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“Love, Charlie”. A foodie film that I love.
Charlie Trotter was one of the first chefs to cater to vegans and vegetarians. He was one of the first to take foie gras off his menu. He was one of the first to move exclusively to tasting menus. He was one of the first, perhaps the very first, to seat people at a table in his kitchen, a feature that I once enjoyed at Aperi in San Miguel de Allende.
Chef Pablo. Proud. Passionate. Polished.
“You have to offer people something they want, but you also have to be true to what you do. We have some people that don’t like the style of pizza we do, and that is ok, we cannot be liked by everyone, and we cannot please every palate, but there have been a good amount of people that have told us that this is the best pizza they’ve tried in their lives and that is amazing to hear.”
Hurry. It’s the annual wine sale at Costco.
… but this is my favorite Mexican wine shop with many of my favorite wines. You buy six and you get 150 pesos off the price (of each and all of them). On some of the cheapies that’s about a 35% saving.
We like it. At Sakura.
The roll combined raw and cooked, hot and cold, crunchy and creamy, beautifully. It was the highlight of our evening. Before Gerry had the chance, I chimed, “Yes, we liked it, more than liked it.”
I couldn’t believe it. Barbacoa. Within walking distance of the jardin.
A few strides later I could read the words. El Borrego Feliz. What could make a sheep happier, I thought, than fulfilling my longing for lamb. There also, was another word, in bold, black letters, the word barbacoa.
The best tasting tilapia anywhere. Right here in San Miguel de Allende.
I’ve been enjoying fish at San Miguel’s Tuesday market for years. At first it was the fillets (still don’t know how many ells that word should have), fast fried in a light and very delicious batter. And these days it’s the whole fish so I can eat the crispy skin that I love even more than the batter.
Solving two pozole mysteries.
The ratio of corn to liquid in a cazuela of pozole should be about one-third to two-thirds. La Casa Vieja’s was. The chile taste in a red pozole should be from guajillo. It was. The pork that was added to the red should be shoulder and leg and generous. It was.
Knotty but nice. San Miguel’s new Asian restaurant.
I thought I was back on Queen Street in Toronto last night. It wasn’t just that we were the only people over the age of 40. There was a buzz, a vibe, an energy, an atmosphere that you don’t see in San Miguel restaurants unless you go out at close to midnight which we never come close to doing.
Verdolaga. The world’s most under-appreciated salad green.
We began to use verdolaga in salads. Often. Don Day’s Wife would use it in her innovative soup creations. We both began to enjoy it more and more until, one day, I officially declared verdolaga to be Don Day’s favorite salad green.
