Exclusive: New Chef at Rosewood San Miguel de Allende, Mexico

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Nopales with tomato and mozzarella at Rosewood San Miguel’s 1826 (Photo by Brad A. Johnson)

I previously wrote about the outstanding cuisine at Rosewood San Miguel’s 1826 restaurant. Well, chef Carlos Hannon has left the hotel (for Rosewood’s Little Dix Bay in the Caribbean). The new chef in San Miguel is Victor Palma, who was previously the chef de cuisine at Las Ventanas al Paraiso, where he was intrumental in introducing that legendary resort’s new menus earlier this year. I got the exclusive sneak peak at Palma’s new menu at San Miguel’s 1826, due to be rolled out in the coming days. Here’s a quick look at what to expect. Continue reading

Around the World: 20 Best Dishes of 2011!

Hong Kong, Los Angeles, Madrid, Singapore, Hangzhou, Playa del Carmen… a world of amazing meals. And here are the 20 best dishes of the year…

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Tuna crudo with tomato granita at Cocina de Autor, Playa del Carmen (Brad A. Johnson)

1. Cocina de Autor, Playa del Carmen
Albacore tuna crudo with tomato granita, soy sponge, guacamole, cactus and cucumber. Grand Velas Resort. Carretera Cancun 62, Playa del Carmen, Mexico (866) 230-7221 Continue reading

Hotel Review: Rosewood San Miguel de Allende

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Rosewood San Miguel de Allende (photo by Brad A. Johnson)

It is an hour before midnight, and a large crescent moon has risen above San Miguel de Allende. The clangs of a church bell mark the hour, but silence soon returns to the Mexican city’s historic core. Suddenly, the whinnies and snorts of horses and the clippity-clop of hooves slapping against cobblestone streets signal the approach of a band of vaqueros. The ranch hands, at least a dozen of them, from perhaps three different generations, in sweat-stained straw hats and scuffed boots, pull up to a bare-bones saloon with swinging wooden doors. They tie their horses and one ancient-looking donkey to a railing that has been used for thi s purpose since the Wild West days. A 12-piece mariachi band strolls over from the town square, a half block away, to greet the men with a song. Twangy guitars set a quick rhythm. Trumpets blare. An accordion joins the melody. Continue reading

Farm to Table in San Miguel de Allende, Part 2

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El Capricho’s chèvre

Cristina Gerez Webb, proprietor of El Capricho in San Miguel de Allende, makes some of the finest cheese in Mexico. But that’s not all. From her workshop and urban farm on the outskirts of town, she also makes goat-milk yogurt, cookies and seasonal fruit conserves, not to mention the chicken eggs, Thanksgiving turkeys and bees… Continue reading