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The best tasting tilapia anywhere. Right here in San Miguel de Allende.
I’ve been enjoying fish at San Miguel’s Tuesday market for years. At first it was the fillets (still don’t know how many ells that word should have), fast fried in a light and very delicious batter. And these days it’s the whole fish so I can eat the crispy skin that I love even more than the batter.
Solving two pozole mysteries.
The ratio of corn to liquid in a cazuela of pozole should be about one-third to two-thirds. La Casa Vieja’s was. The chile taste in a red pozole should be from guajillo. It was. The pork that was added to the red should be shoulder and leg and generous. It was.
Knotty but nice. San Miguel’s new Asian restaurant.
I thought I was back on Queen Street in Toronto last night. It wasn’t just that we were the only people over the age of 40. There was a buzz, a vibe, an energy, an atmosphere that you don’t see in San Miguel restaurants unless you go out at close to midnight which we never come close to doing.
Verdolaga. The world’s most under-appreciated salad green.
We began to use verdolaga in salads. Often. Don Day’s Wife would use it in her innovative soup creations. We both began to enjoy it more and more until, one day, I officially declared verdolaga to be Don Day’s favorite salad green.
A big beef sandwich at a very small price. At the stand near the fire station.
Last but absolutely not least impressive was what it cost. Susan York picked up the tab and when she told me the cost I was flabbergasted. My beefsteak torta was only 40 pesos. I thought the price was absolutely ridiculous. I’ve been back twice since then.
“I like bread and butter. I like toast and jam. That’s what my baby feeds me. I’m her loving man.”
Don Day’s Wife makes the very best bread and butter pickles. I’m not sure exactly why. Perhaps it’s the exact balance of sweet and sour. Perhaps it’s the hint of turmeric.
Fari. A tried and tested, traditional trattoria.
Fari’s linguine carbonara arrived at our table. There was lots of salty pecorino piled on top. Underneath the sheep cheese, the guanciale had just the right crisp. The fresh pasta was perfectly al dente. It was hard for me to believe that such a wonderful sauce had no cream.
Sometimes I need a little comfort. From Denver’s.
Everything was as expected. Good, old-fashioned, traditional, Italian/American cuisine. The meatballs were even better than remembered. This was the very definition of comfort food.
There’s lots of San Miguel content in this new food book.
The piece I had chosen is about Jerry’s housekeeper, Mati, and her style of cooking a San Miguel de Allende classic, a dish called Enchiladas de los Portales. I could smell the chiles as we walked in the front door.
