A bottle of red, a bottle of white, Whatever kind of mood you’re in tonight, I’ll meet you anytime you want, In our Italian restaurant. Do you remember when Italian restaurants changed? It was the mid-seventies when I first noticed. The red or checkered...
Nicolas Gilman, who actually makes a bit of a living writing, in English, about food in Mexico (can you sense the jealousy in my tone of voice?), calls the torta “the quintessential fusion dish” and he’s right, or at least he’s right when the...
Gaby Green has been cooking in San Miguel de Allende longer than I’ve been eating. She’s had restaurants in at least three locations. La Fonda and La Fonda Rosa are two names I remember. She’s had a catering biz. At least one cooking school. And most...
Pinot Noir is a serious stage actress. Cabernet Sauvignon is a Hollywood goddess. Malbec is a hardcore porn star. The World Wine Awards. They were the brainchild of the excellent Canadian website Wine Align. For the last two years, about 20 wine experts have been...
Some people go to Dolores Hidalgo to dig up the roots of the Mexican revolution. Some people go to Dolores Hidalgo for the talavera pottery. A few go for the ice cream. A lot go for the wineries. And almost everyone who goes there goes to Carnitas Vicente. Stan and...
Don Day gets emails. Not a lot of emails. Just one, maybe two emails whenever he puts something new on his blog. Except when Don Day writes about pizza. Then, Don Day gets quite a few emails. Pizza restaurants are like sports teams. Almost everyone has a favorite....
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