Interview with Eduardo Garcia
Read Chef Eduardo Garcia’s rags to riches story, from cooking in a shadow economy, to jungle hostels and finally to international acclaim.
Strawberry Margarita
A strawberry margarita is especially refreshing in summertime. Discover there are many ways to “pelar un gato” and taste the rainbow!
Mango Mezcal Margarita
For sweet cocktail lovers, a mango mezcal margarita will make your heart skip a beat and mezcal provides the fuel for thought.
Nicos – Mexico City
Nicos was founded in 1956 by the mother of Chef Gerardo Vasquez Lugo. He honors her legacy with fantastic, authentic food and service.
Quintonil – Mexico City
Quintonil and Jorge Vallejo, is near top of the world. Specifically, his restaurant is #7 on the World’s Best list and 2 Michelin Stars.
La Banderita
The Little Flag, known in Mexico City as La Banderita. It’s the local way to enjoy Tequila or Mezcal and so named for it’s green, white and red tri-color replication of the Mexican flag.
Pujol – Mexico City
Chef Enrique Olvero of Pujol is labeled as the founder of molecular mexican gastronomy, or the godfather of nuevo mexican cuisine because of the impressive list of chefs that have worked with him and then achieved success in their own right. Regardless how you choose to describe him, one thing is certain. The ambiance, food and service is deserving of the 13th best restaurant in the world.
Maximo Bistrot – Mexico City
First dinner in CDMX celebrated at at Maximo Bistrot in Mexico City. Highly regarded and ranked #37 in the Latin America top 50.
Lorea – Mexico City
A note, presented in a velvet lined sandalwood box is given to the first guest each evening. I read it aloud to my dinner companions and that was the beginning of our Lorea experience.