Category: Michelin
-
Criollo (dinner)
Dinner at Criollo for our last meal here in Oaxaca. We had been here twice for desayuno already including earlier that day in the morning. We had seating the back back area at a new bar type seating that the chef had newly set up for a future omakase type menu. We receive a preview
-
Criollo (breakfast)
The beginning of the end of our time in Oaxaca. The first part of the day, we had a quick breakfast at Criollo again (I had the negro concha and the huevos ranchero and I don’t normally even eat breakfast!). https://criollo.mx/
-
Casa Oaxaca el Restaurante
Dinner was at Casa Oaxaca, one of the best restaurants in Oaxaca led by Chef Alejandro Ruiz. One unique local dish was the tostada with ants, grashhoppers, and worms (it seems we had an insect recurring theme today…). I can’t say I found the tostada as tasty as other tostadas with other proteins, but I
-
Criollo (cooking class)
Cooking lesson to make salsa, tortilla, quesadilla, tostadas, and more. Placing tortillas onto the comal is a lot harder than it looks! https://criollo.mx/
-
Criollo (breakfast)
Just a small breakfast at Criollo, owned by the brother of the chef at Pujol in CDMX. We had a bit of everything so it was like having a desayuno tasting menu. https://criollo.mx/
-
Pujol
Tonight’s dinner was at Pujol, probably one of the most internationally recognized restaurants in CDMX. We almost didn’t dine here at all because I missed booking a reservation 2 months in advance because I didn’t initially understand that their web site reservation doesn’t initially show what is and isn’t available until you actually try to
-
Los Cocuyos
We were shopping and sight seeing in the Historic Center which gave us an opportunity to eat at Los Cocuyos, a well known tacqueria that Chef Val at Californios recommended to us when we last ate at Californios a few weeks ago (I think Anthony Bourdain also recommended it). You can but the tacos directly
-
Rosetta
We worked up our appetites after a morning of ballooning and visiting the ancient pyramids at Teotihuacan. We decided to go to Rosetta. This restaurant is #49 on the 2023 World’s 50 Best list and chef Elena Reygadas was also named World’s Best Female Chef 2023. The cuisine is a fusion of Italian and Mexican
-
Quintonil
Today was our first dinner out here in CDMX. (For the record we did eat a late meall in the hotel yesterday since our flight out was delayed by almost 2 hours and although the food had some nice flavors, at the end of the day, it was hotel restaurant food). I had booked this
-
7 Adams
We’re back to our Thursday weekly dining schedule. This time we went to 7 Adams which is the new restaurant from the former chef’s, David Fisher and Serena Chow Fisher, from Michelin starred restaurant Marlena in Bernal. We first ate that right after they received their first star after the pandemic and again earlier this