The Bajío gastronomic festival at the Cantina Palacios includes an array of traditional Bajío gastronomic specialties, carefully curated and supervised by master chef Cynthia Martínez, culinary director of La Conspiración de 1809 restaurant in Morelia, Michoacán
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By THÉRÈSE MARGOLIS The thing about Basque cuisine is that it is hard to nail down. Considered to be the most quintessential food in the ample portfolio of Spanish haute cuisine, Basque cookery includes a seemingly endless array of specialties. From hardy tuna stews and delicately dried cod fillets to cured Iberian ham brochettes and burnt manchego cheesecake, there are
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Shakshuka By AVISHAG BEN MENASHE As an Israeli, shakshuka is one of my favorite dishes. I grew up with it from a young age. It was a staple in my home, and its strong flavors and robust colors seem to capture the very essence of Israel in a single serving. But in fact, shashlik is not an Israeli dish. It
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Chocolate Passion Balls By AVISHAG BEN MENASHE Ah, chocolate! That succulent, sensuous, seductive fruit of the cacao tree has been used throughout history as a means of currency, a show of devotion and a display of economic opulence They say that 99 percent of the people in the world love chocolate, and the other 1 percent just don’t want to admit
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By THÉRÈSE MARGOLIS What do you get when you cross the peppery-citrusy flavors of regional Yucatan cuisine with the smoky tastes of Argentine gaucho cookery? If you’re lucky, the answer is Sylvestre Artz, an unpretentiously elegant meat house in Mexico City’s southern Colonia Pedregal where spicy Yucatan achiote and habanero chillies are fused with the vaporous earthiness of a Pampas
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