-
AlXimia: The Art and Science of Extraordinary Wine
Under a sky that only a handful of locations in the world can offer (Ensenada’s observatory is the second most important in Latin America), AlXimia’s large, intricate dome-like structure, is a vision out of a sci-fi movie. As we drove by, I was transfixed. I could not help but intermittently think about a mothership and “The Jetsons”. “Mad scientists,” joked Pasión Biba’s Abel Bibayoff, as we parked right next to the futuristic dome. I can hardly contain my excitement- “We saw this from the road last night!” Dubbed by the locals “The flying saucer that landed in Valle of Guadalupe” or “The Cathedral of Wine”, the building is an architectural exercise in ingenuity and efficiency. Thought out to showcase water and energy conservation while highlighting the wine-making process, it is clear from our vantage point within this unique circular building, that we have found ourselves in the midst of something quite…
-
¡’Biba’ México! The Zeal Behind Mexico’s Pasión Biba (The First in a Series)
From the Series “World Class: Mexican Wine and the Hands who Make it” Photos: Enrico Bellomo/Brenda Storch I became fascinated by Valle de Guadalupe’s cuisine while following the recent opening of Lozhka Bistrot, a partnership between Pasión Biba’s Abel Bibayoff and celebrated chef José Bossuet. It was not until I spoke with Chef that I realized this prosperous little town, barely two hours south of San Diego, had been colonized by a group of Eastern European immigrants known as Molokans. In the early 1900s, fifty Molokan families fleeing from the Russian Orthodox Church sought refuge in this idyllic town. Serendipitously, while the Mexican government granted the colonizers permission to establish themselves and to own land, the story of Mexican wine found a way to not “die on the vine.” Gratefully. Aside from tending to grapes and making wine, the new settlers introduced commodities that included geese, beehives, grains, cooking…
-
Comida de Reyes – No te Pierdas la Entrevista con el Gastrónomo Mexicano, José Bossuet
Este sábado 26 de abril en “Sazón, Razón y Corazón”, los atendemos a cuerpo de rey: les tenemos la entrevista con el distinguido chef Jose Bossuet Martinez, miembro de la prestigiosa asociación gastronómica “Club de Chefs de Chefs”. Este grupo admite exclusivamente a los chefs de cocina que sirven a reyes, reinas, príncipes, jefes de estado y de gobierno. Bossuet fungió como Chef Ejecutivo de la Presidencia de la República al mando de la cocina del ex-presidente Vicente Fox, en donde tuvo a su cargo la comitiva del avión presidencial, viajando con el presidente en la giras internacionales. Hoy, ya no es necesario ser funcionario o aristocracia para comer como si lo fueramos. ¿Estás en San Miguel de Allende, Guanajuato? Pues estás de suerte. Visita al Chef Bossuet en su Café Contento y próximamente en Valle de Guadalupe, Baja Californa en Lozhka Bistrot (junio del 2014). Amigos, ustedes que nos leen, seguramente recordarán…
-
Flock to the Shepherd -The Charismatic Taco al Pastor #NationalTacoDay
RUTA MEXICANA Whenever I visit Mexico, there is an additional ‘layover’ between the airport and my parents’ home in a suburb of Mexico City. Stopping for tacos al pastor or ‘shepherd-style’ tacos has become somewhat of an unspoken ritual. Luckily, no matter the time or day of the year, my sister is always prepared with a roster of recommendations that she has carefully curated in my absence. Count on her to rattle off an impressive selection that includes taquerías open on Christmas Day. Despite the fact that taco stands abound, not all tacos are made equal. Ask any local. Finding the perfect taquería is almost a rite of passage for defeños*, one that speaks to the way we connect with our city and beyond- a Mexican’s relationship with their pastor is emotional… personal. When Enrico came with me to Mexico for the first time, he joined me in our recently established ritual.…
-
Nuestra Mesa – Langostinos con Hierbas y Aceite de Oliva
¿Listos para celebrar a papá? Esta semana, y justo para el Día del Padre. el chef Aldo Saavedra, nos trae a Nuestra Mesa un delicioso platillo de Ensenada, Baja California. INGREDIENTES 1 kg langostinos 150 ml aceite olivo 8 hojas laurel fresco 1 rama romero fresco 2 dientes de ajo picados 10 ramas de tomillo fresco 10 pimientas negras enteras 6 chiles de árbol (opcional) 6 limones partidos por mitad PREPARACIÓN Parte los langostinos por la mitad verticalmente y límpialos con agua. Déjalos sin pelar y con cabezas. Escurre los langostinos y pónlos en el refrigerador hasta el momento de usarlos. Pon el aceite de oliva a calentar en una sartén grande y un poco hondo. Ya que esté caliente el aceite, agrégale las hierbas, el ajo y la pimienta. Pon los langostinos a freiren el aceite con hierbas, ya que estén un poco fritas. Si te gusta el picante,…
-
Flock to the Shepherd -The Charismatic Taco al Pastor
RUTA MEXICANA Whenever I visit Mexico, there is an additional ‘layover’ between the airport and my parents’ home in a suburb of Mexico City. Stopping for tacos al pastor or ‘shepherd-style’ tacos has become somewhat of an unspoken ritual. Luckily, no matter the time or day of the year, my sister is always prepared with a roster of recommendations that she has carefully curated in my absence. Count on her to rattle off an impressive selection that includes taquerías open on Christmas Day. Despite the fact that taco stands abound, not all tacos are made equal. Ask any local. Finding the perfect taquería is almost a rite of passage for defeños*, one that speaks to the way we connect with our city and beyond- a Mexican’s relationship with their pastor is emotional… personal. When Enrico came with me to Mexico for the first time, he joined me in our recently established ritual.…
-
Guacamole Nacionalista con Requesón y Granada
Según la receta de la chef ejecutiva y propietaria de Dulce Patria, Martha Ortiz Rendimiento: 2 porciones Ingredientes: 60 g cebolla blanca picada 160 ml jugo de limón 280 g pulpa de aguacate 40 g cilantro picado 30 g chiles serranos despepitados y picados, o al gusto 10 g granos de granada roja 20 g requesón Tortillas de maíz fritas cortadas en triángulos, para acompañar Pan árabe dorado cortado en triángulos, para acompañar Sal y pimienta, al gusto Procedimiento: Desfleme la cebolla en el jugo de limón durante media hora. Escurra y reserve. Machaque cuidadosamente el aguacate en un tazón o molcajete; incorpore el cilantro, la cebolla desflemada y el chile serrano. Sazone con sal y pimienta. Ofrezca el guacamole en un plato vistoso, decorado con la granada roja y el requesón, así como los totopos de maíz y pan árabe. Encuentra un artículo sobre mi visita a…
-
Once Upon a Plate in Mexico: Fairytale Fare at Dulce Patria
RUTA MEXICANA Whenever I visit home in Mexico City, I wish I could bring it back in a suitcase. Perhaps this is why Dulce Patria resonated so strongly with me. I had limited time at home and many new options available to explore. After much research and careful evaluation, I decided to celebrate my birthday at this restaurant. Two main elements influenced my decision, the fact that Dulce Patria is highly acclaimed chef Martha Ortiz Chapa’s latest creation; and the establishment´s name, which by itself is captivating. “Patria” in Spanish is what “patriotic” in English would be if it were a noun. How perfectly fitting. Dulce Patria spoke to the sweet home country I was physically returning to (I often wander it in my dreams), even if briefly. Every detail at Dulce Patria has been carefully curated to create an extraordinary experience. Right in the heart of Mexico City’s financial district, an…
-
A Cup of Magic with a Hint of Baroque
RUTA MEXICANA It was not by coincidence or like we say in Mexico, “de puro churro” * that Churrería El Moro was on my agenda as a place I had to check out this time. I usually visit my family in Mexico City during the holiday season, which makes it almost impossible to make a stop at all the places I either want to go back to, or experience for the first time. This time around, I made sure to move this famous establishment to the top of my list. I visited El Moro, like locals call it, on New Year’s Day, and I was particularly impressed to find quite a large group of people lined up outside. A look at the menu makes it clear- El Moro masters the alchemy of churros con chocolate, and its simple menu has delighted guests for nearly a century. Here you can find four…
-
Oaxaca: Comida de Dioses (Food of the Gods)
RUTA MEXICANA In Oaxaca, food is abundant and incredibly diverse. Casual or sophisticated, aside from flavor, chocolate is a delicious common thread in many Oaxacan dishes. Otherwise referred to as “food of the gods” chocolate, from the Náhuatl xocolátl, is one of Mexico´s greatest gifts to the world. Find this chocolate mousse with Pasilla chili powder, caramelized amaranto seeds and an edible flower at Casa Oaxaca. Executive Chef and owner Alejandro Ruiz, delights guests at his downtown Oaxaca establishment with a modern take on Oaxacan cuisine that incorporates local ingredientes such as flowers and insects. This is probably one of the priciest restaurants in the city. A visit, especially if you are planning a trip to the attractions in nearby Mitla or Hierve el Agua is well worth it, though. Casa Oaxaca also offers cooking classes. If you are in town or planning to go, don’t miss the opportunity…
