New Vinos+Tapas menu makes a grand entrance.

New Vinos+Tapas menu makes a grand entrance.

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...
Mi Bistro 300. Teamwork takes tostadas and tacos to new heights.

Mi Bistro 300. Teamwork takes tostadas and tacos to new heights.

Having had, let’s say, more than a few problems getting along with one partner in my life, I can’t imagine having eight. But there’s a group of nine guys, equal partners, in San Miguel de Allende, who, working together, are building a very appealing restaurant. The...
Holy smoke, this meat is tasty.

Holy smoke, this meat is tasty.

“You know if you had really, really been intent on entrapping me on my wedding night, you wicked woman, you would not have dabbed yourself with Joy, but in Essence of Smoked Meat. A maddening aphrodisiac, made from spices available in Schwartz’s...
One of San Miguel’s favorite dishes is back on a menu.

One of San Miguel’s favorite dishes is back on a menu.

Give Walter Lewis credit for the dish being on the menu. That’s him front and left at lunch the week before. Enjoying the pozole at the very charming Mexiquito. Walter was asking me about Hansen’s, the San Miguel restaurant that closed its doors late last...
Getting aroused by rye. Not in a glass. On a bread board.

Getting aroused by rye. Not in a glass. On a bread board.

With many thanks to photographers Richard Smerdon, Bob Masucci and Jack Jacobs. There are endless types of rye breads. From bland and boring styles that are just a Coppertone tan above Wonder Bread to dense, black styles that require a gym membership to lift off the...
Ole! Ole! Ole! For this San Miguel mole.

Ole! Ole! Ole! For this San Miguel mole.

I think moles are Mexico’s greatest contribution to the world of cuisine. And I think, if Mexico decides to declare a national dish, it should be the magnificent mole poblano. Mexican moles deserve to be ranked with the world’s most celebrated sauces. The...

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