A strawberry margarita is especially refreshing in summertime. Follow me as we explore all the deliciously different flavors of your favorite cocktail.
If you love margaritas, then a mango mezcal margarita will kick things up a notch. From the moment we arrived in Mexico City our re-education began about all things Mexican, and one of those things was mezcal.
Nicos was founded in 1956 by the mother of Chef Gerardo Vasquez Lugo.She featured her traditional home cooking in a working class neighborhood of Mexico City. When she passed the torch to Gerardo, he built upon that legacy by incorporating more progressive elements into his cuisine.
Quintonil’s chef/owner, thirty-seven year old Jorge Vallejo, is near the top of the world. Specifically, his restaurant is #24 on the World’s Best list for 2018. His menu is driven by farm to table ingredients with many from his own rooftop garden. Even the name, Quintonil comes from a Mexican herb.
The Little Flag known locally as La Banderita. It is 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. Three shot glasses, the first with fresh lime juice, the second with Union Mezcal, and the third with St. Regis sangrita were set before us. We then proceeded to toast our arrival in Mexico and sip from left to right, repeating the process until the three glasses were empty. Tempting as it was to have a second, it was time to depart for dinner.
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.
My first dinner in Mexico was at Maximo Bistrot, ranked #20 in the Latin America top 50. As we arrived, I wondered what new flavors I would experience. Seated first for that evening’s dinner service we found ourselves in clean, smart but modest surroundings. Our server quickly approached with menus and asked if we would like […]
I wanted to hear Eduardo Garcia’s rags to riches story, from working illegally in a shadow economy to internationally acclaimed chef and restaurateur, so we decided to visit him in 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.