By THE PULSE NEWS MEXICO STAFF Hamburger-lovers take heart: That now-iconic chain of ultra-scrumptious, ultra-high-end, ultra-long-lines-to-get-to burgers that have taken the U.S. carnivorous world by storm is slated to open in Mexico sometime next year. Yes, Shake Shack, home to the best burgers and worst service in the United States, is partnering with Mexico’s Grupo Toks to bring its first not-so-fast-food
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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 Nothing says national pride quite like a country’s cuisine, and when it comes to great dining, France is definitely Europe’s leader of the pack. And among the best of l’Hexagone’s tantalizing delicacies is its vast and delicious selection of cheeses. In fact, France boasts more than 450 varieties of cheeses, grouped into eight categories of les huit
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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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By THÉRÈSE MARGOLIS Historically, the lush South American country of Colombia has been a mixed bag of triumphs and tragedies. Once home to the highly organized Muisca Confederation and the ultra-sophisticated Quimbaya Civilization (known for its spectacularly detailed gilt masterpieces), the early Spanish conquistadors believed Colombia enshrouded the illusive El Dorado city of gold. Named after Christopher Columbus – even
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By THÉRÈSE MARGOLIS Call it haute cuisine mexicaine au désinvolte or Abuelita’s home-style cooking with a contemporary artisan twist, but regardless of how you define the gastronomy at the new Aida’s Café, it is a happy marriage between comfort food and fine dining. The latest addition to Mexico’s Grupo Hunan restaurant group (think Hunan Nobu, Guadiana, Nueve Nueve, Penny Lane,
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By THÉRÈSE MARGOLIS As soon as you walk in, the giant sign on the wall next to the open kitchen that reads “Cheese and chocolate fixes everything” is a dead giveaway that the newly reopened Melting Pot in Colonia Polanco is not going to be the same stuffy – and sometimes pretentious – restaurant that its forbearer was. No siree,
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To add an extra touch of elegance, The Capital Grille is also offering its exclusive red wine blend of Cabernet Sauvignon, Merlot and Nebbiolo produced especially for the restaurant by Bodega El Cielo, one of Mexico’s most exclusive wineries
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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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