Eneldo Casual Kitchen

Chef José Francisco González is back at the newly streamlined restaurant called Eneldo Casual Kitchen (Eneldo Cocina Casual Restaurante); formerly Cafe Monet. This soft spoken chef, José Francisco González, gained national recognition in the Marco Beteta Guides and was listed in the Mexico Gastronomic Guide, The 120 Restaurants, as the former chef at Trazo 1810. He’s also one of the many great chefs who were selected to participated in Ciaroscuro; Gunther Maier’s photography exhibition to promote SMA’s Gastronomy. Chef González previously worked at Moxi in Hotel Matilda and subsequently joined the ranks of Pujol. Originally from Moroléon, Guanajuato, he specializes in Mexican cuisine. He’s fresh off an assignment at Tarragon, the restaurant inside Hacienda San José Lavista, one of SMA’s many gorgeous wineries. Eneldo Casual Kitchen is abundant with cozy tables, especially those for two - one near an inside garden in a private corner in back, a table in the middle of his wine cellar and another favorite in the front marked by a large window looking out on a busy Zacateros where it’s so easy to watch the world go by. The centerpiece of it all is a beautiful grand piano up front which will bring live music to an already interesting show. You can always judge a pizza by a chef’s Margherita and this one has both beautiful balance and amazing flavors. It’s made with small and dried multiple colored tomatoes, Truffle oil and Burrata. The crust is perfect with several other combinations on the menu, all at around $295 pesos. If you look at the ratings, and it’s early, nearly everything is 5 star. The restaurant is located between downtown and the Ancha; an ideal spot in any restaurant’s profile. It’s fully staffed with experienced professionals from the winery, including front of the house manager, Raul Endrick Paz, who is studying to be a sommelier.The menu is complimented by beautiful wines, including many from Guanajuato, that are currently selected by one of the owners, who is a prominent sommelier and knows his local wines. The Cornish Game Hen is a signature dish that says everything about this chef. Another example is his Caprese salad where everything is on inside of the tomato instead of the plate. This chef is known for the art of doing things a little differently and it’s the primary reason why he’s already got a large and enthusiastic following. Welcome back Chef José Francisco González; we’re so happy to have you home. Eneldo Casual Kitchen (Eneldo Cocina Casual Restaurante) Zacateros 83 Centro, San Miguel de Allende Tuesday - Saturday 3:00 PM - 11:00 PM Sunday 2:00 PM - 6:00 PM Closed Monday Phone: 413 139 2189 Chef: José Francisco González Sous Chef: Gabriela Galindo Contact: Raul Endrick Paz, Front of the House Look for them on Instagram @eneldo Casual Kitchen

Oliva Enoteca

6 blocks and 13 stops later, Merida’s culinary corridor was the place to eat and drink during my recent culinary tour. It’s the ultimate food lover’s paradise, located on Calle 47; a street that was renovated in 2023 to accommodate some of the best restaurants in the city, all within blocks of each other. My plan was to move into the only place with the Virgin of Guadalupe outside that’s located in the middle of the corridor and live happily ever after eating. I’ll admit, I came pretty darn close to achieving that goal when I was there. Oliva Enoteca, the first restaurant in the project, became my favorite restaurant in Merida after going there and eating seven times. Before I knew any of its history or took my first bite, I decided that was the place where granddaughter Olivia and I would celebrate our November birthdays; even though, this trip, she wasn’t along for the ride. I’ll admit, it was all in the name although somewhere in the translation, they lost a letter but believe me, nothing else was lost in this picture perfect kitchen. From the food, service, staff and ambiance – all 5 star – and the Ossobuco with Risotto to the specialty pastas and salads, the fabulous Queso Fundido and the desserts, we tried and loved almost everything on their menu and we even found our favorite dessert OF ALL TIMES in this Tortino of dark chocolate. It was the first dessert I ate seven times without ever looking at the pastry menu again and minutes after I ate it, I was on the phone with SMA’s best Italian chef, Laura Buccheri, asking a million questions about the Tortino that stole my heart. I also loved my Thansgiving dinner that the chef made for me the day after the holiday and the Mac and Cheese with fresh black truffle that I could smell across the room as it was being delivered. It was truly a divine experience. Olivia and I will be celebrating our birthday together every year; even if we’re not together. Thanks to the staff for making not one, two, three, four, five or six but seven memorable Merida feasts. And don’t miss Oliva Pizzeria around the corner. Yes, life is pretty delicious as you age, especially when you’re eating for TWO at Oliva Enoteca. Oliva Enoteca Calle 47 at Esquina con 54 S/N, Centro, 97000 Mérida, Yuc. Phone: 999 923 3081 Hours: Monday - Wednesday 1PM - 11 PM; Thursday - Saturday 1PM - 12AM; Sunday 1:00 PM - 10:00 PM Chef: Stefano Marcelletti

JOLEISA Bakery

JOLEISA bakery has earned lots of praise in the last 3 weeks for these New York style cookies baked by Leticia Oldoni, a new, first time mom with a remarkable passion for baking. With these cookies in high demand, Leticia Oldoni has become the most popular baker in town.

The cookies are the size of your fist but we had no problem eating an entire cookie in a single sitting without any milk. They’re even better if you can get them home first and pair them with your favorite cold pour but sometimes, the best laid plans don’t work, especially when it comes to sweets. The cookies come in many flavors – Chocolate Chip, Nutella with nutella inside, Triple Chocolate (our favorite), Macadamia Nuts with White Chocolate, Pistachio with pistachio cream inside and traditional Brownies with pecans. Leticia also has a Red Velvet cookie with cream cheese frosting inside that already has a big fan base that can’t get enough of its incredible taste. Her seasonal flavors for Christmas are Red velvet brownies and Chocolate spice cookies; available starting this afternoon through the holiday season. You can also special order Cheesecakes and Cinnamon Rolls.

Leticia May run out of your favorite flavor so get there when they open. You’ll find all her treats inside the majestic blue doorway at Stirling Dickinson 9A. An added surprise: what’s being built next door; a gift that will be unwrapped on Christmas! JOLEISA Stirling Dickinson 9A Open: Thursday – Tuesday/Closed Wednesday Hours: 10:00 AM – 4:00 PM Phone: (55) 67764419 Baker: Leticia Oldoni

Merida!

Off we go on the next stop in my culinary tour of Mexico - Merida and despite a few days of bad weather on the front end from Tropical Depession Sara, I’m embracing this trip exactly like I did thirty years ago when I first visited Merida in my mid forties. In 2023, Merida revitalized the main streets that house some of the city’s best restaurants. Now, there are over 50 restaurants spread across two kilometers in the Corredor Gastronómico on Calle 47. You’ll know where to find me if you come looking. I will ride on the Mayan train while I’m there. Our travel agency, Viajes Vertiz at Insurgentes 63 had not booked a ticket on the Mayan train yet and mine was the first. How fun is that? Thanks to a lot of research done by intern, Kenia Ramirez, she is now the specialist on Tren Maya and you can book a ticket with them. I’m excited to see the progress first hand since they began the operation of the Campeche–Cancún line last December. In the mean time, give me any suggestions you have if you’ve recently been to Merida. Thanks for the insights on another amazing adventure; my third trip this year with Oaxaca in March; Guadalajara in August and now Merida in November. Happy trails!

HACINTTO

In 2016, we introduced you to 34 female chefs in SMA; the women who leveled the culinary playing field in SMA. We also featured 16 Maestras; the culinary pioneers of SMA, all of them female. Fast forward to 2024 and we’ve reached another major milestone for female chefs. Meet Chef Regina Aguilar, Mixologist, Yuranzi Silva, and Sommelier, Viridiana Martinez, the talent behind Hacintto; a soon to be sold out and you’ll need a reservation Hacintto. Yes, that one! Thank you Guillermo Nieto of El Estoril for the introduction because, for a math whiz and food lover, we all know that Chef Regina Aguilar+ Chef Yuranzi Silva +Chef Viridiana Martinez= pure magic! In addition to over-the-top food with just seven things on the menu, you’ll find those second level drinks I’ve been talking about, with exceptional service and some of the best ambiance in town, all at affordable prices. The most expensive dish on the menu is $315 pesos and one of my favorites: a tray of half dozen oversized shrimp marinated in adobo salmorejos and yellow lemon marinade; a cross between the cultures of Mexico and Spain. The other food items run between $150 and $285 pesos; all of them divine with flavors that will truly surprise you. The Not Fish and Chips (not served with chips) is prepared using a Louisiana technique for fried chicken where they leave the fish marinating overnight in buttermilk and other ingredients so that it’s crispy on the outside and soft and chewy on the inside; it literally melts in your mouth. Hacintto is all about cocktails as well; the most expensive drink on the menu, a Green Negroni, is $210 pesos and a soon-to-be-famous if it isn’t already, Margaritto at $180 pesos. The Margarita to come home to is made with Casa Dragones tequila blanco, lemon oil, pineapple, cucumber, chile liqueur and bitter firewater. It’s one of our new favorites. Chef, Regina Aguilar has a resume that reads like a James Beard Who’s Who; a tribute to her incredible talent and experience at the young age of 26. She’s worked for some of the best chefs and restaurants in Mexico, South America and Europe; many of them Michelin star and The World's 50 Best. The range of her experience is incredible so we’ll take you through some of the restaurants where she worked: Fauna in Valle de Guadalupe; in 2023, The World's 50 Best Restaurants ranked Fauna as the best restaurant in Mexico and fifth in Latin America; Deckman’s En El Mogor, Valle de Guadalupe features a live fire kitchen with traditional Baja California dishes and American barbecue; Alcalde, Guadalajara is the best dining experience in Mexico’s second largest city, Guadalajara where we just returned from. The kitchen offers a mix of Mexican gastronomic techniques and avant-garde cuisine. We’ve loved the cooking of every Alcalde alumni we’ve eaten with, including Chef Juan Carlos of Cafe Aldama; Cocina de Humo and Levadura de Olla, Oaxaca. Chef Thalia Barrios is the winner of the MICHELIN Mexico 2024 Young Chef Award. Her restaurants use ingredients that are harvested in her home town, San Mateo Yucutindoó, and other communities in Oaxaca. These were two of the best meals we ate in both Oaxaca and Mexico earlier this year; Borago, Santiago, Chile works with small producers and foragers across Chile as well as sourcing vegetables from the restaurant’s biodynamic farm and orchard. The method earned Boragó the Latin America’s 50 Best Sustainable Restaurant Award and a regular spot in the top five of the continent’s best restaurants; DiverXO, Madrid is rated number 3 in the World by The World’s 50 Best Restaurants. This 3 star Michelin pleasure-dome pushes the gastronomic boundaries to the limit with unique combinations and Asian influences; complements of Chef Dabiz Muñoz; the Best Chef in the World 2023. RavioXO, Madrid, is a one star Michelin restaurant also owned by Dabiz Muñoz. A gastronomical tribute to pasta and dough mixes cuisines from different cultures, including Asia and Italy. RavioXO is the “luxury of eating time” since each of the pieces requires long hours of preparation. Hokol Vuh is one of the most important gastronomic and social projects in the Yucatán. The adventure begins weeks before with a trip to the Mayan communities that work with endemic ingredients and ancestral cooking techniques. The indigenous cooks share their stories, knowledge and ingredients. The project is headed by Chef Roberto Solís, who constantly works with new techniques, presentations and flavors; crafting what’s known as the new Yucatecan cuisine. Chef Regina Aguilar also worked for Amatte in San Miguel de Allende, which is owned by her father, Hector Aguilar, who needs no introduction. The Venezuelan born Chef and Mixologist, Yuranzi Silva, is a pint-sized dynamo with an enormous talent. A graduate in gastronomy at Zi Teresa Culinary Arts, she has 10 years of experience in the field, working in hospitality in Venezuela, Panama, Pearl Archipelago and now Mexico. As Garnish Chef, Head of Production and one of the founders at Rayo Laboratory Cocktail Bar in Mexico City, Rayo ranked #5 in North America's 50 Best Bars 2024 and was previously ranked #17 in 2023, also winning the title of Best New Opening. Rayo's program is a tasting experience that features cocktails based on agave distillates, inspired by Mexican ingredients. Chef Yuranzi Silva was also a popular contestant on The Ultimate Mixologist, Season 3, where she took third place. Viridiana Martinez studied Gastronomy at Instituto Culinario Danieli/Villa Danieli in San Luis Potosí, with a specialty in Wine; her very first love. The former Director of the prestigious Festival del Vino SLP also worked with ONSOM in Guadalajara - the National Organization of Sommeliers of Mexico and at ANSONG school. A certified teacher and a chef, she also worked with Grupo Pasta in León and Querétaro who has four concepts - Il duomo, L'osteria del Duomo, Il Diavolo and the Pastry Shop with a total of 13 restaurants. She was the Sommelier at Amatte in San Miguel de Allende before going with her friend, Chef Regina Aguilar, to take on the position of Sommelier at Hacintto. With a dynamic personality that instantly melts you, she also heads up the Front of the House. Every time I left Hacintto last week, I wanted more; more of that feeling of having one of the best meals I’ve eaten in SMA in over a decade with Chef Regina Aguilar on the fast track, headed for her own Michelin star. Stay tuned. Hacintto 60 Insurgentes Centro, San Miguel de Allende, GTO. Hours: Wednesday – Saturday 2:00 PM – 10:30 PM Sunday 2:00 PM – 6:00 PM For Reservations Phone: 415 103 2158 Chef: Regina Aguilar Garnish Chef/Mixologist: Yuranzi Silva Sommelier, Chef and Front of the House: Viridiana Martinez Media: Elizabeth Sandoval