Astrid y Gastón came in at #1 and D.O.M. at #2 at the initial edition of the Latin America’s 50 Best Restaurant List, even though D.O.M. ranked considerably higher on the World’s Best list a few months ago. Comparing those restaurants is difficult. Pujol was at #3 and Central at #4. In my opinion any of those four restaurants could be #1 on any given day. With the top ten there was little argument – some might say one restaurant should up or down a spot or two – but the rest of the list was where there were some oddities.
Within twenty minutes from turning inland from the Baja California coast at Ensenada, Mexico the dusty brown hills became vine filled valleys dotted with a mix of rustic haciendas and sleek, modern wineries. At the Mogor Badan Winery, under the shade of three tall pine trees at the edge of… Read More →
A marimba band plays high up in the gazebo of the tree-filled center square. Old men sit on ornate green benches reading newspapers. The yellow gothic cathedral looms behind. I turn down a crowded pedestrian street lined with restaurants, cafés and clothing shops. I duck through the outdoor handicraft market… Read More →
The Riviera Maya, especially in small towns like Tulum or Playa del Carmen, is one of my favorite places to get away and kick back, to eat shrimp tacos and drink mescal without a care in the world, but I could never do that at a huge resort. Here are my favorite small hotels on the Riviera Maya.
James Greenfield of Casa de las Olas is the go to source in Tulum for local fare. He draws everyone staying at Casa de las Olas a map listing taquerias, juice stands, and his local haunts that he has picked up on over the years. Here’s a rundown.
Recently I attended a small demonstration put on by Avocados from Mexico that showcased a handful of odd and interesting things you can do with avocados. Mixologist Junior Merino was there making avocado cocktails, which were surprisingly excellent. The biggest impression I was left with was the guacamole. While guac… Read More →
Cooking with fire is the oldest form of cooking. Cave people did it. At the end of 2012 I found my self in Stockholm, Sweden at Niklas Ekstedt’s newly Michelin starred restaurant Ekstedt. Rather than focusing attention entirely on Nordic ingredients like every other of the moment restaurant in Scandinavia,… Read More →
What I like about chef Javier Plascencia’s Mision 19 is that it’s in Tijuana, just over the border. There’s something that hop over the imaginary line – seemingly completely unchecked when you are heading into Mexico – does. It’s a weird, wonderful feeling of entering another country even though you were in San Diego twenty minutes before.
I have a modest personal mission to eat all things strange in Mexico. So far I’m doing pretty well – aside from strange delicious things like Chiles en Nogada, I’ve had strange nasty things like Tacos de Sesos (brain tacos), Chapulines (fried crickets), and chicken-spine soup. I haven’t yet tried Tacos de Cran (cow penis) and I’m not sure I will.
Dona Beatriz, he assures me, has the cleanest, best operation in the area near San Miguel de Allende. Her skills are the culmination of an entire family history of growing maguey cactus and producing this frothy, fermented alcoholic drink that, according to my good friend and guide for the day, will fill you up faster than it will get you drunk.