About three and a half years ago, I was shopping in the Mercado de San Juan de Dios when, across Avenida Guadalupe, a sign caught my eye, a classy looking sign, with the words Grille Torres. The menu persuaded me to stay for lunch and I had some imaginatively-prepared...
I’ve always had mixed opinions about brunch. It always seemed a little too haughty taughty to me. I always considered myself more of a Sunday morning sausage, bacon and eggs kind of guy. But when I learned that the term “brunch” was first used back in 1895 (in a...
“Wimpy: “I’d gladly pay you Tuesday for a hamburger today.” There are a lot of juicy burgers in San Miguel. Fat Boy’s. Don Lupe. Bovine. Birdie’s. Hank’s. Berlin. But that’s only six. There are seven days in a week. And a lot of people lately have been telling me...
The first time I went to New York, it was on a boat. I was a ten-year-old immigrant, dressed in a matching herringbone tweed overcoat and cap, looking wide-eyed at Lady Liberty, then sailing up the Hudson to Pier 88, and catching glimpses of those magical towers that...
It might just be Mexico’s greatest contribution to clumsy cuisine. A candidate for the top ten dishes you always end up wearing. I’m talking about the crumbly tostada, the dish that began life as a way to use up yesterday’s tortillas. A dish that, along with those...
Stewart Haverlack, the co-owner of San Miguel de Allende restaurant Zumo, said that. And I’ll tell you why. But not right away. First I want to tell you that I’ve always liked Zumo. A lot. Always thought it was one of the town’s best restaurants. But there was always...
I took Don Day’s Wife out for a very memorable lunch recently and, as I often do, I also took my tiny spiral-bound notebook that fits in the back pocket of my jeans. As usual, a lot of what I wrote down were Don Day’s Wife’s comments about the food and the experience....
You’ll find one in almost every barrio in San Miguel de Allende. I’m talking about a seafood restaurant. A very typical Mexican seafood restaurant. It will probably be named after a shrimp, a crab or, perhaps, a crayfish. It will be overstuffed with marine kitsch....
Chef Mauro Torres will be featuring seafood from Mexico’s west coast and I will be helping to pour some of the Valle de Guadalupe’s best-value wines. The dinner will be held at Grille Torres on Tuesday, November 27. Start time is 7:00 pm. Grille Torres is located at...
I love sausage. I love virtually every sausage. And, when I’m in Mexico, proudly wearing the red, green and white on my heart, chorizo is my choice of sausage. I think, made well, that chopped-up, chunky combo of pork, fat, chiles, cumin, coriander, plus, usually, at...
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