One of our friends just happens to cook a fantastic paella. A paella so good, he says - and why not believe him - he won a prize for best taste at a paella competition in Spain itself. And no matter what, his paella was truly good. How do I know? Well, I removed all the animal bits - the mussels, the pork, the shrimp, the sausage, the "what the hell is that thing" - and all I was left with was with rice, red peppers, and string beans. And it was oh still sooo tasty! Plus, this was at La Chicha, a place in the Roma Norte, a district of Mexico City full of big old houses, a few pretty tree-lined squares, and tons of cafés, bistros and interesting and neighbourhood-style corners. Not to be missed, neither Paco's paella nor this part of town.