Eat like Bourdain

Lunch date: Mexican boxer Jorge Lacierva, his father Jorge Senior, and his son, Alexis.

Bourdain had: A michelada (from a nearby stall), migas (hambone broth prepared with garlic, onion, peppers, and epazote, thickened with stale bread and leftover tortillas).

Breakfast dates: Jorge Pedro Uribe Llamas, popular blogger on Mexico City society and author of El gran libro de la ciudad CDMX; Alfonso Hernández, renowned historian of Tepito’s underworld and director of the Centro de Estudios Tepiteños (Center for Tepito Studies).

Bourdain ate: abalone with chiles, lemon, and brown butter; confit of suckling pig, topped with grandma’s salsa and served on a tortilla.

Lunch date: migrant worker–turned–Máximo Bistrot chef Eduardo García.

Bourdain had: drinks.

Drinks date: Javier Sicilia, poet and activist against drug violence.

Bourdain had: barbacoa tacos, consommé, tlayudas (perhaps best described as a Oaxacan pizza), Jarritos soda.

Lunch date: Casa Oaxaca chef and restaurateur Alejandro Ruiz Olmedo.

Bourdain had: mezcal; seguesa (mole-and-chicken dish); cow and pork brains cooked with chiles, tomatoes, and yerba santa.

Lunch date: Chef Alejandro Ruiz Olmedo, chef and restaurateur behind Restaurante Tlamanalli; Abigail Mendoza and her sisters.