A beautiful article written by Eleanore Foa about the culinary trip she made with us “Viceregal Mexico and its wines” was the route we traveled
The “New Cuisine” of Mexico:
Part I – Mexico City and Queretero
Forget everything you think you know about Mexican food – it’s heavy, it’s fried, it’s fattening – and come with me to discover new, sophisticated Mexican cuisine in the historic heart of the country, known as EL Bajio or “low area”: Queretaro, San Miguel de Allende and Guanajuato. Filled with rolling hills, low mountains, modern highways and large farms, El Bajio produces much of Mexico’s grains, vegetables and fruit, which is one reason the “slow food” and “locavore” movements have taken root here. The focus on elegant and light cooking using organic products in amazing ways is being led by a young generation of chefs – several of whom are women – who are passionately promoting locally-sourced ingredients and recipes drawn from the diverse traditions and regions of Mexico. The region is chock full of winemakers and food producers working closely with these chefs, turning out surprisingly good wine and beer products as well as natural sauces, fruit and vegetable drinks, and condiments.