By THÉRÈSE MARGOLIS Members of the International Women’s Club (IWC) enjoyed a culinary tour of Colombia at the Aura Alta Cocina food academy in Mexico City’s Colonia Roma Norte on Thursday, March 10. The lavish seven-course meal, prepared by chefs Jorge Jiménez and Oscar Darío of the La Beautiful restaurant in Manizales, Colombia, and accompanied by a selection of Mexican
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By THÉRÈSE MARGOLIS Mexico City’s blue-collar neighborhood of Santa María la Ribera is not exactly known for its five-star restaurants and upscale dining. So when I was invited to a group luncheon there at a little Italian restaurant I had never heard of last week, I wasn’t expecting much in the way of haute cuisine. Boy, was I wrong. The
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By THÉRÈSE MARGOLIS The eighth edition of the Sabor es Polanco (Flavor is Polanco) food and drink festival is slated to be held on Saturday, March 12, and Sunday, March 13, at Mexico City’s Campo Marte military camp. More than 75 different restaurants are expected to participate in this, the largest rendition yet of the fair, offering a selection of
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By THÉRÈSE MARGOLIS When it comes to steakhouses, there’s only one issue that really matters, and that’s the beef. Sure, a nice setting, good service and tasty accompaniments can be great, but if the meat isn’t exceptional, the whole dining experience just isn’t going to cut the mustard. And with that in mind, the smart folks at the Cachava steakhouse
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By THÉRÈSE MARGOLIS When it comes to food, the Japanese tend to be purists. Ask for a California roll or shrimp sushi with mayonnaise (as it is commonly served in Moscow) at a traditional restaurant in Osaka, and you are likely to earn a scornful glare of disapproval from your chef or server, if not an invitation to go elsewhere.
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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 No matter what type of tasting party you have in mind, there are always guidelines to help you better savor your star ingredient. Whether it be a wine-sipping soiree, a chocolate-savoring extravaganza or a casual sampling of homemade jams, presenting your food or drink in just the right order and context is the key to culinary success.
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By THÉRÈSE MARGOLIS I have always been a squeamish eater, and frankly the idea of pork belly stewed in a broth of hominy and chili peppers topped with sliced radishes and lettuce never really appealed to me. So when my friend Enrique Castillo Pesado invited me to lunch at one of Mexico’s 20-plus Potzollcalli restaurants, my immediate response was, “Thanks,
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By THÉRÈSE MARGOLIS Ever since it opened its first restaurant here in Mexico City back in 2014, the Puebla-based Entre Fuegos group has been dedicated to bringing the true tastes of one of Mexico’s most culturally rich and historic states to capital consumers. From that most classic of Pueblan dishes, mole poblano, to deep-fried pelonas stuffed with black beans,
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By THÉRÈSE MARGOLIS When it comes to hams, Iberians are the top of the line. These succulent, flavorful gammon masterpieces of Spain — produced from the acorn-grazed, black-hoofed Iberian pigs found only in the mountainous southern and southwestern regions of that European nation — are the crème de la crème of fatty cured pork. The history of jamón ibérico is
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