Category: Michelin
-
Movida
This week, we wanted to try something a little different so we went to Movida, a lounge/restaurant not too far from the ballpark. The cuisine was a fusion of Mexican and Persian cuisine which was unique and sounded interesting. The lounge opened up last October and recently received a mention in the latest Michelin guide.…
-
Nisei
This was a sort of a last minute, same day reservation…we were having our taxes done and figured we might as well go out and eat. There were a couple new restaurants I wanted to try, but they weren’t open for dinner on Sunday. I’ve been wanting to come back here to Nisei (japanese born…
-
-
Sons & Daughters
MI/CDS peeps, look at the fossil I dug up to join me for dinner, John Lee (no he’s not here on FB). He’s here for a conference and was free this evening for dinner so he reached out. We talk regularly on Zoom, but we have not seen each other in person in over 35…
-
Californios
It’s only Wednesday, but we were having withdrawal from CDMX and Oaxaca, so I knew it was only a matter of time until we gave in and went back to Californios (we held out almost 10 days, lol). The menu had changed up since we ate here a month ago before our trip so almost…
-
Maximo Bistrot
Our last dinner in Mexico. We ate at Maximo which was another restaurant recommended by Chef Val at Californios (as well as the concierge at the St. Regis when we were in CDMX a week ago as well as one of the drivers). We didn’t really know exactly what to expect. Restaurant had a big…
-
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/