“A few intrepid trajinera (gondola) operators sit along the Cuemanco Dock, waiting for tourists to take through the canals. We’re in Xochimilco, the southern-most borough of Mexico City. It’s a popular weekend destination for trajinera rides, when entire extended families float along the canals, drinking micheladas (beer prepared with lime and Worcestershire sauce) and eating elotes (grilled whole corn cobs) sold off canoes. But this weekday morning is quiet.
As the morning fog burns off, we set out on a green, motorized trajinera into Xochimilco’s Natural Protected Area. Before it was a preferred weekend getaway for chilangos, Xochimilco was the agricultural heart of the Aztec capital Tenochtitlan. Our destination is a chinampa, a man-made agricultural plot that “floats” on the city’s shallow lakebeds.”
The complete article is on Culinary Backstreets.