Tostévere is a mix of two words: “tostada” and “chévere” (slang for cool), but it is also an idea—to create a space where people can feel at ease while enjoying great service and exquisite food.
Food
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Flavor and Life: Tostévere
Tostévere is a mix of two words: “tostada” and “chévere” (slang for cool), but it is also an idea—to create a space where people can feel at ease while enjoying great service and exquisite food.
La Chopería
La Choperia is a sports bar that has been adapting to the needs of the market, offering entertainment, food and quality service.
Benditto Bocatto
Benditto Bocatto is an Italian restaurant serving some of the most typical dishes. They specialize in pizzas, pastas, and different cuts of meat which are all prepared on the premises.
The Uncertainty of the Poet
The following recipe presents a textural weave, an integration of truly individualistic elements that create unity and diversity combined in an artful way. Aesthetically, the bacon-wrapped cauliflower engages our senses while a green onion/spinach filling provides contrast, surprise, and subtle elegance.
Tres Raices Winery
Tres Raíces is a Mexican winery located between Dolores Hidalgo and San MIguel de Allende. The construction of the complex began around five years ago with more than 20 hectares of plantation.
Three Impressionists and One Fauve
During the latter part of the nineteenth century, oil paint became available in tubes for the first time, leading to a flurry of innovative canvases by painters such as Van Gogh, who seized the opportunity to experiment on location in the open air. This founder of the Fauve style strapped canvases to his easel, anchoring them in the ground to withstand the famed mistral winds of his Provence.
The following recipe is offered in the true French spirit of joie-de-vivre!
Tortas Dolly
Tortas Dolly was born out of the idea of returning to traditional sandwiches such as the ones in Mexico City and Puebla. Everything starts with a good base, which is the bread, just as you start with the good tortilla to make a good taco.
Bugambilia since 1945
The specialty has always been, and still is, chiles en nogada which has become their signature dish. It is the same recipe that won an award at the national festival of stuffed chiles held in Mexico City every year. This is not the only award; they also won a state prize in 2003 for having one of the best chiles in nogada in the state of Guanajuato.
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