Nicholas-Gilman.jpg

Nicholas Gilman is a renowned journalist and food writer based in Mexico City.

Nicholas Gilman es un renombrado periodista gastronómico radicado en la Ciudad de México.

More about the author

An Indian Christmas from Tandoor / Special Sonora Menu at Azul

An Indian Christmas from Tandoor / Special Sonora Menu at Azul

A holiday turkey from the continent…

A holiday turkey from the continent…

Tandoor, one of a handful of decent Indian restaurants will be offering unusual, ‘Indianized’ holiday season dishes for the next few weeks:

  1. Whole turkey marinated in masala, baked in a tandor oven and presented over a bed of basmati rice. ($1750 for a 4-5k bird)

  2. Spicy salmon on a bed of kashmiri pulao ($1800 for 4 - 6 people)

  3. Leg of lamb marinated and cured in cardamom with vegetables and kabuli pulao ($1950 for a 2-2.5 leg)

These dishes are not on the menu and must be ordered a day or two ahead from either the Condesa or Polanco branch.

Restaurante Tandoor
See the website for details and tel. tandoor.com.mx


Aguachile mayo @ Azul Condesa

Aguachile mayo @ Azul Condesa

North by Northwest: Azul offers the cooking of Sonora

Through the month of December, Azul Histórico and Azul Condesa will offer a special menu of dishes from the huge northwestern state of Sonora.

menu azul.jpg

The gastronomy of Sonora is unique to Mexico: Its terrain includes the desert and coast, an unusual geographic setting reflected in the food. Meat dishes, principally beef, are consumed in great quantity, but so is seafood.

At Azul, chef Múñoz Zurita has ceded the baton to the able Aloy Eluri, who is from said state. He will prepare a variety of aguachiles, barbacoa, burritos and my favorite, caguamanta, a fish stew made with mantaraya.

See my previous post on Sonora

For information see Azul’s website

France is in the Air: Le Bon Bistrot & L'Aperô

France is in the Air: Le Bon Bistrot & L'Aperô

Patricia Quintana Remembered

Patricia Quintana Remembered