Birria and ramen. A marriage made in San Miguel.

“What brought you in to the restaurant?”, said the well-dressed woman at the doorway to the kitchen. “Was it the sign? I hope it was the sign.” Aaah, the power of advertising. Some bold, all upper-case typography. Wrapped inside a sunshine-colored border. And those...

Getting juiced on Mexican fruit. At Ojo de Agua.

I’m a meat and potatoes guy. But I’m also a nosey guy. So even though I don’t eat a lot of fruit, there are some fruits I’ve always been dying to try. Simply because I’m an inquisitive foodie. You might have been there. Walking through a Mexican fruit and veg market...

The best wine values in San Miguel de Allende.

“Hey, Don Day, you drink a lot of wine. Where, in town, can I get the best prices?” Yes, I do drink a lot of wine. I indulge in almost a full bottle on most days. And, along with questions about what do you recommend and what’s available where, I’m often asked about...

How I lost 15 pounds. And still ate pizza.

It was day 28 of the longest month of the year...perhaps the longest month ever since a guy named Gregory came up with the idea of a new and improved calendar. You see, I wanted to be slim. I hadn’t been slim since I was...well, actually, I’d never ever been slim. But...

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Birria and ramen. A marriage made in San Miguel.

“What brought you in to the restaurant?”, said the well-dressed woman at the doorway to the kitchen. “Was it the sign? I hope it was the sign.” Aaah, the power of advertising. Some bold, all upper-case typography. Wrapped inside a sunshine-colored border. And those...

read more

Getting juiced on Mexican fruit. At Ojo de Agua.

I’m a meat and potatoes guy. But I’m also a nosey guy. So even though I don’t eat a lot of fruit, there are some fruits I’ve always been dying to try. Simply because I’m an inquisitive foodie. You might have been there. Walking through a Mexican fruit and veg market...

read more

The best wine values in San Miguel de Allende.

“Hey, Don Day, you drink a lot of wine. Where, in town, can I get the best prices?” Yes, I do drink a lot of wine. I indulge in almost a full bottle on most days. And, along with questions about what do you recommend and what’s available where, I’m often asked about...

read more

How I lost 15 pounds. And still ate pizza.

It was day 28 of the longest month of the year...perhaps the longest month ever since a guy named Gregory came up with the idea of a new and improved calendar. You see, I wanted to be slim. I hadn’t been slim since I was...well, actually, I’d never ever been slim. But...

read more

Nomada. Here’s to thirty more.

It’s not true that more than half of all restaurants fail within their first year. It actually takes almost two. Don Day’s Wife and I even play a little game. On the way home from our first (and very often only) time at an ambitious new restaurant one of us will just...

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Oli Tapas. They’re the tops.

It was always an awkward space. It was plunked between a bakery, a hotel, some upscale boutiques and a hallway that led to a usually empty Mezcal bar, then opened into a mall-style food court with all but two of the tenants (Birdie’s Burgers and Tacolicious)...

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“All I ever wanted was to make music.”

In 1994, a guy named Stuart Bastow walked into an Ottawa piano bar. The 20-something had never sung in any venue except perhaps a shower but, thanks to a pint or two of courage, the next thing he knew there was a microphone where his glass used to be. By the time he...

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Four favorite reds from a favorite San Miguel sommelier.

Gustavo Aguilar was the first real restaurant sommelier I met in San Miguel de Allende. Sure, when the restaurant Cent’Anni opened a few years ago, he also had a lot of management responsibilities there, but when Cent’Anni’s servers needed to bring some sage advice...

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Magda Pablos picks and preps a peck of poblano peppers.

I was reading a story on the digital publication Milenio recently. It said that there are more than 1500 different species of chile peppers in Mexico. One five zero zero! That means that I have about 1488 types of chiles to still experience before I die. But I’m...

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