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SMA RESTAURANTS, LIQUOR AND GROCERY: Status and Delivery Options as of May 4, 2020

May 4, 2020, 8:52 am
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The quickest way to reach a restaurant is to call or Facebook message them. The message option should automatically pop up or press the message button to get it. The menus are usually posted on their Facebook page as well as current hours of operation.

Andanza – Closed Temporarily
Antonia Bistro - Closed Temporarily
Antigua Trattoria Romano – Delivery 415-152-3790
Aperi - Closed Temporarily - Delivery service starting in May
Atrio - Closed Temporarily
Bacco – Delivery 415-154-5513
Bhaji Curry House – Delivery 415-152-6439
Bar at the R - Delivery 415-154-7877
Bar Margaret - Closed Temporarily
Bella Italia – Uber Eats Delivery 415-514-6758
Birdies Burgers – Uber Eats Delivery 415-154-7877
Berlin – Delivery 415-154-9432
Bonanza Grocery- Delivery 415-152-1260
Bovine - Closed Temporarily
Buenos Aires Bistro – Delivery 415-154-6390
Buonforno Bakery – Opening Wednesday, April 29. Delivery 415-154-0809
Bui - Open to Otomi residents- Delivery 415-688-0021
Café Buen Dia - Closed
Cafe Casa Blanca 7 - Closed Temporarily- See The Restaurant listing
Cal’eh – Delivery 415-111-4811
Café Monet – Delivery 415-121-1229
Cafe Muro – Closed Temporarily
Café Verintort – Delivery 415-121-4398
Canada de la Virgen – Delivery 415-154-8771
Casa Nostra - Closed Temporarily
Casa Secretos- Delivery
Cent’anni – Delivery 415-154-8044
Cervecería Dos Aves Online store http://es.cerveceriadosaves.com/tienda-on-line.html
Chef David Jahnke – Online cooking classes - david.jahnke@gmail.com
Chef Gabriel Ordonez – Delivery 415-216-5195
Chikatana – Delivery 415-100-1286
Chiquita’s Food Delivery – Delivery 415-177-0865
Chocolates Johfrej - Delivery area. Call 415-152-3191
Claudia’s Bakery – Delivery 415-151-0146
Cumpanio - Closed Temporarily. Delivery service starting in May
Curry A Domicilio – Delivery 415-152-6439
DeliQ – Delivery Call button on http://deliqsma.com
Note: DELI Q now has a GROCERY page called DESPENSA where you can find the finest products from quality small producers from Mexico, mostly from the region. For now, Querencia is part of DeliQ
Denise Rosenfeld@Postres Artesanales- Delivery 415-113-9679
Denver’s Los Olivos – Delivery 415-150-0539
Dilas – Delivery 415-154-1212
Don Lupe Grill – Delivery 415-121-3820
El Buen Cafe - Delivery 415-152-5807
El Café de la Mancha - Closed
El Correo - Closed
El Manantial – Delivery 415-111-0007
El Maple – Open. No Delivery 415-185-8859
El Parque - Closed Temporarily
El Pato –Pick up 415-150-7613
El Pegaso - Closed Temporarily
El Vergel – Delivery 415-110-2063
Enamota – te – Uber Eats Delivery 415-120-5190
Fat Boys - Closed
Fatima 7 -Closed Temporarily. See listing for The Restaurant
Firenze – Closed Temporarily
Garambullo - Delivery Thursday - Saturday 415 -114-1930/415 -119-4678
Geek and Coffee - Closed Temporarily
Gias Burgers - Delivery 415-113-6762
Grandpa and Son - Closed Temporarily, Working in delivery
Greece on Wheels – Delivery 415-111-0649
Grille Torres- Closed
Hanks - Closed Temporarily
Hand to Hand Fresh Market – Delivery 415-177-8449
Hecho en Mexico – Closed for the month of April
II Castillo Pizza Delivery 415-121-7730
Inside Cafe – Delivery 415-152-3999
Juans Café – Open
KFC - Kenten’s Fried Chicken – 415- 151-7505 starting 4/28
La Azotea - Closed Temporarily
La Casa de Diezmo - Closed Temporarily
La Casona – Delivery 415-185-8501/415-114-8908
La Choperia – Uber Eats Delivery 415-154-4545
La Cucina do Afrodita – Delivery 415-124-2435
La Comer Grocery Store – Delivery 800-377-7333
La Dona - Closed Temporarily
La Frontera – Delivery 415-152-4265
La Lonja Carnicería – Delivery 415-152-4124
La Mesa Grande – Delivery 24 hour notice for bakery/ Same day for pizza and sandwiches 415-124-7441
La Mezcaleria – Open. Delivery 415-121-5354
La Pezcadeldia Fish Market – Delivery 415-154-8498
La Posadita - Closed
La Parada - Closed Temporarily
La Sabina – Delivery 415-688-2619
La Tonita Fruits – Delivery 415-167-2639
La Unica - Closed Temporarily
Lavanda - Closed Temporarily
Lima502- Delivery 415-566-4782
Live Aqua - All restaurants closed temporarily
Lolita Cocina Mexicana –Delivery
Los Milagros – Open and Delivery 415-152-0097
Luna de Queso – Delivery 415-154-8122
Luna Rooftop Bar - Closed Temporarily
Mama Mia Express – Delivery 415-150-1791
Manaia at Los Senderos - Pick up or delivery within 2 km radius 415-151-1557
Mare Nostrum - Closed Temporarily
Marsala – Delivery 415-152-0080
Mercado Sano – Delivery 415-121-3623
Merken Campestre – Delivery 415-152-8900
MiBistro 300 – Open. Delivery 415-121-7979
MiVida - Closed Temporarily
Mío Bistrock – Delivery Thursday – Sunday 554-505-9212
Mon Bistro – Delivery 415-688-1989
Moxi - Closed Temporarily
Nectar – Delivery 415-152-3918
Nirvana - Closed Temporarily
Nogal- Delivery 444-165-8406
Nomada – Delivery 55-554-084-7701
Ocre - Closed Temporarily
OKO – Delivery 415-110-3283
Ojo de Agua – Uber Eats Delivery 415-150-1389
Ole Ole – Delivery 415-688-1219
Orquidea Thai – Delivery 415-150-7606
Panaderia la Buena Vida – Open and Delivery 415-152-2211 orders placed Mon-Fri, before 3pm will be delivered fresh to your door the next day
Patrisserie Pasteleria Francesa Delivery 52 1 55 54 78 80 50
Panio – Delivery 415-185-8750
Paprika - Delivery 415-124-2338
Petit Four - Order 48 hours in advance 415-154-4010
Pizza Guy – Delivery 415-110-2153 Wednesday - Sunday
Polp - Closed Temporarily
Querencia – See DeliQ
Quince - Closed Temporarily
Restaurante 1826 - Closed Temporarily
Rosewood - Closed Temporarily
Ruby Joy – Delivery 415—690-7829
Rustica - Open. Delivery 415-121-1406
Salma Community Kitchen (Armando Acosta) Delivery - 415-167-5184
Soriana Grocery – Deliver 415-120-7411
Smoke n Low – Delivery 415-177-4491
Soul Kitchen Delivers – Delivery orders@soulkitchendelivers.com
Starbucks – Delivery 800-288-0888
Tio Lucas – Open 415-152-4996
The Restaurant – Delivery 415-154-7877
The Soup Lady – Delivery 322-118-9129
Tacos Don Felix - Closed Temporarily
Taco Lab – Uber Eats Delivery 415-154-7877
Tostévere – Delivery 415-121-3075
Trazo 1810 - Closed Temporarily
Turk – Delivery 415-109-6287
Vivoli - Closed
Zenteno – Coffee Delivery 415-150-0135
Zibu Allende - Closed
Zumo - Closed Temporarily

Source: www.cupcakesandcrablegs.com


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Below is Via Organica’s list of the local farms and vendors that sell organic products. The original list was in Spanish.

1.- La Petaca, municipality of San Miguel de Allende: TOSTADAS EL LINDERO Located at * Calle Miguel Hidalgo * Mrs. Pueblito González Ramírez, Veronica López Hortelano and Karina González Fuentes. Producers of toasts and tortilla chips made with native corn, pink, blue and white.

2.-Peñón de los Baños, San Miguel de Allende municipality. 
Producer of variety of pumpkins, tomato salad, ball and cherry, sweet potato and jicama. Tel 4151193246

3.-Corral de Piedras, municipality of San Miguel de Allende. Egg Producer, Carolina Hoyos Tel: 4423390315

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4.- Arif. Mushroom producer and collector of wild mushrooms. Distributor of NON-TOXIC and organic disinfectants and DESY sterilizers. San Miguel de Allende Tel. / Whatsapp: 442 110 4306

5.- Lavender Project. Lavender Producer. Lavender project contact (22 beneficiaries) Calle: México 14, La Colorada, Dolores hidalgo Tel: 4181870496 Products: Soaps, chocolate, lavender seed, lavender, lemon, savila, and more. 

6.-Victor Vadillo. Producer of multiflora honey and mesquite, black beans and June flower. Municipality of Dolores Hidalgo Tel 4181140980

7.-María Elena Martínez Gómez Gorditas of corn, cheese, piloncillo and traditional baked ranch egg, native seasonal maize FREE OF GLUTEN Tel. 4151337545

8.-Tamales Rafaela. Estancia de Canal Community, San Miguel de Allende Maize and bean producer, Tel: 4151971442

9.- Mrs. Juanita Torres Maize and Pumpkin Producer of Castilla. Cienega Community. Municipality of San Miguel de Allende, Contact: Radio XESQ San Miguel de Allende. 

10.- María Victoria Eugenia García Martínez Transformer of henequen and maguey fiber. Manufacture of scouring pads and sacks for soap. Contact in Via Organica office: 415 121 0540

11.-Priciliano Ramírez Velázquez Production of traditional ranch goat cheese, with goat rennet Community of Don Francisco, main street # 3 Municipality of San Miguel de Allende Contact through XESQ Radio. 

12- Pulque, mead and Maguey syrup. Rancho la Aurora Ejido La Laguna Escondida. Municipality of San Miguel de Allende Contact: Juana Urbina Tel. And Whatsapp: 4151159899

13. - Don Manuel and Doña Elena Muñeca Otomi. Elaboration of dolls traditionally made of cloth and made by hand María Hernández, Rancho Guadalupe de La Luz San Miguel de Allende. Tel: 415133318

14: Maguey, mead and pulque producers. Puerta del Aire, municipality of San Miguel de Allende. Tel: 442 73964 38

15.- Don Manuel Pacheco. Maize, bean, maguey, pulque and mead producer. Community of El Membrillo, municipality of San Miguel de Allende. Tel 442- 4884644

16.- EARTH AND LOVE Producers of fruit trees, plum, apricot, apple, quince and homemade animal biscuit. El Santuario, municipality of San Miguel de allende Contact: tierrayamorsma@gmail.com

17.-CAROLINA Producer of maize and seasonal beans, making flavored tortillas and tortilla chips with seasonal maize. Community of El Membrillo, municipality of San Miguel de Allende Tels: 4423263967 and 415111182

18.-XOTOL HONEY Variety of bee honey, maguey honey, seasonal flower honey, pollen and propolis. Contact: Daniel and Eva Merkel. Tel: 4151156665 and 4151541353 Mail: merkeleva@hotmail.com San MIguel de Allende. 

19.-. Producer of organic vegetables, popcorn, corn and a variety of beans. Contact: Marta Molina Tel: 4151527400

20.- RANCHO LUNA. Vegetable producers Contact: Moises Velazco rancholuna@gmail.com Atotonilco, San Miguel de Allende GTo.

21.- BEATRIZ ADRIANA. 10 families (Felipe, Antonia, Ana Paz Crisanto, Yesenia Amador Santiago Valle) Chard, tomato cherry, cucumber, black radish and red radish producers. Street: May 1st # 21 Community of El Lindero de Alonso Yañez. Tel: 4151537693

22.- Pan Ost Querétaro. First Mexican company that produces, flour, bread, sourdough, pasta with organic grain, ground in a stone mill; 38 field workers and 17 transformers. Bread made from sourdough, Ogasa rye. Tel: 442-235-0257.

23.- Resti Anaya Blackberry producer, blackberry flower honey, jam, and blackberry seedling. San Juan del Río Querétaro. Cell: 427 1224965

24.-THE FACTORY. A2A2 dairy. Rancho Tierra Prieta, Dr. Mora tiendalafactoria@gmail.com.

25.-LA RÚSTICA FOUNDATION Luis Fernando Chacón Álvarez: Promoter of agroecological projects for rural development of environmental regeneration and forest conservation. Collection of vegetables and fruit trees. Michoacán, Morelos, Yucatán, Querétaro and Estado de México. Tel: 55 5403 3270

26.-RANCHO LA PODEROSA, Alejandro Ortiz López del Paso. (ARTESANO DE FLAVORS) Signature preserves, sheep cheese, vegetable producer and virgin wool items. Tel: 55 550 501 111

27. -HONEY OF THE HIGH. Mr. Nabor Derivatives of wild flower honey, propolis, pollen, honey palette. Contact: 4421685230 mieldeloalto @ gmail, com

28.- CRIOLLO CORN CHURROS Tel: 4481129340

29.-COLLAGEN Berta Sánchez. The carbonara Sta. Rosa Jauregui, Qro.  Tel. 442 4090519

30.- ELI RODRÍGUEZ VELAZCO Artisan Ice Cream. Querétaro. Mail: alieelioli-7@hotmail.com Tel: 4423647171

31.- Marta del Toro. Amaranth products, wafers, churros, peanut marzipan and sunscreen, gluten-free churros with native corn. Tels: 442 23535792 and 4421443638.

32.- FLOR DE ALFALFA (organic dairy) Milk, cream, yogurt, jocoque, young botanical cheeses, aged and free grazing meat. Querétaro Tel: 419 292 0204

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SMA RESTAURANTS, LIQUOR AND GROCERY: Status and Delivery Options as of May 15, 2020

May 15, 2020, 6:21 am
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          Chef Gloria Espinosa Briseno of Tacos Don Felix gets ready to open for delivery today!

The quickest way to reach a restaurant is to call or Facebook message them. The message option should automatically pop up or press the message button to get it.The menus are usually posted on their Facebook page as well as current hours of operation.

Andanza – Closed Temporarily
Antonia Bistro – Closed Temporarily
Antigua Trattoria Romano – Delivery 415-152-3790
Aperi - Closed Temporarily - Delivery service starting in May
Atrio – Open Friday, May 22. 12:00 Noon – 8:00 PM
Bacco – Delivery 415-154-5513
Bhaji Curry House – Delivery 415-152-6439
Bar at the R - Delivery 415-154-7877
Bar Margaret - Closed Temporarily
Bella Italia – Uber Eats Delivery 415-514-6758
Birdies Burgers –Delivery 415-154-7877 Also Uber Eats
Berlin – Delivery 415-154-9432
Bonanza Grocery- Delivery 415-152-1260
Bovine - Closed Temporarily
Buenos Aires Bistro – Delivery 415-154-6390
Buonforno Bakery – Opening Wednesday, April 29. Delivery 415-154-0809
Bui - Open to Otomi residents- Delivery 415-688-0021
Café Buen Dia - Closed
Cafe Casa Blanca 7 - Closed Temporarily- See The Restaurant listing
Cal’eh – Delivery 415-111-4811
Café Monet – Delivery 415-121-1229
Cafe Muro – Closed Temporarily
Café Verintort – Delivery 415-121-4398
Canada de la Virgen – Delivery 415-154-8771
Casa Nostra - Closed Temporarily
Casa Secretos- Delivery
Cent’anni – Delivery 415-154-8044
Cervecería Dos Aves Online store http://es.cerveceriadosaves.com/tienda-on-line.html
Chef David Jahnke – Online cooking classes - david.jahnke@gmail.com
Chef Gabriel Ordonez – Delivery 415-216-5195
Chikatana – Delivery 415-100-1286
Chiquita’s Food Delivery – Delivery 415-177-0865
Chocolates Johfrej - Delivery area. Call 415-152-3191
Claudia’s Bakery – Delivery 415-151-0146
Cumpanio - Closed Temporarily. Delivery service starting in May
Curry A Domicilio – Delivery 415-152-6439
DeliQ – Delivery Call button on http://deliqsma.com
Note: DELI Q now has a GROCERY page called DESPENSA where you can find the finest products from quality small producers from Mexico, mostly from the region. For now, Querencia is part of DeliQ
Denise Rosenfeld@Postres Artesanales- Delivery 415-113-9679
Denver’s Los Olivos – Delivery 415-150-0539
Dilas – Delivery 415-154-1212
Don Lupe Grill – Delivery 415-121-3820
El Buen Cafe - Delivery 415-152-5807
El Café de la Mancha - Closed
El Correo - Closed
El Manantial – Delivery 415-111-0007
El Maple – Open. No Delivery 415-185-8859
El Parque - Closed Temporarily
El Pato –Pick up 415-150-7613
El Pegaso - Closed Temporarily
El Rinconcito – Open. Delivery 415-154-4809/415-154 4809
El Vergel – Delivery 415-110-2063
Enamota – te – Uber Eats Delivery 415-120-5190
Fat Boys - Closed
Fatima 7 -Closed Temporarily. See listing for The Restaurant
Firenze – Delivery 415-121-0763 Cell/WhatsApp 415-101-6729
Garambullo - Delivery Thursday - Saturday 415 -114-1930/415 -119-4678
Geek and Coffee - Closed Temporarily
Gias Burgers - Delivery 415-113-6762
Grandpa and Son - Closed Temporarily, Working in delivery
Greece on Wheels – Delivery 415-111-0649
Grille Torres- Closed
Hanks - Closed Temporarily
Hand to Hand Fresh Market – Delivery 415-177-8449
Hecho en Mexico – Closed for the month of April
II Castillo Pizza Delivery 415-121-7730
Inside Cafe – Delivery 415-152-3999
Juans Café – Open
KFC - Kenten’s Fried Chicken – 415- 151-7505 starting 4/28
La Azotea - Open Friday, May 22. 12:00 Noon – 8:00 PM
La Casa de Diezmo - Closed Temporarily
La Casona – Delivery 415-185-8501/415-114-8908
La Choperia – Uber Eats Delivery 415-154-4545
La Cucina do Afrodita – Delivery 415-124-2435
La Comer Grocery Store – Delivery 800-377-7333
La Dona - Closed Temporarily
La Frontera – Delivery 415-152-4265
La Isla – Delivery 415-152-7911 Cell 415-101-0061
La Lonja Carnicería – Delivery 415-152-4124
La Mesa Grande – Delivery 24 hour notice for bakery/ Same day for pizza and sandwiches 415-124-7441
La Mezcaleria – Open. Delivery 415-121-5354
La Pezcadeldia Fish Market – Delivery 415-154-8498
La Posadita - Closed
La Parada - Closed Temporarily
La Sabina – Delivery 415-688-2619
La Tonita Fruits – Delivery 415-167-2639
La Unica - Closed Temporarily
Lavanda - Closed Temporarily
Lima502- Delivery 415-566-4782
Live Aqua - All restaurants closed temporarily
Lolita Cocina Mexicana and Bar –Open. Delivery 415-185-8009
Los Milagros – Open and Delivery 415-152-0097
Luna de Queso – Opening, Monday, May 18. Delivery 415-154-8122
Luna Rooftop Bar - Closed Temporarily
Madame la Lune – Delivery 415-152-2202 Cell 415-101-0076
Mama Mia Express – Delivery 415-150-1791
Manaia at Los Senderos - Pick up or delivery within 2 km radius 415-151-1557
Mare Nostrum - Closed Temporarily
Marsala – Open, Monday, May 18. 12:00 Noon – 8:00 PM. Delivery 415-152-0080
Mercado Sano – Delivery 415-121-3623
Merken Campestre – Delivery 415-152-8900
MiBistro 300 – Open. Delivery 415-121-7979
MiVida - Closed Temporarily
Mío Bistrock – Delivery Thursday – Sunday 554-505-9212
Mon Bistro – Delivery 415-688-1989
Moxi - Closed Temporarily
Nectar – Delivery 415-152-3918
Nirvana - Closed Temporarily
Nogal- Delivery 444-165-8406
Nomada – Delivery 55-554-084-7701
Ocre - Closed Temporarily
OKO – Delivery 415-110-3283
Ojo de Agua – Uber Eats Delivery 415-150-1389
Ole Ole – Delivery 415-688-1219
Orquidea Thai – Delivery 415-150-7606
Panaderia la Buena Vida – Open and Delivery 415-152-2211 orders placed Mon-Fri, before 3pm will be delivered fresh to your door the next day
Patrisserie Pasteleria Francesa Delivery 52 1 55 54 78 80 50
Panio – Delivery 415-185-8750
Paprika - Delivery 415-124-2338
Petit Four - Order 48 hours in advance 415-154-4010
Pizza Guy – Delivery 415-110-2153 Wednesday - Sunday
Polp - Closed Temporarily
Pueblo Viejo - Open Friday, May 22. 12:00 Noon – 8:00 PM
Querencia – See DeliQ
Quince - Closed Temporarily
Restaurante 1826 - Closed Temporarily
Rosewood - Closed Temporarily
Ruby Joy – Delivery 415—690-7829
Rustica - Open. Delivery: WhatsApp 415-106-5569 or call 415-121-1406
Salma Community Kitchen (Armando Acosta) Delivery - 415-167-5184
Soriana Grocery – Deliver 415-120-7411
Smoke n Low – Delivery 415-177-4491
Soul Kitchen Delivers – Delivery orders@soulkitchendelivers.com
Starbucks – Delivery 800-288-0888
Tacos Don Felix – Delivery starting May 15. Order Saturday – Wednesday. WhatsApp 415-153-2819. Delivery on Friday only.
Taco Lab –Delivery 415-154-7877 Also Uber Eats
Tio Lucas – Open 415-152-4996
The Restaurant – Delivery 415-154-7877
The Soup Lady – Delivery 322-118-9129
Tostévere – Delivery 415-121-3075
Trazo 1810 - Closed Temporarily
Turk – Delivery 415-109-6287
Vivoli - Closed
Zenteno – Coffee Delivery 415-150-0135
Zibu Allende - Closed
Zumo - Closed Temporarily

Source: www.cupcakesandcrablegs.com

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Raise Your Glass: SMA Restaurants Finally Reopen

June 21, 2020, 9:08 am
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What’s my favorite thing to make after having 90 days to think about it? RESERVATIONS! It seems like a lifetime ago when I last had a restaurant meal and although delivery is a welcomed extra these days (60+ restaurants in SMA now deliver, including La Parada, who added delivery service last week) I’m also done with cooking. My thoughts after three months in isolation: there’s absolutely nothing better than eating out at a restaurant. I would say it again but you’re probably already thinking it.

For takeout and delivery this past month, our list was long: 
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Chef Armando Acosta’s fabulous ribs; 
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Buenos Aires Bistro’s delicious Sweetbread and Pork Belly sandwiches; 
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Birdies Burgers always fabulous Brisket sandwich with Mac and Cheese;  
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Chikatana’s bag loaded with ingredients to make our favorite ethnic dish: Bibimbap; 
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Costco for,what else, a hot dog fix; 
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The Restaurant for weekly produce; always fresh and just picked from the garden; 
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The best souhern chicken in SMA: Kenten’s Fried Chicken (KFC) with all the sides; 
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Lizette Angel’s Lolita Cocina Mexicana and Bar for a one pound burrito; 
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Marsala, cocina con acentos for a Cuban Sandwich and her famous Carrot Cake; 
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Moxi at Hotel Matilda for take-out bags to make Lobina and cheesecake; 
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Nómada cocina de interpretación for a steak and salad with a delicious apple, sea salt caramel and cinnamon crumble; 
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Panio for a brunch box (which included Chocolate Croissants, Brioche with cream cheese, Kouign Amann, Ham and Mushroom crepes, Fig mermelade, Macarons in a variety of colors, a loaf of sourdough and Pinelli Cuvee Brut Prosecco); 
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Chef Armando Prats for Mexican Aguachile Tostadas and Ensenada Fish Tacos; some of the best around, 
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Ruby Joy for Chopped Salads, Fried Chicken and tasty Orange Chicken with eggrolls; 
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Rustica for the works: Chicken Milanese, Canada de la Virgen beef sandwich, brownies, cookies, Buenforno’s Almond Croissants and ice cream; 
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and the best BBQ Brisket and Ribs from Smoked N' Low;
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Chef Laura Buccheri's Cocina di Afrodita for Caramel Cheesecake 
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and Sea-salt, caramel and chocolate tart with caramelized almonds from Chef Isabelle Ortega at Madame la Lune. 
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We also got lost in the vineyard one afternoon at Los Senderos for a brief distraction from reality.
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What did we cook at home? Easy dishes, like Yogurt, fruit and granola; Chicken Soup; Iced Coffee;Baked Oatmeal; French Toast; Chicken Stir Fry, Biscuits; Potato Soup with Ham and Green Beans; Spaghetti Bordelaise – with and without pancetta; Baked beans and Smoked Blue Cheese Potato Salad, not to mention an overkill on Costco tuna. 


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 I’ve decided that I’ll leave the home-cooking to Jana Koplen, Franklin Terry and Mark Bastian; the real superstars of the SMA home kitchen during the pandemic.
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Have you looked at the Facebook posts of Chef Linnea Rufo (above) these past few months? Just who makes a Salmon Belly Caesar Salad, Chicken thighs with peppercorn cream and Cognac sauce with mushroom, asparagus and shallot hash or a Chicken Pot Pie that looks like it just graced the cover of Bon Appétit? Whatever her plans are for the future, we’re in them.

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Good service in a restaurant is a glorious thing and there’s something about getting it from a recognizable staff. You really appreciate them now; the tribe who knows you by name and brings your drink before you even get a chance to sit down and order it. You want to taste every dish that was created by the chefs during the pandemic, because they finally had time to make them, but all you really want right now is a taste of the familiar; the comfort foods that take you home to the SMA you know and love.

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We celebrated with some of our favorite restaurants once they reopened: we were there for the opening of Atrio (above) 


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Marsala cocina con acentos


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and The Restaurant. 


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We also savored the traditions that define Rustica (above)


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Luna Rooftop at The Rosewood (with Rosewood staff: Chef Emma Romero, Gustavo Vidargas, Theresa Garcia and Luis Moreno). Try their new lighter-than-light Almond Croissant.


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El Vergel


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Lavanda 


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Nirvana and 3 days of retreat in the country with Chef Patsy Dubois at Patsy's Place. 
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With strict protocols in place, we felt safe dining in every restaurant we went to. 
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Some people say the expectation of going somewhere is often better than the actual experience but in this case, it wasn’t. And if you think we were excited, just look at Chef Donnie Masterton (The Restaurant), Chef Arturo Sandoval (Atrio) and Chef Marcela Bolano at Marsala, cocina con acentos. 

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How can you find out if a restaurant is certified by the city? Here’s the current list. For those who don’t speak Spanish, push the link and "Conoce aqui la lista de establecimientos que cuentan ya con el Certificate Primero la Salud" will come up in large letters. Press on the letters and it will go to an automatically, updated list of restaurants and shops that have been certified. http://coronavirus.sanmigueldeallende.gob.mx/primerolasalud…

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Do Eggs Benedict taste better with a 360 degree view of city? You bet, especially when you haven’t seen this panorama for what seems like forever. I was mesmerized by the view and if you want to fall in love with the city all over again, Luna is the perfect place to go. It’s entirely al fresco dining now; Luna is open for breakfast, lunch and dinner from 8:00 AM – 10:00 PM. 1826 remains closed for remodeling and will open with a new menu. There’s also a major surprise; to be announced before the end of the year that will delight the locals. In fact, many of the restaurants in SMA have embraced locals; offering new menus, along with attractive prices and specials.

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Chef David Jahnke’s online cooking classes filled a void but ZOOM forgot the sniff button; we really missed the aromas of his cooking. Chef David Jahnke Cooking Classes Lab is the top cooking school in SMA and was recently voted one of the best cooking schools in Mexico.

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As SMA slowly opens up, there are things we’re looking forward to,like Mui at Hotel Marilda; a new Ramen bar (photo by Hotel Matilda) that will serve many delicious varieties of ramen, all priced under $200 pesos. Expect a lot of changes over the next six months as restaurants adapt to the new normal. 


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For now, SMA has made progress - you can now get creative cocktails delivered to your front door, along with a bottle of SMA’s premium tequila, Casa Dragones. There’s also a new cocktail book coming out shortly from SMA artist, Jane Dill and her husband, Roger Adell, featuring the 50 quarantine cocktails they created during lockdown; a really fun project for everyone who followed them. The photo above is from Jane's Facebook page when she was reshooting the cover with her iPhone.

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We also love Panio’s new bread subscription - $450 pesos for 4 weeks/3 boulangerie + a special treat every week.

You’ll see limited menus but all of the restaurants are offering a short and sweet list of their best dishes. Hours will also change.

There’s a plan in city government that will allow some restaurants to utilize their outdoor spaces, including streets and sidewalks; hopefully expediting permits and helping the restaurants breeze through the process in order to increase the capacity of their now, limited dining rooms. Let’s hope it will get approved soon because all people want to do right now is dine outdoors. In fact, rooftops and restaurants with outdoor patios will definitely have the advantage.

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Mask up and take your seat; you’re favorite restaurants are still the same, only now they have stricter protocols in place. Also, continue to support them by ordering take-out and delivery.

Make sure all your favorite restaurants survive. If you want to return to the food scene the way it was prior to 2016, stay at home and cook. We know you’re a great cook but what are your thoughts if cooking at home is now your only option?

Buen Provecho!

↧

SMA Restaurants and Food Delivery Services – July 6, 2020

July 6, 2020, 7:44 am
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Below is your go-to list of the restaurants and food delivery services in SMA, along with an address, phone number, hours and the delivery and certification status of each establishment.
The list is also posted on my blog, www.cupcakesandcrablegs.com, which I will attempt to keep current until the next one is issued later this year. Go to the July posting for the most current list. When restaurants have updates, please private message me.
The one good thing about the pandemic is that it forced most of us to try new restaurants; spreading our eating dollars around to help everyone out in a time of need.
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Supporting the restaurants as often as you can right now is critical to their survival. If you want them here, you’ve got to dine in, use take-out or delivery, or buy gifts cards to help them out. They need you more than ever now; it’s just that simple.
The restaurants in SMA are excited to welcome you back. Remember the hard part - no hugging and the easy part - don’t forget to wear your mask!

Buen Provecho!
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Alma Caballero– Delivery (55) 37312271
Andanza– Reopening: July 15. Breakfast and afternoon bar service. Hospicio #35
Andrea's Italian Restaurant - Open, CERTIFIED   Loreto #40
Mon-Thu-Fri 11 AM- 9PM/Sat-Sun 10AM – 9PM/Wednesday 12Noon-9 PM/Tuesday Closed. 415-121-7817.
Antonia Bistro– Open. CERTIFIED    San Francisco #57 415-152-7295.
Mon – Fr 1 PM – 10:00 PM/Sat- Sun 8 AM- 10 PM – Last reservation 9PM.
Antigua Trattoria Romana– Open. CERTIFIED. Zacateros y Codo #9
Hours: 8:30 AM – 10 PM. Delivery: 415-152-3790
Aperi - Open. CERTIFIED. Quebrada 101 Hours: Thu – Sun 1 PM – 9 PM (Sat closes 9:30 PM)
Armando Prats– Culinary Tour of Mexico by Chef Prats. Check Facebook for the state and dish each Thursday. Order by Saturday with delivery on Sunday. WhatsApp 415-105-6635 or email chefprats@hotmail.com
Atrio – Open. CERTIFIED Cuna de Allende #3 Daily 12 Noon – 10 PM
Aquila - Open. CERTIFIED  Jesus #3 Fri – Sat opens at 5 PM   
Bacco– Open. CERTIFIED. Hernandez Macias #59 Mon – Sat 1 PM – 10 PM Sun 1 PM – 6 PM Delivery 415-154-5513
Baja Fish Taquito - Open. CERTIFIED. Mesones #11B Daily 12:30 PM – 8 PM. 415-121-0950.
Bhaji Curry House– Correo #48 Delivery 415-152-6439
Bar at the R– Sollano #16 Menu served at The Restaurant. Delivery call 415-154-7877.
Barbacoa Famalia Rodriguez– Lib. Manual Zavala Open. CERTIFIED 8:30 AM – 1:00 PM Closed Tuesday
Barbacoa Rodriguez - Open. CERTIFIED. Principal la Luz #3 Daily 8 AM – 2 PM
Bar La Chula - Open. CERTIFIED. Umaran #10 Daily: Mon – Th opens 5 PM. Fri-Sun opens at Noon. 415-152-6999.
Bekeb - Open. CERTIFIED. Mesones #14 Th – Sun 4 PM – 10 PM.
415-688-1355.
Bella Italia– Open. CERTIFIED. Portal de Guadalupe #12  Th – Sat 12 Noon – 9 PM Sun 12 Noon – 10 PM Uber Eats Delivery 415-514-6758
Birdies Burgers–Delivery 415-154-7877. Also on Uber Eats. Projected reopening: will advise soon
Berlin– Open. CERTIFIED. Umaran #19 Daily 5 PM – 10 PM except Sunday closed. Delivery 415-154-9432
Bonanza Grocery- Open. Delivery 415-152-1260
Bovine– CERTIFIED. Canal #16. Projected reopening: July 15 - weekends only to start. 415-121-6787.
Bruno Cucina - Open. CERTIFIED. Mesones #58 Open Mon – Sat 1 PM – 10 PM Sun 1 PM – 8 PM. 415-152-7634.
Buenos Aires Bistro– Open. CERTIFIED. Mesones #62 Daily 1 PM – 9 PM. Delivery 415-154-6390.
Buonforno Arte y Pan– Open. CERTIFIED. Sterling Dickinson #33 San Antonio Open Mon – Sat 7:30 AM – 2 PM. 415-154-0809
Bui - Open to Otomi residents only. Limited service to other areas. 415-688-0021.
Café Buen Dia– Open. Hidalgo #42. 8 AM -  4 PM except Tuesday closes at 10 PM. Delivery 415-114-9004.
Cafe Casa Blanca 7– See Fatima.
Cafe de la Aurora - Open. CERTIFIED. Fabrica de la Aurora Mon – Sat 9 AM – 6 PM/ Sun 10 AM – 5:30 PM. 415-150-0162.
Café de La Parroquia– Open. CERTIFIED Jesus #11 Tu – Sat 8 AM – 10 PM/Sun – Mon 8 AM – 2 PM. 415-152-3161.
Cafe La Ventana - Open. CERTIFIED. Sollano y Davalos #11 Daily 8 AM – 9 PM except Sunday 9 AM – 3 PM. 415-154-7728.
Cafe Oso Azul– Open. CERTIFIED. Zacateros #17 Daily 8 AM – 10 PM. 415-121-7402.
Café Monet– Open. CERTIFIED. Zacateros #83 Mon 7:30 AM – 10 PM/ Tue – Sat 7 AM – 9 PM/ Sun 8 AM – 2:30 PM. Delivery 415-121-2563
Cafe Muro– Open. CERTIFIED.Cerrada de San Gabriel #1, El Obraje Daily 9 AM – 4 PM except Wednesday closed. 415-152-6341.
Café Rama– Open. CERTIFIED.Nemesio Diez #7. Daily 8 AM – 10 PM. Closed Monday. 415-154-9655.
Café Zentano– Open. CERTIFIED. Hernandez Macias #136. Mon – Thu 8 AM – 5:30 PM/Fri 8 AM – 9 PM/Sat 8 AM – 10 PM/Sun 8 AM – 4 PM.
415-150-0135.
Café Verintort– Open. Delivery 415-121-4398
Cafeteria Hotel Amparo - CERTIFIED. Mesones #3. Opens July 15. Hours daily 7:30 AM – 9 PM. (AMP Coffee Shop) 415-152-0819.
Cal’eh House– Open. Zacateros #45 Mercado del Carmen Daily 1 PM – 8 PM except closed on Wednesday. Delivery 415-111-4811
Canada de la Virgen – Open. CERTIFIED. Orizaba #2. Mon – Fri: 9 AM – 6 PM. Delivery 415-154-8771
Casa Nostra Restaurant Terrace and Rooftop - Open. CERTIFIED. Terraplen #8. Wed 6 PM-9 PM/ Thu 4 PM-9 PM/Fri- Sat 2 PM – 9 PM/Sun 1-8:30 PM/Closed Monday and Tuesday. 442-747-0860.
Casa Parque – Santa Elena #2. 415-152-7040. Reopening: July 15, 2020.
Casa Secretos - (55) 3731 2271 ot (55) 2561 9906
Cava Sautto - Open. CERTIFIED.Codo #36. Mon – Th 10 AM – 8 PM/Fri-Sat 10 AM – 9 PM/Sun 11 AM – 5 PM. 415-688-2254.
Cent’anni– Open. CERTIFIED. Canal #34. Opens: 1 PM. Delivery 415-154-8044
Centro Bar SMA - Open. CERTIFIED.Portal Allende #2. Pick up and Delivery. Opens: 9 AM. 415-152-8943.
Cervecería Dos Aves – For delivery, order through their online store: http://es.cerveceriadosaves.com/tienda-on-line.html . You can also order from their website, Facebook messenger or WhatsApp 415-119-2578.
They will advise when the tap room is open. Growlers available soon.
Chef David Jahnke– Continuing online cooking classes. Contact david.jahnke@gmail.com.
Chef Gabriel Ordonez– Delivery. Call 415-216-5195
Chikatana – Open. CERTIFIED. Pila Seca #19. Mercado del Carmen. Daily 2 PM – 8 PM except closed Wednesday. Take out. Delivery 415-100-1286
Chiquita’s Food Delivery – Delivery 415-177-0865
Chocolates Johfrej– Open. 11 AM – 6 PM. Delivery area. Call 415-152-3191
Claudia’s Bakery– CERTIFIED. Delivery 415-151-0146
Cumpanio– Open daily 9 AM – 8 PM except closed Tuesday and Wednesday. Correo #29. CERTIFIED. Grab and Go dining. Delivery 415-152-2327
Curry A Domicilio– Delivery 415-152-6439
Dean Martini's- Open. CERTIFIED. Hidalgo #29. Opens: 3:00 PM,
DeliQ – CERTIFIED. Open. Delivery Call button on http://deliqsma.com 
Note: DELI Q also has a GROCERY page called la DESPENSA.
Denise Rosenfeld of Postres Artesanales- Delivery 415-113-9679. Also available at Rustica.
Denver’s Los Olivos– Open. 20 de Enero Sur 44, San Antonio. W – Sat 12 Noon – 8 PM. Delivery 415-150-0539
Dilas– Delivery 415-154-1212.
Doce 18 Concept House - Open. Relox 18. CERTIFIED. 415-151-8739.
Don Lupe Grill– Open. CERTIFIED. Salida a Celaya #6. Open Fri – Wed 12 Noon – 9 PM. Closed Thursday. Delivery 415-121-3820
Don Taco Tequila - Open. CERTIFIED. Hernandez Macias #83. Mon – Sat 2 PM – 10 PM/ Sun 2 PM – 8 PM. 415-154-9608.
El Buen Cafe– Open. San Jorge #26, San Antonio. Mon – Sat 9 AM – 5 PM. Closed Sunday. Delivery 415-152-5807
El Café de la Mancha - Open. CERTIFIED.Julian Carrillo 5B Guadalupe Daily 8:30 AM – 6 PM except closed Sunday. 415-152-7930.
El Correo– Open, CERTIFIED. Correo 21-23 8:00 AM – 10:00 PM Closed Tuesday. 415-152-4951.
El Encanto– Open. CERTIFIED. Recreo #84. Daily 9 AM – 10 PM except Sunday closes at 7 PM. Closed Monday.
El Manantial– Open. CERTIFIED. Barranca #78 Tu – Sat/ Sun -Mon 2 PM – 10 PM. Delivery 415-111-0007 CERTIFIED. 415-110-0007.
El Maple Panaderia– Open. CERTIFIED. Salida a Celaya #53. Mon – Fri 9 AM – 7:30 PM/Sat 9 AM – 4 PM/ Sun Closed. No Delivery 415-185-8859
El Parque– Santa Elena #2 Projected reopening: July 1
El Pato–Open. CERTIFICATION IN PROCESS.  Calz. De la Estacion #175 8 AM – 2 PM. Closed Monday and Tuesday. Pick up and delivery 415-150-7613. Also on Uber Eats.
El Pegaso - Open. CERTIFIED. Corregidora #6.  Daily 9 AM – 9 PM. Closed Wednesday. 415-152-1351.
El Rinconcito– Open. CERTIFIED. Refugio Norte #7. 12:30 PM – 9 PM except Sun 1 PM – 7 PM and closed Tuesday. Delivery 415-154-4809/415-154 4809
El Vergel Bistro and Market– Open. CERTIFIED. Camino la Alborada #17 , Predio la Alborada. Daily 10 AM – 6 PM. Closed Monday. Delivery 415-110-2063
Enamota – te – Open CERTIFIED. Lib. Jose Manuel Zavala #165, La Luciernaga. M – Th 9 AM – 9 PM/ F - Sun 9 AM – 10 PM. Take Out. Uber Eats Delivery 415-120-5190
Fat Boys - Closed
Fatima 7– Open. Juarez #7. Sun – Thur  Noon – 10 PM except Monday closed/ Fri-Sun 12 Noon – 10 PM.Take Out and Delivery 415-154-7877
Firenze– Open. CERTIFIED. Recreo #13. Mon – Sat 5:30 PM – 7:30 PM Closed Sunday. Delivery 415-121-0763 Cell/WhatsApp 415-101-6729
Flor's Cafe - Open. CERTIFIED. Plaza Las Brisas Local #13. M – Fri 9 AM – 5 PM/ Sat 9 AM – 1 PM. Sunday closed. 415-121-2135.
Food Factory– Open. CERTIFIED. Fabrica de Aurora. Mon – Sat 12 PM – 10 PM/Sun 12 PM – 5 PM. 415-152-3982.
Garambullo – Open. Animas #46. Thu – Sun 9 AM – 4 PM. Delivery also Thursday - Saturday 415 -114-1930/415 -119-4678
Garufa – Open. CERTIFIED. Canal #28. Daily 2 PM – 10 PM. 415-154-6555
Geek and Coffee– Open. CERTIFIED. Calz de La Aurora Local 3. 10 AM – 6 PM. 415-152-3554.
Gias Burgers– Open. Potrero #14. Thu – Sun 5:30 PM – 9 PM. Delivery 415-113-6762. 415-113-6762.
Gombos Pizza - Open. CERTIFIED. Hidalgo #34. !2 Noon – 10 PM. Delivery, 415 154 6070.
Grandpa and Son – Open. CERTIFIED. Cal. De la Aurora. 12 Noon – 9 PM except Sunday closes at 6:00 PM. 415-152-5665.
Greece on Wheels– Delivery 415-111-0649
Grille Torres- Closed.
Hacienda Los Picachos– Open. CERTIFIED. Carretera SMA – Queretaro km 3. Kasoku Sushi Bar and Yo. 415-155-9254
Hanks– Closed. Projected reopening: will advise.
Hand to Hand Fresh Market – Delivery 415-177-8449
Hecho en Mexico– Open. CERTIFIED. Ancha de San Antonio #8. Daily 12 Noon – 9:30 PM. 415-154-6383.
II Castillo Pizza Open. 2 – 10 PM except Sunday opens at 12 N00n. Delivery 415-121-7730
Inside Cafe– Open. CERTIFIED. Insurgentes #66. 9 AM – 9 PM except Sunday closes at 3 PM. Delivery 415-152-3999. WhatsApp 415-566-4277
Juans Café– Open. Relox 37. Hours: 8 AM – 6 PM.
Ka’ban – Open. Hernandez Macias #43-B. 1 PM – 10 PM. 773-734-3315.
Ki'bok - Open. CERTIFIED. Sollano y Davalos #1. Daily 8:00 AM – 3:00 PM. 984-131-7402.
KFC - Kenten’s Fried Chicken– Delivery 415- 151-7505. New Restaurant opening soon.
KOE SMA– Delivery 415-119-5147
La Azotea - Open, CERTIFIED. Umaran #6. Opens daily 1 PM. 415-152-8265.
La Bahia - Open. CERTIFIED.
La Burger - Open. CERTIFIED. Carr Dolores Hidalgo – San Miguel km 7.3 Tu – Sat 1 PM – 9 PM/Sun 1 PM – 7 PM. Closed Monday. 415-185-2247.
La Café Ventana– Open. CERTIFIED. Diaz de Sollano y Davalos #11 Daily 8 AM – 9 PM except Sunday 9 AM – 3 PM. 415-154-7728.
La Canti - Open. CERTIFIED Zacateros #26  Opens 2 PM 415-133-2828
La Casa de Diezmo - Closed
La Casona– Open. CERTIFIED.Salida a Celaya #77. Pick up drive through or delivery 415-185-8501/415-114-8908
La Choperia - Open. CERTIFIED. Canal #21. 1 PM – 10 PM. Uber Eats Delivery 415-154-4545
La Chula - Open. CERTIFIED. Umaran #10 Mon – Thurs Opens 5 PM. Fri – Sun Opens 12:00 Noon 415 152 6999.
La Cucina do Afrodita– Delivery only 415-124-2435. Projected reopening: will advise.
La Comer Grocery Store– Lib. Jose Manuel Zavala, La Lejona. Daily 7 AM – 10 PM. Delivery 800-377-7333
La Dona - Open. CERTIFIED. San Francisco #32 Opens daily 1 PM   
415-688-3131
La Frontera– Open. Tuesday – Saturday 12 Noon – 8 PM. Closed Sunday and Monday. Refugio Sur #28 Delivery 415-152-4265.
La Isla– Open. Mercado Sano. Delivery 415-152-7911 Cell 415-101-0061.
La Lonja Carnicería– Open. CERTIFIED. Mesones #33 Opens 6 AM. Delivery 415-152-4124.
La Mesa Grande– Open. CERTIFIED. Zacateros #49. Daily 8 AM – 5 PM except closes 2 PM Sunday. New take-out window on Zacateros. Delivery 415-124-7441.
La Mezcaleria– Open. Correo #47. 9 AM – 9 PM. Closed Sunday. Curbside pick up and Delivery 415-121-5354.
La Muy Muy Cevicheria - Open. CERTIFIED. Sollano y Davalos #2. Opens daily 12 Noon except Sunday 11 AM. 415-121-5182.
Lapezcadeldia Fish Market– Hernandez Macias #35. Open daily 9:30 AM – 4:30 PM. Closed Sunday. Delivery 415-154-8498
La Posadita– Open. Cuna de Allende #13. 12:00 noon – 10 PM daily except closed on Wendesday.
La Parada– Open. CERTIFIED – waiting for sticker. Recreo #94 Delivery. Take out. Daily 12 Noon – 9 PM. Closed Tuesday. 415-152-0473
La Sabina– Delivery 415-688-2619
La Sacristia Café– Open. CERTIFIED.Canal #36 Daily 8:30 AM – 5:30 PM
La Tonita Fruits – Lib. Manuel Zabala #10. Delivery 415-167-2639
La Unica - Open. CERTIFIED. Sollano #14. Mon – Fri 1 PM – 10 PM. Sat – Sun Opens 8 AM. 415-688-1393.
Lavanda – Open. CERTIFIED. Hernandez Macias #87. 8:30 AM – 3:30 PM. Delivery 8:30 AM – 2:30 PM 415-152-1610.
Lima502- Open. CERTIFIED. Delivery 415-566-4782 Pila Seca #19 – Mercado del Carmen. Daily 1 PM – 7 PM. Closed Monday and Tuesday
Live Aqua– Reference Zibu below
Lolita Cocina Mexicana and Bar– Open. CERTIFIED. Salida a Celaya #52. Daily 9 AM – 6 PM. Monday night open until 10 PM. Delivery 415-185-8009
Los Burritos - Open. CERTIFIED. Hidalgo #23. Daily 10:30 AM – 5:45 PM. Closed Sunday. 415-152-3222.
Los Milagros– Open. CERTIFIED. Relox #17. Mon – Thu 8 AM – 10 PM. Fri-Sat 8 AM – 10 PM. Sun 8 PM – 9 PM. Delivery 415-152-0097.
Luna de Queso– Open.CERTIFIED. Josefina Orozco #10 Daily 9 AM – 5:30 PM. Closed Sunday. Delivery 415-154-8122. Note: Vendors sit just outside the entrance selling some of the best fruit we’ve seen.
Luna Rooftop Bar– Open, CERTIFIED. Nemesio Diez #11. 8 AM – 10 PM. 415-152-9700.
Madame la Lune– Mercado Sano. Delivery 415-152-2202 Cell 415-101-0076.
Mama Mia - CERTIFIED. Projected reopening July 30. Moving to new location at Hernandez Macias #91.
Mama Mia Campestre - Open. CERTIFIED. Carr al Santuario de Atotonilco KM.2. 180. 415-688-2331. Thu – Sun 12 Noon – 7 PM.  
Mama Mia Express– Open. CERTIFIED. 20 de Noviembre #51, Arcos de San Miguel. Daily 12 Noon – 8 PM. Closed Monday. Delivery 415-150-1791.
Manaia at Los Senderos - Pick up or delivery within 2 km radius 415-151-1557
Mare Nostrum – Open. CERTIFIED. Umaran #56 1 PM - 8 PM. 415-152-7420.
Maria Xoconostle - Open. CERTIFIED. Cuna de Allende #7. Sun – Tues
9 AM – 5 PM. Wed 9 AM – 9 PM. Thu – Sat 9 AM – 10 PM. 415-152-2590.
Marsala cocina con acentos– Open. CERTIFIED. Hernandez Macias #48. Monday – Saturday 12 Noon – 9 PM. Sunday Brunch: 11 AM – 3 PM. Delivery 415-152-0080.
Marulier – Open. CERTIFIED. Plaza La Luciernaga. 9 AM – 10 PM. Closed Monday. 415-120-5421
McCarthy’s Irish Pub - Open. CERTIFIED. Ancha de San Antonio #25. 415-121-4740. 1 PM – 10 PM.
Mercado Sano– Open. Delivery 415-121-3623. Ancha de San Antonio 123. 9 AM – 5 PM. Closed Sunday.
Merken Camprestre MX–Open. CERTIFIED. Thursday – Sunday 9 AM – 1 PM. Delivery 415-152-8900 (Chef Pablo Nicacio)
MiBistro 300– Open. CERTIFIED. Quebrada #18. 8AM – 10 PM except Sun 8 AM – 6 PM. Closed Monday. Delivery 415-121-7979
Mike Espinoza, Mixologist. Drink delivery 5568160882
Mikka Sushi Bowl - Open. CERTIFIED. Salida a Celaya #51-A. 1 PM – 10 PM except Sunday closes 9 PM. 415-185-8658
MiVida – CERTIFIED. Hernandez Macias #97. Delivery. 415-152-7482 Will advise when reopening.
Mío Bistrock–Julian Carrillo 7 –C. Col. Guadalupe. 554-505-9212. Closed  temporarily.
Mon Bistro Steakhouse– 37790 San Miguel de Allende. Delivery 415-688-1989. 12 Noon – 9 PM.
Moxi - Projected reopening: July 15. Weekends only to start. Delivery: shop.hotelmatilda.com. WhatsApp: 415-124-0734.
MX Restaurante - San Francisco #8. CERTIFIED. 415-110-2100
Nectar– Correo #43. Will advise when reopening.
Neopolitian Pizza - Open. CERTIFIED. Juan Carrillo #4b, Col. Guadalupe.
1 PM – 10PM Closed Tuesday. 415-121-7249.
Nirvana- Open.CERTIFIED. 1 PM – 8 PM. Sunday 11 Noon – 8 PM
Nogal- Delivery 444-165-8406
Nomada  cocina de interpretacion – Open.CERTIFIED. Jesus #27. Delivery 415-124-8864 Daily 12 Noon - 8 PM Closed Sunday.
Ocre – Hidalgo #5. Projected reopening: to be determined.
Ojo de Agua– Open. Pila Seca #32. Mon, Thurs – Sun 8 AM – 9 PM except Sunday closes at 6. Uber Eats Delivery 415-150-1389.
OKO Noodle Bar– Open. CERTIFIED. Plaza Alhondiga Local 1 F. Daily 1 PM – 8:30 PM except Sunday closes at 8 PM. Delivery and Take Out 415-110-3283
Ole Ole– Open. Callejon Loreto #66A. 1 PM – 9 PM. Closed Monday and Tuesday. Delivery 415-688-1219.
Olio Fino Tasting Room– Open. CERTIFIED. Zacateros #83-A. Daily 11 AM – 7 PM.  415-152-3846.
Orquidea Thai– Open. Zacateros #83B. Daily 1 PM – 10 PM except Sunday closes at 9 PM. Delivery 415-150-7606.
Panaderia La Buena Vida – Open. CERTIFIED. Hernandez Macias #72. Open 8 AM – 3 PM except Sunday opens 9 AM. Delivery 415-152-2211 WhatsApp 415-117-6153 or email at LaBuenaVidaSMA@yahoo.com
Panaderia La Colmena Blue Door Bakery- Open. CERTIFIED. Reloj #21. Daily 9 AM – 9 PM except Sunday 10 AM – 5 PM. 415-152-1422.
Patrisserie Pasteleria Francesa - Projected reopening: July, 2020. Delivery 52 1 55 54 78 80 50
Panio– Open. CERTIFIED. Salida a Celaya #69. Sun – Tu 8 AM – 9 PM/ Wed – Sat 8 AM – 10 PM. Delivery 415-185-8750
Paprika - Open. CERTIFIED. Ancha de San Antonio #9A. Daily 1 PM – 9 PM Closed Monday. Delivery 415-124-2338
Pescau - Open. CERTIFIED. Jesus #21. 12 Noon – 10 PM. 415-152-8800.
Petit Four– Open. 8 AM – 2 PM. Closed Monday. Mesones #99. 8:30 AM – 8 PM except Sunday closes 6 PM and closed on Monday. Take out: order 48 hours in advance 415-154-4010. Cooking classes. Email: pacopos3@yahoo.com
Pizza Guy– Open. CERTIFIED.Lib. Jose Manuel Zavala #12. 12 Noon – 9 PM. Closed Monday and Tuesday. Delivery 415-110-2153.
Polp S.M.A. - Open. CERTIFIED. Relox #3. 2 PM – 10 PM. Closed Monday and Tuesday. 415-154-9208.
Postres Artesanales- Delivery 415-113-9679. Also available at Rustica.
Pueblo Viejo - Open. CERTIFIED. Umaran #6. 9 AM – 10 PM except Sunday opens 1 PM. 415-152-4977.
Pura Vida/Querencia– Open. CERTIFIED. Take Out. Delivery. Margarito Ledesma #6. 415-840-6552.
Quince - Open. CERTIFIED. Cuna de Allende #15. Wed – Sun 1:00 PM - 10:00 PM. Curbside Pick Up. Delivery.
Restaurante del Hotel Quinta Loreto – Open. CERTIFIED. Loreto #15.
Daily 8 AM – 5:30 PM. 415-152-0042.
Restaurante 1826 - Remodeling - Closed Temporarily
Restaurante Santiago y Macarena – Opening July 10. CERTIFIDED. Hotel Casa Liza Bjd. Del Chorro #7. Fri – Sun 8 AM – 8 PM. 415-688-3686.
Restaurante Terraza Los Milagros - Open. CERTIFIED. Salida a Queretaro #92. Mon – Thur 1 PM – 10 PM. Fri – Sat 9 AM – 10 PM. Sun 9 AM – 9 PM. 415-150-1035.
Resraurante Tres Fuentes – Open. CERTIFIED. Baeza #7. 9 AM – 6 PM except Monday open until 8 PM. Closed Tuesday. 415-121-0143.
Restaurante Vinedos San Francisco - Open. CERTIFIED. Call 415-688-2209. W973+ 92 Huizachal. WhatsApp: 415-688-2210.
Restaurante Vinedos San Lucas - Open. CERTIFIED. W88P+6G Don Chepe. 415-688-2219.
Ruby Joy– Delivery only 415—690-7829. Online ordering: http://Rubyjoys.com.mx/
Rustica– Open. CERTIFIED. Salida a Celaya #34. Daily 8 AM – 5 PM. Delivery: WhatsApp 415-106-5569 or call 415-121-1406
Sabroso Taqueria - Open. CERTIFIED.Zacateros #41.  Opens 12 Noon. Closed Tuesday.
San Augustin Chocolates y Churros - Open. CERTIFIED. San Francisco #21. Mon – Fri 8 AM – 9 PM. Sat-Sun 9 AM – 9 PM. 415-154-9102.
San Mezcal - Open. CERTIFIED – waiting for sticker. Dine in and Take Out. 415-121-7918 Recreo #88.
Silverio Urban Coffee and Rooftop - Open. CERTIFIED. San Francisco #12. 442-287-9008.
Soriana Super– Lib. Jose Manual Zavala #165. Daily 7 AM – 10 PM. Deliver 415-120-7411.
Smoke n Low– Carr. Dolores Hidalgo – San Miguel de Allende Km. 7.4. 11 AM – 6 PM. Closed Monday and Tuesday. Delivery 415-177-4491.
Soul Kitchen– Delivery only orders@soulkitchendelivers.com
Spice Market - Closed Temporarily. As of yet, no date set for reopening.
Starbucks– Canal #3. OPEN. Pick up. Delivery 800-288-0888
Sushi Gama - Open. CERTIFIED. Salida a Celaya frente gasolinera 5 de Mayo. Daily 1 PM – 9 PM.
Tacos Don Felix–Open. CERTIFIED. Fri – Sat 1 PM – 8 PM. Delivery Fri - Sat. WhatsApp 415-153-2819.
Taco Lab–Delivery 415-154-7877 Also Uber Eats. Will advise reopening date soon.
Ten Ten Pie Al Carbon - Open. CERTIFIED. Sterling Dickinson #5.  Daily: 12 Noon – 8 PM. 415-121-1445.
Tio Lucas– Open. CERTIFIED. 415-152-4996. Mesones #103. Daily 12 Noon – 10 PM.
The Restaurant– Open. CERTIFIED. Sollano #16. 12 Noon – 10 PM. Closed Monday. Delivery 415-154-7877
The Soup Lady– Delivery 322-118-9129
Tostévere– Open. CERTIFIED. Codo #4. Mon-Wed –Thu- Sun 1 PM – 9 PM/Fri – Sat 2 PM – 9 PM. Delivery 415-121-3075
Trazo 1810 - Open. CERTIFIED. Hidalgo #8. 415-121-3506. Wed – Sat 3 PM – 10 PM.
Tupinampa - Open. CERTIFIED. Zacateros #45. Daily 9 AM – 10 PM. 415-154-5521.
Turk– Closed briefly. Will reopen in a few weeks.
Victoria Comida Mexicana– Open. CERTIFIED. Ancha de San Antonio #35. 415-105-7001. 10 AM – 6:30 PM. Closed Sunday.
Villa Santa Monica - Open.CERTIFIED. Fray Jose Guadalupe Mojica #22. 415-152-0451.
Vivali –Open. CERTIFIED. Hernandez Macias #66. 415-196-2894. Sun – Thu 12 Noon – 9 PM/ Fri – Sat 12 Noon – 9 PM. Take Out and Delivery 415-152-0045.
Zentano Café Bistro– Open. CERTIFIED. Salida a Celaya 10 C. 415-688-1550. Mon – Thu 8 AM – 5:30 PM/Fri-Sat 8 AM – 8 PM/Sun 8 AM – 4PM.
Zibu Allende– Open. 415-150-2300. Calzada de Pres No 85. 1 PM – 10 PM except Sunday 3 PM – 10 PM.
Zumo - Reopening: July, 2020.

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SMA's New Restaurant Opening: Mama Mia

July 20, 2020, 3:21 pm
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Back in 1975, Jose Luna and his adventurous partner, French born architect and artist, Berta, came to SMA and bought a restaurant. Today, some 45 years later, Mama Mia’s is an institution; one of the oldest and most popular tourist restaurants in SMA.

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It’s history is fascinating, with countless stories of celebrated and not-so-famous celebrities dropping in, along with a continuous flow of customers (most of them tourists), gifted musicians and the staff; many who have dedicated their life to nurturing this place in order to make it genuine. It’s connected all of us who are a part of its narrative to the Luna family and to San Miguel. It’s also forged marriages, life-long friendships and pulled people back to SMA who could not escape the magic.

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I’ve been part of the Mama Mia family for three years now; going there every week for Margaritas and to check up on one of our favorite bartenders: hijo and student, Adalberto Garcia Moreno (Adal), who playfully rings the bell each week to announce our arrival. We come for our SMA family; not by blood but by acceptance - another lineage that Mama Mia’s created.

In my life, there are restaurants that I’m emotionally attached to; Mama Mia’s is one of them...

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I first met their former chef, Miguel Gallegos, in June of 2017, when I was doing a story on new chefs in SMA and I was eager to finally meet him, already a legend in the kitchens of SMA. The mission he took on when he was hired was to make Mama Mia’s “more organic”, incorporating the food from their farm, Rancho Luna, located behind the Sanctuary at Atotonilco. When he left, Mama Mia’s was using much of its homegrown produce in their dishes; raising hens and chickens, making their own bread, pasta, and bacon and growing all of the grain for their private label beer, Hechicera. Mission accomplished; chapter closed…

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I was fortunate this past week to meet up with the owners of Mama Mia, Jose Luna and partner, Berta, in what will be the new Mama Mia’s on Hernández Macías #91 and get a sneak peek. The home dates back to the 16th century. The Luna family has been personally involved in the design of the project; Berta is the architect. Jose Luna says through his writings that he can feel the history every time he walks in the door. 

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The house is rumored to have been owned by Dr. Ignacio Hernández Macías, for whom the street is named. The staff is working hard for an August opening; all of them involved in the renovation.

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Prepare yourself because the new Mama Mia’s is about to steal your heart; it’s DROP DEAD GORGEOUS! The property is filled with natural wonders: enchanting light showcasing the colors of Mexico, ruins they’re still trying to decide what to do with (a choice table or perhaps another bar); an inviting fire-pit, organic gardens planted with herbs and other flora, multiple levels of dining rooms, a stage for the musicians, a hand-built pizza oven, a contemporary kitchen, a state-of-the-art Trejo coffee roaster you can sync to a laptop for perfect roasting every time and a rooftop, which will open at a later date; so much space in fact that social distancing is already part of the plan.

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Although the space is large, Mama Mia somehow manages to make it feel intimate; just like being home. I’ve already claimed my stool at the bar; daydreaming of nursing the foam off a glass of Hechicera and taking a memorable, first sip of Adal’s legendary Margaritas. Happy hours are nontraditional. You know Adal’s Margaritas mean business when you can only drink one. What’s new coming out of the kitchen will be our next report.

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Jose Luna and Berta’s love letter to SMA was written back in 1975 and it’s about to be rewritten again. Sleeping beauty, as Jose Luna calls it, will awaken soon. Prepare yourself for what will truly be one of the most surprising and remarkable openings in SMA. We didn’t want to give anything away in the pictures; she’s the one beauty you just have to see for yourself.

Buen Provecho!

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A Tribute to Chef Michael Coon

August 8, 2020, 6:13 am
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My palate has undergone something of a renaissance over the past 8 years since I  first met Chef Michael Coon. He’s been cooking in San Miguel de Allende since 2009 with a brief, 3 year stint in Mexico City. I met him in 2013, the year I moved to SMA. What impressed me the most is that he lives and breathes all things food, 24/7. He’s influenced my taste in food more than any other chef in San Miguel de Allende.

Channeling San Pasqual, Marco Polo, Anthony Bourdain and having a lookalike complex with Richard Branson, he’s always favored Jamie Oliver’s teaching style. Wolfgang Puck was the first, famous chef he met that influenced him. I’ve never come across anyone, curious about the world, that isn’t just a little bit envious of this chef. He’s traveled over 40 countries to get here.

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A well-known world food and travel expert, Michael Coon is the former Travel Director and Co-Creator of the Culinary Institute of America’s World of Flavor tours. He created culinary adventures  went far beyond the momentary food experience. If you want to know the dishes that will find their way into mainstream dining this next year, he’s the chef to ask. He’s worked as a consultant to one of our favorite stores, Williams-Sonoma and General Mills is among his many, devoted clients.

His knowledge of global flavors and ingredients is astonishing. He says the wood grilled fish in Laos, the high-fire hawker stands in Thailand, grilled lamb intestines in Sicily, Pide at a back road restaurant near Ephhesus, Turkey, sardines in Essorira, Morocco, wok fried river fish basted in butter and soy on a crowded street in Cambodia and eating barefoot in the sand in Kerala, India, are some of the many experiences that have shaped his cooking style.

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Chef Michael Coon’s favorite ingredient right now (it changes often) is Coco Amino Acid. Asalty, savory seasoning sauce made from the fermented sap of coconut palm and sea salt, the sugary liquid is used to produce a variety of food products. Coconut aminos is similar in color and consistency to light soy sauce, making it an easy substitute in recipes. It’s available at Luna de Queso.Another ingredient we discovered from the chef is Spicy Chili Crisp which he used as a topping on ice cream. With a huge cult following, it’s actually good on everything from noodles and soft serve ice cream to peanut brittle. It’s spicy, salty and savory all at the same time and contains umami. The crunchy bits are everything from fried shallots to garlic and chili flakes.The brand, Lao Gan Ma, has been around since 1997; addicting the better half of China’s Guizhou province before it came to North America.


Living in Mexico, I’ve spent a lot of time thinking about the food I want on my altar at Day of the Dead, after I’m gone. Chef Coon’s Butternut crispy tortilla short rib tacos is my first choice. This chef, who is crazy about all things tacos, just created one of the best taco in SMA. Don’t tell La Azotea; but it rivals the Jicama taco, which has reigned as the best in SMA for over a decade.Image may be NSFW.
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What else has he cooked for us lately besides the Butternut crispy tortilla short rib tacos?Fresh sautéed porcini mushrooms over buttered toasted sourdough, a Bahn Mi sandwich with pork chops, pickled daikon and carrots, apple, spicy mayo and cilantro, Udon Noodles with pork dumpling meatballs, fresh sweet corn, pork belly and umami sauce and Ice cream with spicy chile crisp topping.

My first tasting in his kitchen was the Best of World Street Food, back in 2013 - a menu that included Spicy Ginger Pork Dumplings from China, Vietnamese Ban Mi Sandwiches from Saigon, Tacos al Pastor from Mexico, Herbalicious Fried Dough from Italy and Homemade Creamy Ice Cream. He changes up the offerings every time; it’s a fabulous, southern BBQ one night and at the next dinner, the entire meal is made with Tequila. Michael has come into his own with Asian food; he’s one of the best Asian chefs we know.Image may be NSFW.
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In addition to organizing festivals and other food events, Michael does culinary tours and has cooked with some of the best chefs in the world. Even when he isn’t on the road, he makes you feel like you’re on tour. On one culinary trek, he transported us to Japan; eating one of his best dishes ever: Okonomiyaki, a Japanese pancake that’s made with cabbage and shallots topped with crispy pork belly, bonito flakes, Japanese mayo, bull dog sauce and toasted nori. At that dinner, he also served Pok Pok Wings marinated in fish sauce and garlic sweet water, twice cooked, then stir fried with sweet chili paste and fried garlic; Korean Short Rib Tacos in lettuce cups with rice noodles, kimchi, cucumber relish, snow peas, and Asian pear and Pork Dumpling Ramenwith shiitakes, smoked corn, carrots and criminis.

So how do you top a dinner like that? With a little alchemy, and a lot of tequila. Image may be NSFW.
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I was fascinated with his menu for his Tequila dinner, usingHerraduraand Casa Dragones, two of Chef Coon's favorite tequilas. His menuboasted some pretty spectacular tequila combinations: Alder Smoked Jalapeño stuffed with cheese - but when we got there it was also stuffed with shallots and crab and was wrapped in bacon and served with a shaved beet, tomato jam and tequila Serrano Chile jam; Gazpacho Macho: a tequila infused tomato and roasted red pepper juiced, minced cucumber, yellow pepper, orange and yellow carrots, cherry tomatoes, crushed almonds with cilantro, basil and olive oil; Tequila Lime Chicken smothered with Tequila, lime, garlic, shallots and olive oil with tequila reduction sauce, served with cabbage and red onion, tangy Asian slaw and tequila vinaigrette tossed green beans and almond Tequila and lemon and orange zest cake with whipped tequila cream.Like all of his food, every dish was complex, with layers upon layers of flavors. Every dish was perfectly executed, taking tequila to a whole new level for me.

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There were many remarkable meals to follow. I'll be the first to admit I was on an Italian kick after I went to the dinner honoring Italian chef, Marcella Hazan. We were rewarded with three of the best Chicken dishes: Pan-roasted Chicken with Rosemary, Garlic and White Wine; Fricasseed Chicken Abruzzi-style with Rosemary, White Wine, Cherry Tomatoes and Olives and Chicken Cacciatore. 

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Remember, this chef was cooking all these remarkable, global menus before most of the restaurants opened in SMA; he was a one man show. In fact, it’s no surprise that the dozens of meals we ate with the chef remain, to this day, some of our favorites. His dinners were also teeming with fascinating people, like Melissa Perry Barnett, an alumni of Alice Water’s Chez Panisse and Susan Purdy, author of Pie in the Sky, who joined him for a high altitude baking class.

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Pedro Miguel Schiaffino of Malabar

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 Micha Tsumura of Maido 
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Chef Virgilio Martínez Véliz of Central

Chef Rodolfo Castellano of Origen, Oaxaca and Winner, Top Chef Mexico, Season 1.

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One of the things he does best is to inspire people to travel. You could tour on your own but then, you wouldn’t be standing in the kitchens of Chef Eduardo García or Chef Rodolfo Castellano if you did. We were also honored, thanks to Michael, to finally cook with Top Chef Mexico’s Season one winner, Rodolfo Castellano, of Origen Oaxaca and my culinary idol pictured above, Chef Susana Trilling, of Seasons of My Heart in Oaxaca. I ended up doing two, month long trips to Oaxaca and month long trips to Peru and Guatamela just to eat. Michael provided me access to many chefs: Pedro Miguel Schiaffino of Malabar; Micha Tsumura of Maido - a Japanese-Peruvian restaurant in Lima that delivered the best 10 course lunch we’ve eaten anywhere in the world and a culinary rendezvous at Central; then the #4 restaurant in the world and the #1 restaurant in Latin America, where Chef Virgilio Martínez Véliz  transported us from the Pacific ocean to the Amazon to the Andes; feasting on 17 courses that were innovative, thought-provoking, and artistically complex. In all the travel experiences I’ve had in the past 50 years, these were some of the most rewarding.

So what’s he been up to now that he’s back in SMA? Private dinners for smaller groups; bring your favorite pod. He’s also doing guest chef spots and consulting. 

Michael also happens to be a great guy. With a larger than life personality, he speaks with authority and laughs with total passion. He’s spiritual and deeply religious; Guadalupanas from another mother. A perfect salesman, he can easily get to yes without any effort at all. To know him is to love him. Men aspire to be him and women want to be his best friend. If there’s a strong cast of characters in the room, he’s always at the head of the pack. A master storyteller, he’s seasoned by his culinary treks throughout the world. He’s also a singer, an actor, a yogi, a photographer and has served as the Master of Ceremonies for the Napa Valley Film Festival. He also writes; he’s working on his first book.

We love a culinary pioneer who can still surprise us after all these year. 

Welcome home chef and Buen Provecho!

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Contact Chef Michael Coon by calling 415-117-6570. Touch base on Facebook or cookcoon Instagram or email him at Michaelalbertcoon@gmail.com.



 

 

 

 

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A Perfect Day: Hacienda La Solariega

September 17, 2020, 8:17 am
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A heritage left behind by the Spanish conquest, Hacienda La Solariega spoke to me like an old soul looking for a long, lost compadre to share a bottle of wine with; the makings of a perfect day.

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Founded on May 10, 1529, the hacienda has been restored to grandeur by the owners: Tete Jimenez and Rodrigo Velazquez, along with two other partners, one from Mexico and one from Madrid, who have created a magical spot; a slice of heaven on earth. Every corner of this property is splendid; from the grounds that are planted with thousands of trees and edible, chef gardens to the buildings, both historical and contemporary, that make it a one-of-a-kind wonder.

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We are delighted to be here, with Jose Cabrera of Gazzetta Hedone and the team from Hotel Matilda, to become an Amigos de la Vina; to help plant a new vineyard. Like any true romantic, who doesn’t love the thought of planting grape vines; a tale of life during these uncertain times?

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I found pleasure in the planting; my forever connection to this beautiful land in the center of Mexico. I was drunk on the mere suggestion that years from now, harvesting the grape we planted today, would produce an exquisite Chardonnay; the nectar of life in a bottle that’s filled with the layers of history it took us to get here. With grape vines, old is gold so it’s rewarding to leave this legacy behind, knowing full well that my granddaughter, Olivia, will someday come to claim it. 
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A comida of honor, we were called to the table to feast on the bounty of this land and to experience the wines of Cava Quintanilla from San Luis Potaosi. With taste, there is no debate and the only way to really understand a wine is to drink it; at least, that’s my excuse. Will the new wines we planted today hold the same complexity as Cava Quintanilla? Only time will tell.

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The chef, Anthony Quintanilla, is young; born in Mexico City. His style is already approaching that of Marco Cruz, the creative and brilliant chef/ owner of Nomada Cocina de Interpretacion in San Miguel de Allende, except that Anthony Quintanilla had little cooking experience to speak of before he met owner, Rodrigo Velazquez, on an airplane. They instantly bonded over food. 

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The first dish, an Aguachile with shrimp a la parrilla, was exceptional; the clean, fresh taste of the sea paired with Cava Quintanilla Sauvignon Blanc. I am normally not a fan of Sauvignon Blanc but this one was remarkably smooth. 

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The Gazpacho of melon was splendidly sweet and rich; deliciously paired with Cava Quintanilla’s Laberinto Malbec, followed by a braised beef rib with black mole – not the Oaxaca-style black mole that’s heavy but a lighter version with the same intense flavor but a more subtle taste of spice. It was divine on the beef, paired with Cava Quintanilla’s Reserva Syrah.Image may be NSFW.
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For dessert: Bunuelos. Chef Anthony Quintanilla’s adaptation came rounded not puffed, with ice cream and a banana and caramel salsa. It was paired with a Cava Quintanilla Nicole. For me, Bunuelos of any kind are a guilty pleasure; whether they’re made on the street or in a 5-star kitchen.Image may be NSFW.
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Chef Linnea Rufo and I returned the following Friday with another great SMA chef, Michael Coon. This place is not only a paradise but a chefs delight as well; the cuisine, wines and ambiance are hard to top. The day was enchanting, this second round, filled with ideal weather and spectacular visuals, along with delicious plates of food and Casa Madero wine; a Mexican winery founded in 1597 – the oldest winery in the Americas.Image may be NSFW.
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If you’re looking for a post-quarantine high, you’ll get that and more at Hacienda La Solariega; located just outside Queretaro in Huimilpan. An hour and twenty minute drive from San Miguel de Allende, the pairing of food and wine will be your only order of the day, besides daydreaming.

Savor the views; if Hacienda La Solariega can’t carry you through a 100 day lockdown, nothing will.

Hacienda La Solariega

Noria 72, La Norte, Santiago de Queretaro 76973

La Casona Grill Restaurant

Reservations: 442 875 5805

WhatsApp +52 442 878 1725

Friday – Sunday 1:00 PM – 8:00 PM


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Bringing On the “A” Game

October 30, 2020, 7:31 am
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We ate our way through San Miguel de Allende the entire month of October.


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Between openings: The Monkey Bar at Hotel Matilda, Petit 4, Mama Mia, Mesa Marrakesh and Chef Abel Hernandez and Rodrigo Gomez Tagle’s Anonimo Rooftop at Hotel Selina, that boasts one of the best new views in the city, culinary projects like Claroscuro - celebrating the gastronomy of SMA and post-covid menu changes at many of San Miguel’s restaurants, we also found the best Taco and Dessert of 2020, and it’s only October. 

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With 2 more months to go, we’re pretty sure these two restaurants – La Hija del Manantial and Bastardo - will survive the competition.

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We salute all of the chefs who brought out their “A” game this past month: Nomada cocina de interpretacion,Marsala, cocina con acentos, La Dona, The Rosewood SMA, Barrica de Fuego Smokehouse and Grill at Vinedos at los Sendaros, Aperi/ Makan.mx, Bastardo, The Monkey Bar, Belmond Casa Sierra Nevada, Casa de Café, Mesa Marrakesh, Pork Belly, Atrio, MiVida, La Parada, Chef Linnea Rufo, Chef Michael Coon, Ojo de Agua, La Santisima Trinidad’s San Lucas Winery, Mania Restaurant at La Playa in Los Senderos, Petit 4, Mama Mia, La Hija del Manantial, Hotel Selina and to the Claroscuro project to promote the city’s restaurants.

Here’s some of what we ate, proving once again that the best things in SMA can always found on a plate.

Buen Provecho!

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Nomada cocina de interpretacion:

Our favorite spot is the view from the new Chef’s Table at Nomada; a special place to watch the master at work. Here Chef Marco Cruz is one; you can’t separate the genius from the elements - the fire, the complex sauces, the always perfect spice and the passion for what he creates every time he walks into the kitchen. Chef Cruz has a gift when it comes to creating modern, Mexican food that’s both visually beautiful and delicious. His Wednesday Tasting Menu is legendary.

Great chefs just keep on getting better; Marco Cruz is one of them.

Nomada Cocina de Interpretacion, Doce 18 at Relox 18, Centro Phone: 415 139 5021 Hours: 12:00 Noon – 9:00 PM. Closed Tuesday. 

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Marsala, cocina con acentos:

We have so much AMOR for this former Top Chef Mexico contestant, Chef Marcela Bolano, who is one of the most popular chefs in SMA. Besides the fact that you’ll always get great food, she was one of the first chefs in SMA to do a Sunday brunch, complete with music, Mimosas and stone crab. It use to be one, large table filled with homemade offerings: warm breakfast scones with natural honey, fresh made pates and Greek yogurt with seasonal fruits but with a no share order in place these days, Marcela has been creative in presenting many of her same great dishes in packages and jars. There is a welcoming selection of Marcela-style brunch dishes; we’ve tried them all and every one of them is a fabulous. Marsala’s Eggs Benedict are unique; a lesson on how to eat more food than you possibly can in a single sitting. My favorite: the legendary waffle and duck. Hands down, it’s the best duck in SMA.

Great food and a virtual hug from Chef Marcela Bolano and partner, Ximena De Leon Campomanes, instantly puts the magic back in dining out.

Marsala, cocina con acentos, Hernandez Macias 48, Zona Centro, 37700 San Miguel de Allende, Gto. Hours:Friday – Saturday 1:00 PM – 10:00 PM/ Sunday 11:00 AM – 3:00 PM/ Monday – Thursday 1:00 PM – 9:00 PM Phone: 415 152 0080

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La Dona:

It was a celebration of great food at SMA’s La Dona, with an unbelievable assortment of dishes- fabulous, every one of them - prepared by La Dona’s young chef, Juan Manuel Galvan Lopez; he’s only 26.Chef Juan Manuel Galvan Lopez is no stranger to being in the limelight. Two years ago this past June, he was named the Chef of the Year of the Cultural Destination of Mexico at a national competition. La Dona’s menu offers a fresh twist on many of the Mexican classics; always inventing a total surprise for your palate. Our meal: Roasted cauliflower in a wood fire oven marinated in dehydrated tomato chimichurri with seasoned Gorgonzola cheese dressing; seared tuna Peruvian ceviche with Jamaican crust, avocado spheres, soy vinaigrette and Serrano pepper; Pork Chamorro cooked for four hours over low heat, barbecue style accompanied with rustic mashed potatoes and fresh purslane; Chicken breast in black mole with fried plantain, homemade red rice and Chilies en Nogada, Bunuelos with guava “ate”, fresh cheese, piloncillo honey and orange with café de olla ice cream and the new dessert called Campechana, made by pastry chef Liliana Rodriguez with Take campechanas, quince paste, creamy cheese, guava tatemada with chili and cotija cheese.

The restaurant has two Covid safety measures that everyone will embrace: a hand washing station at the front door (we’ve never seen this at any other restaurant) and a gigantic rooftop where social distancing is a given. For food, ambiance, service and safety, La Dona is your home away from home.

La Dona de San Miguel, Hotel Nena Centro, San Francisco #32, Zona Centro Hours: Monday – Wednesday 1:00 PM – 10:00 PM/Thursday – Saturday 1:00 PM – 11:30 PM/ Sunday 1:00 PM – 9:00 PM Phone: 415 688 3131

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The Rosewood SMA:

With a new Pacific Rim menu, Chef Emma Romero, in charge of the sushi kitchen at The Rosewood, has created an excellent menu assortment to satisfy all of your Asian cravings. We savored the Vietnamese Rolls with Tamarind Sauce, California rolls with shrimp, cucumber, Avocado and Tobiko, Chicken Ramen with Coconut and Lemongrass, Tuna Sashimi and Lemongrass Ice Cream. This is the best sushi we’ve eaten in SMA; now served daily in the 1826 Tequila Bar.

While you’re at it, take the climb upstairs to catch some breathtaking views from Luna Rooftop, one of the most popular spots in SMA. These spots are on our list of the best places to go in SMA; the fireplace at the 1826 Tequila Bar for winter and the view from Luna Rooftop to carry you through the rest of the year.

If there’s one place that will remind you of why you are living in magical SMA, The Rosewood SMA is it. 

The Rosewood San Miguel de Allende, Nemesio Diez 11  Phone: 415 152 9700 

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Barrica de Fuego Smokehouse and Grill - Vinedos at los Sendaros:

The highest form of BBQ with the most famous butcher and one of the best chefs in Mexico, Aaron Mizrahi. An expert on the grill, the chef has dedicated his life to his utmost passion: meat. SMA chef, Marcela Bolano, was at his side to cook one of the most delicious meals I’ve eaten in SMA. 

He’s cooked for notable celebrities and well-known politicians and now for a group of well-known SMA chefs who were gathered at Vinedos at los Sendaros restaurant, Barrica de Fuego Smokehouse and Grill, to honor a new project to promote San Miguel’s gastronomy, which include the photographs of the Master, Gunther Maier.

I was also recognized by many chefs and restaurants on this day of celebration. Thank you to the city, Rose Ruiz, Laura Torres Septien,Alberto Cinta Laborde, Daniela Doig and so many other people who made this day a special one for me. I appreciate everyone who took the time to join in the celebration.

Barrica de Fuego Smokehouse and Grill at Vinedos at los Sendaros, Carretera 51, A, Dolores Hidalgo - San Miguel De Allende km 3.5, Nuevo Milenio, 37800 San Miguel de Allende, Gto. Phone: 55 6319 5477 Hours: Thursday – Saturday 1:00 PM – 10:00 PM/ Sunday 1:00 PM – 6:00 PM/ Monday – Wednesday closed.

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      Photo: Aperi
Aperi/ Makan.mx 

Introducing Singaporean chef,MaryAnn Yong, creator of the new Asian flavors available for takeout at Makan.mx. The menu emphasizes the harmony of salty, spicy, sour, sweet, and bitter; typical, Chinese flavors made with Chef Yong’s original, artistic twist. Try the sweet corn soup or a plate of the Black Pepper Beef; tastes that we’ve been craving since we left Chicago. This Home Delivery only Asian restaurant can be reached on WhatsApp +52 415 170 5942 or email her atinfo.makanmx@gmail.com.

Chef Yong is currently collaborating with one of SMA’s best restaurants, Aperi. She worked with Chef Gaggan Anand of Bangkok, Thailand who, for 4 years, was selected as the best chef in Asia by the 50 Best Restaurants. She has another project going in Mexico City as well. Previously, she worked with one of our favorite chefs there, Eduardo García, of Maximo Bistrot and Lalo!

Aperi, Quebrada 101 Phone: 415 152 0941 Hours: Wednesday, Thursday, Sunday and Monday 2:00 PM – 4:00 PM and 6:30 PM – 9:00 PM/ Friday – Saturday 2:00 PM – 9:00 PM/ Tuesday: Closed

Makan.mx - Home Delivery only  WhatsApp +52 415 170 5942

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Bastardo:

Chef Avendaño’s cuisine is characteristically International, with a double dose of affection for the Vegetarians in SMA. Who doesn’t love a head of Cauliflower dripping in burnt butter? 

The feast: Roasted Cauliflower with Burnt Butter and Nuts; White Bean Hummus; local Burrata with Pasilla Chile sauce and Avocado; Juicy Lucy, local Chicken with Goat Butter, Carrot and Lemongrass puree, Stewed Beef Shank with yellow corn Polenta and baby Spinach; Beef Filet with smoked Hollandaise sauce; Pea and Asparagus Risitto; French Toast with Lavender Ice Cream, Whipped Cream and Marmalade and the best Mesquite Honey Creme Brulee I've eaten in Mexico. What did we like the best? The Stewed Beef Shank and the Beef Filet with smoked Hollandaise sauce; the meat from Rancho El 17. With the Hollandaise sauce, the butter is smoked first.

Like going home for a family dinner – mine with Chefs Michael Coon and Linnea Rudo, Mushroom authority, Arif Towns Alonso and Rancheo Viejo’s Maribele Gerez of RAD, - you’ll get high off of all of Bastardo’s food; it’s that good. This culinary hotspot is just 10 minutes from your front door with some of the best food you’ll eat in SMA.

Bastardo, Highway to Dolores Hidalgo, km 7.4 - passing Hacienda la Presa 37770  Phone: 415 181 7045 Hours: Wednesday, Thursday and Sunday: 1:00 PM – 8:00 PM/Friday - Saturday: 1:00 PM - 9:00 PM/ Monday -Tuesday closed

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The Monkey Bar:

We don’t just like this bar – we LOVE it! The Money Bar at Hotel Matilda is the perfect place to celebrate SMA in the new normal; it’s outside, poolside and teeny tiny – there are five bar stools which immediately went down to three after our visit. You can reach across the bar and practically touch the back wall, it’s that cozy. Some additional seating spills into Moxi, Matilda’s flagship restaurant. The space is also outside. The smallest bar in SMA has the biggest offerings when it comes to spirits and service. For the serious cocktail aficionado, The Monkey Bar offers an out-of-the-box experience. No need for a beach vacation this year - you wouldn’t need one with this view - lush vegetation, bluer-than- blue SMA sky, Matilda’s colorful mural by artist, Claudio Limon and the constantly moving reflections off the pool. At the Monkey Bar, the cocktail story is intoxicating. One of the best Mixologists in town, Mike Espinosa, is one of its guardians. We can’t think of a better bartender to mix a Tito’s martini or make a novel cocktail using SMA’s best tequila, Casa Dragones. Mike will also educate you on why we should be drinking a craft beer from a glass instead of a bottle. Did you know that more than 70% of taste comes from your sense of smell? When you bring the glass up to your mouth, you’re actually inhaling the aromas. You’ll also get a welcome cocktail; refreshing blends of lemongrass, ginger, mesquite honey and lavender.

 

The rebirth of the Monkey Bar in NYC was a second coming, much like the one SMA is going through right now, post- pandemic. Its story inspired Matilda owner, Bruce James, to open a Monkey Bar in SMA. One of the features we love is the monkey figurines perching around the bar. We’re waiting to hear when their newly named; stay tuned. They’ll instantly put you in a good mood; inspiring you to get your monkey business on after four long months in lockdown.

 

We think good things come in small packages these days - the Monkey Bar at Hotel Matilda is it!

The Monkey Bar at Hotel Matilda, Aldama #53, Centro Open daily 1:00 PM – 10:00 PM

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Casa Sierra Nevada:

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Talk about timing! Chef Jetzabel Rojas Barragan, was introduced in a press release on March 11, 2020 and a week or so later, SMA shut down because of the pandemic. This young chef is a breath of fresh air; born in Veracruz and raised in Sonora - two areas of Mexico that have a strong, culinary pedigree. Our meal: 4 courses followed by 2 desserts: a Spring Mix salad with Grapes Tomatoes, Zucchini and Epazote Dressing; Chicharron Soup with Tomatillo, Pico de Gallo, Sour Cream and Ranchero Cheese (this was the dish that convinced the Belmond management team to hire her); 24 Hours Braised Pork Shank with Three Dry Chilli Adobo, Mashed Potato and Purslane; Chile En Nogada: Poblano Chilli Stuffed with Beef Picadillo and Seassonal Fruit, Topped with Walnut Sauce and Granate and the desserts - Zazil Chocolat (one of the best in Mexico) with Mole mousse, Cocoa sponge, Caramelized Nuts and Expresso Ice Cream and Bunuelo de Viento with cream, roasted sweet potato and nata cream.

If authentic, Mexican food is what you’re looking for, Casa del Parque Restaurant has got it. Go there for lunch and don’t forget Andanza for breakfast (the delicious pancakes at Andanza are a sweet addition to your morning routine) and The Blue Bar for late afternoon drinks. This triple hit - Casa del Parque, Andanza and The Blue Bar - is hard to top; all beautiful and enchanting properties from Belmond Casa Sierra Nevada. 

Casa del Parque Restaurant at Belmond Casa Sierra Nevada, Santa Elena 2 Open 12:00 Noon – 10:00 PM Phone: 415 150 201

Andanza Casa Sierra Nevada and The Blue Bar at Belmond Casa Sierra Nevada, Hospicio 35 Opens 7:30 AM for breakfast/ Snacks and drinks in The Blue Bar until 10:00 PM  Phone: 415 150 2018

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Casa de Café:

Casa de Café is one of the best kept secrets in SMA, sohow did we rediscover it? Nothing gets our attention faster than dessert and the Pan de Elote at Casa de Café belongs on a pedestal in a category all by itself. It’s the best cornbread we’ve eaten in Mexico in over 50 years, and we’ve eaten plenty. A cross between bread pudding and custard, it’s not as sweet as most of the cornbreads we’ve eaten in Mexico; lighter on the corn with the perfect texture. Casa de Cafe has made it in-house for over 30 years.

When’s the last time you had a picnic lunch for breakfast? Casa de Café also serves delicious sandwiches on ciabatta bread from Buonforno, one of our favorite bakeries in town. Today, it was ham, tuna or chicken salad with a double scoop of potato salad. This vegetable-loaded sandwich was a deal at 70 pesos. I fact, you can bring a $200 peso note and order the works. You’ll get enough change back to do the Elote all over again tomorrow. Their coffee is fantastic; aninteresting blend from three different regions in Mexico: Oaxaca, Veracruz and Coatepec. This is serious brew; the kind you want to wake up to every morning. Apparently some in SMA already know this; there was a steady stream of regulars through the door this morning to grab a cup to go. You can also get the Pan de Elote and other treats curbside. Casa de Café has been on Hospicio for over 13 years; before that, in Marisela’s family home on Hildago. In 1986, Marisela Garcia de la Soto,started tourist business – PMC or the Promotion of Mexican Culture - providing airport transportation and vans for sightseeing and for archeological digs throughout Mexico. Her husband, Don, is an anthropologist. She was Miss San Miguel de Allende in 1968 – 1969; her elegance is ever present today. She is one of SMA’s true pioneers.

A trip to Casa de Cafe feels like home and that’s exactly how Marisela wants it to feel. But it’s not just the coffee that brings people in to Casa de Cafe these days; it’s the expectation that this SMA institution will still be here when you want a cup of comfort next week.

Casa de Café, Hospicio #31, Centro Phone: 415 152 0121 Hours: Daily 8:00 AM – 8:00 PM

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Mesa Marrakesh:

Lunch, a short list of delicious Hummus, Kebabs and sides with the same great flavors created by Chef JJ JJ Castaneda, now at his new restaurant, Mesa Marrakesh. We devoured the spicy lamb kebob like it was our last meal it was so delicious. We also loved the fresh Lemonade with mineral water, made at the bar at Mercado del Carmen. Mesa Marrakesh is his first solo act, having supported other restaurants since 1994. We first got to know his fabulous, Mediterranean style as the former chef at Café Casa Blanca and Fatima where he is shown in the picture above. JJ received a lot of press last year and rightfully so; he was our pick for the best new chef in SMA. JJ splits his booth with another new restaurant at Mercado del Carmen: Bhaji Curry House owned by Chef Adrian Groton. They both share a waiter, a delightful Andrea Salto, who gave us some of the best service when we dined there last week.

Mesa Marrakesh is a great addition to the growing list of ethnic restaurants inside Mercado del Carmen. We love this concept because the diner is always up close and personal with the chefs. Congratulations to JJ for making that leap of faith and venturing out on his own. We love chefs who take risks; especially ones that are brave enough to do it post-pandemic. We know, you’ve been in quarantine for awhile so make Mesa Marrakesh your coming out party. You’ll like his food so much; you’ll probably want to try the entire menu. There’s nothing like a little trip to the Mediterranean to get your palate back in shape for some serious eating. Welcome home chef JJ Castaneda; you were missed.

Mesa Marrakesh at Mercado del Carmen, Pila Seca 19 Hours: Tuesday – Thursday 1:00 PM – 8:00 PM/Friday – Sunday 1:00 PM – 9:00 PM 

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Pork Belly:

A most welcomed arrival to Stirling Dickinson is Chef Erick Medina and the newly relocated Pork Belly. With a great new concept he’s currently working towards – Smoked BBQ downstairs and Organic and Vegetarian on the upper floor - Chef Medina is committed to growing all of his own vegetables for the restaurant. They’re already using homegrown citrus and herbs from the back gardens, making bacon (bacon lovers, get your taste buds up because this is some of the best homemade bacon in SMA - I would go there just to eat the bacon) and their own ketchup (go ahead, diners have been known to eat it by the spoonful. All the breads and desserts are made by Chef Medina’s niece, Brenda Cuellar Medina.

We’re a burger hound; there’s nothing we love more than a great burger and this one hit the high mark. Even the French fries were impressive; sprinkled with malt vinegar and topped with Parmesan cheese. The Mac and Cheese is to die for; made with Manchego, cheddar and those magical ingredients: blue cheese and bacon.

From Kansas City, Memphis, St. Louis, Tulsa and Central Texas, we love BBQ so much that we’ve traveled just about everywhere to eat it. The techniques and taste may vary but two ingredients remain the same: smoke and meat. We even went to the Memphis World BBQ Championship one year to spend the week with the judges. How crazy is it now that we’re adding Pork Belly to our list of favorite places to eat BBQ. After all, SMA is not the most logical place in the world for BBQ. And to think that it was all made possible by a very passionate, bearded smoke chef from London.

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Atrio:

We only write about restaurants that we love and Atrio is high on our list of places to go in SMA. We can’t say enough about the food, prepared by Atrio’s master chef, Arturo Sandoval. His creativity, changing menu and use of high quality ingredients makes Atrio’s food some of the best in the city.

When your martini’s are made ice cold and your rib rice is cooked to perfection, you always go away happy. Precise attention to detail, flawless execution and outstanding service define its dining profile. 

If you want to know what an exceptional dining experience looks like, Atrio is it — which is why it’s always one of our picks for the best restaurant in SMA. 

Atrio, Cuna de Allende 3, Centro Phone: 415 688 1405 Opens 1:00 PM Daily

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MiVida:

We’ve ordered this combination from MiVida so often - homemade pizza with sausage + Gelato - that we’ve decided we should make it easy on Chef Greta Ortega Casanas and just move in.

Hands down, this is the best pizza and gelato in town. 

MiVida, Hernandez Macias #97. Phone: 415-152-7482

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La Prada:

We’ve been dreaming about the smashed potatoes at La Parada for months now and decided it was time address our obsession. If there’s one thing Chef Alexandra Gutt has perfected, it’s potato recipes… and just about everything else on the menu, including a new, Mexican dish: Carnitas – the one dish we love to eat for breakfast, lunch or dinner. This slow-cooked, pork sandwich was a pleasant pause from a normally, all Peruvian fare. It was topped with an Oregano cream sauce and Salsa Criolla. 

Like most chefs these days, Chef Alexandra Gutt has shortened the menu at La Parada to include those items which are considered the specialty of the house like the Chicken Livers and all the delicious Ceviche recipes under $200 pesos. She has always been on the top of the list of best chefs in SMA.

Go for the food but also the ambiance. This delightful, outdoor space has consistently been in the top ten restaurants in SMA since they opened.

La Parada, Recreo #94, Centro Hours: Wednesday – Monday 12:00 Noon – 9:00 PM/ Closed Tuesday Phone 415 152 0473

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Chef Linnea Rufo:

And this was, as the chef described it, just our “family dinner.

When a thick cut of beef steak is perfectly cooked in a cast iron pan on top of the stove by one of the best chefs in SMA, you don’t need words, just pictures.  

Linnea Rufo Events, Salida a Queretaro #77, San Miguel de Allende Website: https://www.linnearufoevents.com/ Email: linnearufoevents@gmail.com

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Chef Michael Coon:

Dietary restraint usually come in January, not September, so when I was invited to join in on an all Vegetarian meal, I mentally prepared myself by devouring a hamburger for lunch that day. Chef Michael Coon was doing the cooking so I assured myself that if I didn’t like his Vegetarian food, the chef I’ve been eating with for over 8 years, I wouldn’t like any anybody’s. In all the years I’ve been writing about food, I’ve never had an all Vegetarian meal on purpose until now. Much to my surprise, I not only liked the meal, I LOVED it. I managed to get through all five courses without thinking about meat once. Just goes to show that a great chef can make anything taste good - even vegetables. His menu for this meal included these outstanding, Asian dishes: Chickpea Miso Mushroom soup;Yellowtail sashimi with Ponzu and spicy sauce;Charred Eggplant fritter with Sriracha and Unagi sauce; Bok choy spinach squash sezchuan stir fry and coconut jasmine rice and Pumpkin cake with Pomegranate Tuna sauce and whipped cream with Santo Cuviso Bacanora.

Soon to do a special, Asian meal at one of SMA’s best restaurants, Chef Michael Coon also does private dinners in your home, like this one for Gunther and Dorothee Maier, and cooks with other chefs in SMA and Mexico City. Contact Chef Michael Coon by calling 415-117-6570; go on his Facebook page or Instagram account - cookcoon. You can also email him at Michaelalbertcoon@gmail.com.

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Ojo de Agua:

Chef Ana Pereyra from Monterrey is the new chef in the kitchen at Ojo de Agua. This chef is a natural; for years she worked in BIKO in Mexico City.  Everything she prepares is deliciously creative; using the freshest ingredients in everything she makes. Thank goodness there’s not one thing that doesn’t qualify as breakfast food in Mexico because you never have to wait to eat the good stuff for dinner; like this deli, roast beef sandwich with grainy mustard.

Like every restaurant in town, it’s time to support your favorites; Ojo de Agua is one of ours. A chain out of Mexico City, the restaurant prides itself in delivering healthy food that tastes good; words that are typically not used in the same sentence.

So which one of these dishes was our favorite? I might have to try another round just to be sure.

Ojo de Agua, Pila Seca 32 Hours: Monday – Friday 8:00 AM – 8:30 PM/ Saturday – Sunday 8:00 AM – 6:30 PM

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San Lucas Winery:

We celebrated the wine harvest at a private party with friends; a most welcomed celebration from last year, when hundreds of people attended the Vendimia at San Lucas; one of the wineries of La Santisima Trinidad.

Savor the harvest; enjoy the wines of La Santisima Trinidad. We love a vineyard who can adapt to the new normal. Book a one-of-a-kind, private harvest party if you have 10 people or more by contacting the vineyard at 415 566 1059 or reserve a spot at the next 2020 variety of the Vendimia at San Lucas.

San Lucas Winery, Carretera Queretaro –San Miguel de Allende km 26 Restaurant hours: Call 415 688 2210 (WhatsApp) for a reservation Hours: Thursday 2:00 PM – 5:00 PM/ Friday – Saturday 8:00 AM – 10:00 PM/ Sunday 8:00 AM – 5:00 PM

Wine Tasting: Call 415 688 2210 Ext 3003 or Email: VINICOLA@VINEDOSSANLUCAS.COM Daily: Monday- Thursday and Sunday 11:00, 1:00 and 3:00 PM/ Friday – Saturday 11:00, 1:00, 3:00 and 5:00 PM

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Mania Restaurant:

At Mania Restaurant at La Playa in beautiful Los Senderos, there was a gathering of friends for a night of celebration for Mexican Independence Day last week. Congratulations to owner, Fran Fischer, for the outstanding event; well-organized and executed by Malula Sanchez. Los Senderos was exquisitely decorated; white tents crossing the sky with red, green and white visible just about everywhere you looked. Being nearby water was like being home for me; I claimed the lifeguard chair as my own during the cocktail hour. Chef Montserrat Vázquez cooked a mini-feast; all Mexican, including the traditional Mexican dish, Chiles en Nogada. 

 

Not since I last saw Luis Miguel in an outdoor theater in Monterrey, Mexico back in the 90’s have I been this excited about a Latin singer, who was totally off my radar until recently. This was a private concert; a most intimate relationship with the artist. Enrique de Allende is the total package: movie star good looks, steadfast cultural pride, a timeless elegance and powerful yet eloquent vocals. His connection to traditional, mariachi music is his foundation. Los Senderos had their own fireworks to top off the night; we also watched another display across the lake. No matter what your view of the fireworks, it was a rare show; staged in seven different locations around the city. The most spectacular one in recent history, it was ten minutes of oohs and ahhs that will hold you until 2021.

 

I will remember this event as one for the history books; a wonderful part of my own Mexican story. 

Mania Restaurant at La Playa in Los Senderos, Carr. San Miguel a Dolores Hidalgo, 37759 SMA Daily: 10:00 AM – 5:00 PM. Closed Monday Phone: 415 155 9594 

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The Claroscuro Project

The most amazing day for the Claroscuro project to promote the gastronomy of San Miguel de Allende. The men of the hour: Master photographer, Gunther Maier, and special honoree, Chef Donni, who embraced the Guanajuato G that’s on the corner of the Parroquia. 

A press conference at the Hotel Selina, the lineup for a first - a group chef photo, followed by a ribbon cutting at Galeria Codigo Postal, a lunch at Chef Linnea Rufo’s and the gallery opening of Gunther’s photographs at Galeria Codigo Postal was a huge success thanks to everyone who participated, including local and visiting press.

The Claroscuro project, directed by Rose Ruiz and Alberto Cinta Laborde of Gloss Media, in conjunction with Laura Torres Septien and the city of SMA, will be ongoing and will include many events over the course of the year in tribute to the remarkable and diverse gastronomy of SMA.

A special thanks to all of SMA’s beloved chefs.

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SMA voted the best small city in the world again!

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In 2008, UNESCO designated San Miguel de Allende as a World Heritage Site and so began its rise from a small, artist colony in the mountains of central Mexico to the number one city in the world; a cultural capital known for its inherent beauty, Baroque to neo-Gothic, 16th century Spanish colonial architecture and outstanding food, just to name a few.

I moved to SMA back in 2013, when it was first named the number one City in the World by Conde Nast Traveler.

In 2016,Travel + Leisure named San Miguel de Allende the third best destination in the world and the best destination of Mexico, Central and South America. It was also the year that many new restaurants opened in SMA; San Miguel de Allende took seventh in the Ten Best International Cities for Food from Travel + Leisure that year.

In a double dose of bliss for the city, both Conde Nast Traveler  and Travel + Leisurenamed San Miguel de Allende the number one city in both 2017 and 2018.

San Miguel de Allende was named the American Culture Capital for 2019 by the International Bureau of Cultural Capitals. This was more good news for the chefs in the city, who worked hard to make the culinary scene an essential element in SMA’s standing as the best city in the world. By then, SMA was already one of the top destinations in Mexico for food; tourists came here just to eat. 

Fast forward to today, 2020, when The Rosewood SMA became the ideal spot to celebrate SMA being named the 2020 Best Small City in the World by Conde Nast Traveler  again. It took second place on the list of Best City in the World at Travel + Leisure; honors that make us so proud to live here.

The hotels receiving awards for the 2020 Best Hotels in Mexico by Conde Nast Traveler ; four of the top 15 are located in SMA:

1. The Rosewood

2. Hotel Matilda

5. Casa Rosada

13. Dos Casas Hotel and Spa

The grounds at the Rosewood never fail to take my breath away. The vista from the rooftop is one of the best in the city so it’s no surprise that we took our time getting to the party - stopping along the way to savor every view. For once, I was not one of the first but the last to arrive at party; just in time to take a few pictures of the celebration before the sun set.

It’s still incredible to me that every day, someone in the world is finally discovering what we already know: San Miguel is the Best Small City in the World.

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A Preface to Day of the Dead:

Funny how you’ve always wanted to do something but it’s never a priority until you make it one…

After years of never getting the timing right or realizing the significance of the event, I was determined to see the fields of marigolds grown for Day of the Dead this year. I thought I would have to travel; certain by the time I got to Michoacán, they would be fully harvested and I would miss them again - these beautiful fields that have eluded me for over 50 years.

My friend, Billy Mervin, delivered the dream last Monday, taking me to see the fields that he’s been buying from for over 6 years; outside of Comonfort, 26.3 km from San Miguel de Allende.

You’ll be delighted with the aftermath - over 5,000 flowers will adorn his beautiful Hotel Nena and La Dona restaurant for the Day of the Dead celebration this year. You can see them starting Saturday.

This experience is one of my ultimate highs in Mexico; wandering in fields of orange and red as far as the eye can see. Words can’t describe how I felt when I had this powerful connection to Day of the Dead. I’ve finally come full circle.

Somewhere outside of Comonfort, the fields of Marigolds and Mano de Leon were harvested this week by Luis and his crew. All of them were joyful. 

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Introducing AQUILA: Our 2020 Meal of the Year

December 15, 2020, 9:32 am
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There’s a new restaurant in San Miguel de Allende, AQUILA, and we can’t stop talking about it; especially when we found one of our favorite chefs in the kitchen. Good food is good food but it’s always defined and oft times elevated by the chef. Three years ago, we called Chef Arturo Sandoval the best new chef of 2017. With his arrival at Atrio that year, he offered some of the most creative and delicious cuisine in the city. Now, 10 dishes into his new menu at Aquila, we’re crazy about this restaurant and we’re just getting started. We’ve pledged to try every cut of meat on the menu, cooked in a charcoal and wood oven. The quality of the products and the elegant but simple way they were prepared is something we’ll remember about this meal; one of the best we’ve eaten in Mexico.

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Aquila was a daylight club and for months, catered mainly to weekend visitors from Mexico City. Today, no restaurant in SMA boasts a stronger pedigree: owners, Jose Maria Calvo (Chema) and Jesus Manuel Calvo (Chus), have gifted SMA with some of the city’s most popular restaurants – Atrio and La Azotea – and have transformed Aquila into their finest property yet. Their standing, as the top restaurateurs in SMA, has been recognized once again with the addition of Aquila.

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The ceiling of the dining room is open to the sky, covered in billowing fabric to shade the diners below; it’s the most spectacular feature of the restaurant. The décor is clean with cozy, modern accents. The menu is peppered with interesting dishes of Mexican and International origins but the New Jersey beef is the star of the show. The beef comes from all Black Angus steers that are 100% hormone and antibiotic free; the animals are raised on small, family owned farms and finished on corn to develop the marbling. There’s no better beef in SMA; we know - we’ve tried them all.

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Every dish and detail of this meal was over-the-top; our 2020 Meal of the Year with two short months to go. The restaurant also has first-class service, opulent side dishes, great wines, and gold standard cuts of meat.

With the perfect balance of a crusted, salty exterior and a medium-rare, buttery interior, we’ve finally met our match for the best, “new” restaurant in SMA this year.

Buen Provecho!

Our Menu:

The start - Mexican and Peruvian appetizers:


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Tostada de Aguachile Negro de Camaron, Pescado y Pulpo/ Black Aguachile Toast with Shrimp, Fish and Octopus. Seafood lovers rejoice – this is your dish, especially of you love Pulpo.

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Cappaccio de Rib Eye: Laminas de Rib Eye Marinado en Sambal con Chicharron de Cebolla y Salsa Mexicana/ Rib Eye Cappaccio: Sambal Marinated Rib Eye Laminates with Onion Chicharron and Mexican Sauce.This is one of the most festive dishes on the menu. The Sambal gives this dish a well-defined kick; the rib eye sliced paper thin. 

Chile de Lengua – Chile Guero: Relleno de Estofado de Lengua en Pipan Rojo y Xoconostle/ Chile de Lengua - Chile Guero stuffed Tongue Stew in Red Pipan and Xoconostle. The red Pipan mole from Oaxaca, made from dried chiles, ground seeds and nuts, lifted the flavors of the tongue. We especially loved the fork tender meat.

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Causa de Atun: Causa Limena Envuelta en Atun y Camaron Roca/ Cause of Tuna: Cause Limena wrapped in Tuna and Rock Shrimp. A typical entrée of Peruvian gastronomy, this version was made with yellow potato. Chef Sandoval is an expert in Peruvian-Japanese style cooking.

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Cono de Atun: Masa Ceocante Rellena de Tartar de Atun y Guadamole/ Tuna Cone: Ceocante Dough Stuffed with Tuna Tartar and Guacamole. Combined with the crispiness of the mini cone, the dish was finished off with a surprise stuffing of good guacamole. The dark red color of the tuna is a sign of its freshness and quality.

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Meat: The Rib Eye

There’s nothing better than a top cut of Rib Eye cooked over wood and charcoal, producing a meat flavor that’s rich, complex and not easily forgotten. The chef’s secret, all we know is that most everything with this chef involves a lot of butter. This was the BEST RIB EYE WE’VE HAD IN SAN MIGUEL in the almost 9 years we’ve been here. Besides, here in Mexico, we love anything that’s finished off with corn.

Sides:

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Espinacas con Crema/Spinach and Cream – so deliciously heavy on the parmesan cheese, we actually forgot we don’t like creamed spinach.

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Is there anything better than a freshly-baked pan of homemade dinner rolls with beef? A small, cast iron fry pan of soft and buttery homemade rolls, a little on the sweet side, was a delicious complement to the meat. Even the bread was remarkable.

Desserts:

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Arroz con Leche: Mil Hojas de Arroz Al Coco Con Brulee de Limon/ Rice pudding: Thousand Leaves of Coconut Rice With Lemon Brulee.

The sweet, crispy crust made this dessert.

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Cheesecake de Macadamia: Palomitas de Caramelo y Macadamia Tostada en Salsa de Dulce de Leche/ Macadamia Cheesecake: Caramel Popcorn and Toasted Macadamia in Dulce de Leche Sauce. Our favorite dessert; this tasted more like Panna Cotta than Cheesecake. 

Aquila

Jesus #3, Centro

Daily: 1:00 PM - 10:00 PM.

Note: Check with the restaurant; the closing time is currently regulated by the city.

All safety protocols followed.

Masks removed for photographs and consumption.

Health First certified by the city of SMA.


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New Tacos Hit the Mark

December 28, 2020, 7:54 am
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With all the great tacos in town, I should never name the Taco of the Year before December 31st at midnight.

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Another two tacos hit the mark at Aquila; one as original as the Jicama Taco at La Azotea – the principal taco in SMA for the past 16 years. 

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The Jicama taco is a texturally adventurous bite - the shell is a thin slice of Jicama topped with lightly breaded shrimp, chipotle mayo and a tamarind sauce. The fried leek finish put this taco in a class by itself so leave it to the same group (La Azotea, Pueblo Viejo, Atrio and Aquila) to create another winning bite: a taco shell made with cecina and stuffed with suckling pig. You’ll adore this confit, which is cooked for 16 hours. The Mexican sauce that topped this taco was recently replaced with a new Peruvian criolla sauce of Chinese pea, purple onion, sesame oil, Togarashi (a Japanese spice and Tiger milk. 4 generous portions are $290 pesos.

The second taco is Sweetbreads Chicharron with a finish of Tomatillos and Morita chili peppers. Four sizeable tacos are $240 pesos.

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Beautifully complementing this meal was Chorizo – possibly the best we’ve eaten - a delightfully rich Cebolla Llorona ($110 pesos) and a salad: a mix of baby lettuce, Figs, sunflower seeds, feta cheese and a cognac reduction for $190 pesos. These three dishes - the Chorizo, onion and salad – are a meal in itself and can be split by two for just $225 pesos each. Aquila is well priced; from a pan of Chorizo that will run you $150 pesos to a Rib Eye steak at $1250 pesos. The wood grilled meats are exceptional. The experience made perfect with a roof that opens to the sky.

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One thing we know - you’ll be crazy about anything you order at the new Aquila, especially when it’s off the wood fire and you’re accompanied by a chef who loves their food as much as I do.

A great addition to the SMA food scene, this is unquestionably one of the best new restaurant openings in SMA in 2020.

Aquila

Jesus #3, Centro

Daily: 1:00 PM - 10:00 PM.

Note: Check with the restaurant; the closing time is currently regulated by the city.

All safety protocols followed.

Masks removed for photographs and consumption.

Health First certified by the city of SMA.

 


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Chef Marcela Bolano: A Photo Tribute

January 27, 2021, 8:32 am
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We introduced Chef Marcela Bolano, owner of Mb Catering by Design in Mexico City, to the SMA culinary community back in 2016. 

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Her first job was with renowned chef Pablo San Roman. She traveled to Hydra, Greece where she studied and mastered Greek cooking. She returned to Mexico City and started Mb Catering by Design, serving celebrities like Madonna, Jennifer Aniston, Sharon Stone and Filippa Giordano. Later, she accepted a position as executive chef at Como Aristóteles en Polanco. She opened her own restaurant in SMA, MARSALA cocina con acentos, at Hernandez Macias 48, in late 2016.

Little did we know back then that Chef Marcela Bolaño and her partner, Ximena De Leon Campomanes, would go on to create one of the best restaurants in San Miguel de Allende, Marsala, cocina con acentos, serving Mediterranean food with 5 star, world accents.

Chef Marcela Bolano was a candidate on Top Chef Mexico. We love her for many things; most of all the passion she puts into everything she does.

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Marsala, cocina con acentos, celebrated its fourth anniversary this past December. To say it’s been the best addition to the SMA food scene in the last five years is an understatement. Marsala’s has made the elite list of the best 120 restaurants in Mexico since 2018.

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                                                 Photo: Kouyin

Marcela and Ximena are busy preparing to open another, long awaited culinary gem in SMA: an Asian Restaurant and rooftop, KOUYIN, at Bajada del Chorro 11 (Esquina Recreo) in Centro. It’s now open for cocktails and appetizers and will open the full kitchen sometime late in February. 

Here in a photo tribute to this amazing chef, we look back at some of the remarkable dishes and events Chef Marcela Bolano has brought to SMA over the past four years. The restaurant has always been the total package for that perfect dining experience but when it comes down to the magic, it all starts with the food.

Buen Provecho!

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Clik here to view.                                                                        Photo: Chef Armando Prats

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       Photo: correo 24


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Photo: Carlos G. Maier
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                                               Photo: Carlos G. Maier

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All photographs © Susan Knight York except as noted

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SMA’s Best Food Deals: The Sliders at Grandpa and Son

February 24, 2021, 11:37 am
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When we talk about food deals, we’re talking about both price and quality; Grandpa and Son offer both. The sliders ($28 -$42 pesos each) are just the right bite to satisfy your cravings when paired with a basket of crispy, tempura onion rings ($60 pesos) on the side. We’re addicted to the Pico Azul slider, topped with caramelized onions and blue cheese and the Picocino slider with bacon onion balsamic jam. There are 9 other varieties of sliders on the menu.

If you want a little taste of healthy, you can also order a small, Cesar salad on the side for $35 pesos. They offer many mini-bites so you can experience different flavors and ingredients. 

If you’re really hungry, go ahead and order that Aged, 21 day rib-eye burger with cheese, bacon and lettuce and garnished with crispy onions for $195 pesos. 

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With no delivery service available until now, those in Quarantine craved these sliders for over three months; until mid-June when they reopened. How do I know that? I got more inquires about when this restaurant was going to reopen than any other restaurant in SMA.

El Grandpa and Son

Calzada de La Aurora S/N Int. 2 A

Hours: Daily 12:00 Noon – 9:00 PM

Delivery Mon – Sat 12:30 PM – 8:00 PM/Sunday 12:30 PM – 5:30 PM

Phone: 415 152 5665

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SMA’s Best Food Deals: The Salmon Amaze Bowl from Ruby Joy’s Delivery Only Restaurant

February 24, 2021, 2:50 pm
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One of the most delicious meals in town comes in a bowl: an Amaze bowl from Ruby Joy - made with Cucumber, Carrots, Cabbage, Avocado, Mango, Edamame Beans, Scallions, Cilantro, Lime and Sesame Seeds with your choice of Protein covered in a Soy Honey and Ginger Glaze. Choose Rice or Quinoa as the base. You can add extra protein: Grilled Salmon, Pulled Chicken, Chickpeas, Tofu, Vegan Burger Patty, or grilled Wild Salmon.

We think Ruby Joy’s Amaze Bowl is the healthiest, most delicious, colorful power meal in SMA. Just ask 88 year old Faye Somers, who feeds her body and soul each week with an Amaze Bowl; one of six meals from Ruby Joy. The generous portions give the average eater two meals and you can always order extra protein.  It’s a weekly pleasure and if the health benefits from Salmon aren’t enough to sway you, the skin benefits will.   

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Ruby Joy is the only delivery restaurant in SMA that makes any of their dishes Gluten-Free, Vegan, or Vegetarian. There are so many great things on her menu, we have a hard time deciding what to eat; especially when she runs her specials. 

And leave it to her for a sweet ending; a tiny teaser of fudge, chocolate covered bark or homemade ice cream. Her mini desserts are enough to keep you coming back as well. 

Ruby Joys Delivery Only Restaurant

Order at 415-690-7829 or order online at http://www.rubyjoys.com.mx/


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Panio Takes the Lead

February 24, 2021, 3:03 pm
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Those businesses that heavily supported the community of SMA were the businesses that we supported during the pandemic. Panio was one of them. 

I gave up a few things during the lockdown because I wasn’t able to get them delivered but bread wasn’t one of them. Panio was always quick on their delivery service; often sending bread to you right out of the oven.

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And did you know that linen is the perfect fabric for storing bread; the French have known this for centuries. I actually didn’t know that until Panio told me. That’s one thing Panio does - they teach their customers to value the history and ingredients of what they make. That says a lot about how passionate they are about their products. 

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Besides creating great bread and pastries, they have continuously shown an advantage by providing some of the best customer service. 

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Love you Panio; love your bread!

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The Rosewood Hotel: Luna Rooftop

February 24, 2021, 3:10 pm
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You’ll find many interesting dishes on the new menus at the restaurants inside of The Rosewood Hotel in San Miguel de Allende. 

Opening today for breakfast is the newly transformed, 1826 restaurant, from 7:00 AM – 12:00 noon. Luna Rooftop resumes operation from 12:00 noon to 10:00 PM. Also, a new Pacific Rim Sushi menu is introduced today in the Tequila Bar from 2:00 PM – 10:00 PM. All three locations have been certified by the city and are spaced for social distancing. 

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At Luna Rooftop, Executive Chef, Vincent Wallez, joins some pretty amazing flavors on this pizza - Speck Ham, Roasted Tomato, Burrata and Basil ($270 pesos). The other pizza option is made with fresh Figs and Mozzarella ($235 pesos). Both are delicious, affordable and large enough to split. 

We know you’re as surprised as we are when we call this hotel pizza one of the best in town. Also try their delicious flatbreads and the many dishes that will bring you back to Rosewood for another taste.

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After all, The Rosewood isn’t just for the view anymore; the food’s pretty spectacular too! 

Rosewood San Miguel de Allende

Nemesio Diez 11, Zona Centro  

Executive Chef: Vincent Wallez

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MiVida

February 24, 2021, 3:17 pm
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We love the authentic taste of Italian wood-grilled pizza with homemade sausage from MiVida; now available for pick up or delivered to your door.

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Using good ingredients makes all the difference in the taste; and not just on Chef Greta Ortega Casanas pizzas. These sweet afterthoughts are homemade gelatos with a silky texture and taste. 

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We love the rich but subtle coffee flavor and the chocolate with berries and popcorn. And If you’ve ever had chocolate gelato covered with the richest, dark chocolate fudge you’ve ever tasted, you’ll know why we just gave this chef the crown for the best popsicle in SMA. Yep, that’s what she calls them. We call them the perfect food for breakfast. 

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MiVida

Hernandez Macias #97. Call 415-152-7482

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Getting Your Fill of Southern Comfort Food in Tulsa

March 18, 2021, 9:55 am
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I’ll be the first to admit, when I'm in Oklahoma, all I think about is food. I love southern cooking and there’s nothing like Oklahoma BBQ, biscuits and gravy or a chicken fried steak with white sausage gravy to get you thinking about your next meal. True to Southern tradition, if there’s one thing I do when I come back to Tulsa, it’s that I always eat well.

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Eating in is always a pleasure when you’re surrounded by a family of great cooks, including Olivia, who at age four, has gained experience with many dishes, including a few she’s created herself just by being in the kitchen every day with mom and dad.
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New wines and champagnes, along with meats cooked in the Sous Vide and finished off on the BBQ were all on our A-list.There were wonderful holiday meals, meats off Tommy’s BBQ (my first meal back is always one of his steaks) and recipes that Jessica cooked from Pinterest and old family favorites.

In a send off to the city I’ve grown to love (we’re back in San Miguel de Allende as of March 9th) half the fun of eating in Tulsa is the adventure of finding a new favorite restaurant, including these everyday spots that hit the high mark with some of the best food in the city.

Buen Provecho!

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Antoinette Baking Company

Formerly on Brookside, this wonderful bakery relocated to the Brady Arts District in Tulsa. It’s owned by Molly Martin and Andrea Mohn;childhood best friends that have a full-blown passion for baking.

 

Everything we ate at Antoinette’s was top-quality. We loved the Croissant, Coffee Cake pastry, Cheddar scone and the Sea Salt Chocolate Chip Cookie - one of their signature dishes. The Rice Crispy bars were out of this world, using vanilla and butter to pump up the flavors. The Bread Pudding is some of the best we’ve had; eggier than most of the ones we’ve eaten and topped with a rich, caramel sauce.

 

The bomb of everything was a cookie made with brown butter, pecans and caramelized white chocolate filled with duck fat caramel. It was the BEST COOKIE WE’VE EVER EATEN so far and we’ve had plenty to compare. They don’t make them every day so call to ask when they’ll have them next. 

On our list to try: the Sausage roll with croissant dough wrapped around a Burn Co smoked sausage and cheddar link. On our return trip, we grabbed a different version of the Rice Crispy treat that was covered in caramel and dark chocolate with salt sprinkled on top; a favorite we’d order again. We were also delighted with the shortbread topped with marshmallow, caramel and nuts. 

Don’t miss Canale night on Thursday from 3:00 PM – 6:00 PM and Pie Night on Friday and Saturday from 5:00 PM – closing. Brunch is served every Friday and Saturday from 9:00 AM – 3:00 PM. 

When it comes to a number one bakery in Tulsa, Antoinette Baking Companywins - hands down!

Antoinette Baking Company / 207 N Main Street, Tulsa, OK 74103/ Phone: 918-764-8404/ Monday – Thurday 7:00 AM – 6:00 PM/ Friday- Saturday 7:00 AM – 10:00 PM/ Sunday 9:00 AM 3:00 PM - Dine in, Pick-up and Delivery

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Lone Wolf Banh Mi

To find authentic Vietnamese food in a town that has limited ethnic restaurants was a total delight. Owned by Philip and Danielle Phillips, the couple began with a food truck back in 2012 and now have 2 locations - one at 11th street and the other on E Archer - and Chicken and the Wolf in Mother Road Market, specializing in Nashville hot chicken.

Lone Wolf Banh Mi has some of the best Vietnamese food we’ve eaten anywhere; it even beat some of the places we use to go on Argyle Street, the Vietnamese section of Chicago.

Our favorite indulgence was the insanely popular Kimchi Fries - fresh cut fries that are smothered in jack and cheddar cheese, onion, jalapeño, cabbage kimchi, cucumber kimchi, Thai chili aioli, cilantro, candied bacon and Korean chili peanuts. We also loved the Kung Pao Pork Banh Mi with Thai chili aioli and Korean chili peanuts and a Shrimp Rice Bowl with roasted jalapeno aioli. I would love to see some of these dishes in the kitchens of SMA, they were that good!

In my top five favorite restaurants in Tulsa, the dessert was another one-of-a-kind cookie: a salted caramel toffee, white chocolate chip cookie made by Sweet Street, who supplies many of the restaurants in the city.

Lone Wolf Banh Mi/ French – Vietnamese fusion/ 3136 E 11th Street, Tulsa, OK/ Phone: 918-861-4232/ Open 11:00 AM – 9:00 PM / Delivery and Pick Up

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Mad Eats

There’s just one word for Chef Erik Reynolds food: whimsical. From Tots to epic shakes that are rimmed with cotton candy, cookies or M&M’s, grown-ups follow suit to make this diner the one you have to eat at before you even think about leaving town.

There are plenty of perfectly executed American dishes on the menu but when it comes to Mexican, try the Street Corn Queso; one of the restaurants most popular dishes.

When it came to dessert, Olivia wanted it all. My dessert was a“Goonies Never Say Die” shake:  a Chocolate and peanut butter mix with an M&M rim, peanut butter cups, chocolate pretzel rod and whipped cream. Also try one of the boozy shakes; my eye was on the Pony Boy Bourbon with Bourbon, salted caramel and candied bacon.

From Buffalo Chicken Mac and Cheese to hash browns stuffed with sausage, bacon and cheese, we pitched the calorie book the minute we looked at the menu.  

Mad Eats/ 201 S Main St, Owasso, OK 74055/ Phone: 918-401-4353/ Open: Sunday – Thursday 11:00 AM – 8:00 PM / Friday – Saturday 11:00 AM – 9:00 PM - Dine in, delivery and take out.


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Burn Co

Living in Mexico is testimony to the fact that you can eat anything for breakfast - Chilaquiles, Carnitas, Menudo, or even Barbacoa - but when I'm headed north to Oklahoma, there is only one breakfast food I crave: authentic, Oklahoma BBQ.

At Burn Co, the kitchens are lined with eleven Hasty Bake Charcoal ovens; manufactured in Tulsa since 1948. It's all about controlling the inside temperature and the Q-chefs who use the Tasty Bake ovens swear by them, including Adam Myers, one of Burn Co's owners, who worked for Hasty Bake for 12 years.

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The menu includes a list of BBQ classics, like the ribs and chicken, a Mac and Cheese that’s covered with so much cheese it’s addictive and the Fatty: bacon wrapped around sausage and finely minced hot links. The sides are mouth watering as well, especially the smoked potato salad: a hot bowl of grilled potatoes with chopped bell peppers and onions. Also worth mentioning are the sauces. The hot is sweet with just a touch of heat and the mild has a mustard flavor - a combination of sweet, sour and tangy.

Inside the restaurant, you’ll find a store and meat market to purchase seasonings, sauces and your favorite cuts to go. The best part of the meal is the just-made BBQ they pass out while you’re waiting in line to order. 

There’s nothing like a pile of burnt ends to get your appetite up for the best BBQ in Tulsa.

Burn Co./ 1738 S Boston Ave, Tulsa, OK 74119/ Phone: 918-574-2777/ Open: Tuesday – Saturday, 10:30 AM – 2:30 PM - Dine in, delivery and pick up available 

Burn Co./ 500 Riverwalk Terrace #135, Jenks, OK 74037/ Phone: 918-528-6847/ Open: Tuesday – Saturday: 10:30 AM – 3:00 PM - Dine in, delivery and pick up available

Mother Road Market

Tulsa's first ever food hall has a delicious variety of eats, including an authentic, Korean kitchen.

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Umami Fries uses 1/4 inch cut fries that are fried twice with house made batter and crown with bulgogi beef, chicken and/or kimchi, along with a wide range of other toppings and seasonings. Brought to you by the folks behind Gogi Gui Korean Grill, Samon and his brother, Chef Saya Xiong, opened in Tulsa in 2012 and introduced a fusion menu before developing the Umami Fries concept that’s now in Mother Road Market. 

Chicken and the Wolf, owned by the same people who own Lone Wolf Banh Mi (above), serve a whopping, chicken sandwich that’s pretty hard to beat. Be careful when you’re ordering the sauce; with Nashville hot chicken, even the extra mild is fiery. 

Mother Road Market - Umami Fries and Chicken and the Wolf/ 1124 S Lewis, Tulsa, OK 74104/ Phone: 918-984-9001/ Hours: 11:00 AM – 8:00 PM Daily except closed Monday - Curbside pick up and outside, patio dining

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The Tavern

Saving the best for last, this is one of our favorite taverns in Tulsa. The place is all dark wood and peppered with sunlight; you feel at home the minute you walk in the door. 

The Tavern Burger is a winner - a grind of 5 cuts of meat: short rib, brisket, sirloin, chuck and cheek that’s grilled to medium-rare and topped with Stilton blue cheese, mushroom Cognac cream sauce and served on a fresh-made-daily challah bun ($15) with a huge pile of shoestring fries. It gets our vote for the best burger in town. Also try the spicy chicken sandwich; a step up from the usual chicken sandwich with a triple dose of spice served with habanero aioli. 

Looking back, one of our favorite meals in Tulsa was at the chefs table in the kitchen at The Tavern; a feast that paired each delightful course with a different wine.

The Tavern/ 201 N Main Street, Tulsa, OK 74103/ Phone: 918-949-9801/ Hours: Sunday – Thursday 11:00 AM – 11:00 PM/ Friday – Saturday 11:00 AM – 2:00 AM - Dine in and curbside pickup

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Coney I-Lander

This is one restaurant where a $5 bill will get you lunch. A long time Tulsa tradition, Coney I-Lander opened in 1926 with a grilled hot dog, steamed bun and the family’s secret chili recipe sprinkled with onions and cheese. Hungry Tulsans devour them year round, even in the heat of summer and they’re still a deal after all these years - $1.99 each.

Now on the menu: loaded baked potatoes’ and Frito Chili pie, a popular, local specialty.   

Coney I-Lander/ 2838 East 11th Street, Tulsa, OK 74104/ Phone: 918 592-3113/ Daily: 11:00am - 9:00pm

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Delta Café

Food is at the heart of almost every great memory that Southerners hold dear  - from Chicken Fried Steak and a Catfish feast to Chicken and Dumplings or a Chicken Pot Pie. You can get good food anywhere, if you know where to look and what to order but if it’s authentic, Southern cooking you’re after, Delta Cafe is your place to eat.

It’s not fancy but the food is good and sometimes it takes a simple kitchen to remind us why we love this food in the first place.

Delta Café Scratch Kitchen/ 4515 E 51st St, Tulsa, OK 74135 / Phone: 918-932-8840

Daily: 8:00AM to 9:00PM

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Waldo’s Chicken 

I LOVE chicken and my search for the perfect bird stopped here. Take your pick - from Southern Fried Chicken that’s brined in pickle juice to the Fire Roasted chicken brined overnight in brown sugar to give it that exceptional taste. Get a double order of Cheddar biscuits with honey butter; six are just a tease. Their salads are overly generous; loaded with fire roasted chicken and blue cheese; more than a meal in a candy red bowl.

When you taste the made-from-scratch difference, you’ll wonder why this Nashville chain waited so long to enter a market where food is defined as anything fried and too big to fit on your plate.  

Waldo’s Chicken/ 4923 E 71st St, Tulsa, OK 74136/ Phone: 918-340-7997 Hours: 1030 AM – 9:30 PM. Open Friday and Saturday until 10:00 PM



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Atrio: One of SMA’s Best Restaurants

March 31, 2021, 12:12 pm
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When someone asks us for a restaurant recommendation, Atrio is one of the first places we send them to. Eat Well Travel Often is our motto and we love table #2, where you’ll get an in-your-face view of the Parroquia - the iconic symbol of SMA. Atrio was our pick for the best, new restaurant opening and chef in 2017 and it still reigns as one of the best four years later.

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The staying power of a restaurant comes down to just one thing, the food. In the case of Atrio, the fabulous service, incredible ambiance and the spectacular view of the Parroquia have as much to do with the restaurant’s success as the food does; it’s another total package. 

And then there's the view...I remember the first time I climbed an unfinished stairway, holding on to the back of nephew, Eduardo Pérez Calvo, for a peek at what was to be Atrio in a few months. Much to my surprise, it wasn’t the restaurant I looked at first but the spectacular view of the Parroquia. I was totally captivated then and continue to see it in a different way every time I’m here.

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We’ve eaten nearly everything on the menu since they opened; each dish perfectly prepared, flawlessly seasoned and executed by the Master himself, Chef Arturo Sandoval. We think the chef has got a whole lot of magic going on because he has the most amazing sense of flavors. The menu at Atrio is always a work in progress - the best dish is likely to be the one that Chef Arturo Sandoval recently created, like these two new dishes: 

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a Beef Cannelloni with Foie Gras: beef stew sautéed with fresh truffle and foie gras, topped with a cheese and truffle sauce, accompanied with an arugula, tata and almond salad and the Unagui Roll, stuffed with eel and foie gras tempura, wrapped in avocado, bathed with eel sauce and smoked. You’ll be totally amazed by what the smoke does to sushi. It was served with a glass lid; the rolls still smoking when manager, Luis Vela, removed the dome. The presentation was one of the best we’ve had but with many others coming close. 

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One of the more obvious differences in sushi is the quality of the fish. Chef Arturo Sandoval uses only the best quality in each and every dish; a skill he perfected when he worked for Chef Moma at Restaurant Osaka Pedregal in Mexico City specializing in Peruvian-Japanese cuisine. He also worked for him in Lima, Peru and at KO Asían Cuisine with Chef Gianfranco. 

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In addition to the new dishes, we shared two others - a pan of their famous Rib Rice, perfectly cooked in the Josper charcoal oven and the Oriental Bao Bun with Pork Belly. Both dishes have been on the menu since they opened and remain two of our favorites. 

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My favorite thing in the world is to share great food and long time friends, Pepe Martinez, Jay Jones, Michael Moore, Craig Wilson and Jere Halligan were enthusiastically along for the ride. We also sent a friend over this past week to taste the crunchy red snapper marinated with spicy oriental red chilies, chipotle and citric sauce. We’re not surprised when he reported back that it was the best he’d ever had. We claimed it as our favorite dish back in 2019 and it’s still at the top of our list two years later.

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Atrio owners, Chema and Chus, recently celebrated another successful restaurant opening with Aquila, right around the corner from Atrio at Jesus #3. 

Atrio

Cuna de Allende #3, Centro

Chef: Arturo Sandoval

Reservations suggested - Call: 415 688 1405

Opens 1:00 PM Daily

Masks required/removed for photographs and consumption

Health First certified by the city of SMA

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The Smokehouse SMA Texas BBQ

April 7, 2021, 8:01 am
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Where there’s smoke, there’s fire and plenty of it these days in the back of a 1960 GMC pickup truck in the parking lot of Mercado del Carmen, where you’ll find two of our favorite chefs, J.j. Castaneda and Adrian Gorton, preparing to launch their new BBQ restaurant, The Smokehouse SMA Texas BBQ – Casa de Humo. 

As remarkable as the meats will be - Brisket, Pork Ribs and sausage with a rotating smoked meat special every month -  suckling pig, salmon, chicken or beef ribs - it’s the sides that allow the chefs to show off their creative side and they’ll be plenty of of that with Castaneda and Gorton style Mac and Cheese, coleslaw, potato salad, Southern baked beans, honey cornbread, house made pickles, chiles torreados and two types of BBQ sauce: their signature sauce and a classic Carolina sauce with secret spices. 

BBQ is nothing new to Chef JJ Castaneda; he grew up with it. Born in El Paso, Texas, he says Texas is the capital of the BBQ world, where BBQ is beef based and brisket reigns supreme. He made regular rounds to Meuller’s, Salt Lick and Franklin’s. As a chef, he was influenced by another great Texas Q chef, Aaron Franklin, the owner of Franklin’s BBQ, who elevated the art of BBQ when he published a best-selling cookbook, Franklin Barbecue, A Meat-Smoking Manifesto, and won a James Beard award for the best chef in the region; the first for a Pitmaster. 

Chef Adrian Gorton lives BBQ; traveling to its capitals - Memphis, South Carolina and Texas – just to eat it. His specialty is BBQ ribs; a rite of passage food when we were growing up.

The Smokehouse SMA Texas BBQ – Casa de Humo will open soon; holding my breath, tagging all you BBQ fans and lining up for what will be the first authentic Texas BBQ in Centro SMA. 

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We’re busy plotting on how we’re going to beat our good friend, Adrian Garcia-Evans, to the head of the line when it opens in a matter of weeks. Stay tuned.  

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The Smokehouse SMA Texas BBQ – Casa de Humo

Mercado del Carmen

Calle Pila Seca #19

Zona Centro, 37700 San Miguel de Allende, Gto

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May 13, 2021, 5:58 pm
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2020 – Remembering the year that many would like to forget… We’re singing the praises of all of San Miguel de Allende’s chefs and restaurant owners who were put to the test this past year. Although every week seemed like a year to them, most restaurants survived and are now on the road to a slow recovery.
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A round of applause to all the chefs who quickly answered the call for food delivery. By mid-March, both Bovine and Marsala cocina con acentos were running clever ads for food delivery service. In addition to trying a lot of new restaurants, we also got our repeated fix of Chef Marcela Bolano’s carrot cake, Panio’s bread and pastries and Chef Linnea Ruffo’s Chicken Pot Pies. The biggest surprise was Eduardo Perez Calvo’s Rustica, who was delivering ice cream, still frozen, to our front door in order to feed our major obsession while we were still under lockdown.
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So how did the chefs benefit from a Covid downtime? Chef Vincent Wallez at Rosewood San Miguel de Allende used his time to overhaul his menu at Restaurant 1826 and other Rosewood properties including Luna Rooftop Tapas Bar and 1826 Tequila Bar. Casa de Sierra Nevada came out with new spring menus. The hotel also built a beautiful, new, outdoor patio behind Casa del Parque to use for events and weddings.
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Chef David Jahnke of Chef David Jahnke Cooking Classes Lab, the number one cooking school in SMA and one of the top cooking schools in Mexico, taught hundreds of student in SMA how to cook online via Zoom. He also started a YouTube Channel, giving free instructions on everything from cleaning fresh, black Mussels to simple knife skills and cooking techniques.
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Chef Juan Manuel Galvan Lopez of La Dona moved his restaurant upstairs, opening up the beautiful patio, which also serves as an intimate concert venue for musicians like Lady Zen, who plays most Sunday nights. Congrats to La Dona who hit the #1 restaurant spot in SMA out of 514+ restaurants on Trip Advisor this past week; a bold prediction from one of the owners, Billy Mervin, back in 2018.
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Chef Donnie Masterton’s COVID insight kicked in when he consolidated his properties, bringing Birdies Burgers and Taco Lab into the kitchen at The Restaurant for pick-up and delivery only. The Bar at the R has reopened Friday and Saturday at 6:00 PM. You can order off the full menu from The Bar at the R every day in the patio at The Restaurant. Chef Masterton is featuring a burger of the week on Thursdays for Burger Night. Watch for his post on Instagram early Thursday morning; last week we missed the Pavo Negro: blackened turkey parry, smoked brisket, chipotle honey BBQ sauce, grilled onion, cheddar cheese and special sauce on a garlic bun. Always ahead of the curve, Chef Masterton built a sustainable ranch in the country to provide for all of his restaurants. How was that for timing?
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Places like Juan Carlos Escalante’s Nirvana, Chef Jorge Avendano’s Bastardo, the wineries of La Santisima Trinidad, Fran Fisher’s La Playa at Los Senderos and Mama Mia Campestre became our go-to spots during the lockdown just to get out of the city for a day. Thanks to these chefs and restaurant owners who continue to provide The Great Escape for all of SMA food lovers. Dining options in SMA have grown significantly this past year, including these restaurants that took a huge risk to open or relocate during the pandemic:
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Chef Marcela Bolano’s Kouyin Asian Eatery in the Apapacho Hotel at Bajada del Chorro #11, serving Asian specialties.
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Chef Arturo Sandoval’s Aquila Brasa at Jesus #3, offers a wide variety of imported, grilled meats.
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Chef Marco Cruz’s Nomada Cocina de Interpretacion is NOW in Doce 18 Concept House at Relox 18 with Mixologist”Gabriel Avila. Look for a new breakfast menu on Saturday and Sunday morning from 9:00 AM – 1:00 PM.
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Bruce James and Chef Paul Bentley’s Mui Ramen Bar and The Monkey Bar are both new in Hotel Matilda at Aldama #53. The Mui Ramen Bar serves Ramen, Asian food, gyozas and traditional fried Japanese chicken. The friendly, Jamaican bar Manager, John Vaz, is Bruce James nephew. The Monkey Bar offers Mixology Pop Ups and guest bartenders, including house Mixologist, Mike Espinosa.
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Chef Erick Medina will open Pork Belly Tacos on the main level at Cuna de Allende #15 in about three weeks. They will also have an extensive cocktail menu. The original Pork Belly is NOW at Stirling Dickinson#10, along with Mixologist, Jose Ignacio Avila Padilla.
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Chef Paco Gonzalez’s Tarragon in Hacienda San Jose Lavista at KM 10.2 Nuevo Libramiento 37700 offers daring cuisine using Mediterranean techniques. The restaurant is located at the San Jose Lavista vineyard. All wines are produced at the hand of oenologist, Hugo D’Acosta, who opened the first wine making school in Baja California, “La Escuelita” which has produced some of the world’s most prestigious winemakers.
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Fran Fisher at Los Senderos has partnered with restaurateur/sommelier Juan Pablo Ballesteros and Chef Atzin Santos (Limosneros/Café Tacuba) to open Sal y Canto; a renovation and makeover of the Manaia Restaurant at La Playa at Los Senderos. We’re excited to try this restaurant next week given that Limosneros is one of our favorite restaurants in Mexico City.Photo: Fran Fisher's Facebook.
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Chef Aidee Prado’s La Hija del Manantial at Correo #14 is next to El Hotel La Morada in Centro. This gourmet cantina serves the same Mexican seafood dishes as the original El Manantial at Barranca 78. El Manantial celebrated its 100 year anniversary during the pandemic (1920-2020).
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Chef Abel Hernandez’s Anonimo Rooftop in Hotel Selina, Cuna de Allende #11. A newcomer from Mexico City, the chef created three of Mexico City’s most popular restaurants: Eloise Chic Cuisine in San Ángel, Loretta Chic Bistrot in Álvaro Obregón and Margaret Chic Kitchen, a French-American kitchen in the Polanco. The hotel also has an outdoor cinema where movies are shown every night at 7:30 PM.
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Chef Paco Cardenas and Norma Guerrero’s Petit Four is NOW at Jesus 2-B in Centro. Celebrating their 23rd anniversary, Petit Four is the oldest Restaurant/Patisserie in SMA.
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Chef Pablo Nicacio’s Merken Campestre MX is NOW at Ecoaldea "Las Acaciaz"serving traditional Mexican food with products from the South Pacific and South America.
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Jose Luna and Berta’s Mama Mia is NOW at Calle del Dr Ignacio Hernandez Macias #91, along with Mixologist, Adal Garcia. With five other locations in Mexico, the menu now offers one of our favorites: the Arrachera Burger. There is also a new coffee living room up front at the restaurant.
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In Mercado del Carmen, Chef Jj Castaneda’s Mesa Marrakesh specializes in Mediterranean cuisine. Chef Adrian Gorton’s Bhaji serves Indian cuisine and curry. Chefs Jj Castaneda and Adrian Gorton’s The Smokehouse Texas BBQ SMA Casa de Humo recently opened for Texas BBQ, including smoked Brisket and Ribs with all the sides.
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April Pedersen’s restaurant and winery, El Pavo Real, at El Pavo Real #2 37898, serves Mexican cuisine by Chef Gabriela Landin.
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Chef Sam Hernandez’s Restaurant SÄM at Calle Colegio Militar #4 in Colonia Guadalupe has Mexican Haute Cuisine along with a tasting menu and other special dinners.
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Chef Kenten Marin’s Kentens Fried Chicken (KFC) is NOW at Calle Del Rosal 3, Colonia San Antonio, with a new spring menu, brunch and live music.
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Chef Vanessa Romero’s Raices Restaurante SMA is at Salida a Celaya, Sin Nombre 37700. Partner, Omar Campana, owns Sushi Gami. Raices serves traditional Mexican cuisine using original, one-of-a-kind recipes.
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Chef Cristobal Antunez’s Kookaburra, at Pila Seca #2, specializes in International Mediterranean cuisine with French techniques. Ask for Manager, Jenaro Arroyo, and get a free, welcome drink. Chef Elias Joaquin’s Bistro mädi in Hotel Mädi at San Francisco #34 serves International cuisine and pre-Hispanic dishes, using local elements. The original Jacques Café opened 11 months ago during the pandemic. It’s owned by Guadalajara brothers, Moises and Omar Perez and is located at Del Pueblito 3A. Jacques specializes in American, Middle Eastern and Vegan food.
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A second location of Jacques is now open in Doce 18 Concept House at Relox 18. Also new in Doce 18 are Roagi The Bar, run by German Ortega and Eduardo Brambilia. The bar serves a variety of food prepared by L’hotel. In addition, you’ll find Shale Urban Seafood, a modern and innovative seafood concept with simple and healthy flavors along with a cooking school, run by Chef Andres Trillo Sans Bruler.
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Districo Soma, a new shopping mall is located at Estacion del Ferrocarril – Lupita #2 and is currently renting restaurant space to interested tenants. Currently, there’s a small wine bar pouring private label wine produced in various parts Mexico and the Hercules Beer Bar from Ceveceria Hercules in Queretaro, run by Daniel, one of the friendliest bartenders in town.
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A long standing gem, Aperi, has launched with a new menu and chef: 27 year old Omar Alejandro Henriquez Martinez. After his professional training at the Technological University of Bahía de Banderas, in Nuevo Vallarta, he worked at Vista Grill Puerto Vallarta and in the restaurant of chef Edgar Núñez, Sud 777, a place that has been in the Best Restaurants in Latin America ranking.Photo: Aperi.
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Back in January 2016, we wrote: “if you’ve come to SMA to eat, you picked the right place. SMA is now on Mexico’s list of culinary hotspots and it’s about to move up a few places. A wealth of notable restaurants and food vendor openings, around 40 of them in the next few months, will go a long way to feed your food obsessions.” So what’s the forecast for 2021-2022? It will be 2016 all over again and then some. Just one year after the pandemic, an influx of chefs from Mexico City will open restaurants in SMA, including the Master himself, Chef Enrique Olvera. Stay tuned for the updates; many of which will begin this fall.
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