Latest Posts
Tamales. And where to find them in San Miguel.
Let’s first talk about what a tamal (the correct singular spelling) is. The prime ingredient is masa, a dough made from nixtamalized corn (no, I’m not exactly sure what nixtamalized means but I do like using the verb once or twice a year). The masa is then combined with…well…almost anything. I’ve seen meats, fish, cheese, vegetables, fruit, and, of course, chiles and seasonings. It is then stuffed inside either corn husks or banana leaves and steamed.
All ribbing aside. They don’t get any better in this town than Silveyra’s.
The back ribs had a richer, more robust, fattier flavor and a meatiness that I associated more with short ribs from the chest. The spiciness was light and there was just a hint of smoke so the pork flavor was always front and center. I just loved them.
There’s only one more day left to vote for your favorite San Miguel restaurants.
To vote is very simple. Just send an email to dondayinsma@yahoo.com with the word Smarts in the subject line and your top three choices in the body. Or, if you don’t have three that stand out, send me the names of two, or even just one.
San Miguel’s Very Best Favorite Restaurants.
To vote is very simple. Just send an email to dondayinsma@yahoo.com with the word Smarts in the subject line and your top three choices in the body. Or, if you don’t have three that stand out, send me the names of two, or even just one.
What really is the purpose of a restaurant review?
I would say that the purpose of a thorough and thoughtful review is that it’s all about reducing risk. People who read reviews, particularly tourists, or those considering a previously untested spot, are relying on those reviews to mitigate the risk that they will have a sub-par experience.
Bhaji. As good as ever. 13 years later.
There was a big group of good friends at Bhaji’s new home last week. It’s the restaurants fifth location in the thirteen years that former Brit Adrian Gorton made his Indian curry house dream come true.
A server makes a dinner very special. At Serrano 82.
The women were having a ladies dinner at home (it’s a wonderful way to keep wine prices affordable). So the guys had an opportunity to head out for drinks and an opportunity to talk about them (only things such as how extraordinarily lucky we were to have them as partners, of course).
“Love, Charlie”. A foodie film that I love.
Charlie Trotter was one of the first chefs to cater to vegans and vegetarians. He was one of the first to take foie gras off his menu. He was one of the first to move exclusively to tasting menus. He was one of the first, perhaps the very first, to seat people at a table in his kitchen, a feature that I once enjoyed at Aperi in San Miguel de Allende.
Chef Pablo. Proud. Passionate. Polished.
“You have to offer people something they want, but you also have to be true to what you do. We have some people that don’t like the style of pizza we do, and that is ok, we cannot be liked by everyone, and we cannot please every palate, but there have been a good amount of people that have told us that this is the best pizza they’ve tried in their lives and that is amazing to hear.”
