Tabascan cookery has a long-standing tradition of pre-Hispanic ingredients and recipes at its foundation, drawing on both Olmec and Maya influences, plus the added spice of African gastronomy
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By THÉRÈSE MARGOLIS Russian beluga caviar, Cinco Jotas Iberian ham and $300-a-bottle wines from California’s Robert Mondavi Winery were paired against Mexico’s finest Karla Correa Bedolla wines, Cervecería Charro beers and tangy Terra Sepia tacos during the grand finale of the 10th edition of Millesime at Centro Citibanamex on Wednesday, Nov. 23, Thursday, Nov. 24, and Friday, Nov. 25. The
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By THÉRÈSE MARGOLIS Most people know that olive oil is good for you. Rich in healthy monounsaturated fats (as opposed to saturated fats — found in many other cooking oils — that can lead to heart disease and other health problems), olive oil is composed of 11 percent polyunsaturates, like omega-6 and omega-3 fatty acids, and a whopping 73 percent
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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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By THÉRÈSE MARGOLIS So who says you have to stick to turkey or ham for Christmas and New Year’s? Certainly not the good folks at Mexico’s Entre Fuegos restaurant group, who firmly believe that a true holiday celebration begins with a great cut of beef. All three of the Puebla-based group’s brands are offering up eat-in-or-take-out set holiday menus this
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By THÉRÈSE MARGOLIS High on a vast plateau sheltered by a protective wall of rugged Sierra Madre mountains, 400 kilometers south of of the nation’s capital, lies Mexico’s fifth-largest state, Oaxaca. Home to 16 distinct ethnic groups — and numerous subgroups that have, over the centuries, developed their own unique customs and traditions — Oaxaca, with nearly 70 percent of
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By THÉRÈSE MARGOLIS Roma Bistrot is a small, unassuming boutique eatery situated off the Río de Janeiro Plaza in Mexico City’s fashionable Colonia Roma. Opened last October, its objective is to offer quality French cuisine with a Caribbean twist, and, for the most part, it accomplishes that goal, although there are a couple of dishes on the menu that seem
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By THÉRÈSE MARGOLIS Anyone familiar with Mexico City’s premiere French restaurant Cedrón will be a little taken aback to discover that it is currently hosting a month-long hamburger festival. Certainly, the upscale Colonia Condesa bistro’s owner and executive chef, Alejandro Fuentes, never imagined Cedrón turning into a fast-food joint or himself into a short-order chef. In fact, the French-schooled Fuentes
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By THÉRÈSE MARGOLIS Housed inside an unassuming art déco home in Mexico City’s recently renovated San Miguel de Chapultepec neighborhood, Padella is an unpretentious but inviting European family-style restaurant with a downhome feel and a surprisingly sophisticated menu. The décor of Padella is understated, with each of the restaurant’s intimate dining rooms decorated in shades of green, blue and gray, with bits of
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The chefs in the royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined Moroccan cookery over the centuries and eventually created the basis for what is now known as Moroccan cuisine
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