I wrote what’s below back in January, with little intention of ever publishing it (the photos, especially, were never meant to be shared) and, if I remember right, it was written after a second bottle of wine was opened. A lot of what I wrote has little relevance in this time of Covid-19 but I thought it did capture what I wanted to convey today: my enthusiasm for the extraordinarily brilliant cuisine at Nomada. Their Wednesday tasting menu has been put on hold. But, during the crisis, chefs Marco Cruz and Sofia Antillon are still creating imaginative dishes in the kitchen ready to be delivered to you. You will find the menu at the bottom of this article. To order…perhaps even create your own tasting menu…telephone 415 124 8864.
A love story. In six chapters.
It was a Wednesday. And I don’t think there’s a place in San Miguel I’d rather be on a Wednesday. For Wednesday is Menú Degustatión day at Nomada. Six courses. 550 pesos. A miniscule investment considering the extraordinary return.
Chapter One. The introduction.
Braised celery, grilled squash, spinach, cherry tomatoes, chapulines, blue cheese cream.
Chapter Two. The character development.
Beets, watermelon radish, shiitake mushroom, lemon purée.
Chapter Three. The complications.
Lentils, crisp bacon, macho plantain, cilantro, goat cheese.
Chapter Four. The thickening plot.
Corn masa, oyster mushroom, cabbage, hoja santa, mole chilchilo.
Chapter Five. The climax.
Pork shank, pickled onion, yellow carrot, apple sauce.
Chapter Six. The resolution.
Passion fruit, churro, cardamom, chocolate ice cream.
I had never read any of these chapters before. But I don’t think I would ever get bored if I read them over and over again.
The author, chef Marco Cruz, is a brilliant storyteller. Like all memorable books, they should be shared and passed on to others for their enjoyment when you’ve completed them.
Nomada Cocina de Interpretación is located at Hernandez Macias 88 in San Miguel de Allende, Mexico. To order from their delivery menu, telephone 415 124 8864. It’s available seven days a week from 9:00 am to 8:00 pm. In order to give them time to prep and cook everything, call them at least two hours ahead.