Gutierrez Suárez Joaquín - 16030 Ciudad de México

It is a place where you only order to go, the food changes depending on the day, some days you can find pipian, purslane with pork, others paella, shrimp quesadillas, the inevitable accessories, rice, beans, soups or creams of the day , corn, mushrooms, dad, carrot, as well as red and white rice and his personal stamp is Thai rice, you must order it if it is your first time stuffed chili, meat cakes, cheese cakes with potatoes, accompanied with salad, sushi and if you are lucky, barbecue ribs accompanied with vegetables, great variety and better flavor, generous portions, anticipate because there are always many people, from 1 to 4 or 5

Madrid-style tripe, Thai-style rice, cochinita pibil, Japanese cheesecake; are the dishes you are looking at. During the 80s and 90s, cheap take-out super kitchens had their boom. It was about kitchens open to the public focused on the sale of take away food. The idea was that if you could not cook that day, there you could fill your tuppers with the food of the whole family, there was no table service, nor everything that implies serving diners in the place, the focus was the volume, the cooks They could only do cooking, therefore the price was very economical. But the habits in the population changed, and many were transformed into small restaurants. Today there are not many takeaway kitchens left, but Don Joaquín's prevailed. The public ended up adapting to him and not him to the public. This place does not have a name, they do not seem interested in identifying themselves like that, much less has social networks, and I must warn that they are not even interested in being cute, in fact they look disheveled and although it is certainly hygienic, they have no interest in making it obvious. It is not a restaurant, it is not a restaurant, it is not a stand. This is rather the sovereign plenipotentiary republic Don Joaquín, where he prepares what he wants, when he wants, without the advice of his clients. They expect you to bring your containers, you have to line up between 1 and 4 in the afternoon, and if someone gets over-ready, or tries to get some unfair advantage, they will come out scolded or mocked in front of everyone in line. Don Joaquín does not tolerate that kind of clients. What do you get in exchange for this rigor? Super generous portions, inexpensive (we never spend more than $ 160 for 2 full meals with dessert) and different options of dishes considering the league you play in. Perhaps there are those who perceive indifference to the service approach or the experience, perhaps there are those who believe that they do not care about their customers. But it's not that he doesn't care about you, he does care about you, he just won't change for you. As if he were a firm father and we are his protected children, whom he conscues with concessions on his menu like sushi, BBQ ribs, and a few sneaky appearances of pizza and Japanese cheesecake. Its typical Thai rice is in high demand…. Thai rice? Where did this man come from? We have asked ourselves, but we do not dare to ask him, rather than sorrow we feel something similar to reverential fear, I hope one day we will get a talk with Don Joaquín. But we have a theory. It seems to us that: By the cooking volume; the wide range of recipes, the equipment they use (griddles, wok, drawer oven); And it shows that he has access to unconventional suppliers that supply large quantities to restaurants and that is why he can maintain competitive prices, for all that, we believe that he possibly worked in the kitchen of a good hotel where buffets were served every day. So Don Joaquín is a kind of Rambo, a retired war veteran who today lives secluded in a remote place, away from the madding crowd of Western life (Xochimilco), doing things his way today. - Don Joaquín, your country needs you: set up a bistro, a restaurant, a little restaurant. - No, my war is over - Don Joaquín says and turns his eyes to the pork ribs that he is splitting, as if they were more important than the rest of the world. So do not be scared by the facade, or the 0 branding, or the filth, or the harshness of Don Joaquín, you can trust the taste and satisfaction that it will give you, as hundreds of diners have already done for more than 20 years. . By the way, we do not want to stop recommending the tamarind flowering honey that they sell right here.