The “New Cuisine” of Mexico’s Colonial Cities: Part II – San Miguel de Allende and Guanajuato

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

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The “New Cuisine” of Mexico’s Colonial Cities:
Part II – San Miguel de Allende and Guanajuato

Monday, November 7th, 2011
by Eleanor Foa Dienstag on Living Around

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.

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About Los Sabores de Mexico

Company Overview: At Flavors of Mexican Cuisine, we believe that the best way to experiment Mexico is through its dishes, its people, and its history and live from the places of origin. We offer culinary advice for events, people or enterprises, as well as menu consulting and public relationships for the culinary industry. We also are online media with our platforms where experts all around the globe collaborate with us with their point of views, articles and editorials about the whole experience of the culinary world.. Mission: As truly passionate people as we are of our country and its gastronomy, we want to share with the entire world the unforgettable experience on what Mexico becomes through experimenting the culture and the flavors. Facebook Page: http://www.facebook.com/flavorsofmexicancuisine
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