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...
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...
Portions of this blog post appeared previously on Don Day in SMA. I’m republishing the info to answer one of my most frequently asked questions. Almost every country has them. They’re just a pastry that’s folded in half with a filling inside. In...
With many thanks to photographers Richard Smerdon and Marshall Postnikoff. Last night, at San Miguel restaurant Aguamiel, the gala dinner for the 2017 SMART awards was held. SMART stands for San Miguel de Allende Readers’ Taste and, each year, readers of Don Day in...
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