The Azteca was built in the 1960s to provide Mexico with a flagship venue for the upcoming 1970 World Cup finals, with construction of the 104,000 capacity stadium, designed by the modernist architect Pedro Ramírez Vázquez, taking a total of 4 years.
It is the only venue ( it will be joined by the Maracana later this summer) to have hosted two World Cup finals, in 1970 where the Brazil side considered to be the greatest ever triumphed 4-1 over Italy, and again in 1986 where Diego Maradona led Argentina to victory over West Germany.
There can be few more intimidating locations for visiting teams, indeed ‘El Tri’, backed by over 100,000 fanatical Mexicans have lost only one World Cup Qualifying match ever in the high altitude venue.
Another institution of Mexican culture is food- and fajitas are one of my favourites- an easy and quick meal of sizzling spicy fillings wrapped in flour tortillas.
INGREDIENTS (serves 2)
2 medium peppers red and green, deseeded and sliced
1 medium onion, sliced
2 sticks celery sliced
6 medium sized mushrooms sliced
3 garlic cloves crushed
1 tbsp olive oil
1 tsp fajita seasoning mix
6 medium tortilla wraps
Juice of 1/4 lime
Shot of tequila
To serve- Salsa, sliced red and green jalapeños, grated Monterey Jack cheese, sour cream, refried beans.
1. Heat oil in a wok or large frying pan.
2. Add the peppers, onion, celery, mushrooms and stir fry for around 10 minutes until softened.
3. Add garlic and cook for a further 4 minutes until vegetables begin to brown, but remain crunchy.
4. Add fajita seasoning mix, stir to ensure all veg are coated.
5. Heat and stir for around 30 seconds.
6. Add shot of tequila and lime juice, and stir through mix.
7. Share the mix between the tortillas, along with the salsa, sliced red and green jalapeños, grated Monterey Jack cheese, sour cream, refried beans.
8. Wrap tightly.
Best enjoyed with frozen Margaritas! Arriba arriba!