


When a quick bite becomes a bottle of mezcal.
Casa Nela in downtown Mexico City is the sort of family-run restaurant that will never cross your radar as a visitor. But it should. There were incredible flavors delivered in immense portions at seemingly impossible prices. We stayed for hours on a lazy Sunday afternoon, tasting and sipping our way through Oaxaqueño delights.

Alaia: Where Mexico City Indulges in the Flavors of Spain
One of my earliest eating experiences in Mexico City, many years ago, was at Alaia. It was my first taste of Basque cuisine - the tang of a salsa verde, mineral sting of squid ink sauce, and pure joy of a perfect croquette. It ignited in me a passion for all things Basque that still burns within. These many years later, I found Chef Israel Aretxiga masterfully stoking the fires.

Eloise Chic Cuisine: A Romance
A girl cannot live on Mexican food alone. Well, not for more than five weeks, it seems. For a change of pace, I indulged in the French creations of Chef Abel Hernandez at Eloise Chic Cuisine. It was a brief but all-consuming romance to remember.

Fonda Fina: A Paradox Perfected
Within the cozy atmosphere of Fonda Fina, there is a treasure trove of Mexican delights, each interpreted beautifully by the hand of Chef Juan Carbera Barrón. For diners wishing to sample hallmark flavors from across the country, Fonda Fina is at the top of my list in Mexico City.

Two heads are better than one
De Cabeza is making the gutsy move of showcasing the succulence of peri-cranial carne for an American audience. Tongue, brain, eyes, oh my!

The Making of Lamb Barbacoa: Superstition, Sacrifice, and Suspense
This is my story of how one short-haired black lamb taught me that when cooking begins with an animal sacrifice, you have no choice but to strive for perfection.

Discovering the Twin City Taco Trove
Every major city in the US is harboring a taco-trove. Some are brightly adorned, mariachi-infused tourist destinations but others are low-key neighborhood collectives sharing century-old family recipes from every corner of Mexico. In either case, a day of exploration is a day well spent. Minneapolis/St. Paul did not disappoint!

Touchdown at My Mariscos Mecca
Mariscos El Toro Güero has worn a deep groove in my culinary routine over the years. It is my homecoming parade each time I land on Paceño soil. Let me tell you why.

Gastro Bar by Martin Berasategui – Baja Basque?
Tucked within the Paradisus Hotel, with a view spanning from the Pacific Ocean to the Sea of Cortez, Gastro Bar by Martin Berasategui is raising the bar for Baja California dining.

Rookie Recipe of The Year 2018 – VeSVcCdC
Verdolagas en salsa verde con carne de cerdo (purslane in green salsa with pork) was the single most delicious new dish I made in 2018 - and one of the easiest! A perfect harmony of herbaceous, tangy, and spicy notes with the savory sweetness of golden brown pork.

On the other side of the tracks at Restaurant Rita
Rita is nestled off the beaten path within Atotxa Plaza, a tunnel crossing away from the train station. Clearly popular with the neighbors, Chef Ismael Iglesias' firstborn establishment offers elevated cuisine featuring equal parts tradition and creativity.

In the Kitchen in Amelia
A relative newbie in San Sebastian, the menu at Chef Paulo Airaudo's Amelia featured the local ingredients of the season but with unusual touches like a Criolla that hinted at his Argentinian roots.

A Potato Sandwich, Please.
Potatoes are treasured the world over, thanks to a few brave explorers who took to the tubers in the 16th Century. Yet, no where is the spud more revered than in Spain where the tortilla de patatas reigns supreme.

The Joy of Receiving the Joy of Cooking
Since a well-used 1967 printing of the Joy of Cooking came into my life, am a flush with food trivia and am pleased to report that Depression-era Americans were already self-soothing with tacos.

Pasillo de Humo: Oaxaca in Condesa
Pasillo de Humo is 3-story property in the Condesa neighborhood of Mexico City. Chef Alam Mendes Florian sets the Oaxacan table with simple presentations that delight with uncommon aromas and tastes.

A Wolf in Sheep’s Clothing
I endured a 5-hour round trip through the quagmire of Orange County, California, to eat at the unorthodox steakhouse of Chef Katuji Tanabe and it was worth every rush-hour minute trapped in my car.

Within the Stone Walls of Limosneros
Limosneros offers a space that lulls you in, piques your interest, and then places you safely into the skilled hands of Argentinian Chef Marcos Fulcheri and Mexican Chef Carlo Meléndez.

48 Hours in Portugalete
I tumbled down a rabbit hole into a magical Basque land of festivities, gastronomic treasures, and kindred spirits on the bank of the estuary of Bilbao.

Unearthing the Secret Lurking Deep within the Barbacoa Pit
Barbacoa is slow food at its finest. The lamb, goat or beef dish is a ranch-born exercise in pit-cooking patience.

Fish Heads Rule!
Fish stock, or fumet, is among the most nourishing foods known to man. My technique takes more time than the average simmer-and-slurp variety but you will be rewarded for the extra effort.

The Esquites of Peña de Bernal
Corn comes in many forms in Mexico, none more divine than the street food staples: elote which is eaten on the cobb and esquites which are seasoned and served in a cup dressed with aged cheese, mayo, lime and chile powder or hot sauce.

What do the Swiss know about Gazpacho?
On my first gazpacho attempt, I invited a Swiss guest who was staying in our Airbnb. Never one to test new recipes on non-family members, I reasoned that a Swiss woman from Bern wouldn't appraise the technical merits of a soup from Andalucia. Right?

Mise en place: A Good Place to Start
In the kitchen, a little preparation goes a long way. Basic mise en place will make you more efficient in your daily cooking and more capable of pulling off extraordinary meals on special occasions.
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