Thursday, May 19, 2016

When did Detox Taste this Good?

On May 12, I started a detox for three weeks. I do it once or twice a year, usually in the spring and the fall.

Detox mean no sugar, gluten, flour, processed foods, caffeine or alcohol. I also practice self-nurturing; loads of sleep and exercise, time at the spa and me-time.

Why detox? After my trip to Oaxaca, I was tired. I had been on a non-stop eating spree since last September. With restaurant openings, travel and holiday parties, I never slowed down long enough to catch my breath.

I’ve always loved how I feel after a detox but it’s been a painful process, especially when it comes to deciding which foods to prepare. This time around, I decided to take that problem out of the equation and have my favorite chefs cook for me: Marko Cruz, Sofia Antillon and Pablo Nicacio of Nomada cocina de interpretacion in Mercado Centro. I gave Sofia the list of foods I can and cannot eat and a budget.

In addition to feeling great after six days, Sofia introduced me to so many new ingredients I would have never tried on my own. I’ve been amazed at the recipes she’s created; a guinea pig for some of them which has been great for both of us.

The first time I had Pablo’s cooking, it was so good, I thought it was Marko’s. His white fish (I had on Monday) is one of my all-time, favorite Nomada recipes. I think his cooking has elevated to another level in the time I’ve known him.

Marko was gone most of the week but returned on Monday. I can always tell when he’s back in the kitchen. Magic happens, like the meal he was preparing with two friends, Chefs Pato Pantoja and Hugo Tepichin who both worked with Marko at B’ui cocina de campo.

Pato Pantoja is a chef at the world-class Mark Restaurant by Jean-Georges in New York City. Hugo Tepichin is at Quique Dacosta in Denia, Spain; a 3 star Michelin restaurant. Denia is on the Costa Brava between Alicante and Valencia. Chef Tepichin is the first Mexican chef in the kitchen at Quique Dacosta. Gastronomes say that following the closure of El Bulli, Dacosta has become the leader of avant-garde cuisine in Spain.

Here are my first six days of detox:

Day 1 May 12 Thursday

Cucumber and Peppermint infused water.
Grilled baby corn with lemon and chili powder made with Oaxacan Chili.
Raddicio,baby spinach, godsorel, beet leaf and baby lettuce with cauliflower, cucumber carrots, mint, fennel, yellow tomatoes, lemon and olive oil.
Raspberry decaffinated tea.
Beet Agua chili with tuna and Mahi Mahi, cucumber granita, avocado.

Day 2 May 13 Friday

Basil and thyme lemonade.
Roasted carrots with red quinoa, purslane and zucchini with vanilla balsamic.
Salad of beets, avocados, tomatoes, purslane oil and spring mix.
Mahi Mahi with hoja santa, potatoes, zucchini and chilchilo sauce.
Amarant and chia pudding with almond milk and a sprinkling of almonds.

Day 3 May 14 Saturday

Lemon grass water.
Springs mix greens, peas, asparagus, spinach, zucchini, yellow squash, carrots and yellow cherry tomatoes, snow peas with basil oil and lemon balsamic.
Chile Ancho with squash blossoms, mushrooms, spinach, red onion, huaunzontle in tomato broth.
Octopus, avocado, purslane and ajillo.
What I couldn't eat: Artichoke with parmesan, goat, garlic butter - on my after-detox list.

Day 4 May 15 Sunday

Tuna with alioli, avocado, tomatoes, red onions, lemon and jalapeño.
Potato tamale with hoja santa, pea pods, raw green sauce and a sauce of black beans with raw truffle oil, avocado, and serrano chiles.
Chicken, chick peas, carrots, zucchini, broccoli, coriander, and microgreens with chicken broth infused with mint.
Chai latte with almond milk and cinnamon.

Day 5 May 16 Monday

Orange, lemon, spearmint and sage flower cocktail.
Avocado puree, esmedregal and yellow tomatoes, snow pea and radish.
White fish with green tomato, coriander, onion, serrano, brussels sprouts, potato and pea pods and nastergal leaf.
Amaranth cookies, edible flowers, chocolate balsamic.
Oil and yoke with passion fruit and amatanth seeds.

I will be resuming my detox meals at Nomada from May 22 – June 2, 2013 when they return from Oaxaca.

Day 6 May 17 Tuesday

Milpa, a farm-to-table restaurant in Doce-18, who is also under the culinary direction of Marko Cruz, stepped in to prepare a chicken soup loaded with beautiful vegetables. This meal was filling and delicious. The price: $130 pesos.

Buen Apetito!

Sunday, May 8, 2016

Jacinto 1930: SMA Newest Culinary Gem

Matteo Salas is TOP CHEF MEXICO in the taste buds of everyone in San Miguel de Allende.

I enjoyed this delicious lunch at Jacinto 1930 in Doce 18, Relox 18, with social columnist Brenda Sexton on Friday. Now, I’m ready to try the entire menu.

Stay tuned for more on Chef Matteo Salas, Aperi and Jacinto 1930.

Bon Appetit!

Tetela de frijol con chile de arbol, pulpo asado en mantequilla de chintextle 95 pesos

Gorditas de Chicharrón prensado con aderezo de pepita y cilantro 110 pesos

Medio pollito de granja en su caldo con garbanzo, arroz, cilantro y cebolla 150 pesos

Thursday, May 5, 2016

The Hottest Festival of the Summer: Sabores San Miguel

Don’t miss the hottest festival of the summer. The 4th Annual Sabores San Miguel will be held at Parque Juárez on June 17th-19th 2016.

Photo: Sweet Basil and Mountain Standard

Thursday June 16
A special dinner will be held the night before the festivals opening at The Restaurant, Sollano 16, featuring multiple chefs including Donnie Masterton and Guest Chef Paul Anders from Sweet Basil and Mountain Standard, Vail, California. Vail and San Miguel de Allende became “Sister Cities” in July 2015, with the goal of promoting a cultural, artistic and culinary exchange. Proceeds from the dinner will benefit Feed the Hungry.

Special Guest

For the 2nd year in a row, Sabores San Miguel welcomes Sara Deseran. Sara Deseran is a food writer and cookbook author, who has worked as an editor-at-large for San Francisco magazine. She contributes to other publications including Saveur, Women’s Health, and C magazine.

Festival Schedule

Friday, June 17 from 6:00 PM - 10:00 PM.
Festival opens with an Inauguration                

Saturday, June 18 from 12:00 Noon - 8:00 PM.
Restaurants feature gourmet offerings that showcase their restaurant

Sunday, June 19 from 12:00 Noon - 6:00 PM. 
“Street Foods of the World” recreates outdoor food markets worldwide as a special tribute to street food.


All dishes and beverages will be sold for 30 pesos each this year.

Entry to the festival is free and will feature demonstrations, workshops, tastings, live music, children’s activities and other festivities.


The food festival will feature local restaurants as well as producers of bread, cheese, olive oil, wine, beer, mezcal, meats, chocolate and organic producers from the region.

Participants include The Restaurant, Rosewood, Moxi de Matilda, Centanni, Casa de Sierra Nevada, Bahji, Bistro Buenos Aires, La Parada, Luna de Queso, Casa de Aves, Gelato Dolce Far Niente, Cervezería Dos Aves, CarneVino, Mente Cacao, Sushi Gami, Spirulinaviva and Tapas.

This year Sabores San Miguel welcomes new restaurants: Soul Kitchen, Cervecería Allende, María Xoconostle, Josephine’s, El Vergel Bistro and Market and Pork Belly.

Look for updates on the festival at

Sabores San Miguel

Angela Lewis Serrano said “the purpose of Sabores San Miguel is to promote San Miguel de Allende as a culinary destination, including local restaurants, as well as producers of bread, cheese, wine, chocolate, beer, and mescal, as well as other local and organic producers. The goal is to expose the cuisine of San Miguel de Allende to a wider audience and to highlight and promote the richness of local ingredients.”

Visit the Sabores San Miguel website at

Follow the festival on Facebook, Twitter @SaboresSMA and on Instagram @saboressanmiguel.
See you at the festival!

Wednesday, May 4, 2016

SMA: Food With A View

A feast for the eyes; devouring the splendor of San Miguel is on the top of our list, especially when it involves good things to eat and drink.

Here are the spots where we think the food is just as significant as the views.

A picture’s worth a thousand words so don’t forget your camera.

Buen Apetito!

Luna Rooftop Tapas Bar
Rosewood Hotel, Nemesio Diez 11

SMA shows its best side from every position no matter where you sit or what time you go. The light, in basic terms, is magical.

Chef Victor Palma’s kitchen dishes out high-quality tapas – from pizza to pig - that are just right for sharing. Bring plenty of pesos and settle in.

This rooftop bar has the best views; a 360-degree spectacle certain to take your breath away, especially at sunset.

Cuna de Allende 15

This new rooftop restaurant has in-your-face views of the Parroquia. I’m taken back each and every time I walk out onto the patio.

Taste the flavors of Chef Gonzalo Martinez, who use to cook at the Rainbow Room in NYC’s Rockefeller Center and for the Orient Express Hotels. His menu is seasonal and surprising.

One of the best ingredients in the mix is the service. When I got up to take a picture and returned to my chair, the waiter had refolded my napkin.

La Azotea
Umaran #6

This is one of our favorite rooftop restaurants in SMA because of the service and the signature dish: a taco shell made from jicama that is filled with lightly-breaded shrimp and topped with fried leeks, chipotle mayo and a tamarind sauce. I can never eat just one.

La Azotea serves a variety of other tapas including these spicy chicken poppers; pollo with a jalapeno on top that’s wrapped in panela cheese and bacon. After it’s cooked, it’s dressed with their signature chipotle mayo and balsamic vinegar reduction.

The list of personalities who frequent this high-style eatery goes on and on. We also enjoy the people-watching; it’s never boring, even on a slow day.

Orizaba 87

There are only a handful of restaurants in SMA that have it all: good food, creative drinks, world-class service, a top chef and a million dollar view to match. Stewart Haverlack’s ZUMO is at the top of the list.

We’re getting swamped with reports about the exciting menu from new chef, Josy Treizman. He’s cooked in some of the world’s best kitchens: at 2 Michelin-Star restaurant Le Cinq in the George V Four Seasons Hotel in Paris, 2 Michelin-Star restaurant Le Chalet de la Foret in Brussels and the 5 star luxury resort Hotel del Mar, Vina del Mar, Chile. It’s in Josy’s DNA; his mother, cousin, aunt and grandfather are also celebrated chefs.

While you’re at it, check out Chef Brenda Rocio Segura Trejo, who will be part of our article on female chefs in SMA later this month.  
Photo of Chef Josy Treizman provided by ZUMO.       

Other views to take in for the people watching:

Sabores San Miguel
Juarez Park 
June 17-19

SMA Food Festival
July 15-17

What’s not to love about all your favorite restaurants and chefs in one place? I savor the celebrations for one thing: the food factor, but people watching comes in a close second. Camp out all three days because you wouldn’t taste or see the same thing twice…unless of course you want to.

Watch for updates and get ready for a high spirited summer. You can pretty much plan on eating your way through June and July.
Doce-18 Concept House
Relox 18
SMA’s latest culinary gem, Doce-18, is home to some of the city’s best chefs: Donnie Masterton’s The Taco Lab and Birdie’s Burgers, Matteo Salas with Jacinto 1930 and Marko Antoine Cruz Sanchez at Daniel Estebaranz’s farm-to-table restaurant MILPA.

The Kitchen, a natural, light-filled room where all of the restaurants, except Jacinto 1930, share seating space, is SMA’s newest people-watching spot. I can’t go in there without running into a half a dozen people I know or meeting a dozen more. About the people in Doce-18 I want to meet? I figure if I hang out there for another month, I'll  know everyone in San Miguel.
Also check out Seleccion de la Casa, Santisima Trinidad’s attractive wine cellar and the soon-to-open, paint-the-town-red Cocktail Room.
Ten Ten Pie
Cuna de Allende and Cuadrante
As an alternative to Facebook and Instagram, people watching is one of SMA’s most popular sports. Most people head to the Jardin but when you get hungry, wander down Cuna de Allende to the outdoor space at Ten Ten Pie. Drink in the views along with an ice-cold Mexican brew. Order the Molcajete; a combination of meats, vegetables and cheese.
Get into the rhythm of the street scene; it always brings on an impromptu fiesta that can only happen in a San Miguel minute.
Want an education? Start a conversation with EVERYONE. You’ll also savor the fascinating stories of visitors worldwide, some who come here just for the food.
Hanks New Orleans Café and Oyster Bar
Hidalgo #12
Someone asked me the other day to describe Hanks; 2x1 drinks and some of the best people watching in SMA! Just ask anyone who has walked into the place after 5:00 PM and can’t get a seat.
I order the gumbo; it's not my gumbo but hey, 1219 miles from New Orleans it's the closest thing you're going to get this side of the border. It’s made with chicken, sausage and shrimp and just like New Orleans, it's a warm-up before you go dancing in the late night second-line parade. Do I think I’m in New Orleans when I’m eating it? Only during Happy hour!