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 JUAN DE JESÚS BREENE What’s going on in Mexico City’s Colonia Juárez? How is it possible that so many new restaurants are opening in the midst of the covid-19 pandemic and in such close proximity to each other? Luís Peña’s story is one that many restaurant owners in the capital could tell. Mexico City, the fifth-largest city in the
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By THÉRÈSE MARGOLIS So who says you have to stick to turkey or ham for Christmas and New Year’s? Certainly not the good folks at Mexico’s Entre Fuegos restaurant group, who firmly believe that a true holiday celebration begins with a great cut of beef. All three of the Puebla-based group’s brands are offering up eat-in-or-take-out set holiday menus this
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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 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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XINHUA Mexico City will remain under high alert given the rise in hospitalizations due to the novel coronavirus disease, but will ease lockdown conditions so restaurants and shops can operate more fully, Mayor Claudia Sheinbaum said on Friday, Jan. 15. At a press conference, the mayor urged the public to continue to forgo gatherings and stay indoors, and announced a
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By RICARDO CASTILLO A Birds Story Birds of a feather flock together, says the old adage. This week began with U.S. President Donald Trump on Monday, Jan. 11, visiting part of his “wonderful wall” in Alamo, a township just east to McAllen, along the Mexico-Texas border. He took the occasion to praise Mexican President Andrés Manuel López Obrador (AMLO) with
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By RICARDO CASTILLO Free Covid Vaccines Attention, expat seniors: Mexican President Andrés Manuel López Obrador (AMLO) announced Tuesday, Jan. 12, that vaccinations against covid will be free for all residents, regardless of nationality. The top priority groups in Mexico, in terms of urgency, are medical personnel on covid duty, who are first in line for the covid inoculation, followed by
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By KELIN DILLON Italian restaurateur Rolly Pavia revealed his new restaurant, Osteria del Becco, to Mexico City in a soft opening held on Thursday, Dec. 10. The Colonia Polanco based eatery resides on Goldsmith in the former location of Grupo Becco’s first establishment, L’Osteria del Becco, that was conceived in 2002. The building has been completely renovated to provide a
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