By THÉRÈSE MARGOLIS The TK Terraza Grill in Tecamachalo is not new. In fact, it’s been around (albeit not always under the same name — it used to be called Tecamacharlies) since the 1980s (and the background music here is still from that decade). But while its décor and atmosphere have mellowed out over the years (gone are the ceilings
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By THÉRÈSE MARGOLIS What do you get when you cross the peppery-citrusy flavors of regional Yucatan cuisine with the smoky tastes of Argentine gaucho cookery? If you’re lucky, the answer is Sylvestre Artz, an unpretentiously elegant meat house in Mexico City’s southern Colonia Pedregal where spicy Yucatan achiote and habanero chillies are fused with the vaporous earthiness of a Pampas
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By THÉRÈSE MARGOLIS Any true Mexican food aficionado will tell you, when it comes to tortillas, nothing compares to those made from Tarahumara blue maize. The sweet, protein-rich grains of blue maize not only add an additional earthy taste to the corn masa used to make tortillas, but also an extra dose of antioxidants. But since the Tarahumara maize is
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By THÉRÈSE MARGOLIS Talk about upping your game. Italianni’s – the nationwide Italian restaurant chain that started off 20 years ago as a mediocre take-out pizza joint with service to rival the likes of United Airlines back in 2017 when it had its henchmen drag a 69-year-old off a flight out of Chicago in order to make space for a
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By THÉRÈSE MARGOLIS The STK brand has been around for more than a decade – developed by the New York-based ONE Group hospitality corporation to be the the millennials’ answer to the upscale steakhouse made hip and trendy by sleek décor and a soft (or sometimes not-so-soft) rock lounge atmosphere. In fact, since the ONE Group opened its first STK
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By THÉRÈSE MARGOLIS Despite its swank address inside the upscale Artz Shopping Mall in Mexico City’s upscale Colonia Jardines de Pedregal – and the hefty prices that come with that locale – there is a distinctive downhome feel to the newly opened Negroni Artz restaurant. A glassed-in patio with simple wood and wicker chairs at graciously linened tables and a
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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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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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