Pozole with what? Sardines?

Pozole with what? Sardines?

When I knew that a new restaurant had Pozole Verde Guerrero on their menu, I knew I wanted Jack Jacobs as my date. Jack had helped me lose my pozole virginity at La Alborada over on Sollano about ten years ago. And in case you don’t know, a guy introducing you to...
Climb on up. For a first class, cross country taco tour.

Climb on up. For a first class, cross country taco tour.

I must admit I didn’t like Consentido much at first. “It’s not really our kind of place”, said Don Day’s Wife. And she was right. It’s hard to get cozy and comfortable in somewhere the size of a barn. I’m not exactly big on monstrous TV screens staring down at me...
Mexican wines featured at the new and very improved Grille Torres.

Mexican wines featured at the new and very improved Grille Torres.

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...
Good friends. Good food. Good brunch.

Good friends. Good food. Good brunch.

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...
Tostadas. Messy but marvellous.

Tostadas. Messy but marvellous.

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...

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