You can see the most remarkable and gorgeous place settings at this stand inside Mercado Sano. Custom designs, like the gordita plates and esquites bowls that are used at Jacinto 1930. Chef Marco Cruz at Nomada also uses the stoneware.
Cocktails share the reputation with the evolving food scene and rightfully so. Heavy on agave spirits, this menu respects clean ingredients the way the chefs at Jacinto 1930 do. Always ahead of the curve, you’ll find fresh, new trends you’ll still be talking about tomorrow. Look for exciting things to happen with the cocktail culture in 2017; it will definitely be in the limelight if Adrian Evans, Jacinto’s mixologist from Wales, has anything to do with it.
No matter where we search for produce, we keep going back to Rancho La Trinidad, a local, certified organic farm located just outside of SMA. You can't beat the freshness… or the prices.
With the most fireplaces in a single restaurant, you’ll never have to worry about getting the warmest seat in the house. Every room is cozy with stately ambiance and beautiful décor. Chef Antonio Arzola is in the kitchen, ready to serve you a number of delicious dishes off his menu. This feast is well worth going out in the cold for.
Art has featured food for thousands of years but when did food become art? We’re pretty sure that anything Nomada puts on a black plate – or a white one for that matter – is art. Too beautiful to eat? Not to worry; we’ve got this one covered.
What was the best food party of the year?
A gastronome, bon vivant, gourmand or connoisseur; any of these words would describe Preston Engelbretson, who is passionate about food and cooking. One could say he’s got that 6th sense about food.
I personally think he’s more of a food nerd; the one person who knows one too many things
From wines to the latest trends in Mexico, this guy knows food. He’ll try things nobody else will, like a Pueblan- style cemita and then make three more versions of it just to get it right. Owner of B'ui Cocina De Campo in Otomi and Milpa in SMA Centro, Daniel is the winner of the 2016 Grand Luxury Award from the Association of International Hospitality. He’s unquestionably given me plenty of food for thought. Gracias Daniel!
One of the best day trips we took last year was foraging for mushrooms with local expert Arif Towns Alonso. We found dozens of species of mushrooms and a little bit of paradise in the mountains of Santa Rosa de Lima. We left off some of the Lactarius Indigo blue mushrooms for Chef Magda Elisa Pablos and her sous-chef Ari when we stopped by her kitchen at El Vergel on the way back to SMA to have lunch. The very next day, Chef Maro Cruz of Nomada prepared the most delicious dinner of blue mushrooms in a mezcal and miso sauce. It was the best meal we ate all year.
Get cultured with the queen Maestra Quesera, Gabriela Flores Silva, in a defining moment of cheese making. Gabriela is the sister of Marene Flores, the pastry chef at Jacinto 1930. Quesos del Rebano is Gabriela and Marene's family cheese farm outside of Queretaro where they create some of the best cheese in Mexico. We loved the property and grounds but most of all the Maestra, who is extraordinarily knowledgeable about cheese making worldwide.
OK – the secret’s out. Buried in a box on the bottom shelf at an unnamed organic grocery store, these were a birthday gift from food and travel blogger Valen Dawson.
After 17 courses of elevations, the food experience at Central, the #4 restaurant in the world and the #1 restaurant in Latin America, was the best we’ve had; one that everyone should do at least once in their lifetime. So what were my taste buds telling me I needed after feasting on 17 courses that were innovative, thought-provoking, and artistically complex? A day off from eating.
MISTURA Food Festival: The VIVA MEXICO pyramid colorfully stood out against the gray, Lima sky. In the Gran Mercado, 300 Peruvian growers educated me on the ingredients of Peru; many of them dressed in their native clothing and all of them excited to talk about their produce. This was the highpoint of the show.
My last supper was a testimonial to the food of Lima. I was finally full.
Lorelai Cordova, sister of Maye Cordova and Aunt of Jimena Tamayo Cordova, who own Garambullo Fonda Gourmet, opened this delightful food truck in Colonia Guadalupe in a colorful, little lot that's full of local charm and adorable, mismatched furniture. Lorelai, who cooked in Acapulco, Cuernavaca and Italy, specializes in Mediterranean food and has a large variety of seafood on the menu. We delight in everything she cooks, especially the lamb burger.
You wonder how anyone this young can know so much. Gabriel Avila is always well versed on the food and beverage offerings at Nomada cocina de interpretación. We love dining at a restaurant that takes hospitality to this over-the-top level.
The word that comes to mind when I think of Victor Hugo is impeccable. After reading his Facebook and Instagram posts this past year, I believe that if I have another life to live, I would come back as Victor. We don’t think that anyone in SMA has more fun than he does.
Sweetbreads; they’re revered by chefs and food aficionados everywhere, especially in Mexico.
This one was easy…because we went to cooking classes at the one in Chicago every week and bought every piece of kitchenware there for the past 30 years. We know the quality and continue the tradition in the Queretaro store that just opened last year. It’s good to know that the latest Le Creuset and All Clad are just 45 minutes away.
The sauce is also used in a Peruvian street food dish incorporating beef hearts that are marinated, skewered, and seared over the grill. We had them this past year at MISTURA, the food festival in Lima. Ale is also responsible for recommending the best meal we’ve ever eaten at MAIDO in Lima.
We traveled a lot last year. One of the things we learned early on - some of the best meals we’ve eaten in Mexico have been in our own back yard.
We salute all the chefs who feed us well and have created some of the most interesting and artistic menus in Mexico.
The open-air Tianguis Orgánico San Miguel de Allende (TOSMA) farmers market is held here Saturday, where most of SMA enjoys breakfast and the one-stop shopping for the organic and sustainable.
A real market experience, I go every Tuesday because nothing in SMA says local like the Tuesday market. Three tents full of colorful stands give you everything you need or want just for the sake of a bargain; from daily essentials to kitchenware, produce and plenty of gifts and souvenirs.
This market is held the first Sunday of every month in front of Via Organica, Margarito Ledesma 2, Col. Guadalupe. The market is small but includes a wide-variety of authentic items for purchase. With the beautiful hand painted tortillas by Cocinera Juana, we always go to eat and never fail to finish the morning off with something sweet.
They say that travel changes you and this trip did. A month of immersion in Spanish language and Oaxaca cuisine included eating at all of the best restaurants, taking a trip down the Mezcal trail, visiting the markets at Tlacolula, Octolan and Etla and cooking with award-winning, international chef and culinary expert Susana Trilling at Seasons of My Heart in Etla and Top Chef Mexico winner Rodolfo Castellano at Origen Oaxaca. Both are considered to be two of the best chefs in Mexico and we wouldn’t pass on the opportunity to cook with either one of them again.
Eat just once at her enchanting, new restaurant and you’ll find out why she’s on Top Chef Mexico this season. The Mediterranean food is some of the best in SMA; the caramel pudding legendary…not to mention her pink hair.
Make a reservation; it's always packed, especially when Top Chef Mexico is on TV and the hometown crowd is there to cheer her on.
If I had a green thumb, I would be growing it. I’m so addicted to the taste. I first had it in the chicken soup in San Martin Tilcajete, Oaxaca. It's now one of my favorite Mexican ingredients. I brought back a starter plant from Jane Robison’s garden at Casa Colonial where I stayed for the month. Interestingly, one of her older plantings had grown to the size of a giant tree.
Doce 18 and L’Otel opened at Relox 18 this past year and changed the face of SMA forever. Even when L'Otel was being built, it was stunning.
Powered by impressive food, top-notch VIP service and glamorous people, these two parties defined the social calendar for 2016.
Eduaro Perez Calvo sets the gold standard for service in SMA. This Centro favorite will always treat you like the king or queen you are. In fact, we think the service is almost as memorable as the Jicima Tacos.
Because, after all these years on the street, he confessed that he still loves cooking for you.
You heard us right and you’re surprised as we are. When we lived in Tulsa years ago, great restaurants were hard to find. Now, you get an unforgettable food fix just about everywhere you go. At The Tavern, Chef Ben Alexander’s local preparations use simple ingredients; he created one of the best meals we ate in Tulsa last Christmas. We’re also devoted to the food at Burn Co BBQ, Tallgrass Prairie Table, Mahognay Steak House, Napa Flats, Bordean Seafood, and Red Rock, just to name a few. Also, the Celebrity Club in Tulsa started out as a private club in 1963 and in 1984, founder Mike Samara contributed to the writing of a bill to legalize liquor by the drink in Oklahoma. I remember; I lived in Tulsa then. Celebrity Restaurant was issued the state’s first liquor license and opened its doors to the general public. Known for their table side Caesar salad - named Oklahoma’s “Best of the Best” 10 years in a row – they are also famous for their Lobster, steaks and cast-iron skillet fried chicken served with biscuits and gravy. The delicious brandy ice tasted just like the Brandy Alexander my dad use to make back in the 60's. For that reason alone, we would have loved it.
We can eat a dozen of their chocolate fudge cookies in one sitting… and then start on all the rest.
Without a doubt, the sweetest tables in town without the view are in front of the window at La Canica and Buenos Aires Bistro.
Of course, that would all change if Chef Donnie Masterton created that table for two on the roof at The Restaurant. Just saying
It started out as a wine store but Vinos+Tapas, opening just one year ago, now carries many labels from both Mexico and Europe. They are priced a bit higher than other restaurants but all you have to do is taste these wines to figure out why. We have a lot to learn when it comes to wine and Chef Rosales is a willing educator. Look for the rooftop to open next month. Getting a ride to and from the restaurant is just one of the perks of being a customer. Think of how many wines you can get into with a ride home.
Seleccion de la Casa, the inviting wine cellar by Santisima Trinidad at Doce 18, also houses SMA's most beautiful tasting table.
Arael Gomez Tello, a passionate culinarian and promoter of the world of wine, is one of the most knowledgeable wine experts in SMA. We kept making the rounds but it was at his booth, at a local food festival, where we experienced some of the best wines from Mexico. Arael’s company, Argot el Vino, has a wine portfolio that includes close to 300 labels and continues to grow.
This wine store, hidden behind the registration desk in Hotel Sautto, has a remarkable cellar that is stocked with well-known labels, including Casa Madero and other fine wines from Mexico, South America and Europe.
One of SMA’s most respected chefs, Victor Palma of the Rosewood Hotel, was appointed Executive Chef of the Rosewood CordeValle in San Martin, Ca. this past year. CordeValle’s cuisine is true to the standards of its’ five star quality. The resort also has an 85 acre winery and vineyard. We’re already missing his fabulous cooking, especially the Roasted Beetroot and Date Salad with caramelized pumpkin seeds, rocket lettuce, marinated cherry tomatoes, fine herb vinaigrette, Granny Smith Ice Cream and Medjol dates.
Returning chef, Carlos Hannon, has some big shoes to fill.
Sad to hear of the passing of culinary legend Dona Reyes. Dona Reyes was your beloved grandmother reincarnated. She owned Fonda Dona Reyes in Mercado Ignacio Ramirez for over 46 years. Caldo de Pollo con Arroz with a whole chicken leg and a bouquet of fresh cooked vegetables, smothered with chilies and condiments, was a jolt you never experienced at breakfast before. Miss you, dulce abuela.
Now, there’s one less place for those addicted to good food to eat. We heard a lot of speculation as to why it failed. Our though: it shouldn’t have and we’re really sad it’s gone.
We loved the high-quality of the just-picked produce and the generally good vibe of this market. It was a great effort by Pablo Torres, but the timing was off. We’re sorry to see it close and hope that he'll open another location in SMA. Thanks Pablo!