In addition, most of the high-end dining options I wrote about in a previous piece on Baja have an excellent non-wine selection. If you get the chance to visit northern Baja I recommend trying the following places for a sampling of all the good libations on the menu.

Wineries

Vena Cava

 

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The tasting room is cool — its roof is made of the innards of an old wooden ship — but the party is really going on outside at Troika, the winery’s food truck, open for lunch and early dinner. Here, a handful of picnic tables painted in bright yellow, aqua and pink are filled with wine drinkers sipping on Vena Cava’s cool and fruity rosé or their new line of minimal intervention wine— the Pet Nat is fab. The menu’s star is the pork belly in a miso and beer glaze with tzatziki and flour tortillas, but everything was good. This place is perfect for day drinking, especially if all you have to do is walk up the hill to your room at their hotel, Villa de Valle.

Rancho San Marcos, Toros Pintos S/N, Ejido Francisco Zarco, Ensenada 

Clos de Tres Cantos

 

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Tres Cantos is like a trip to see your philosophical aunt and uncle who have renounced city life and now tipsily recite poetry in the middle of the afternoon. Owners María and Joaquín are relative newbies in Valle de Guadalupe, but their space — built beautifully with recycled materials and following all kinds of esoteric architectural principles — feels authentically Valle. A tasting on the back patio while metallic ribbons flutter in the vineyard is almost magical. Try the Chenin Blanc, which is a burst of salty sunshine, or a bottle of Tu Mismo, a red blend with hints of tobacco and smoke. They also have a small restaurant on-site that I didn’t get to try but have heard is fantastic.

Carretera Tecate-Ensenada Km 89.5 S/N, Villa de Juárez

Bruma Wine Garden Tasting Room

 

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This tasting room has just opened, and while it’s not as well-known as some of the others in town, if Bruma’s other eating and drinking establishments are the measure, it’s going to be a thing. It feels like a bar for rich equestrians: leather couches, a long wooden bar, cozy lighting, giant stainless steel tanks to one side. You can try the whole of Bruma’s incredible line here and if you get through them all they have additional bottles from around the valley because they like to spread the love.

Carretera Tecate–Ensenada, Km 73.5, Francisco Zarco, Ensenada

Vinos Pijoan

 

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The Pijoan tasting room in the vineyard is the most low-key of any that I found in Valle and maybe that’s one of the reasons I loved it so much. A million dogs follow you to your seat on the covered back patio and you can have a languid afternoon-long tasting with no one pushing you to go. 

Pijoan boasts old-school blends that are big and bold and new minimal intervention wines that are young and fresh. I loved the entire line, but it was the vermouth that blew me away. Mistela, made from a collection of wild herbs from the area, is like taking a direct sip of Valle de Guadalupe, while Vermouth Pijoan is made in a classic style that is warm, cinnamony and just right for sipping on the rocks.

Carretera El Tigre Km.13.5, Rancho San Marcos, Poblado Francisco Zarco

Finca la Carrodilla

 

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This absolutely stunning vineyard way out in the middle of nowhere has a tasting area that includes ground level tables amid the vines as well as an upper deck overflowing with greenery and a long family-style table under an arbor of plant life as well as a handful of high-back tables. You can do a quick tasting of their line of fully organic wine for about US $30 and the views of the surrounding organic vineyards are stunning.

Parcela 99 Z1 P14 Ejido El Porvenir, Francisco Zarco

Cocktail and mezcal bars

Matilda

 

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Without a doubt, the best cocktails I had in Ensenada were found in this tiny bistro-style dining room with photos of famous women on the walls and red-checked tablecloths. The La Princesa y El Sapo is the perfect balance between buttery and sweet with sage and huacatay — a South American marigold — and a garnish of spicy nasturtium leaf. The Sakura, which comes with a pea sprout balanced on the rim, is tart with a bit of bitterness and musky with rose water. Matilda Mi Corazon is creamy and smoky… I could go on.

Avenida Octava 106, Zona Centro, Ensenada

Santo Tomas Plaza

 

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Now a collection of restaurants, shops and bars, the Santo Tomas plaza once housed part of the winery’s facilities that was subsequently moved outside of the city limits. There’s a bevy of places here that I like: the moody Loca bar with high ceilings and low neon lighting, and La Bête Noire which feels like a bar just appeared inside a thrift store. Tanto Santo is the place for a slice and a beer, and the Alta Baja Ceveceria has a dozen or so craft beers on tap.

Avenida Miramar 666, Zona Centro, Ensenada

Bloodlust

 

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The ultimate Baja setting, with outdoor fire pits roaring, picnic tables and an outdoor stage that hosts local music acts. The main bar and restaurant area is supposed to look like a drop of wine, but the locals call it the “garlic building.” Its bulbous, organic lines reminded me a little of the Smurf village.

Inside are window seats stuffed with pillows and tapestries, as well as regular tables for sipping a cocktail or getting a small bite. These are the second-best cocktails in Ensenada for me: the Whyskey Sour and El Conde Nado with Pijoan vermouth! were two of my favorites.

Doña Emilia LT 13-2 San Marcos, Ensenada

Hussong’s Cantina

 

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It’s kind of a shame more visitors to Valle de Guadalupe don’t hang out in Ensenada. There are a handful of great bars and restaurants there that are endlessly more economical than Valle and still stellar. One such place is Hussong’s, which definitely has a little old-school cheesiness to it, but the kind that I love. 

Hussong’s is famous for its margaritas, but even more famous for being a good hangout for everyone: young, old, local and tourist. The musical trios that roam the bar hall can help you fall in love or drown your sorrows depending on the tune you choose. As one of the oldest establishments in town, it’s an obligatory stop.

Avenida Ruiz 113, Zona Centro, Ensenada

The post The best drinks in Ensenada and Valle de Guadalupe appeared first on Mexico News Daily

It’s not really a salad but instead a delightful concoction of fruits, nuts, coconut, cream and marshmallows, a very simple recipe from humble beginnings that has evolved over the past centuries in the U.S. to something more complex. But when it first came into being it was a very different concept. 

The term “ambrosia” derives from Greek and Roman mythology, where it was considered food for the gods, granting immortality to those lucky enough to consume it. In the U.S., the earliest documented ambrosia recipe is found in the 1867 cookbook, “Dixie Cookery.” It consisted of two ingredients: oranges sweetened with sugar, layered with coconut — and it was a luxury! 

Once again, Mexico influenced this recipe since coconut wasn’t introduced to American kitchens until trade routes were established during Spanish colonial rule. But by the 1930s, Ambrosia Salad was a traditional Southern holiday dish, especially for Easter and Christmas. 

The current American version utilizes canned fruits, sweetened coconut, mini-marshmallows, sour cream and Cool Whip. Heaven forbid to all but the mandarin oranges and marshmallows! And that’s the reason we’re going to make this Mexican, with wonderful fresh fruits of all kinds, and crema, nuts and unsweetened coconut! 

This is the perfect holiday dessert to serve alongside pumpkin or pecan pie or trifle. It is refreshing, rich and maybe, just a little lighter on the calories! 

Mexican Ambrosia Salad:

Ingredients:

• 1 can (11 oz.) (311 g) mandarin oranges, drained well. (mandarinas)
• 15 oz. (425 g) mixed, fresh fruits: strawberries (fresas), mangos (mangos), papaya 
  • (papaya), cut into bite-size pieces. 
• 1 Cup (151 g) grapes, halved. (uvas)
• 1 Cup (165 g) fresh pineapple, cut into bite-size pieces. (piña)
• 1 – 2 sliced, fresh bananas. (plátanos)
• OPTIONAL: Add 1 apple (manzana) and 1 kiwi (kiwi) for added flavor, cut into bite-size 
  • pieces. 

Also:

• 2 Cups (250 g) mini-marshmallows. (mini-malaviscos)
• ½ Cup (85 g) unsweetened, shredded coconut. (coco rallado sin azúcar)
• OPTIONAL: Chopped pecans (nueces pecanas) or walnuts (nueces) to taste, for crunch. 
  • Fold nuts into salad before serving to avoid them getting soggy. 

Dressing:

• ½ Cup (120 g) whipping cream. (crema para batir)
• 1 Cup (230 g) crema. (crema)
• ½ Cup (153 g) sweetened condensed milk. (leche condensada azucarada)
• 1 tsp. (4.2 g) vanilla extract. (extracto de vainilla)
  • Mexican brands noted for their intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla. 

Instructions:

1. Drain mandarin oranges thoroughly.
2. In a mixing bowl, combine crema, whipped cream, sweetened condensed milk, and vanilla extract. Mix until smooth and blended. 
3. In a large bowl, add fruits, mini-marshmallows, and shredded coconut.  
4. Gently fold in the cream mixture until fruits, etc. are evenly coated. 
5.  Refrigerate for a least 2 hours, allowing the flavors to blend. Refrigerate overnight for best results
6. Fold in nuts (to taste) before serving, if desired. 

Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals (aa-wp.com).

The post Try this classic Ambrosia Salad… but make it Mexican! appeared first on Mexico News Daily

Of the 157 restaurants in Mexico honored by Michelin in Mexico, 13 are located in Los Cabos. However, these aren’t exactly spread out evenly around the municipality.

Cabo San Lucas

The Land’s End city has a terrific taco scene and a few great restaurants. But it’s no coincidence most of the Los Cabos restaurants that received Michelin Guide recognition are found in the Tourist Corridor — (home to many luxury resorts and their signature eateries —) and San José del Cabo, the showplace for the region’s superb farm-to-table dining.

Los Tres Gallos

Michel Zermeño and Fabiola Sánchez founded this downtown gem in 2010. It’s named after a trio of movie stars from Mexico’s Golden Age of Cinema:  (Pedro Infante, Jorge Negrete, and Javier Solís, collectively Los Tres Gallos). It’s the premier local stop for traditional Mexican cuisine. A second restaurant has since opened in the Gallery District of San José del Cabo.

 

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Michelin Status: Recommended
Leona Vicario esquina 20 de Noviembre

San José del Cabo

Rodrigo Esponda, director general of the Los Cabos Tourism Board, recently noted via Travel Pulse Canada: “We are the number one region in Mexico that produces organic vegetables and fruit. Everything is for local consumption; we don’t export. We have sustainable fishing and farming, so the combination and innovation of the chefs really make our culinary scene unparalleled.”

Nowhere is that fact more evident than in San José del Cabo. The region’s acclaimed farm-to-table dining style was pioneered at restaurants just outside the city, like Flora’s Field Kitchen and Acre in Ánimas Bajas. It continues to be spotlighted in the popular downtown Gallery District, home to great art galleries and many of the area’s best restaurants.

Acre

A farm-to-table gem that’s as remarkable as the treehouse accommodations set on the property. The cuisine, contemporary Mexican with some global influences, is crafted from ingredients grown sustainably on the farm or bought from local fishermen or other local farmers. 

Michelin Status: Green Star, Recommended
Ánimas Bajas

Flora’s Field Kitchen

With an outdoor dining area overlooking the 25-acre farm from which so many ingredients are sourced (meat comes from a nearby ranch), Flora’s Field Kitchen is the most iconic of the region’s farm-to-table restaurants and perennially the most popular. This place is always packed and with good reason.

Michelin Status: Green Star, Bib Gourmand
Ánimas Bajas

Lumbre

Chef César Pita’s Lumbre is one of several contemporary restaurants in San José del Cabo’s downtown Gallery District where the region’s incredible diversity of fresh seafood and organic produce is displayed. “It’s a Mexican and live fire concept,” notes the Michelin Guide, “with global influences where creativity and originality reign supreme.”

Michelin Status: Recommended
Calle José María Morelos 162

Omakai

The history of Japanese cuisine made from Mexican ingredients in Los Cabos dates back to 1994 when Nick-san invented it. However, per the Michelin Guide, Omakai is now the foremost proponent of this style, thanks to its flawless execution and superb fresh local seafood. 

Michelin Status: Recommended
Ignacio Zaragoza 1311

Ruba’s Bakery & Bistro

Ruba’s backs up its pastries with more substantial bistro fare like the chef’s creative tasting menu prepared during the Gallery District’s weekly Art Walk. 

Michelin Status: Recommended
José María Morelos 8

Tourist Corridor

It shouldn’t be surprising that many of Los Cabos’ best restaurants are found on the premises of in luxury resorts. That’s where all the celebrated chefs come from. The first big names like Larbi Dahrouch and Charlie Trotter were brought in 20 years ago by One&Only Palmilla. 

More recently, it has been superstar chefs like Enrique Olvera and Sidney Schutte,  two chefs with Michelin Guide credentials, who  that have helped elevate the overall quality of Los Cabos cuisine at resorts like The Cape, A Thompson Hotel, and Grand Velas, respectively. 

Árbol

Las Ventanas al Paraíso was the first of the modern luxury resorts in Los Cabos and it remains a benchmark for elegance and exceptional food and drink. Árbol doesn’t stint on the elegance, with Beluga caviar and Maine lobster among many luxury items on the menu. But it’s also one of the area’s most cosmopolitan eateries, thanks to Indian curries and other Asian culinary specialties.

Michelin Status: Recommended
Las Ventanas al Paraíso, Carretera Transpeninsular Km 19.5

Carbón Cabrón

The name itself is reason enough to visit. A grill aficionado’s idea of heaven, with wood-fired specialties from chef Poncho Cadena. These include the expected meat and seafood cuts, plus exquisitely grilled vegetables. 

Michelin Status: Recommended
El Merkado, Carretera Transpeninsular Km. 24.5

Cocina de Autor

Eight to 10-course tasting menus highlight the experience at Cocina de Autor, Dutch master chef Sidney Schutte’s signature restaurant at Grand Velas, and the only restaurant in Los Cabos granted a coveted Michelin star. 

Naturally, it’s hard to interpret giving the only star to a European chef as anything but a backhanded compliment to the region’s cuisine. 

Michelin Status: One Star
Grand Velas, Carretera Transpeninsular Km. 17

Comal

Stylish decor, Sea of Cortezés views, and first-class cuisine courtesy of chef Yvan Mucharraz — formerly of Capella Pedregal — headline the attractions at this picturesque seaside restaurant at the luxurious Chileno Bay Resort & Residences.

Michelin Status: Recommended
Chileno Bay Resort & Residences, Caretera Transpeninsular Km. 15

Manta

Enrique Olvera, whose Pujol in Mexico City was one of only two restaurants in Mexico to receive two stars, opened this signature eatery at The Cape, A Thompson Hotel in 2015. The focus is on local ingredients, but with a pan-Pacific outlook. 

As the chef told me when the restaurant had its grand opening: “Baja has a Pacific influence, so that’s why we’re playing around with Peruvian and Japanese flavors; because a sashimi, a tiradito, and a Mexican ceviche have a common language.”

Michelin Status: Recommended
The Cape, A Thompson Hotel, Carretera Transpeninsular Km. 5.5

Metate

A Bib Gourmand selection due to its combination of quality and value, Metate is “welcoming and attractive,” per Michelin, serving up Mexican specialties in a charming outdoor setting just outside Cabo San Lucas. 

Michelin Status: Bib Gourmand
Avenida Crispin Ceseña S/N, El Tezal

Nao

Alex Branch is one of the most talented and well-traveled chefs in Los Cabos having worked with Enrique Olvera at Manta and helmed Acre — two other Michelin-recognized restaurants — before opening the Mediterranean-style Nao.

Michelin Status: Recommended
El Merkado, Carretera Transpeninsular Km. 24.5

Chris Sands is the Cabo San Lucas local expert for the USA Today travel website 10 Best, writer of Fodor’s Los Cabos travel guidebook and a contributor to numerous websites and publications, including Tasting Table, Marriott Bonvoy Traveler, Forbes Travel Guide, Porthole Cruise, Cabo Living and Mexico News Daily. His specialty is travel-related content and lifestyle features focused on food, wine and golf.

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I don’t want cream, I don’t want meatballs, I don’t want canned tomato sauce: I want pasta served exactly the way it’s served to me in Italy. That’s right. I’m a bona fide pasta snob. This article has taken me to no less than five of Mexico City’s hottest neighborhoods in search of the perfect plate of pasta.

While my list offers just seven restaurants to start, I know that there are more steaming plates of artfully crafted gnocchi just waiting to be discovered. Leave your favorite pasta gems in the comments below. 

Casa D’Amico

There’s nothing more Italian-style than entering a sweet little Polanco restaurant and being greeted by the owner. This is exactly what you can expect at Casa D’Amico, managed by Walter and Gianmarco. Enjoy a perfect plate of pasta as the father-son duo go from table to table, chatting with customers and minding every detail. The kitchen at this warm and welcoming hotspot is cared for by Walter, a self-taught chef with a passion for creating authentic Italian dishes with Mexican ingredients. Don’t forgo the Fettuccine Gabriel, a specialty dish that marries shrimp and Portobello mushrooms in a white wine sauce topped with Parmesan cheese.

Il Fiorino

Il Fiorino is the type of Italian restaurant where the day’s specials are handwritten on a blank sheet of paper and there’s no website to speak of. The space is so unassuming from the outside, it could be easy to miss if not for the sidewalk sign advertising Verdadera Cocina Italiana.

Walk inside, however, and you’ll likely be greeted by the outgoing Fernando Forni, owner, chef and food fanatic. Dive into a steaming plate of pappardelle or risotto alla Milanese featuring saffron risotto paired with osso buco paired with your favorite Tuscan wine. The unwritten motto seems to be less fanfare, more quality. What could be more Italian?

Pasta Guapa 

Behind a little window in Narvarte, you’ll find Argentinian chef Melina at the counter, crafting handmade pasta of various forms and flavors. In addition to the classics, there’s freshly-made spinach spaghetti, ravioli stuffed with sweet potato, thick focaccia topped with cherry tomatoes and rosemary and homemade sauces like pesto and tomato. 

Just over two years ago, Chef Mel opened the cozy space as a way to immerse into her adopted home in Mexico while still connecting her to her Argentine roots. One of her clearest childhood memories is the image and aroma of her grandfather’s kitchen as pasta sat drying on the table.

Her desire to incorporate a bit of home has resulted in something very special. Aside from everything being beautiful and delicious, Chef Mel offers something that isn’t so easy to find in Mexico City: pasta-making classes in her intimate studio. Gather with a group of friends around a large central table and learn how to do it yourself. Snacks, aguas frescas and wine are included to hold you over until your group’s Italian feast is ready to eat.

Pasta Mestiza

The newest kid on the block isn’t Italian at all, but rather a Mexican take on pasta dishes. Situated inside the bustling Mercado Roma, Pasta Mestiza blends traditional Italian pasta with the bold and vibrant flavors of authentic Mexican-style sauces. 

Cozy up at one of the six high top stools that line the bar in front of an open kitchen. Sip a glass of wine and chat with the chefs, also the owners, as they craft your pasta dish right in front of you. Choose from an array of sauces that reflect Mexico’s recognizable masterpieces, like barbacoa or salsa matcha. One of its many excellent Google reviews describes it as “the most amazing pasta I’ve had in a long time,” while another pipes in about the “incredible food and even better staff! Loved the pasta, the process, and vibes all around.” 

 

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Don’t leave without dessert, a knafeh with fresh queso oaxaqueño that is to die for. 

Pazzesca Pizzeria

Nestled at the enchanting corner in La Juárez where Calle Napoles meets Calle Marsella, Pazzesca Pizzeria is sure to draw you in. This cozy yet contemporary restaurant, whose name means something local, extraordinary, or out of the ordinary, is adorned with romantic string lights and a traditional brick pizza oven. If you can manage to tune out the sounds of the passing scrap metal trucks, you might just feel transported to a quaint Italian town.

Owner Alan Niggeler is dedicated to sourcing only the finest ingredients, ensuring that every dish reflects the authenticity and quality of Italian cuisine. And while many of its patrons — many of whom hail from Italy — flock to Pazzesca for pizza, it’s the pasta that truly captivated this discerning diner. I wouldn’t go out for a plate of tagliatelle al funghi anywhere else. 

Suppli

At the corner of Calle Atenas and Avenida Bucareli in La Juárez stands the appropriately-named Chinese Clock, built by the Chinese-Mexican community in 1921 to replace a clock gifted to Mexico by the last emperor of China in 1910. Surrounding this obelisk is an area that just might be the city’s next hotspot, if the explosion of restaurants, cafes and galleries here in the past year is any indication of what awaits. One of these restaurants is impossible not to notice, so inviting and romantic that you’d be a fool to pass by without peeking inside. 

The tiny, ambient Suppli was brought to life by the talented founders of Pastificio. Ale Gutiérrez and Jean Marc Pariente, whose names you might recognize from Food & Wine’s 2024 list of best new chefs, were determined to bring the essence of homemade Roman cuisine to this corner of Mexico City. Their menu is concise and seasonal, relying on local ingredients. Aim to try the classic amatriciana, the pasta carbonara and the fresh arugula salad.

Toscanaccio

Just steps from the Monument to the Revolution, Florentine chef Marcello Gurioli and his meticulously-trained cooks are stuffing delicate ravioli with fresh ricotta and handcrafting enough tagliatelle to last them through one busy day. Gurioli spent years learning alongside top European chefs, and the golden rule in his kitchen is that everything be fresh, handmade and fully Italian. His wine list includes Italian classics like Vermintino, as well as pleasant surprises like the organic, floral Varvaglione from Puglia. 

A visit to Toscannacio is an experience if you play your cards right. Sure, you can order from the menu, but why bother? The charismatic Gurioli will more than likely be fluttering around and delighted to create a dish just for you. He loves an adventurous eater, so keep an open mind  — and stomach! — and enjoy a true Italian-style dinner you won’t soon forget.

Buon appetito!

Bethany Platanella is a travel planner and lifestyle writer based in Mexico City. She lives for the dopamine hit that comes directly after booking a plane ticket, exploring local markets, practicing yoga and munching on fresh tortillas. Sign up to receive her Sunday Love Letters to your inbox, peruse her blog or follow her on Instagram.

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How many months of good luck do you want in the new year? Try to eat that many before the bell is finished tolling. The scene looks like a surrealist painting where time and fruit collide.

The New Year’s Eve grapes ritual started in Spain, some time in the early 20th century. Legend has it that a clever bunch of vineyard owners found themselves drowning in surplus grapes. Instead of composting or wine-making, they turned to marketing: eat a grape for each stroke of the clock on New Year’s Eve, they proclaimed, and you’ll ensure good fortune for the twelve months to come. The idea caught fire faster than a dried-out Christmas tree.

When the custom crossed the Atlantic, it nestled into the Mexican spirit like carne asada fits into a taco. After all, Mexico is a place where traditions speak louder than words, where the past and present weave together. The twelve grapes became more than a custom— they turned into a hope, a wish, a small act of defiance against the uncertainties of life.

At 11:59, everyone’s ready, grapes in hand. The first bell rings out, and the mouths start moving, swallowing the months like they’re good luck charms for the soul. January goes down easy. March? A little sour. August sticks in someone’s throat, maybe predicting a heat wave or heartbreak. Loud coughing is heard on the October grape: we might have a comrade down. But by the twelfth stroke, the deed is done. When the new year arrives, shiny and full of question marks, the people of Mexico, Spain or anyone who is inclined to take on this vineyard challenge, welcome it with sticky fingers and hopeful hearts.

12-grape martini: A sophisticated celebration

Ingredients

• 12 green grapes
• 2 oz vodka
• 1 oz elderflower liqueur
• 1 oz Lillet Blanc
• ½ oz freshly squeezed lemon juice
• Ice cubes
• Toothpicks for garnish

Instructions

1. Thread 12 green grapes onto a cocktail skewer or toothpicks in groups of three or four, depending on the size. 
2. In a cocktail shaker, combine vodka, elderflower liqueur, Lillet Blanc and lemon juice. Fill the shaker with ice.
3. Shake vigorously for about 15-20 seconds to ensure everything is well chilled and combined.
4. Double strain the mixture into a chilled martini glass to achieve a smooth texture.
5. Place the skewered grapes over the rim of the glass or let them rest elegantly on the side as an edible decoration. For an extra aromatic touch, lightly express the oil from a lemon peel over the drink before garnishing. 

This cocktail works because it’s absurd, elegant and just the right amount of superstitious— like the New Year itself. You’ve got twelve grapes sitting smugly on the toothpicks, a nod to tradition, scarf them down with the 12 strokes of midnight, and enjoy your libation. 

Vodka and Lillet? Pure optimism in liquid form. Elderflower liqueur adds a whisper of floral je ne sais quoi: “What is elderflower? And why is it so good?” Lemon juice brings balance, reminding you that life is equal parts bitter and sweet. Sip slowly, toast the chaos and hope the 12 grapes do their job. Happy New Year! 

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean. His recipes can also be found on YouTube.

The post Welcome 2025 with a 12-grape New Year’s Eve martini appeared first on Mexico News Daily

It’s also been a big year for Mexico, with the Michelin guidebook issuing its first stars in the country, becoming America’s favorite beer and celebrity alcohol brands launching all over the country. 

The weird and wonderful

Mexico is, as we all know, a place of wonder and amazement. This also extends to the food. From mouth-incinerating chile challenges to cheese fruit, there’s always something to catch the eye — and the tastebud.

We took on Mexico’s spiciest burger and lost

The tropical fruit that tastes like cheese

Guide to the unique world of Mexican candies

Traditional favorites

It’s almost impossible to pinpoint the most “traditional” Mexican food, because the wealth of unique ingredients is so central to the development of civilization in the region. What we do know though, is that modern Mexico has perfected the art of cooking and today rightfully sits among the best in the world.

A timeline of classic Mexican tortas, from Cuauhtémoc to Cuba

Ladling liquid gold: Mexico’s coziest soups

Taste of Mexico: Elote

Mexican fusion

Mexico and the United States share a special cultural heritage unlike almost anywhere else in the world. This has led to some pretty excellent adaptations of Mexican food into something almost entirely new. They’re not the only ones who are working with traditional recipes though — the Mexico News Daily Food team have been hard at work creating their own, delicious fusion recipes throughout 2024. 

Tex-Mex vs Mexican food: What’s the beef?

Bring the heat to your Baja shrimp taco recipe with this Asian twist

Transport your tastebuds from Tenochtitlán to the Taj Mahal with this queso Oaxaca naan bread

Amazing alcohol

What would life in Mexico be like without the myriad ways to enjoy an evening? Mezcal, Tequila, Sotol, Bacanora, beer — and plenty more. 2024 was a year that saw Mexican alcohol take center stage, winning accolades and recognition across the world.

A trio of Mexican Christmas drinks to warm the spirit

How Mexico’s Modelo Especial became the most popular beer in the US

Mezcal de pechuga: Mexico’s most unusual spirit

What made a motorsport legend invest in 0% alcohol tequila?

What will 2025 bring for Mexican food? Whatever happens, Mexico News Daily will be there to bring you the very best, straight from the plate. 

The post Best of MND Food in 2024 appeared first on Mexico News Daily

Dinner starts out innocent enough. Plates are passed, kids argue over who gets the biggest slice of ham, and someone inevitably complains that the stuffing tastes like wallpaper. Then Jed clears his throat, the kind of ominous sound that makes you wish you were anywhere else — like a dentist’s chair or a jury box.

“So,” he begins, swirling his drink with the self-importance of a man holding court. “Let’s talk about what’s really wrong with this country.”

Time doesn’t just stop; it hides under the table with the dog, waiting for the fallout. Mom gives me a look that says, Why didn’t you stop him? as though I, a mere mortal, could prevent Jed from being Jed. Dad sighs into his mashed potatoes. Cousin Becky instinctively reaches for the wine.

Then, like a miracle from the culinary heavens, someone brings out the Nochebuena salad. Its arrival is a party of oranges, apples, pineapple, and pecans, all glistening under a tangy-sweet citrus dressing. It’s a dish so colorful it could make a Crayola box blush.

“Try it before it wilts,” I say, and suddenly everyone has a new mission: fill their plates. Even Jed.

For one blissful moment, the only sound is the crunch of apples and the occasional appreciative grunt. Jed actually looks thoughtful, though it’s probably just the lime juice hitting his taste buds. No one says a word. It’s a truce forged in citrus and pecans.

By the time the salad’s gone, Jed’s back to conspiracies about how ancient Republicans actually built the pyramids. But we had a peaceful, somewhat actually healthy, Nochebuena salad, now it’s once more unto the breach.

Ensalada de Nochebuena (Christmas Eve Salad)

Ingredients

For the Salad:

• 3 medium apples (red or green), cored and thinly sliced
• 4 oranges, peeled and segmented
• 2 cups fresh pineapple, cubed
• 1/2 cup pecans, toasted and chopped
• 1/2 cup raisins

For the Dressing:

• 1/4 cup orange juice (freshly squeezed is best)
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey (or agave syrup)
• Pinch of salt

Instructions

1. Prepare the Ingredients:
   • Thinly slice the apples and toss them in a little lime juice to prevent browning.
   • Peel and segment the oranges, removing any seeds.
2. Assemble the Salad:
   • In a large bowl or platter, combine the apple slices, orange segments, and pineapple cubes.
   • Sprinkle the toasted pecans and raisins on top for added texture and flavor.
3. Make the Dressing:
   • In a small bowl, whisk together orange juice, lime juice, olive oil, honey, and a pinch of salt until well combined.
4. Dress the Salad:
   • Drizzle the dressing evenly over the salad just before serving. Toss gently to coat the fruit.

Tips:

• Toast the pecans lightly in a dry skillet for a nuttier, richer flavor.
• Add a sprinkle of cinnamon for some kick.
• Serve chilled for a refreshing holiday side dish or dessert.

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean. His recipes can also be found on YouTube.

The post Celebrate Christmas Eve with a traditional Ensalada de Nochebuena appeared first on Mexico News Daily

Nowhere is this beefy goodness more evident than in Chihuahua, Mexico’s largest state by size. Chihuahua has a large cattle inventory and is the leading Mexican beef exporter to the U.S. Its livestock are also a major source of dairy, including two exquisitely melty Mexican cheeses: asadero and the eponymous Chihuahua cheese, a.k.a. queso menonita.

The iconic dish of Chihuahua

Chihuahua’s love of beef supports two different dried beef specialties: carne seca and machaca. The former is a variety of jerky made from salted beef dried in the sun as a preservative to keep the meat from spoiling, a technique also used in the state for items like fruits and grains due to Chihuahua’s short growing season. Machaca, meanwhile, is salted, marinated and cooked before being sundried and pounded flat.

The differences are subtle but bear noting when discussing the state’s signature dish, chile colorado con carne seca. Chile colorado is a kind of stew, although not necessarily served like one. In Chihuahua, the stew typically features guajillo chilis along with seasonings such as garlic, cumin and oregano, with the consistency thickened by wheat flour. The finished delicacy includes carne seca and potatoes and is often scooped into flour tortillas to make tacos. 

Beef, beef and more beef

Given its abundant cattle, it should be no surprise that Chihuahua doesn’t make its barbacoa with lamb like they do, famously, in Hidalgo. They use beef. Nor do the state’s barbecue experts pit cook the meaty specialty, which like chile colorado con carne seca, is best served in taco form. Instead, they cook it in a pot. 

If that sounds suspiciously like a stew, consider that the only thing residents seem to like more than eating beef is adding it to a stew… and then eating it. In addition to the iconic chile colorado, beef stew puchero is likewise a signature state plate. A year-round specialty, puchero utilizes a variety of beef cuts paired with veggies like cabbage, carrot, corn, potato and pumpkin.

The great burrito debate

According to legend and lore, the burrito was born against the backdrop of the Mexican Revolution, during the time of Pancho Villa and his famed División del Norte. Its progenitor is said to have been Juan Méndez, a vendor in Ciudad Juárez who wrapped meat, beans and other ingredients in oversized flour tortillas. This creation became known as the burro, or burrito, after the donkey Méndez rode on his daily route. 

The legend appears to be just that. When Cuban exile author Félix Ramos y Duarte, living in Mexico, penned his “Diccionario de Mejicanismos” in 1895, the burrito was listed and accurately described. Its origin was given as Guanajuato, and while that may not be correct — Ramos y Duarte was not noted as an expert in Mexican culinary history and it has been theorized that he used burrito as a synonym for taco — it still seems the filling favorite was well-known long before Juan Méndez and his burro came upon the scene. 

The wrap-style treats are indeed a specialty in Chihuahua — particularly in Villa Ahumada and Ciudad Juárez, Méndez’s old stomping ground — so the state remains one of the likelier birthplaces, even if its claims are never conclusively proven. Some reports have Méndez pioneering the dish in the late 19th century, which would better fit the known timeline.

The cheeses that pleases

Superb Chihuahua cheeses have been made since the Spanish introduced the cheesemaking process to Mexico in the 16th century. However, the most famous of the state’s pasteurized cow’s milk cheeses wasn’t invented for another four hundred years.

Most of the country knows it as queso Chihuahua, but it’s also called queso menonita, after the Dutch and German Mennonite immigrants who began relocating to Chihuahua during the 1920s. By the end of that decade, the Mennonite population in the state was nearly 10,000. The signature cheeses began appearing widely in the 1930s and have elevated scores of Mexican delicacies ever since.

Asadero is semi-soft rather than semi-hard like Chihuahua cheese. But it, too, is a cow’s milk cheese that melts beautifully and makes almost any meal better. Most commonly associated with Villa Ahumada due to the artistry brought to this specially stretched and kneaded cheese in that municipality, it reaches its most delicious heights when served in quesadillas. The aforementioned stretching process, known as pasta filata in Italian, is similar to the one used for mozzarella and provolone. 

The sotol boom

Chihuahua’s sotol, with over 800 years of history — and maybe far more — is among Mexico’s most ancient spirits. Derived from the shrub known in English as desert spoon, the liquor is produced somewhat like mezcal. The plant’s “heart” is removed, roasted and pressed before fermentation, followed typically by two to three distillations.

Although legally banned between 1944 and 1994, commercial sotol production has returned with a vengeance since, and is one of the drinks touted as “the next mezcal.” That seems unlikely, but sales are on the upswing, increasing 17% in 2022.

Sotol is traditional to Chihuahua, but not exclusive. The government-granted appellation of origin status allows for the spirit to be distilled in Chihuahua, Coahuila and Durango. Just like they share many beef dishes Mexico’s northern states share this liquor too.

What’s for dessert?

Apple pie, of course. Chihuahua grows more apples than any other state in the country, accounting for a staggering 85% of the nation’s production.

The post State by Plate: Chihuahua’s cheese and beef appeared first on Mexico News Daily

Who hasn’t fantasized about sipping a steaming cup of hot chocolate during these chilly seasons, wrapped in warm blankets while watching the rest of the world shiver outside? Just imagine: there you are, cozy and snug, feeling a sense of superiority over those braving the icy wind outside.

Now, picture this scene without your cup of hot chocolate. If it weren’t for the domestication of cacao by Mesoamerican cultures thousands of years ago, we might be stuck sipping lukewarm water and pretending it’s a “treat” — and honestly, that would be downright depressing.

Cacao: A fountain of pleasure and happiness

Have you ever tasted pure cacao by itself? It has a profoundly bitter flavor that can be quite unpleasant, making it difficult to comprehend why Mesoamerican cultures revered this fruit. Cacao is originally from southeastern Mexico and Central America, where it was first domesticated over 4,000 years ago.

The Mayans developed a method for preparing a beverage by grinding cacao beans and mixing them with chili peppers, achiote, and other spices, then combining this mixture with water. They frothed the drink using a simple whisk, an early version of today’s molinillo, until it was as foamy as a fancy cappuccino. They would drink it with loud, unapologetic slurps. While slurping your Starbucks mocha might earn you some side-eye today, back then it was considered extremely good manners.

The cacao-based drink was exclusively reserved for nobility, warriors, and priests. It played a significant role in rituals and held considerable commercial value, as cacao beans served as currency among various Mesoamerican cultures. This beverage was enjoyed at diplomatic events, wedding ceremonies, and other festive banquets. Throughout different Mesoamerican civilizations, cacao fulfilled important religious, social, economic, and political roles — essentially making it the VIP guest at every ancient social gathering.

In today’s society, it may seem strange that seeds were once used as gifts, offerings, and even currency. However, our relationship with chocolate hasn’t changed much over time. How often do we give a box of chocolates as a present or try to win someone’s heart with a warm cup of cocoa? There is something about chocolate that continues to captivate us, as if it has a direct connection to the pleasure centers of our brains and stomachs.

From Cacao to chocolate

 

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With the arrival of the Spanish, cacao continued to be a prized and valuable product, although its original bitter flavor did not appeal to European tastes. After the Conquest, the Spanish sweetened the mixture with sugar and added vanilla. They also replaced water with milk, creating a beverage that quickly became popular among the colonial elite in New Spain, the Spanish back in Europe, and even some royal courts across Europe. One can imagine them thinking, “This is so enjoyable; we should definitely celebrate it by donning our powdered wigs!”

Chocolate’s popularity skyrocketed. In fact, it became so beloved that during religious services in New Spain, the congregation’s noisy slurping of chocolate got so out of hand that it had to be banned. Imagine the priest trying to deliver a sermon while everyone happily sipped and smacked their lips. One could argue that chocolate was literally interrupting their path to holiness, though it must have tasted divine.

Let’s fast-forward to the industrial era. The advent of machinery enabled the mass production of various chocolate-based sweets around the world. While these confections gained popularity throughout Mexico, traditional methods of preparing cacao, particularly in the south, did not fade away. People continued to grind cacao beans, mix them with spices, and serve that delightful, frothy beverage.

In recent years, there has been a renewed interest in enjoying chocolate in a more traditional and less caloric form. You can find it on many menus as “Mexican chocolate,” and several cafés in Mexico City and beyond serve it the old-fashioned way.

Pro tip: To experience a flavor closer to the original cacao beverage, ask for your Mexican chocolate to be made with water instead of milk. Additionally, using water helps preserve the nutritional and antioxidant properties of cacao, and it may even enhance your mood and feelings of euphoria. If you find yourself in an argument, try drinking a cup of Mexican chocolate; we don’t have the cientific proof, but we think it might just improve the situation.

Where to find the best chocolate

Thanks to globalization, quality chocolates can now be found worldwide. However, if you’re seeking authentic and traditional flavors, focus on bars from the states of Oaxaca, Chiapas, and Tabasco. Don’t overlook the often-neglected state of Campeche, which also offers delightful chocolate experiences. While you may not encounter big, flashy signs, exploring these regions can reveal hidden gems that keep the ancient chocolate-making tradition alive.

Is Chocolate Abuelita good quality?

Friends, let’s put aside any snobbery regarding traditional pre-Hispanic chocolate. Tablillas de chocolate, such as Chocolate Abuelita, Ibarra, and Mayordomo, are absolute classics. Many of us grew up enjoying these brands, and they continue to be delicious and comforting. They bring back fond memories of family gatherings and cozy mornings.

Closing remarks

Make yourself a cup of Mexican hot chocolate, and if you take a noisy slurp from your cup, remember that you’re sipping on centuries of history — and enjoying it! Pair your hot chocolate with churros; this is the most typical and delightful combination. Be sure to dip the churro into the hot chocolate, as that’s the proper way to enjoy them.

Finally, I have a challenge for you: step out of your comfort zone and try hot chocolate with chili. I know, I know. It sounds potentially risky for your stomach and mixing hot cocoa with chili may seem unappealing, but this was a favorite beverage of the pre-Hispanic elite. Who knows? It might just become one of your favorites too!

María Meléndez is a Mexico City food blogger and influencer.

The post Taste of Mexico: Cacao appeared first on Mexico News Daily

From sprawling countryside grills to intimate bistro-style restaurants and street food stands, there is a vibe for any eater, but come prepared to eat a lot and spend a lot. If you’re ready to go, here are some of my favorite places in northern Baja that you don’t want to miss. 

Fine dining in the Valle 

Fauna

 

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Walking in after dark, wood smoke drifted out to meet us at Fauna. The warm glow of the firepits and the low-lit Edison lightbulbs added to the rustic romance. Sitting down at the long, family-style wood table, the first dish, a fresh oyster in smoked tomato water, started everything in my body humming.

The ceviche with chile toreado, mayo, cucumber and mushrooms was not watered down for anyone’s palate: its heat lingered in the back of the throat long after each bite. The rabbit and celery root chocochoyotas were mild but salty, the squash seeds give the dish a touch of nuttiness.

Serendipitously, I found myself sitting next to chef David Castro, who told me his food doesn’t fit into any category, which is true — it transcends them all and leaves you wanting more.

Carretera Tecate–Ensenada, Km 73, Francisco Zarco

Lunario

 

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This is true farm-to-table: diners walk through Lunario’s massive vegetable gardens to get to the restaurant. It’s the mix of flavors and textures that makes Chef Sheyla Alvarado’s food stand out. There are no power punches here, just a subtle blend of things that has you savoring and questioning each exquisite bite. 

The crushed sage on the tomato salad that was our first dish was delicate and mouth-opening, and each dish that followed only got better. The striped bass brought a cornucopia of textures: crunchy skin, the slight chalkiness of the grilled blue corn kernels, baby soft panela cheese, plus an ultra creamy sauce that blends poblano chili, epazote and fish broth. We skipped the wine pairing but some wine-obsessed friends said that this was one of the best pairings they have ever experienced… anywhere.

Camino Vecinal Parcela 71 Fracc. 3 Lote 13, San Marcos, El Porvenir

Damiana

Chef Esteban Lluis had to move around a little bit in Valle de Guadalupe to find the right home for his project. Damiana’s current location on the Viñedos de la Reina winery pairs well with the laid-back fine dining feel of his food. 

Under the Brazilian pepper trees, diners go one by one through Chef LLuis’s tasting menu with wine pairing. The tetela stuffed with requesón cheese and bean puree is creamy with slight tang from the purslane garnish, topped with a salty chicatana ant salsa, roasted abalone and a cured egg yolk. The sea urchin gazpacho, made with almonds and geoduck clam, is perfectly cool and fishy. Everything was thoughtful and delicate.

Carretera Tecate–Ensenada, Km 71

Finca Altozano

The experience of sitting out on the deck of Chef Javier Plascencia’s Finca Altozano, surrounded by the vineyards and slicing into a perfectly grilled prime rib or oak-grilled quail while sipping a glass of Valle de Guadalupe red feels quintessentially Baja. Brought to you by famed, Finca proves Plascencia hasn’t lost his touch.

Carretera Tecate–Ensenada, Km 83, Ejido Francisco Zarco

Villa Torél

 

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When a restaurant is the Monday night hangout of people in the food industry you know it has it together. The setting at Villa Torél gives oasis vibes with views of the distant mountains just beyond the vineyards of the Santo Tomas winery, where it is located. 

The ambiance is lovely but not overly fussy. The beef tongue pastrami was seasoned just enough to overwhelm any gaminess and razor thin for an excellent texture. The charred carrot with citrus cream and duck au jus was deceivingly simple, but so decadent I could have eaten plate after plate of just that. The fideo seco with fried calamari with a squeeze of lemon? Perfection.

Carretera 3, Km 94.7, Villa de Juárez

Easy eating for less fancy days

Bruma Wine Garden

 

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Just because this is the more casual spot at Bruma Wine Resort doesn’t mean its menu has been regulated to an afterthought. It’s obvious that Chef Castro wants diners to walk away impressed no matter which one of his restaurants they eat at. 

Just as with Fauna, the acid, salt and umami flavors of the Bruma Wine Garden menu are on point. This is not the fine dining tasting menu of the former, but instead comfort food with pizzazz. For instance the carne apache, an amped up version of beef tartar with black sesame, or the tangy pork jowl sourdough pizza or even the fried chicken and waffles drizzled with maple syrup. This is by far one of the best hotel breakfasts you’ll ever have.

Carretera Tecate–Ensenada, Km 73.5

Cocina de Doña Esthela

 

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I tried to go to Doña Esthela’s three times on a holiday weekend and each time it was absolutely packed with people and I didn’t have the time to wait. When I finally did get there on a regular Tuesday morning I understood why. It’s like what a Cracker Barrel wishes it was: truly rustic and homey, with cowboys and families, antique tea pots sets and black and white photos on the walls.

The northern classics like machaca with eggs and vegetables were absolutely unbeatable. The fresh goat that they made was hands down the best queso fresco I have ever had: salty, moist, dense, cheesy without being gamey. Down-home and revitalizing, I will be back again, if only for the cheese.

Carretera El Tigre–El Porvenir between Km 13 and 14, Rancho San Marcos

Erizo Valle de Guadalupe

 

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This is the new-to-me spot on the Finca Altozano compound and it’s a more casual and quick option than doing a full meal at the namesake restaurant. I had a mouth-watering tripe and fresh tuna tostada with ponzu sauce, baked onion, tomato and cucumber, as well as the cilantro-laden green shrimp ceviche tostada. Both were amazing. 

The salsa was fire, literally and figuratively, and the cocktails went far beyond my expectations for a low-key seafood joint. Lupe is great for lunch out in the country or if you need to slow down after having eaten all day.

Carretera Tecate–Ensenada, Km 83, Ejido Francisco Zarco

Parador Mercedes

 

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The newest project of Chef Diego Hernandez in conjunction with Chef Ana Juncal, Parador Mercedes is easygoing, diner-style eating for breakfast and lunch in the valley. The mollejas (fried chicken gizzards) were fiery, crispy and melt-in-your-mouth delightful and the butter biscuits with fresh pineapple and strawberry jam provided a sweet balance to all that spice and salt. 

The barbacoa was rich with a deep, cinnamon and clove flavor; the meat was pull-apart soft. Slivers of chewy, fatty machaca on top of the omelet with onion and bell pepper created an excellent version of this very traditional northern Mexico breakfast.

Carretera 3, Km 93, San Antonio de Las Minas

Da Toni

This popular local spot in Ensenada is run by actual Italians and it shows in the cooking. The burrata brusetta was so creamy it was almost like dessert. The broccoli rabe with ear-shaped pasta, fresh Parmesan cheese and anchovy was only outshone by some of the creamiest panna cotta I have ever had. 

The place is tiny, with a minuscule kitchen that only fits the four-person staff. A great mid-week treat for some serious carbs.

Av. Riveroll 143, Centro, Ensenada

Lydia Carey is a freelance writer and translator based out of Mexico City. She has been published widely both online and in print, writing about Mexico for over a decade. She lives a double life as a local tour guide and is the author of Mexico City Streets: La Roma. Follow her urban adventures on Instagram and see more of her work at www.mexicocitystreets.com.

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