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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.
Chamonix. Forgotten. But not gone.
I mentioned that Chamonix’ dishes are different. The pastas are a good example. Five very good new Italian restaurants have opened in San Miguel in the last year: Florios, Fari, Da Carmela, Ziracco and Serrano 82. And if you want Pomodoro, Puttanesca, Parmagiano or Pappardelle, you’re sure to find it at least one of them. But if you want your pasta with lemon and prawns; or mussels and baby scallops; or shrimp, pine nuts and raisins; or, what I had, the farfalle with figs and roquefort sauce, Chamonix might be the only place you’ll ever find them in this town.
Sunday may never be the same. At El Borrego Feliz.
The barbacoa melted in our mouths. The montalayo, miscellaneous organs cooked inside a sheep’s stomach, was superb. The machita, the one mostly made of intestines, was extraordinary.
San Miguel’s very, very best favorite restaurant.
Firenze’s owner Antonio Arrieta gave Casa Nostra’s Marco a giant bear hug when he saw him. They talked about being friends not competition. I did the slight delay, just like the actor stumbling to open the envelope at the Oscars and announced that in the number two position was Casa Nostra. San Miguel’s favorite restaurant, year after year, was still Firenze.
