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The new, improved Taco Tuesday at Hank’s. Is there a lunch that’s a better bang for your peso?
You see, Hank’s has made a change (and Hank doesn’t make a lot of changes). Same round high-tops. Same comfy stools. Same mellow music. Same gracious and efficient servers. But the camareras were bringing something different to the table. A little, laminated plastic card. With three other temptations below the traditional hard shell taco.
There’s another very talented new pizzaiolo in San Miguel.
On each of Napoli 39’s boxes you’ll see a logo, a nicely designed logo. It belongs to the Associazione Verace Pizza Napoletana or the easier to remember AVPN. There are a few restaurants in Mexico that belong to the association but Napoli 39 is the only one I know of in San Miguel de Allende or anywhere else within 100 miles of the town.
El Pato’s back! El Pato’s back!
The lamb was all as tender and toothsome as ever and, despite those ever increasing San Miguel rents, still one of the town’s best bargains at a grand total of 480 pesos for a three course lunch for three greedy guys.
Casa Nostra. Keeps trying harder. Keeps getting better.
When a restaurant’s good, you trust them to not just suggest but to actually make your menu decisions. Chef Marco chose to show off some of the more recent additions to his menu.
Heightening the pleasures of birria. On the roof of Hotel Amatte.
“He’s our new executive chef”, said Ariel. “Antonio de Livier. He’s a judge on Top Chef. He’s got a chain of restaurants in Mexico City. He’s redesigned our menu. That birriamen is his dish. I think he may have invented it.”
Kokumi. One of San Miguel’s best restauranteurs may have finally found her home.
OK, time to cut to the chase. The main reason I’ve been frequenting Aleysha Serrato Garfias’ restaurants for the last few years. The ramen. That wonderful ramen.
Sundown in San Miguel. And where I want to be.
The jicama taco is legendary. Perhaps the most celebrated dish in San Miguel. I don’t know it’s origin. La Azotea might even be its birthplace. I like the mystery behind it.
I have a new favorite wine shop.
So I’ve switched. I have a new wine source. I have a supplier that stocks over 200 different red wines under 275 pesos compared to that one lonely Rioja at Costco.
Mortadella. This ain’t no baloney!
My wife’s parents called it motor trailer. My parents called it dead secretary (Perry Mason was the most watched show in those days). I didn’t care what they called it. Mortadella was my favorite sandwich meat.
