La Mezcaleria restaurant has been a part of San Miguel de Allende for six years. Their innovative approach was to bring mezcal into the spotlight, and to do so they began serving mezcal margaritas which have become a staple at their bar.
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La Mezcaleria
La Mezcaleria restaurant has been a part of San Miguel de Allende for six years. Their innovative approach was to bring mezcal into the spotlight, and to do so they began serving mezcal margaritas which have become a staple at their bar.
Fisherman’s Eggs
Sardines (pilchards) are a variety of diminutive, nutrient-rich, oily fish widely consumed by larger fish species, seabirds, marine mammals, and human enthusiasts. They are esteemed fresh or canned, prepared in many tempting ways.
Panis Focacius
Unleavened breads with toppings are characteristic of many cultures. Citizens of ancient Greece produced a flatbread called plakountos that was enlivened with herbs, onion, cheese, and garlic.
Persian soldiers baked flatbreads with cheese and dates on top of their battle shields. A precursor of pizza was probably focaccia, a Roman unleavened bread known as panis focacius, to which toppings were added.
A Banquet of Temperament
By Tim Hazell Italian scholar and Catholic priest Marcilio Ficino (1433-1499) embodied the ideals of a Renaissance man of his...
Burrata Salad with Stone Fruit and Asparagus
By Tim Hazell Romans, Greeks and Persians were fond of mixed salads; combinations of greens tossed with olive oil and...
Ratatouille – Mediterranean Nuance
By Tim Hazell Ratatouille is a French Provençal stewed vegetable dish sometimes referred to as ratatouille niçoise. Recipes and cooking...
Leaf Wrappers Rejuvenate and Refresh
By Tim Hazell Lettuce, scientifically known as Lactuca Sativa, has been harvested for millennia, depicted by ancient Egyptians on the...
Javanese Gamelan and Wayang Kulit
By Tim Hazell “Gamelan” is a Javanese word meaning “orchestra,” referring to the instruments that make up a Javanese ensemble....
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