For those who are willing to move past their unfounded culinary preconceptions and viand biases, the food at Narú is a sublime adventure into previously uncharted gourmet territories
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The food at Oxa is a combination of intensely savory dishes from across Mexico — including Guerrero, Oaxaca, Veracruz, Puebla and the Yucatan — with no-holds-barred flavors that are not for culinary amateurs
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Developed by the master brewers of the Monterrey-based Cervecería Cuauhtémoc beermaker to mimic the taste of its more potent regular Tecate, Tecate 0.0 joins the company’s Heineken 0.0 to take the lead in Mexico’s rapidly expanding nonalcoholic beer market
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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 Mexico’s City’s premiere Sicilian restaurant, María 138, turned six on Thursday, Aug. 25, and its owner, Cristina Maria Cialona, in true Sicilian (and true Cristina Maria Cialona) style, celebrated the occasion with an “intimate” gathering of some 150 of her closest friends, with a lavish night of pizza and prosecco Bellinis. And also true to Cristina Maria
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PULSE NEWS MEXICO The town of San José Iturbe, located in the northern part of Mexico’s central state of Guanajuato, is slated to host the fourth edition of a mestizo food festival on Saturday, Aug. 20, and Sunday, Aug. 21. The festival will include a combination of pre-Columbian and Spanish colonial dishes, with indigenous chefs from Mexico’s Chichimeca and Otomí
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By THÉRÈSE MARGOLIS Ah, brunch! That wonderful, leisurely, a-little-too-late-for-breakfast-but-not-late-enough-for-lunchtime, ideal-for-weekends, perfect-for-lingering-over morning repast that sends cautious calorie-counting and clock-watching to the wind and lets you savor a wholesome meal with friends and family without rushing off to work or breaking the bank. Indeed, a brunch can transform a simple poached egg into a gourmet luxury with a dab of hollandaise
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PUBLIFIX His name is synonymous with Mexican cuisine around the world, and he is among the local culinary community for having elevated the country’s street-food image to the fine dining spectrum. But what makes Enrique Olvera unique among Mexico’s top chefs is the fact that he does not focus on molecular gastronomy or fancy over-the-top plating techniques. Instead, Olvera has
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By THE PULSE NEWS MEXICO STAFF Thursday, March 31, was Mexico’s official Day of the Taco, but while this quintessential national dish still encompasses the essence of true Mexican cookery, rooted in pre-Columbian times, soaring prices have led to a 30-percent drop in taco consumption. Higher costs for meat, lemon, avocados and tortillas have forced taco venders to raise the
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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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