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 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 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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Home-style Apple Strudel By AVISHAG BEN MENASHE Everyone loves desserts, especially those that incorporate fruit and pastry and that need to be opened to find out what’s inside. Apple strudel is an amazing pastry that will fill the house with a intoxicating scent of warmth and love that practically no one can resist. One the original comfort foods, strudel has been a staple
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Spicy Cumin and Turmeric Meatballs By AVISHAG BEN MENASHE In our home, the consumption of minced meat is a celebration that turns into a variety of rich and varied dishes. Freshly minced meat can mix well with an array of other ingredients and soak up flavors from accompaniments. Here is my recipe for juicy and spicy meatballs, with a rich,
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Shakshuka By AVISHAG BEN MENASHE As an Israeli, shakshuka is one of my favorite dishes. I grew up with it from a young age. It was a staple in my home, and its strong flavors and robust colors seem to capture the very essence of Israel in a single serving. But in fact, shashlik is not an Israeli dish. It
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