia (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The start
Leticia Gallegos Barajas says that the name Amalia is in honor of her great-grandmother who founded the restaurant. She was one of the pioneers of the quesadilla ahogada (drowned quesadilla).
Amalia (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
A passion for food
The recipes in Amalia have been passed down over four generations. Among the dishes that are prepared most often are the quesadillas and the traditional mole.
Amalia (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The perfect company
All mole is accompanied with either white or red rice. This is a combination that is made in many parts of the country and always looks great with delicious handmade tortillas.
Amalia (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Right from Oaxaca
This mole is from Oaxaca made from a base of mulato chili, pasilla chili, raisins, walnuts, almonds, chocolate, sesame plus Amalia restaurant's own seasoning. Among the most surprising ingredients are avocado leaves and plantain.
Amalia (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Ready and served
The other half of success
Quesadillas are another dish that has made Amalia famous. Its preparation is very traditional from the center of the republic and it is a food that can be served as lunch or as a meal.
Amalia (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Preparation of the masa dough
The masa dough is always made from corn that has been kneaded. This process is done with salt and water. When the masa dough is soft, then it is flattened and the tortillas of the quesadillas are shaped.
Amalia (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The filling
There are a variety of ingredients for the filling. There are meat, mince and chicharrón prensado (pressed pork crackling) quesadillos.
Amalia (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Finally the quesadillas are fried in boiling oil to obtain a crispy consistency.
Amalia (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
A bohemian place
In Amaila they meet every Thursday for a bohemian night where people listen to musicians playing all those songs they love so much.
Amalia (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
A moment for everyone to enjoy
Heritage and flavor
Amalia offers a family culinary tradition like few other places and when visiting this place it is impossible not to feel a passion for the cuisine that is reflected in every dish.
