Latest Posts
Hook, line and sinker. The best fishing spot in San Miguel.
Give a man a fish and you’ll feed him for a day. Give a man directions to La Isla and you’ll feed him for a lifetime. I’m a stickler when it comes to fresh and certain foods. I’ll buy frozen beef. But I won’t buy frozen poultry. I’ll buy frozen shrimp. But I won’t buy...
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Spice Market. A first class journey to the flavors of Southeast Asia.
About 15 years ago I had a concept for a restaurant. The menu would be an exotic journey through all the great cuisines of Asia. I was never wealthy enough, talented enough or foolish enough to make it a reality. But somebody else was. Somebody else had very much the...
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Jorge Avendaño. He looks right. He cooks right.
When we first walked into Bastardo, I could see him in the distance weaving his way around his shipping container kitchen. We’d shared a couple of messages back in November but all I really knew about him was his first name. But I knew this guy had to be the chef....
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Priced like plonk. But sure doesn’t taste like it.
I had this horrible feeling recently. That I’m cheap. And I hate that feeling. I’ve got friends who serve 200 peso wines. I’ve got friends who serve 300 peso wines. I’ve got friends who serve 700 peso wines. And there I was a few nights ago serving 100 peso wines. To...
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Fatima 7. A long time coming. We’ll soon know if it was worth the wait.
On March 19, 2018, I interviewed Executive Chef Donnie Masterton about the imminent opening of Fatima 7. On March 22, 2019, I interviewed Chef JJ Castaneda about the imminent opening of Fatima 7. So what happened? Why did one of the most anticipated restaurant...
read moreThe next wine pairing dinner takes us to Argentina.
Last month I attended a tasting of wines from Familia Rosso in Mendoza, Argentina. I was very impressed, impressed enough to organize a dinner paired with some of their wines. Who else to pair them I thought than Mariano Rivera of San Miguel’s Buenos Aires Bistro. A...
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I have found my new palace of paella.
There are some things in Mexico that are habits, customs, traditions. And after spending 15 winters in Mexico, I have become very accustomed to these customs. Because I like them. Especially the ones that happen on Sundays. Though Mexico has the second largest Roman...
read moreDrinking spirulina, chia, maca and matcha. And liking it.
You're an old smoothie I'm an old softie I'm just like putty in the hands of a boy like you I’ve always wanted to be called a smoothie. Especially if it came from Ella’s lips. But I’ve never been big on drinking smoothies. I’m not sure why. I guess it was always...
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Good Food. Good Wine. Good Servers. Good Sommelier.
Cent’anni arrived on the scene in a blaze of praise five years ago. They were the very first of very many new San Miguel restaurants with a big space, an inventive menu and a scenic rooftop. Don Day gave them the rave reviews they definitely deserved. But then...
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