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
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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
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PUBLIFIX The coronavirus pandemic undoubtedly accelerated the adoption of technology in the hospitality industry in the world of tech and the ever-expanding Metaverse. The Metaverse came into the spotlight this past year, changing the idea of how people use the internet. And while this futuristic digital world is still developing, it is already changing the way we live our lives,
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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
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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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By THÉRÈSE MARGOLIS It has been called Mexico’s culinary Oscars, and for eight groundbreaking seasons, it has been “The Place” to sample some of Mexico City’s best gastronomic offerings. And this year’s edition of Sabor es Polanco, held in the open-air venue of the Campo Marte military base next to the National Auditorium, on Saturday, March 12, and Sunday, March
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By THÉRÈSE MARGOLIS Members of the International Women’s Club (IWC) enjoyed a culinary tour of Colombia at the Aura Alta Cocina food academy in Mexico City’s Colonia Roma Norte on Thursday, March 10. The lavish seven-course meal, prepared by chefs Jorge Jiménez and Oscar Darío of the La Beautiful restaurant in Manizales, Colombia, and accompanied by a selection of Mexican
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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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