Tag Archives: restaurants

2023, August 2023

Editor’s Letter

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By Jane Bauer

Researchers believe that taste memories can be among the strongest one can have based on a principle called “conditioned taste aversion,” a survival tactic that helps one remember if something was eaten previously and was either poisonous or caused illness. This principle states that this memory biologically helps to prevent one from repeating the mistake in the future when this food is encountered.
-from the article Food and Memory by Joy Intriago

I love when something is so unexpectedly delicious that it imprints on me, creating a food memory that I will remember for years to come. It isn’t usually exotic foods, but an oddly delightful and unexpected pairing that causes my taste buds to perk up. Over 25 years ago in Brighton, UK, at a vegetarian restaurant, after watching The Wedding Singer at a movie theater, I had a combination of beet, cucumber, dill, something creamy and something crispy… maybe a piece of fried wonton. I have tried to recreate this perfect combination but have never managed to hit the same balance of yum.

About 13 years ago, on a chilly May evening, I had dinner in Montreal with my aunt and uncle at Laloux, a French restaurant. I had a combination of foie gras and apple that has made every time I have eaten foie gras since, feel like something is missing.

When I miss my father I can taste the pancakes with ham and maple syrup that he made for me on Sunday mornings. The beauty of a food memory is that you don’t just remember the taste but all the details of the moment get frozen and saved.

Last month I went to Mazunte for a 3-day silent meditation retreat. I was feeling a little dubious about going as I lived in Mazunte for a couple of years when I first moved here in the late 90s. Back then it was a dirt road village with a few palapas on the beach, one Italian restaurant and electricity in only a few parts of the village. Each time I have been recently I felt annoyed by its growth, and I felt even more annoyed with myself, for being that kind of person. Change happens, places grow, some evolve and some just get bigger.

Upon arrival for my retreat I was told that the retreat actually started the following day so I was left to my own devices for dinner. I wandered into the village. Stopped and visited the family that welcomed me into their fold twenty-five years ago and set off to find dinner. Outside the restaurant La Cuisine a blackboard displayed the evening’s specials and one was Tortellini de Conejo con Salsa de Zanahoria y Parmesano (rabbit tortellini with carrot and parmesan sauce). My mouth watered just thinking about it. It did not disappoint. Large tortellini with ground rabbit and a hint of fennel seed… I think, I tried to decipher each bite. The carrot and parmesan sauce was the perfect complement and I liked the cleverness of serving carrots with rabbit.

I had to admit, progress has its advantages in bringing new ingredients and chefs with different techniques. And it’s not new, it’s always been this way. Change is the only constant.

2023, August 2023

Re-Visiting the Food Scene in CDMX

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By Carole Reedy

Recent changes in the nation’s capital reflect the adventurous and innovative character of this grand city. Previously called DF (Distrito Federal), our village of more than 20 million inhabitants is now called Cuidad de Mexico (CDMX), an effort to exercise more political autonomy.

With Covid restrictions lifted, the city has experienced an explosion of visitors, foreigners and nationals alike seeking residency here. Many come for jobs that are unavailable in rural areas. Foreigners are retiring here due to the lower cost of living and quality of life. And in today’s work-from-home environment, CDMX allows individuals to live and work from an apartment or hotel in a vibrant cultural city for a fraction of the cost of London, New York, Boston, or Copenhagen.

The reasons for the popularity of the city are diverse. Mexico City is rated sixth in the list of best cities by Travel and Leisure Magazine. However, with good news comes an eye-opening reality: Mexico City is now the second most expensive city in Latin America…and the 21st most expensive in the world.

The peso is one of the strongest, if not the strongest, currencies worldwide as of this writing, which is as always advantageous to some and not to others.

Just as in most major world cities, rental costs are up and so are many restaurant prices. Inflation has been rampant, but appears to be slowing. Let’s take a second look at some of our favorites eateries as well as some new choices.

Rosetta, 166 Colima, Roma Norte.
Undoubtedly one of the most popular spots in the city, due mainly to the recognition given to its chef, Elena Reygadas, named best female chef in the world 2023. Rosetta now claims the 50th spot on The World’s 50 Best Restaurants, according to a panel of 1,080 culinary experts. Among my friends, it is the restaurant most requested during repeat visits.

At a recent lunch our group enjoyed the most popular item on the menu–the salt-encrusted sea bass. I always have the risotto, this time with beet, radish, and cheese from Chiapas (you can never go wrong with the risotto, prepared in a different manner on each visit).

Prices do not appear to have risen much, although to me a glass of wine always seems proportionally out of touch with reality! This is true in almost all restaurants these days, where you can often order a margarita or other cocktail for a more reasonable price. Main dishes are fairly priced, but appetizers, desserts, and bottles of wine will quickly fatten your final bill.

Quintonil, 55 Newton, Polanco
Breaking into the Top 10 at number nine on the Best Restaurants list this year, chefs Jorge Vallejo and Alejandra Flores prove once again that fresh ingredients are the secret to success. They have appeared on the Best Restaurant list since 2015.

Here you’ll find an a la carte as well as a tasting menu, which is offered at a fixed price. The cost of the tasting menu is 4,500 pesos per person, and 6,825 pesos for the beverage pairing option (a popular choice). You’ll find all kinds of exotic items on the menu among expected favorites: Grilled avocado tartare with escamoles, a ceviche of vegetables in smoked cactus, Crottin cheese with pico de gallo and chili oil, Chicatana ant chorizo; santanero beans from Oaxaca and candied onions; red sauce with jumiles and epazote.
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The restaurant was redesigned in 2020, the year the pandemic started and thus the ruin of many an eatery. Fortunately, the restaurants mentioned here were able to ride out the storm. Just blocks always from Quintonil you will find another of the most recognized restaurants in the world…

Pujol, 133 Tennyson, Polanco
Pujol has collected so many accolades it is difficult to find something new to highlight. Its founder and chef Enrique Olivera is world famous, full stop.

Olvera founded Pujol in 2000 with the goal of providing unique experiences in Mexican gastronomy using techniques from across the country. After starting out with just three waiters and three chefs in the kitchen, Pujol now appears on the Best Restaurants list year after year, and his restaurant Cosme in New York City receives accolades too. According to Larousse Cocina, Olivera is considered one of the Ten International Figures of the Gastronomic Industry by Starchefs.com.

What can you expect from Pujol? The outstanding mole negro from Oaxaca. “The mole we make is black mole from Oaxaca,” the chef tells us. “It has 100 ingredients: tomatoes, some nuts, herbs, nutmeg, and seasonal fruits.” It is best served with a corn tortilla and hoja santa. The secret is in the reheating of the mole over 2000 days.

Clients also seem to like the emphasis on Mexican spices and corn products used during the marathon tasting menu. Unusual cocktails are also served, many incorporating the very popular Mexican mezcal, which seems to have replaced tequila as the favorite drink of the country. No doubt about it, the price tag is high, but people from the US, Canada, and Europe don’t find the prices as daunting as we who live in Mexico. The tasting menu at Pujol is 2,565 pesos per person. There is no beverage pairing option as of this writing.

Your visits to the capital are not limited to the central colonias of Mexico City: Roma Centro, Condesa and Polanco. A trip further south to Coyoacan and San Angel is a must for all visitors. Here are the former homes of Frida Khalo and Diego Rivera, as well as the fascinating view of the life of Leon Trotsky in his humble home just blocks away from Frida’s Blue House.

Oxa Cocina Única in the Bazar Sábado, Plaza San Jacinto, San Ángel
Charming ambiance, excellent service, and a variety of dishes from Oaxaca have contributed to the recent success of this eatery. Although it’s located in the Bazar Sábado, which, as the name suggests, is open as a shopping bazaar only on Saturdays from 10 am to 7 pm, the restaurant is open daily for lunch and dinner, except Mondays. On a recent visit we enjoyed perfectly prepared salmon in a pistachio sauce, sopes de pollo for appetizers, and the best of Mexican wines from the Casa Madero winery. Other favorites include the margaritas, bean soup, shrimp tacos, and of course the cafe de olla.

Bistro 83, 17 Calle de Amaragura, San Ángel
If you want a beautiful peaceful garden setting, spend the morning, afternoon, or evening (open from 8 am to 11 pm every day) at Bistro 83 across from Plaza Jacinto. Here you will enjoy Mediterranean specialties such as escargot, octopus, salmon, or carpaccio del res. There are also fondues, pizzas, and salads, all delicately prepared and presented.

Perennial favorites
Our favorite small and simple restaurants include San Giorgio for true Italian pizza in Roma Sur; Manila for duck tacos in Condesa; and Mog for hot and spicy Asian bowls and sushi in Roma Norte. These stalwarts continue as always with specialties that never disappoint.

2023, March 2023

Chefs Conquer – Cooks Nourish

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By Kary Vannice

March is traditionally “The Women’s Issue” here at The Eye. And this year, the staff decided to focus the majority of our articles on Mexican women in the culinary industry. However, one unarguable fact comes up in every “Top Mexican Chef” Google search – the majority of chefs listed are men. How can this be in a country where women so clearly dominate the household kitchen? Why don’t more women rise up to the ranks of Top Chef in Mexico or even on the global stage?

María Canabal, a food journalist and founder of Parabere Forum, dedicated to promoting the work of women in restaurant kitchens around the world, put the numbers in perspective. Canabel points out that “93% of the people who cook at home are women. 48% of the graduates of culinary schools are women. 39% of the cooks in restaurants are women, but only 18% of the women in the industry are head chefs.”

In 2018, Kantar Worldpanel Mexico, a consumer behavior research center, reported that men do the majority of the cooking in only 8% of Mexican households, and yet 15 of the “Top 20 Chefs of Mexico” are men. Consistently, ranking after ranking, 80% of the most recognized and acclaimed Mexican chefs are male.

As María Canabal puts it, “Talent has no gender. Either you have it, or you don’t.” So why the gender gap in handing out accolades? Surely, with nearly 50% of culinary school graduates being female, there has to be more than 20% of female chefs with talent equal to that of male chefs. If culinary distinction is based on talent alone, the numbers just don’t add up.

Are there differences between the dishes prepared by a man and those by a woman? Is it even about the food? Perhaps it’s more about the industry of culinary arts and its history?

Research shows it’s actually a bit of all of the above.

Decades ago, many culinary schools admitted disproportionately fewer women than men, some admitting only 10% female students. Many of today’s Top Chefs are older males, so it could be said that this is a contributing factor. However, not all of the top recognized chefs are classically trained. Another major factor in becoming an acclaimed chef is one must have a place to showcase their talent, in other words, a restaurant. However, when female chefs approach investors for a startup restaurant, they are often turned away, whereas male chefs often get the backing they seek based on the belief that men are better in business than women.

Not only does one need a well-backed restaurant, chefs who want to be recognized also need to be active in mainstream and online social media. Rising culinary stars must become comfortable in the limelight, spending time in front of a camera and giving interviews for print and television, all of which take time. Female chefs with families often have less time to dedicate to PR than single male chefs do. And the industry takes note of chefs the media is “buzzing” about. When asked about the role media plays in “making it” in the industry, one chef put it this way, “It’s hard to know which comes first – great food that attracts media attention, or great PR that attracts media attention pushing you to be a better chef.”

In today’s world, to be considered for high-profile awards or high-profile media coverage in the culinary world, you have to be a chef capable of presenting a certain kind of narrative. So, it could be said that both history and the industry have stacked the decks against female chefs, but what about the question of whether there are differences between the dishes that a man prepares and those of a woman?

From a purely culinary perspective, the answer is “no.” However, look deeper into the motivation, inspiration, and intent behind the dishes prepared and the answer may be “yes.” Men, it could be said, picked up the ladle for a very different reason than did women. They aspired not to nourish, but to create and conquer.

French chef Hèlène Darroze said of the difference between men and women chefs, “They want to teach their techniques, show something new, be the first. We cook to generate an experience, to care, and this is a very different approach.”

Traditionally, in the world of haute cuisine, more daring and avant garde cooking is more rewarded and awarded than traditional methods of cooking. “Women don’t usually do extreme cooking because they don’t seek to assert themselves through the act of cooking. For them food is nutrition long before stupor, supremacy, jealousy or envy,” Italian chef Licia Granello says of female chefs.

Could this be the ultimate differentiating factor? Men simply approach the job differently, with a different aim in mind and, thus, seek recognition more than women because they are driven by a different ambition?

French chef Olivier Roellinger certainly agrees. He is famously quoted as saying, “All kitchens in the world are feminine, they were created by grandmothers and mothers. But Spanish cuisine only began to be talked about when men began to cook.” Regardless of the reason, the fact remains that women are disproportionately under represented in the upper echelons of culinary culture. Whether it’s industry, history, or ego, women have a long way to go before they gain equality in the world’s top kitchens.

The online news outlet Chefs 4 Estaciones published a beautifully written article on this topic in Spanish noting that forty years ago, our books were the cookbooks of our grandmothers, mothers, great-aunts, and aunts. Without women in gastronomy, there would be no roots, no inheritance, no tradition in the kitchen. Definitely, much of what culinary cooks know today is thanks to women. They deserve our thanks and our tribute. And an equal place in the world of the professional restaurant.

2023, March 2023

Five Women: Mexico City’s Star Chefs

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By Carole Reedy

The streets of Mexico City overflow not just with people and cars but also with culture, art, science, and nature. There seem to be no limits. Growth is a near-constant, but the citizenry knows how to adapt to the colorful chaos, making this one of the most beloved cites in the world.

In this megalopolis, the choices for food, drink, restaurants, markets, street snacks, taco stands, and cafes, as well as their diversity of style, are staggering. And amidst this richness, numerous women chefs have made their mark, creating cuisines and venues worthy of their big-city status.

The food scene here supports so many women who shine brightly that it’s impossible to name them all. The choices here are subjective, based purely on my experiences and those of my visitors.

One positive result of the Covid pandemic is the presence of more street dining in our cities. The Mexican government has allowed restaurants to build fashionable wooden structures on streets, sidewalks, curbs, and parking areas, making dining a more social experience, and certainly a better ventilated one. Add the near-perfect climate of Mexico City and you can dine al fresco most days and evenings.

Now, let’s take a closer look at some of our top women chefs:

ELENA REYGADAS is the award-winning chef (Veuve Clicquot named her the Best Latin American Female Chef in 2014) at Rosetta, a delectable eatery on Colima street in the heart of trendy Roma Norte. New and repeat customers appreciate not only the high quality of the food and Mexican ingredients, but also her innovative presentation, which sidesteps unnecessary cleverness. This is the first stop for many of my visitors, a favorite dish being the sea bass, though any selection is delicately prepared with just the perfect balance of flavors.

Rosetta is open Monday-Saturday, 1 to 5:30 pm and 6:30 to 11:15pm. Reservations strongly suggested, especially in the evening hours.

Just across the street is Reygadas’ casual Panadería Rosetta, known for its exceptional bread and pastries, as well as sandwiches. The traditional pan de muerto and rosca de reyes are to die for, although only offered during their respective Mexican holiday celebrations. You can eat on site or take out. The outdoor area is perfect for people watching.
Panadería Rosetta is open Monday-Saturday 7 am to 8 pm, Sunday 7:30 am to 6 pm.

Ten years after the she opened Rosetta in 2010, Reygadas opened yet another successful eatery in neighboring Condesa, this time with a new European /Mexican/ Mediterranean concept. Lardo is a bit more casual than Rosetta, with a bar encircling the room, but the food still has the finest of flavors. Lardo’s excellent breakfast is a good choice.

An interesting note about Reygadas for readers of The Eye’s regular book review column: she studied English literature at UNAM, where she wrote her thesis on Virgina Woolf’s experimental novel The Waves.

MÓNICA PATIÑO is a recognizable name among all foodies in the city. She’s won numerous awards and, like Reygadas, two of her most famous and best restaurants are the formal Casa Virginia in Roma Norte and a more casual place next door, Delirio.

Casa Virginia has a fine dining atmosphere, with prices to reflect it. With an ample variety of choices, the French cuisine is delicately prepared and deliciously presented. From figs and Gorgonzola cheese to clams, fish, short ribs, and the classic French onion soup, the food encourages repeat visits.

Casa Virginia is open 1:30 to 11 pm Tuesday-Saturday, and only until 6 pm Sundays. Closed Mondays.

Delirio is a delicatessen with a few outdoor tables on busy Calle Alvaro Obregon (indoor seating is also available). Patiño also sells many of her delicacies at this location, both grocery items and freshly prepared foods. Chilaquiles are a particular favorite, as are the juices. I often stop in just for takeout.

Delirio is open Monday-Saturday 8 am to 10 pm, Sunday 9 am to 7pm.

Early in her life Patiño wanted to learn English and French and moved to Europe to do just that. She studied cooking in France, with an emphasis on pastries, ice creams, and pates.

MARTHA ORTIZ. Let’s travel from Condesa and Roma to Polanco, another upscale neighborhood, close to Chapultepec Park. Here Martha Ortiz Chapa runs her famous restaurant Dulce Patria (Sweet Homeland).

When asked what she recommends to tourists who come to her restaurant looking for Mexican flavors, Ortiz replies:

“Everything we have on the menu. Our menu is small but articulates Mexican stories through marinades, moles, corn and beans. I feel proud of everything we have from a nationalist guacamole to María goes to the flower shop, the place’s flagship dessert, and whatever you experience. What they ask for the most is the duck with mole and the coconut flan with pineapple a la vainilla for dessert.”

CARMEN RAMÍREZ DEGOLLADO created El Bajio restaurant with her husband in 1972, and has carried on the tradition since his death in 1988, expanding from one to 19 locations in the city.

This is one of my favorite places to entertain guests, and I usually do so in the venue at 222 Reforma. The restaurant is colorfully decorated in the purest Mexican style, and the food reflects the vast traditions of Mexico.

My favorite and probably the most popular dish is the carnitas, delicate pieces of pork butt served on fresh hot tortillas. You can ask for it maciza, which means with less fat, just solid meat. Mexican breakfasts, such as huevos rancheros, are also a treat. Please don’t miss the hot chocolate!

GABRIELA CÁMERA. In 1988, this restaurant owner and author opened a seafood restaurant called Contramar that has generated buzz on the streets of Roma Norte ever since. This is one of the most popular restaurants in the city. Try the soft-shell crabs or spicy fish tacos in the airy dining room and plant-filled patio.

Cámera published My Mexico City Kitchen in 2019, the same year she and her staff were the subject of the Netflix documentary A Tale of Two Kitchens and Time Magazine listed her as one of its most influential people.

This modest list of women-led restaurants represents just the tip of the iceberg, but a good place to start your Mexico City food frenzy.

August 2022

Better Than Ever: Mexico City Restaurant Revival in Full Swing

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By Carole Reedy

Mexico City restaurants are ready for your visit! As everywhere, the economy suffered terribly during the pandemic, but tourism recovery is looking up. Our huge advantage, of course, is the weather, which is ideal year-round. Sure, there are some hot spring days and cooler temps in December and January, but outdoor dining is a possibility here in any season.

The government has supported restaurants by allowing owners to block off one street lane next to the curbs for tables, as well as giving permission to use considerably more sidewalk for tables. Attractive wood and glass structures protect customers from traffic and wind, giving customers the feel of dining in a European café.

The city is sparkling!

First thing on my agenda post-pandemic was to re-discover my favorite eateries to see how they survived. Here, a variety of my favorite places to enjoy good food in the Roma, Condesa, and Cuauhtémoc neighborhoods. All provide outdoor and indoor dining, but the outdoor dining provides the safest and most pleasurable social experience.

MEZZO MEZZO, Cuauhtémoc, Río Neva 30
To me, Mezzo Mezzo is synonymous with “Gypsy Pizza.” At first the combination of flavors did not attract me, but a friend convinced me to try it. Now I’m a fan and never order anything else at this cozy bistro. The pizza has a subtle, or rather not so subtle, melange of figs and Brie on a crisp light pizza crust. Give it a try!

The locale is a small venue with tables on the street. The wine selection has improved, and the service is as attentive as ever. Busy hours are between 2 and 4 pm. Happily, the restaurant is open from 1 pm to midnight every day of the week, as are most of the restaurants on this list, an important feature for visitors to the city.

EL AUTÉNTICO MANILA PATO, Locations in Polanco (Virgilio 25), Condesa (Culiacan 91), and Roma Norte (Colima 159)
This highly popular eatery specializes in Pekín duck tacos, served with corn or flour tortillas or as a torta, with won tons and spring rolls as side dishes. And that is the entire menu!

Healer, historian, and taco-maker Edgardo Ganada Kim and Adrian Segura founded the venue in 2014. They combined the Mexican taco and Chinese side dishes to create textures and flavors to which you’ll return frequently. Plum and oyster sauces enhance the flavors of both the rolls and tacos. None of my visitors has ever been disappointed, and those of us who live nearby are on regular repeat.

Beer, water and soft drinks are the only beverages served.
Hours are daily noon until 10 pm.

SAN GIORGIO, Roma Sur, Anahuac 38
Italian natives give this pizzería five stars as the most authentic Italian Napolitana pizza in the city. The ingredients are fresh, and the variety of pizza choices ample. The tomato sauce has that special flavor that only the Italians deliver, and the mozzarella cheese is created for the venue. There are also big, fresh salads, as well as traditional lasagna al ragú. Spinach and ricotta cannelloni completes the pasta menu. Chicken, pork, and salmon entrees are also available.

The street corner ambiance on Anahuac and Tehuantepec in Roma Sur is exhilarating. The waitstaff especially gives warm Italian greetings and service.

The restaurant provides takeout and delivery, their life-saver during the two years of lockdown. Now, they are open every day 1 pm to 11 pm, except Sundays, when they open at 2 pm.

MALLORCA, Paseo de Reforma 365, at the corner of Río Guadalquivir
This Spanish restaurant will satisfy your need for flavors from the Iberian peninsula. Serrano ham in abundance, as well as Spanish omelets and tapas-type breads adorn the breakfast menu. The chocolate croissant is a must! Comida selections include paella, risotto, salads, and meats and cheeses. There is a large wine selection.

The real emphasis here, however, is on the pastries. Inside there’s a separate pastelería with enough chocolate and cream-filled treats to satisfy any sweet-lover. Cakes, tarts, and candies of the highest quality fill the space.

Hours vary day to day, but basically, they are open 8 am to 9 pm.

LARDO, Condesa, Agustín Melgar 6
This is a favorite breakfast place, very busy from 9:30 am till 11 am. Once I take my guests there, they have a tendency to return for all their breakfasts!

Each dish has a special presentation. The combination of flavors, spices, and ingredients used for standard dishes is unique. The entire menu is also eclectic. For your comida, try the octopus with red curry or the squid, black rice, and ginger. There are fish items, such as huachinango (red snapper) and couscous, as well as lamb kabobs and risotto croquettes.

An outdoor area has been added to two sides of the restaurant, enlarging by half the number of clients the restaurant can accommodate. It is a spacious area that is as charming as any Parisian street.

Open daily 8 am to 10 pm.

TAAK-CAL, Roma Sur, Anahuac 36
This new-to-the-neighborhood “kitchen bar,” as it is called, opened right at the beginning of the pandemic. They managed to hang on and now are in full swing. From land to sea, the menu varies from tacos and salmon filet to shrimp, fish, soups, and vegetarian choices. My favorites are the arrachera (marinated skirt steak) tacos and the salmon pistache.

It’s a charming setting, often with a guitarist or other music, and its ambiance certainly brightens the street, with San Giorgio right next door.
Open daily 1 pm to 11pm.

Wherever you dine you’ll see smiles on the faces around you, elated to return to this most desirable existence.

2020, August 2020

Where Foodies Can Still Get Their Kicks: A Quarantined Summer in San Miguel de Allende

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By Carole Reedy

The virus is on our minds, and frustration fills our hearts with dread. Most of the readers of The Eye are travelers, wanderers, and adventurers, so staying inside is anathema to us. Yours truly, who lives in Mexico City, struggled with the same, especially after the cancellation of a months-long Italian trip scheduled for the fall.

As a result, I opted to take refuge in San Miguel de Allende, my second home.

The tranquil pueblo of San Miguel de Allende (SMA) is just a three-and-a-half-hour drive from the hustle and bustle of the megapolis of Ciudad de Mexico, with its population of over 20 million. SMA was recently listed as the second-best city in the world by the magazine Travel + Leisure. (Oaxaca City grabbed first-place accolades, and the country of Mexico had four out of 25 mentions on the coveted list, more than any other country.)

Fearful of a bus ride filled with 30 potential virus-carrying passengers, I opted for a private car and driver from the reliable BajioGo company. It’s also possible to order a shared-car ride, but that, too, seemed a bigger risk than I wanted to take.

The deluxe bus ride is very reasonably priced at approximately US $30 a person (half that for seniors who have Mexican residency), whereas my private car was US $250. The price of a shared car/van ride depends on the number of passengers, of course. Vale la pena was my thought!

Eating in quarantine
The quarantine situation in SMA was much the same as Mexico City: stay home and wear a mask when out. No restaurants, stores other than grocery or food businesses, or hotels are open. This is scheduled to change on July 15, when the next phase takes over. Hotels are set to open at 40% capacity, as will some restaurants.

One of the attractions of San Miguel is the breadth of its international and local eateries. Like most major cities, the scrumptious food of the region can be delivered to your door or picked up. And the La Europea and Cava Sautto wine stores fortunately are open daily for your imbibing needs.

The local tortillerías are also working daily, so you can have freshly made tortillas for your tacos. The small and large fruit, vegetable, and flower markets are open too for purchasing (at drop-dead low prices) the freshest regional produce, with avocado, papaya, melón, mango, jícama, cilantro, and broccoli topping the list of the vast range of fruits and vegetables available year-round in Mexico.

For those with a kitchen in which to cook at home, in San Miguel we are fortunate to have a grocery store right in centro.

Bonanza has graced the street of Mesones for many years. It’s a favorite of the gringos due to its range of imported items, including sweet relish, horseradish, and New Zealand butter. They also carry delicious homemade yogurt and ice cream. There’s a deli section and a back room with a variety of spices and nuts. The prices are higher than the La Comer just outside of town, but the convenience is incomparable. My favorite purchase is the pickled herring in a jar, an item I have trouble finding even in Mexico City. I would shy away from buying wine here though. The prices are often double that of La Europea or Cava Sautto.

If you’d rather not cook, let me recommend some take-out/delivery options. I’m finding comfort foods more satisfying these days than the fancy “tasting” options many restaurants are offering.

Let’s start with a brimming bowl of pozole. On the Ancha San Antonio, at # 35, you will find Victoria’s, a tiny restaurant hidden among the larger venues that sell Mexican artesanías (handcrafts). There are just a few tables inside and you’ll wait just a few minutes for your take-out order of green or red pozole, chicken or pork. Accompanying your large or small portion are fried tortillas and the fixings to top your pozole: lettuce, radish, and red onion.

Hecho in Mexico, at Ancha San Antonio, # 8, is a favorite among both the gringo crowd and Mexicans due to the highly consistent quality of each item on the menu. The variety of selections is staggering: everything from enchiladas and tacos to hamburgers, salads, soups, and (my personal favorite) the Reuben sandwich. This is a large, mostly outdoor venue, which makes it ideal for social distancing.

Il Castello Ristorante Pizzeria, at Animas 20, serves the real thing when it comes to Italian food at reasonable prices. There is fabulous pizza, stromboli, calzones, and the best eggplant and chicken parmesan around (a personal favorite). Small seating area only, but like all other restaurants, they are prepared to give you take-out. The portions are ample and the location is easy, just up from the market at the Plaza Cívica on the charming street of Animas.

Garambullo, at Animas 46, just down the street from Il Castello, serves breakfast and lunch only in a beautiful courtyard. It’s been described as a small jewel in the midst of the hustle-bustle of the nearby market. Garambullo, by the way, is a Mexican fruit that has many healthy properties, and the restaurant reflects its name in the quality of their food. There are salads, eggs dishes, beans, sandwiches, and enchiladas, all made from the freshest ingredients.

La Parada, at Recreo 94. During normal times you need a reservation for seating at this popular spot featuring Peruvian food. Of course, you must start by sipping a tart Pisco Sour. Follow it with a meal choice from the variety of seafood and wonderful pork dishes, including a yummy pork sandwich, a favorite of many friends. Portions are ample and all very fresh. The waitstaff is exceptional, which makes every visit a special occasion.

Buenos Aires Bistro, at Mesones 62, serves some of the best steaks, arrachera, and lamb chops in town. My personal favorite is the polenta with vegetables or pork; another friend always orders the octopus salad. It is a charming restaurant just steps from the Jardín.

Zenteno, at Hernandez Macías 136, has by far the best coffee in town. That and their breakfast pastries are served daily in this miniscule space with just four tables. You might find yourself alone in here during these pandemic days, but during normal times you’d see many happy patrons on their iPads sipping coffees. One day I even spotted Robert Reich, the American economist, in a quiet corner. I buy my freshly ground coffee here by the kilo.

Tostévere, at Codo 4, is known for their tostadas. Forget your image of a Mexican tostada because here they create their own version of the popular Mexican dish. The chef and staff present a small menu, but it’s filled with unique variations on the traditional tostada. Think octopus, soft-shelled crab, corn, a variety of vegetables, and carpaccio, all served in a manner you’ve not experienced before. There’s a full bar with a variety of popular cocktails and a friendly, knowledgeable staff.

Whether dining out or in, you’re sure to find variety, quality, atmosphere, and charm in this small yet grande colonial city of Mexico. Come visit when you feel comfortable traveling.