By THÉRÈSE MARGOLIS As part of an ongoing campaign to promote the sales of European cheeses in Mexico and as a lead-in to a month-long celebration of French cheeses at restaurants across the country, the European Union and the French Dairy Industry National Inter-Professional Center (CNIEL) hosted a preview dinner of Mexican dishes prepared with French cheeses at Bowie restaurant
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By THÉRÈSE MARGOLIS Along the middle reaches of the Yangtze River basin in south central China lies that country’s halcyon Hunan Province. Known for the serene beauty of its majestic forested mountains and tranquil crystalline waters, Hunan boasted its own monarchy during the Five Dynasties and Ten Kingdoms period and was a center of scholarly thought and Confucianism during the
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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 When Anna Leonowens (of “The King and I” fame) first arrived in Siam to serve as governess for the children of Rama Mongkut in 1862, she remarked that the food was so hot that she thought she could “scarcely tolerate it.” Years later, when she looked back on her time in what is today Thailand, she said
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By THÉRÈSE MARGOLIS After three and a half years as Mexico City’s go-to place for authentic haute cuisine mexicaine lunches and dinners, the Chapulín restaurant, inside the Presidente InterContinental Hotel in Colonia Polanco, has now expanded its offerings to include breakfast. And we aren’t just talking about any old breakfast. As of Tuesday, May 29, Chapulín has begun opening its
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By MELISSA T. CASTRO One could say that until you have visited a whisky distillery in the Scottish Highlands, you have never experienced the true essence of Scotch whisky and the peat soul that lies behind that rich smoky flavor. But if a jaunt around Scotland is not in your foreseeable future, you can always make do with a glass
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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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By THÉRÈSE MARGOLIS The late Paul Bocuse was known for his (at the time) innovative cooking techniques. Often referred to as the Father of Nouvelle Cuisine, the Lyon native who transformed butter, cream and wine into a sacred trilogy of gourmet cookery gently wrapped in a layer of puffed pastry was renowned for his unabashed irreverence for classic French cuisine.
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Nonna, the traditional Italian restaurant in Colonia Condesa, is revamping its men
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