Mexico City’s dining scene is exploding.
With award-winning restaurants like Enrique Olvera’s Pujol and Eduardo García‘s Máximo Bistrot, the city’s dining options are increasingly gaining international recognition, and eager tourists are taking note.
While the farm-to-table idea is not new in the food world, some higher-end restaurants in Mexico City are beginning to source their ingredients directly from the famed floating gardens of Xochimilco. Sometimes referred to as the “Mexican Venice” for its canals and brightly colored boats, Xochimilco is home to gardens that use ancient cultivation techniques to produce over 2.5 tons of food per month.
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Source : BusinessInsider.Com