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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Chocolate Passion Balls By AVISHAG BEN MENASHE Ah, chocolate! That succulent, sensuous, seductive fruit of the cacao tree has been used throughout history as a means of currency, a show of devotion and a display of economic opulence They say that 99 percent of the people in the world love chocolate, and the other 1 percent just don’t want to admit
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Chicken with Mushrooms and Chestnuts By AVISHAG BEN MENASHE Chestnuts, those sweet, earthy flavored fruits of the castanea beech tree, are one of the most versatile and healthy foods you can find. Suitable for use in both sweet and savory recipes, chestnuts are low in fat and high in vitamin C. Consumed by cultures around the globe for thousands of
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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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By KRISTY CHONG Sweet Potato Deviled Eggs A fall spin on a summer BBQ favorite, these sweet potato deviled eggs are the perfect appetizer to add to your cozy night in. The addition of mashed sweet potato and chipotle mayo give a creamy, slightly sweet and smoky kick to this classic dish. The other day, we were invited to my
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By KRISTY CHONG Avocado White Cheddar Mac and Cheese A lightened up version of a comfort food favorite, this mac and cheese flaunts all the full flavor and creaminess of the OG dish, but is more nutritious. subbing avocado for the milk and butter. I have family members who are lactose intolerant who I love cooking for. One of the
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By THÉRÈSE MARGOLIS It’s cherry season, and the folks at the Northwest Cherry Growers (NCG) association want to squeeze every drop of sweet cassis juice out of the three-month summer harvest. With Mexico now ranking as the eighth-largest export market for the sweet, fleshy fruits from the northwestern U.S. states of Washington, Oregon, Idaho, Utah and Montana, the association’s representative
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By THÉRÈSE MARGOLIS When your family has been dedicated to the art of perfecting classic haute cuisine française for three generations – including operating one of the most iconic French restaurants in modern Mexico City history, handcrafting their own cured saucissons and long-fermentation sourdough bread, and establishing their personal vegetable and poultry farm to ensure a steady supply of fresh, organically grown
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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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