A Mexican Cake Fit for Kings
This bread, a sweet, cakey ring of leavened egg dough crowned with candied fruits, is called a rosca de reyes
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Three Kings Slated for Midnight Visit
The holiday is still celebrated by both the Orthodox and Roman Catholic Churches, but for Western Christians the feast primarily commemorates the coming of the Magi, while in the East the feast marks the baptism of Christ in the Jordan River
Read moreMexico’s Most-Important Culinary Event Seduces with Tastes, Images, Magic
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
Read moreMaría 138 Celebrates Sixth Year with Pizza and Prosecco Party
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
Read moreBrunch, with a Sicilian Twist
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
Read moreIt’s Chiles en Nogada Season, Get Thee to La 3ra Ronda!
By THÉRÈSE MARGOLIS It’s August, already, and it seems that the last easy-breezy days of summer are quickly slipping away. Soon, vacations will be over and schools will reopen (which means much worse traffic), and all those lazy afternoons of sitting around the pool or sipping coffee with friends at your favorite café will come to an end, and you
Read moreSome Little-Known Benefits of Olive Oil
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
Read moreThe Comeback Kid of Wines
By THÉRÈSE MARGOLIS When most people think of Spanish wines, they imagine a crisp Crianza from Rioja, a silky Godello from Galicia, or maybe even a sparkling Cava from Penedès. Indeed, Spain is the world’s third-largest wine producer, with thousands of varieties of robust red, fruity whites and floral rosés. But then is there that other Spanish wine, that fortified,
Read moreThe Man Who Changed the Global Image of Mexican Cookery
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
Read moreEmilio: The Basque Country Comes to Mexico
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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