Who am I to diss a Brie I Cotija the world And the Feta cheese Everybody’s looking for Stilton When it comes to queso in Mexico, it’s definitely Cotija (ko-TEE-hah) for me. Because, plain and simple, I think Cotija is the best cheese in Mexico and, not only that, a...
I read almost everything written about Mexican cuisine. But there’s a problem with most of the English language books. They’re written primarily for the U.S. market and Mexican food prepared and eaten in the United States is different from Mexican food in Mexico. Let...
There are four things that are important when judging a restaurant. The food. The service. The ambience. The value. The relative importance of each though varies on who is doing the judging. I am a foodie and, as a foodie, I will tolerate leaky tin shacks, snottily...
The only Mexican cheesecake I’d found that I ever really liked was a hot pin up of Salma Hayek. Until a couple of weeks ago. It wasn’t for lack of looking. Or trying. But I had decided that good cheesecake just didn’t exist in Central Mexico. It was always too dry. Or...
Once upon a time, there was a fledgling wine industry. In an area that had been been dominated by peach and cherry orchards, trees were felled and vines were planted. The grape varietals that were chosen were those that had done well in similar soils, in similar...
A table of tacos outdid me And put out my amorous fire; For when I got on bended knee, To eat was her sole desire. From La Taquiza by Chava Flores There are two schools of thought about the tacos at Taco Lab Tacolicious. The first school says this isn’t the place to...
Back in February, I had the pleasure of sampling some tasty Chiantis that are being privately imported into San Miguel de Allende at a wine-pairing lunch (you can read about it here:...
Vinos+Tapas has one of the most extensive and most interesting menus in San Miguel de Allende. Too extensive some say, especially if you want to make a serious dent into trying some of the most intriguing sounding dishes in town. My usual approach is to hit Chef...
Today’s guest post is by jennifer rose (jennifer prefers the lower case) who writes at Red Shoes Are Better Than Bacon which you’ll find at redshoesarebetterthanbacon.wordpress.com and, yes, I wish my blog had as catchy a title as hers. I would rank...
“Sicily is a land of contrasts, with a tremendous heritage of old vines. The old vines remind us that Sicily has true biodiversity, and these varieties perfectly reveal the complexity of the appellations of the island while being particularly well-suited to the...
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