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Experiencia Gastronómica en El Tajín #CDMX
El próximo 12 de septiembre, a las 7:30 de la noche, se celebrará una cena maridaje de tres tiempos en el celebado restaurante El Tajín, referente de la cocina mexicana ubicado en Coyoacán, en la Ciudad de México. Este encuentro culinario, diseñado para celebrar la temporada 2024 del chile en nogada, contará con la colaboración de tres renombrados chefs: Josefina López, (Pirul Cocina de Autor), Juan Aquino, (Xuva) y Gerardo Quezadas (Angelopolitano). Además, los asistentes tendrán la exclusiva oportunidad de adquirir el libro “Chile en Nogada, 200 años de la leyenda”, de la autoría de éste último, mismo que será autografiado por estos gastrónomos quienes han enriquecido esta obra con sus propias interpretaciones de la icónica receta. La velada comenzará con una creación de la chef Josefina López: un carpaccio de betabel con berros y quelites, aderezado con una vinagreta de manzana, granada y nuez de castilla caramelizada. Posteriormente, la…
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Chiles en Nogada: The Dish of a Revolution
If you’re fortunate enough to find yourself in Mexico late in the fall, you’ll likely see chiles en nogada gracing many menus. Literally “peppers in walnut sauce,” this seasonal delicacy, originating from the state of Puebla, first made its appearance in the 19th century to celebrate Mexico’s independence from Spain. Part prayer, part recipe, the lore goes that Augustinian nuns from Atlixco, Puebla, improvised this dish in honor of the Mexican caudillo (and later Mexico’s first emperor) Agustín de Iturbide. He stopped in Puebla on his way to Mexico City after signing the treaty in Veracruz that secured Mexico’s independence. Appropriately, the dish mirrors the green, white, and red of the Mexican flag on the plate. Part warrior, part angel, chiles en nogada involves stuffing poblano peppers with a mix of meat and fruits, creating a medley of textures with every bite. The dish is topped off…
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ROOP: ROOH’s Ode to Nostalgia
You’ve probably heard the name ROOH whispered by those in the know—the restaurant has been making waves in the city’s culinary scene for a few years now. ROOH has earned its stripes, gaining a “Plate” distinction in the 2020 Michelin Guide and a spot on many discerning foodie lists. Now, the team is taking things up a notch with their latest venture, ROOP—a tasting menu that delivers a journey through memories and places. Meaning “beauty” in Hindi, ROOP invites patrons to dive into a thoughtful eight-course tasting menu, available in both vegetarian and non-vegetarian options. Rina Mallick, one of the brilliant minds behind ROOH, shared that many of these dishes are deeply connected to nostalgia. The menu draws inspiration from the vibrant streets of India, tapping into the flavors and cultural touchstones that have shaped countless experiences. With the collaboration of Michelin-starred Chef Mike Cornelissen (RijnZicht), ROOP offers…
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Istmo Chicago – A Culinary Bridge to Oaxaca’s Heart
There’s a lot of buzz around Istmo, the new Oaxacan restaurant in Lakeview, and underneath it all, there’s real substance. Istmo bridges traditional Mexican cuisine with a refined and elevated approach, staying true to its roots while embracing a fresh vision. The southeastern Mexican state of Oaxaca is known for its vibrant culinary traditions, incredible cuisine, and the heartwarming hospitality of its people. The name “Istmo” refers to the Isthmus of Tehuantepec, one of Oaxaca’s seven regions. The food is diverse, unique, and equally delicious. Right now, Istmo is serving lunch and brunch, and it plans to roll out dinner service soon. And believe me, you’ll want to be first in line when they do. I couldn’t resist the enchiladas, as I’m a sucker for salsa verde, but the enfrijoladas, a dish from the region similar to enchiladas but drenched in a rich bean sauce, also looked tantalizing. The…
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Discover Nemi: Where Tradition Meets Modern Snacking
When Regina Trillo arrived in Chicago, she was struck by how Mexican-inspired products and packaging often presented a cartoonish version of Mexican culture and flavors. The imagery lacked depth and accuracy, and she wanted to convey to the world that Mexico is much more than a cliché. Out of this desire, in 2019, Nemi was born. This delicious snack is a testament to Trillo’s commitment to bringing Mexican flavors to the forefront while challenging stereotypes. At the heart of Nemi is nopal, the prickly pear cactus, a nutritious ingredient often found in Mexican cuisine. Mexicans often identify with this resilient cacti, as it thrives at home and far beyond, even in the most difficult conditions. I love anything with lime and salt, and I have a thing for a popular Mexican corn snack that packs a punch with its bold flavors. Sadly, my adored snacks are also a calorie bomb…
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#PescaConFuturo Invita a Celebrar el Día de la Gastronomía Sostenible con el Consumo de Pescados y Mariscos Mexicanos
Cada 18 de junio se celebra el Día de la Gastronomía Sostenible, una oportunidad para reconocer la labor de los productores del campo, mar y aguas interiores mexicanas e incluir en nuestro menú recetas preparadas con alimentos que dan sabor a nuestras cocinas y mesas. En esta fecha, COMEPESCA a través del movimiento #PescaConFuturo, hace un llamado para un consumo responsable de los pescados y mariscos sostenibles mexicanos. En 2016, la Asamblea General de las Naciones Unidas declaró el 18 de junio como el Día de la Gastronomía Sostenible para reconocer la diversidad natural y cultural del mundo y reafirmar que todas las civilizaciones pueden contribuir en el desarrollo sostenible de sus comunidades. El movimiento #PescaConFuturo invita a conocer el trabajo de los productores, el origen de nuestros alimentos y la variedad de pescados y mariscos que genera la pesca y acuacultura sostenible mexicana, así como hacer un uso…
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An Epic Tale of Culinary Fusion: Mirra at the Coach House
Mirra The Coach House by Zubair Mohajir 1742 W. Division Street Chicago, IL 60622 Just beyond the bustling vibe of Lilac Tiger in Uptown, lies a cozy nook known as the Coach House—a place that feels like stumbling into a secret. Here, James Beard Award nominee chef Zubair Mohajir blurs the lines between #Indian and #Mexican cuisines, spinning a tale as rich and intricate as the story of Mirra, or Caterina de San Juan, the muse behind the Pueblan traditions of the China Poblana. This fascinating tale threads everything together, making each dish a journey that’s as much about the plates as it is about the stories that inspired them. Once we found the entrance, we were promptly escorted to the counter. It is here, among treasures that narrate tales of culinary conquests and personal journeys, that each meal is crafted, transforming the dining experience into something resembling a private…
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Taco Omakase: Where Street Food Meets Chef’s Table
Omakase, that Japanese tradition which essentially means ‘I’m in your hands,’ feels like getting the VIP nod in a place where everybody knows your name—but here, it’s the chef who locks eyes with you and without a word, promises, ‘I’ve got this.’ Your job? Simply sit back, relax, and let the chef’s choice sweep you off your feet. Now, picture the omakase approach with a twist: taco omakase is a brilliant mash-up where the chef’s table meets the street food scene, each taco a surprise waiting to unravel. I recently had the chance to dive into this at Cariño in Chicago (check out my article on Eater Chicago), where you can snag one of just seven coveted spots at the counter. Suddenly, you’re in the front row for Chef Norman Fenton’s culinary concert. The setlist? A lineup that swings between 8 and 12 courses, each act more thrilling than the…
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Taste the Magic: A Whimsical Afternoon at the Willy Wonka-Inspired Chocolate Factory Tea
You’ve just double-dipped into the Wonka universe, first with Gene Wilder’s timeless charm, then with Timothée Chalamet’s fresh take. Now, you’re primed and ready because what’s next is an homage to these cinematic delights. A trip into a world where the magic of Willy Wonka comes alive on your plate. In their rendition of the Chocolate Factory Afternoon Tea, Executive Chef Damion Henry and Executive Pastry Chef Walleska Cianfanelli crank the afternoon tea dial to an enchantment level. And the teas—well, walking into the Pavilion and not indulging in the Mad Hatter’s tea party blend or the chocolate peppermint truffle would be a miss. Sure, the classics hold their ground, but they will be there, and the unique concoctions will disappear like magic, and they are certainly worth a try. We opted for the champagne experience, one of our favorite parts, as it was surprisingly fun and thoughtful. There we…
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Shared Plates, Shared Stories: A Night at Compartir – Barcelona
Landing at Compartir, straight from the surreal playground of Parc Güell, felt like jumping from one Barcelona dream scene to another. There we were, hearts still thumping to Gaudí’s whimsical beats, when I realized I’d mixed up our reservation dates. Fate, it seemed, had our backs. I wish I could claim this was my idea. The truth is, we landed at Compartir while chasing a table at Disfrutar, the culinary heavyweight that clinched the second spot on the list of the World’s 50 Best Restaurants in 2023. Compartir is Disfrutar’s sister and the third restaurant of chefs Mateu Casañas, Oriol Castro, and Eduard Xatruch. The group spent two decades in the trenches of El Bulli, Ferran Adrià’s legendary lab of gastronomy, where the impossible was made possible on a plate. Given the team’s credentials, we knew we were in for a treat, and the meal did not disappoint. The service…
