Wonderful the 2nd part of the 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’s Colonial Cities:
Part II – San Miguel de Allende and Guanajuato
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 history heart of the country. These are colonial cities – UNESCO World Heritage Sites — which are safe, prosperous, easily accessible via Aeromexico, and welcoming to tourists. The focus on elegant and light cooking using organic products in amazing ways is being led by a young generation of chefs who are passionately promoting locally-sourced ingredients and recipes drawn from the diverse traditions and regions of Mexico. Last week we wrote about Mexico City and Queretaro. This week the spotlight is on San Miguel de Allende and Guanajuato. Next week, we will focus on Chefs Ada Valencia and Monica Solis.