Mexican Restaurant – Mexicali Blues Cafe http://mexicalibluescafe.com/ Wed, 03 Aug 2022 02:09:59 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://mexicalibluescafe.com/wp-content/uploads/2021/06/icon-2-150x150.png Mexican Restaurant – Mexicali Blues Cafe http://mexicalibluescafe.com/ 32 32 rustic mexican restaurant engulfs diners with wire mesh https://mexicalibluescafe.com/rustic-mexican-restaurant-engulfs-diners-with-wire-mesh/ Wed, 03 Aug 2022 02:06:57 +0000 https://mexicalibluescafe.com/rustic-mexican-restaurant-engulfs-diners-with-wire-mesh/ pescaderos restaurant by territorio arquitectos Territorio Architectos’ restored Seafood restaurant Pescaderos in Mexico City is an organic, tranquil and open space defined by an airy rustic interior. A key feature of the design of the space is the architects’ extensive use of in wood elements, the majority of which were collected from the previous site […]]]>

pescaderos restaurant by territorio arquitectos

Territorio Architectos’ restored Seafood restaurant Pescaderos in Mexico City is an organic, tranquil and open space defined by an airy rustic interior. A key feature of the design of the space is the architects’ extensive use of in wood elements, the majority of which were collected from the previous site and reclaimed and repurposed to create bespoke furniture, flooring and wall panels. The Mexican architecture office completed this eco-friendly project in 2021 during the pandemic, and the team took on the challenge of creating an open, spacious space where diners can avoid crowds in enclosed spaces, while still socializing and enjoying the restaurant atmosphere. To solve this problem, Territorio Arquitectos adds metal mesh walls and screens that create a variety of large open spaces and semi-private spaces allowing visitors to enjoy a more intimate setting.

Territorio Arquitectos renovates the seafood restaurant Pescaderos in Mexico City | all pictures of Jaime Navarro

a light wooden interior

The starting point for the design of Pescaderos lies in the restoration of the existing space of 550 m². In a movement of sustainability and environmental awareness, Territorio Arquitectos has recovered all of the existing materials found on the previous site and reused them with new textures and atmospheres to be used in the new restaurant. With the use of natural tones and natural materials and textures, enlivened by an abundance of greenery that runs throughout the space, the architects achieve a light aesthetic and a tranquil, organic ambience. Pescaderos offers light, minimalist and recycled wood furniture for the dining chairs and tables, polished wood panels for the flooring and walls and darker rustic wood for the stools and benches in the living areas. traffic. Additional organic qualities are provided with the inclusion of roughly textured stone walls, which add to the rustic character and charm of the space.

rustic mexican restaurant by territorio arquitectos engulfs diners with a wire mesh netting woven with lush vegetation
neutral tones, recycled natural materials and textures define the interior space

a metal net with woven vegetation engulfs the diners

Territorio Arquitectos designs a flexible, spacious and intimate layout to allow visitors to enjoy the social aspects of the dining experience while avoiding crows in enclosed spaces in the face of the new context defined by the pandemic. The architects design the space as a large sea terrace, commenting that it is ‘inspired by models of workshops and industrial buildings with metallic aesthetics, rusty iron and exposed structures’. The Sea Terrace is enveloped in a vegetal atmosphere, generating its own imprint in time and creating a relaxed atmosphere giving rise to extended stays to its visitors. Here, diners are engulfed by a metal mesh netting that encompasses the entire outdoor patio. Faux vegetation is woven profusely through the metal ceiling and walls, and an interesting display of light and shadow is generated by the natural light that is filtered into the patio.

Inside, the mesh walls are accompanied by light, translucent curtains that run the length of the space and delicately unfurl from the ceilings like veils. These flexible screens can be opened or closed as needed to generate more open or semi-private spaces for diners. While the interior design features minimal ornamentation, Territorio Arquitectos includes art installations by the artist Marco Routree, including a large screen of circular straw mats hung beside the stairway accessing the main hall. Round organic shapes contrast with the delicate yet rigid geometry of the mesh screens, and the simplicity of the straw complements the rustic, neutral aesthetic of the interior design.

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Restaurants and hospitality need to get a better experience https://mexicalibluescafe.com/restaurants-and-hospitality-need-to-get-a-better-experience/ Mon, 01 Aug 2022 07:44:00 +0000 https://mexicalibluescafe.com/restaurants-and-hospitality-need-to-get-a-better-experience/ Are “trend visits” the new solution for catering brands seeking to capture the capricious post-Covid consumer? Defined as highly personalized encounters for foodservice professionals seeking the latest menu innovations, these enhanced experiences, delivered by CSSI, can solve the rise in consumer expectations for foodservice over the past two years. . Think of it this way: […]]]>

Are “trend visits” the new solution for catering brands seeking to capture the capricious post-Covid consumer? Defined as highly personalized encounters for foodservice professionals seeking the latest menu innovations, these enhanced experiences, delivered by CSSI, can solve the rise in consumer expectations for foodservice over the past two years. .

Think of it this way: After pandemic-induced takeout options took over, you’d think people would be happy to go out and eat anywhere. But this is not the case. Perhaps they have learned to enjoy their homes better and cook better, and as a result view travel and dining as more of a splurge than something they feel compelled to do. Additionally, rising prices coupled with supply chain issues and labor shortages have undoubtedly added to consumer concerns.

Whatever the reason, it’s clear that brands in the restaurant industry have had to raise their “experience” game to attract new customers. Many restaurants recognized this at the start of the pandemic and used the strong emotional attachments people have to restaurants to pivot, get creative and provide unique dining experiences at home, like local Mexican restaurants selling crafting kits. home tacos and Baskin-Robbins. selling DIY sundae bars.

In addition to taking their CX up a notch, the industry is also challenged to continue providing the same level of food quality despite the fact that ingredients or components specific to the most popular menu items are now more difficult to obtain. find and more expensive. Managing increased consumer expectations with the constant pressure to continue to deliver a quality product is a cause for concern for everyone in the industry, from mums to global brands.

The solution for inspiration is trend tours. These enhanced experiences designed for restaurant brands and food and beverage manufacturers immerse cross-functional teams in what’s happening, from local articulations to international nuances, including meal ideas, different packaging concepts and combinations of unique flavors that appeal to consumers in different parts of the world. Inspiration can come from anywhere, and quite honestly, some of the things other countries are doing with food products are mind-blowing, even for someone who isn’t a foodie at all. Trend tours lead to discovery and excitement that directly fuel the development of successful business plans.

Taking inspiration from the palaces and innovations of other countries is only the first phase. The second phase is to put this inspiration into action in your business in an effective way. Try new menu ideas and concepts and immediately solicit consumer feedback on social media. Regularly nurture your own innovation by regularly thinking about what’s “new, now and coming” to stay ahead and keep your brand as fresh as your salads.

The lines are increasingly blurring between restaurants and consumer packaged goods – Rao’s was once an incredibly hard-to-reach little Italian restaurant on New York’s Upper West Side, but now its soups, sauces and famous lasagnas are available in grocery stores. Across the country. Conversely, Cinnabon was something special that you only indulged in at the mall or the airport; now its distinct brand is licensed to coffee creamers and home baking products.

How do you inspire consumers today? How do you create food and drink experiences out of the way we live our lives now after the lifestyle change we all just went through? The one constant guideline is that it’s always about the consumer experience.

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9 things to eat and drink in Lollapalooza this weekend https://mexicalibluescafe.com/9-things-to-eat-and-drink-in-lollapalooza-this-weekend/ Sat, 30 Jul 2022 03:31:18 +0000 https://mexicalibluescafe.com/9-things-to-eat-and-drink-in-lollapalooza-this-weekend/ If you spend time Lollapalooza this weekend, chances are you’ll need to refuel at Chow Town, the festival’s full lineup of food and drink vendors, between acts. And while you’ll struggle to find a bargain within the confines of Grant Park, there are plenty of solid picks to choose from this year’s list of sellers, […]]]>

If you spend time Lollapalooza this weekend, chances are you’ll need to refuel at Chow Town, the festival’s full lineup of food and drink vendors, between acts. And while you’ll struggle to find a bargain within the confines of Grant Park, there are plenty of solid picks to choose from this year’s list of sellers, whether you fancy lace-edged quesabirria, cuts awesome glazes or about a dozen different variations of fries. Need help sorting out the options? Take a look at some of our favorite food and drink selections this year and get ready for a festival feast.

RECOMMENDED: Programming and calendar of Lollapalooza 2022

Photography: Emma Krupp/Time Out Chicago

1. Quesabirria de Tacotlan

Restaurant Hermosa Tacotlán offers plates of three quesabirrias made with shredded beef, which you can order plain or with the classic onion and cilantro vinaigrette (you should definitely make the latter). Crispy on the outside and gooey on the inside, quesabirrias are delicious but filling – so much so that you could probably split an order between two people – and come with a miniature cup of consommé for dipping. $20 for three

Lollapalooza Frozen Banana Pudding 2022
Photography: Emma Krupp/Time Out Chicago

2. Lorenzo’s Frozen Pudding Frozen Banana Pudding

Have you ever wondered what frozen pudding tastes like? Turns out it looks a lot like ice cream, but with a slightly chewier texture. Lorenzo’s Frozen Pudding is bringing three flavors of its signature treat to Chow Town this year – and while the Hawaiian-style pineapple and strawberry variations are tempting, we opted for the classic banana, which is sprinkled with chunks of wafer a la vanilla. $6

Chubby Vienna at Lollapalooza 2022
Photography: Emma Krupp/Time Out Chicago

3. Chubby Wiener by Chubby Wieners

Although the Chubby Wieners brick-and-mortar store remains closed (RIP), we can satiate our girthy hot dog cravings from the stand at Lolla again this year. You can’t go wrong with a classic garden-trailed sausage, but there’s also a cheese dog for those looking for a little spice. $9

Churro sundae at Lollapalooza 2022
Photography: Emma Krupp/Time Out Chicago

4. Churro sundae from Xurro

You’ll find plenty of ice cream options in Chow Town, but only one of those ice cream options comes with a huge sugar-dusted churro. Stop by the Xurro stand to order this beautiful creation, served with vanilla ice cream, chocolate or strawberry syrup and a dollop of whipped cream. $10

Cucumber lemonade with Lollapalooza 2022
Photography: Emma Krupp/Time Out Chicago

5. Cucumber lemonade from various bars

Attendees over 21 can stroll into one of the festival’s four cocktail lounges to order from a menu of specialty cocktails, including the refreshing Cucumber Lemonade (Hendrick’s Gin, Lemon, Simple Syrup, Cucumber ). We recommend posting in Lounge ’91, located near the merchant building on the east side of the park, to enjoy the view of the lake, but be aware that cocktails in mugs cannot leave any of the festival lounges (cocktails in preserves, on the other hand, are fine).

Vegan meat asada at Lollapalooza 2022
Photography: Emma Krupp/Time Out Chicago

6. Healthy Substance Carne Asada Vegan Taco

Fancy a little snack? Vegans and meat eaters will delight in the plant-based offerings from Healthy Substance, a Garfield Ridge-based vegan Mexican restaurant that sells both carne asada and al pastor tacos made with meat alternatives and served with a side. red or green salsa. Order one for a quick bite or several for a full meal. $6 a taco

Dark Matter cold brew at Lollapalooza 2022
Photography: Emma Krupp/Time Out Chicago

7. Dark Matter Coffee Cold Brew

When your stamina starts to wane after a long day of dancing in the sun, head to the Dark Matter booth for a fortifying, uplifting glass of cold brew over ice. The iconic coffee roastery, which operates some of the best coffeehouses in town, sells cups of its Chocolate City and Vanilla Suburbs cold brew styles, available black or served with soy milk and simple syrup. $5

Corn chilli walk bhel puri at Lollapalooza 2022
Photography: Emma Krupp/Time Out Chicago

8. The Indian Garden Walking Corn Chili Bhel Puri

Stroll through the festival grounds with the Indian Garden’s tangy bhel puri, which combines crispy puffed rice, fried chickpea flour, tamarind and mint chutney, herbs, chillies and corn . $8

9. Boxcar Sandwich from Boxcar Betty’s

The South Carolina-based fried chicken purveyor — which has Chicago outposts in the West Loop and Bucktown — is bringing its Southern-style sandwiches to Chow Town, including the signature Boxcar Sandwich (spicy mayo, coleslaw with peaches, thick pickles and chilli cheese) . Meatless diners can choose to replace the chicken breast with a chilli-stuffed Portobello mushroom. $10

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Food trucks do business in front of Aspen City Hall | New https://mexicalibluescafe.com/food-trucks-do-business-in-front-of-aspen-city-hall-new/ Thu, 28 Jul 2022 09:00:00 +0000 https://mexicalibluescafe.com/food-trucks-do-business-in-front-of-aspen-city-hall-new/ Aspen may not be known for its mobile food scene, but that could change in the near future now that two local food trucks have opened a store outside Aspen City Hall on Rio Grande. Square. The Dreamery, an Aspen-based ice cream trailer, and Chamo’s, a Mexican-style taco truck, were selected by the city to […]]]>

Aspen may not be known for its mobile food scene, but that could change in the near future now that two local food trucks have opened a store outside Aspen City Hall on Rio Grande. Square.

The Dreamery, an Aspen-based ice cream trailer, and Chamo’s, a Mexican-style taco truck, were selected by the city to park outside the former location of the Taster restaurant and provide service to locals and visitors throughout the summer season. The project was approved by the Aspen City Council in May, and both vendors have been open since July 4 weekend.

“I’m really excited about what we’ve achieved,” said CJ Oliver, director of environmental health and sustainability, who oversaw vendor selection. “We have the heartiest Mexican tacos, and the ice cream, I think, is a nice complement to that, and it’s also relatively affordable.”

The city opened the application process in late May to food vendors interested in the space, with the goal of finding two affordable and diverse options with sustainable best practices. The Dreamery and Chamo’s were the only two applicants who fit the bill and submitted complete applications on time, Oliver said.

Megan Thomas, owner of the Dreamery, and Carlos Hernandez, owner and operator of Chamo’s, both said they were happy with the facility and that business has picked up steadily over the past few weeks.

“I’m really happy to be in my little space near the Rio Grande,” Thomas said. “I’ve always been interested in food trucks in Aspen, so I got into it right away because I thought it was an amazing opportunity. I wanted to be part of the city’s growth in that area.

Thomas has 25 years of experience in the food and beverage industry from New York to California and in between, including Aspen. As a level two bartender and sommelier, she worked her way up to top establishments in the area, but eventually achieved her dream of working for herself. She bought a small horse trailer in December and refurbished it earlier this summer, and has since taken it to private events and parties in the Valley. Now it is parked outside City Hall most days.

“I first thought of building a mobile bar out of a vintage trailer, but as a mother and thinking about how I want to run a business, I got excited about ice cream and how I could sell in a way that could really make people smile,” Thomas said. “It’s for all ages. Children smile as big as adults when they have a cone full of sprinkles. »

Thomas offers soft cones with a variety of sprinkles, as well as a selection of ice cream sandwiches ranging from a rotation of classic flavors like chocolate and strawberry to more complex tones like salted caramel and pistachio.

Its new next-door neighbor, Chamo’s, satisfies a different kind of craving. Hernandez said his menu focuses on traditional Mexican-style tacos, tortas and quesadillas with various Latin American influences and vegetarian and vegan twists. Any item on its menu can be vegan, and all of its ingredients except meat are plant-based.

Originally from Nicaragua, Hernandez has been cooking Mexican dishes for 31 years, the last six of which have been in Colorado, most recently at Rifle. The opportunity to bring his business to Aspen was a dream, he said.

“Everyone wants to have a business in Aspen and be successful,” he said. “Aspen is a gem in the mountains, I’d call it, and I think there’s a lot of opportunity and we’re grateful to be here.”

The food truck is a dawn-to-dusk job for Hernandez and his assistant, Omar, and Hernandez said the support from the city and local residents has been tremendous so far. He and Thomas are both coming to the end of their contracts on September 30, when the city council will discuss what worked and what didn’t to determine whether to continue with the food truck project. or go in a different direction.

Hernandez said he would like to be able to keep his business in Aspen, whether he continues to work off the truck or finds a permanent space.

“We’re here, hopefully we’re doing a good job, and people like us and we can come back for next season,” Hernandez said. “We are very grateful for the support of the inhabitants and the city. They were very nice to us.

Chamo’s is open 11 a.m. to 6 p.m. daily and the Dreamery is open 1 p.m. to 6 p.m. daily except Mondays, unless Thomas has booked a private event. Both trucks are outside 455 Rio Grande Place.

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Orange diner Watson’s Soda Fountain and Cafe closes after more than 100 years https://mexicalibluescafe.com/orange-diner-watsons-soda-fountain-and-cafe-closes-after-more-than-100-years/ Tue, 26 Jul 2022 06:12:41 +0000 https://mexicalibluescafe.com/orange-diner-watsons-soda-fountain-and-cafe-closes-after-more-than-100-years/ ORANGE, Calif. (KABC) — Watson’s Soda Fountain and Cafe, a staple of Old Town Orange for over a century, will soon be closing. Watson’s opened in 1899 as a drugstore, then became a soda fountain where employees served malts, shakes and sundaes in 1915. But from next month the new owner will begin its transition […]]]>

ORANGE, Calif. (KABC) — Watson’s Soda Fountain and Cafe, a staple of Old Town Orange for over a century, will soon be closing.

Watson’s opened in 1899 as a drugstore, then became a soda fountain where employees served malts, shakes and sundaes in 1915. But from next month the new owner will begin its transition to a Mexican restaurant.

“There is going to be a lot of sadness and resentment because this place has been part of people’s lives for as long as we can remember,” said operations manager Abel Rullier. “Depending on your age, you, your parents, your grandparents, maybe even your great-grandparents, always knew the Watsons were here.”

Rullier said the current owners took over the property almost a decade ago but have always struggled to make a profit. Therefore, he said they made changes to try to make the restaurant more appealing to the current generation.

“We were hoping to elevate this to something more modern, keeping the old school, classic soda vibe, updating the menu,” Rullier said. “We gave them a bar, we wanted to elevate this place but also stay true to the tradition of what this place is and what it’s built on and that’s what we tried to do.”

But Rullier said not all of the changes were popular with the community.

“We understand that the community hasn’t always liked the changes we’ve made to Watson, and they’ve spoken out by not supporting us at times,” Rullier said. “We totally understand that and unfortunately we’ve also made mistakes along the way, but it was always our intention to do justice to this place.”

However, the COVID pandemic and skyrocketing inflation presented the restaurant with such incredible challenges that they could not recover.

“We felt the effects like everyone else. But unfortunately we don’t have deep pockets,” Rullier said. “We’re not a corporation and we don’t have 10, 15, 20, 30 other restaurants that we can rely on for financial support. So ultimately it really crippled us.”

The new owners take over next month. On Instagram, they indicate that Watson’s will become Hector’s on the Circle, a Mexican restaurant.

Longtime Watson client Paul Phanner is upset by the change, but hopes his replacement will still provide a unique experience for families.

“It’s sad…I just see what a great experience it is for a young family or kids to have come here over the years,” Phanner said. “And I wonder what they’ll have that isn’t a prepackaged franchise experience. It’s unique.”

Copyright © 2022 KABC Television, LLC. All rights reserved.

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Diana Kennedy, cookbook author who promoted Mexican cuisine, dies at 99 https://mexicalibluescafe.com/diana-kennedy-cookbook-author-who-promoted-mexican-cuisine-dies-at-99/ Sun, 24 Jul 2022 18:03:18 +0000 https://mexicalibluescafe.com/diana-kennedy-cookbook-author-who-promoted-mexican-cuisine-dies-at-99/ Diana Kennedy, a British-born, expat cookbook author who has become one of the world’s foremost experts on authentic Mexican cuisine, influencing generations of chefs and lamenting the American fast-food experience of tacos wan and of enchiladas overseas, died July 24 at her home in Zitacuaro, Mexico. She was 99 years old. Her friend Concepción Guadalupe […]]]>

Diana Kennedy, a British-born, expat cookbook author who has become one of the world’s foremost experts on authentic Mexican cuisine, influencing generations of chefs and lamenting the American fast-food experience of tacos wan and of enchiladas overseas, died July 24 at her home in Zitacuaro, Mexico. She was 99 years old.

Her friend Concepción Guadalupe Garza Rodríguez confirmed her death to The Associated Press but did not cite a specific cause.

Ms Kennedy first moved to Mexico in the late 1950s after marrying a foreign correspondent based there for The New York Times. She painstakingly researched the traditional recipes of Mexican home cooks and documented native edible plants like a scholar in search.

Over the decades, she became known as the “Julia Child of Mexican Cuisine” or the country’s “high priestess of the kitchen” — monikers she usually dismissed with a wave of her hand, like so many June bugs in his outdoor Mexican kitchen.

She has described herself as a “dismissed scourge” of fine dining, promoting cuisine from the humble to the refined, from meatballs in chipotle sauce to cream of pumpkin blossom soup. She also shamelessly pursued more adventurous recipes for iguana tamales and beef brains with jalapeños.

Fearless, salty and outspoken, Mrs. Kennedy had no patience for inefficiency, inaccuracy or waste, and she often punctuated her statements with a choice expletive. An oversimplified explanation of how corn tortillas are made could lead him to confront a cookbook author face to face or write letters of rebuke to the Washington Post, the Times and Saveur magazine.

Yet her commanding reputation led future superstar chefs, including José Andrés and Rick Bayless, to make pilgrimages to Mrs. Kennedy to soak up her knowledge.

“I can’t tell you how precious my dear friend Diana Kennedy has been to me and my cooking,” Andrés said. “She is the ultimate storyteller of Mexican cuisine and has been so influential in teaching Mexican cuisine to the rest of the world. Every time I cooked with her, I learned to listen to the whispers of Mexican ingredients.

Andrés offered Washingtonians visits with Mrs. Kennedy every few years beginning in 2008, during which time she consulted at one of her restaurants. Ms Kennedy said she could tell how well a professional kitchen works by seeing what’s in her rubbish bucket.

Ms. Kennedy has spent the last four decades of her life working from her adobe house and ranch in the Mexican state of Michoacán. “I wanted a home made from locally made materials that would address the resources of the area and be in tune with the restrictions my neighbors had to live with and had survived for many years,” she writes in her cookbook. My Mexico” (1998).

In 2014, she began converting her farmhouse into the Diana Kennedy Center, a nonprofit educational center that houses her extensive collection of vintage Mexican cookbooks and will continue her cooking classes.

From her first work, “The Cuisines of Mexico” (1972), to later volumes such as “Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food” (1984), Mrs. Kennedy was synonymous with meticulous study and patience. A single recipe can fill several pages.

“Never before in history have more people had more kitchens, more equipment, more ingredients to cook with, and more time to cook than the average American today,” he said. she writes in ‘Nothing Fancy,’ “so why not relax and try some recipes that span four days.

Early fascination with food

Diana Southwood was born in Loughton, a town northeast of London, on March 3, 1923. Her mother was a kindergarten teacher and her father was a salesman. Diana and her sister loved to visit a nearby grocer and browse crates filled with food from faraway places.

Her godmother paid for young Diana to attend a girls’ school in Hampstead, where she began to learn the culinary arts. She went to Wales during the Second World War to work in the forestry corps and came to enjoy the fresh, local produce and cheeses cooked over a wood fire on the job.

She worked after the war as an accommodation manager in mining villages in Scotland and asked cooks to share their recipes and techniques with her. It’s a practice she continued by traveling and doing odd jobs whenever she could: in Spain, France and Austria and, eventually, when she emigrated to Canada.

From there she began her tropical culinary love affair, with trips to Puerto Rico and Jamaica. She was in Haiti when anti-government protests broke out in 1956. Paul P. Kennedy, a Times correspondent, was there to cover it and was staying at the same hotel in Port-au-Prince.

The pull was fast and fierce. She soon joined Kennedy in Mexico City, where he was stationed, “with a $500-and-a-half promise of marriage.”

The couple married in 1957 and spent nine years in Mexico. She cooked, learned techniques from her housekeepers and studied Spanish. Paul Kennedy collected recipes for his wife when she could not accompany him on trips through Central America and the Caribbean.

In “Nothing Fancy,” she recalls a story that shows how refined their palates had become in 1966, when the couple were on their way to New York because of Paul Kennedy’s advanced cancer:

“We were in a motel dining room somewhere in Texas. Paul put down his knife and fork shortly after starting his meal. “I don’t know if I should thank you or not,” he bellowed. ‘Most of my life I could eat anything anywhere, but now look what you did to me. That damned garbage…’ With that, he pushed his plate away in disgust.

It was also in Mexico that Ms. Kennedy met Craig Claiborne, Times editor and food critic. The Kennedy home “was an international gathering place,” he wrote in the revised 1986 foreword to “The Cuisines of Mexico,” in which he recalled his very good cooking, his enthusiasm for the ingredients natives of the country and his offer to buy Claiborne a Mexican Cookbook when they first met.

Paul Kennedy died in New York in 1967; two years later, at Claiborne’s urging, Mrs. Kennedy began giving classes in Mexican cooking, which were rare at the time. She used her earnings to fund several trips back to Mexico over the next nine years, gathering research and recipes.

Frances McCullough, editor at Harper & Row, took one such course. She and Claiborne pushed the idea of ​​Mrs. Kennedy doing a Mexican cookbook. McCullough caught the wealth of detail and Mrs. Kennedy’s passion in the manuscript for ‘The Cuisines of Mexico’, asking why the author preferred feet, tongue, nose and ears to chicken breasts and beef tenderloin .

Mrs. Kennedy returned to live in Mexico in the late 1970s. In 1980, she purchased the Michoacán property, which she eventually named Quinta Diana. She received Charles, Prince of Wales, there in 2002, serving him tequila appetizers, fresh tortillas, pumpkin flower cream soup, pork loin cooked in banana leaves and mango sorbet. . She also kept a home in Austin, Texas.

Over the years, she has always refused to write her autobiography or work with a biographer, but she allowed a documentary crew to film her in 2014. In 2019, the documentary “Diana Kennedy: Nothing Fancy” featured interviews with chefs Alice Waters, Bayless, Andrés and more.

One of the world’s greatest authorities on Mexican cuisine is British. A new film reckon with his legacy.

The list of survivors was not immediately available.

Ms. Kennedy received a 2003 Lifetime Achievement Award from the International Association of Culinary Professionals and a James Beard Foundation Cookbook of the Year Award for her 2010 volume “Oaxaca al Gusto: An Infinite Gastronomy”. In 2014, she was inducted into the James Beard Foundation’s Cookbook Hall of Fame, which recognized the groundbreaking legacy of “The Cuisines of Mexico.”

His other honors included the Order of the British Empire in 2002 and the Order of the Aztec Eagle in 1981 from the government of Mexico, his highest honor for a non-native Mexican.

The Mexican state of Oaxaca has fascinated Mrs. Kennedy since she made her first trip there in 1965. “Oaxaca al Gusto”, her last book, took 14 years to research, requiring many backpacking trips to find herbs and research varieties of peppers. that grow wild nowhere else.

“Perhaps I am surprised and very happy that Mexicans themselves use my books,” Ms. Kennedy wrote, “and are so generous in acknowledging, as they say… ‘what I have done for their regional cuisines .’ ”

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Restaurants with the Best Mexican Food in Dallas, Ranked by Tripadvisor Ratings https://mexicalibluescafe.com/restaurants-with-the-best-mexican-food-in-dallas-ranked-by-tripadvisor-ratings/ Fri, 22 Jul 2022 01:05:02 +0000 https://mexicalibluescafe.com/restaurants-with-the-best-mexican-food-in-dallas-ranked-by-tripadvisor-ratings/ Mexican cuisine ranks alongside Italian and Chinese among Americans’ top three global cuisines, according to National Restaurant Association. While tacos and enchiladas may seem like commonplace in the United States now, that wasn’t always the case. Americans have been influenced by the flavors of our southern neighbor for hundreds of years. But it wasn’t until […]]]>

Mexican cuisine ranks alongside Italian and Chinese among Americans’ top three global cuisines, according to National Restaurant Association. While tacos and enchiladas may seem like commonplace in the United States now, that wasn’t always the case.

Americans have been influenced by the flavors of our southern neighbor for hundreds of years. But it wasn’t until refugees from southern and central Mexico brought their culinary traditions north. during the Mexican Revolution that dishes like tacos end up on our plates.

With so many great options now across Texas, Stacker turned to Tripadvisor customers for where to find the best Mexican food in Dallas.

Here’s the ultimate Mexican food list for Dallasites!

#22. El Bolero

– Rating: 4.5 / 5 (117 reviews)
– Detailed ratings: Food (4.5/5), Service (4.0/5), Value for money (4.0/5)
– Price: $ – $$
– Address: 1201 Oak Lawn Ave, Dallas, TX 75207-6901
Learn more on Tripadvisor

#21. Mariano Hacienda

– Rating: 4.5 / 5 (108 reviews)
– Detailed ratings: Food (4.5/5), Service (4.0/5), Value for money (4.0/5), Atmosphere (4.0/5)
– Price: $ – $$
– Address: 6300 Skillman Street, Dallas, TX 75231-7138
Learn more on Tripadvisor

#20. Gloria’s Latin cuisine

– Rating: 4.0 / 5 (183 reviews)
– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.0/5), Atmosphere (4.5/5)
– Price: $ – $$
– Address: 3715 Greenville Ave., Dallas, TX 75206-5311
Learn more on Tripadvisor

#19. Ojeda’s

– Rating: 4.0 / 5 (188 reviews)
– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.0/5), Atmosphere (4.0/5)
– Price: $ – $$
– Address: 4617 Maple Avenue, Dallas, Texas 75219
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#18. Tex-Mex by Gabriela&Sofia

– Rating: 4.5 / 5 (77 reviews)
– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.0/5)
– Price: $ – $$
– Address: 10455 N Central Expy Site 117, Dallas, TX 75231-2213
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#17. Fuel City Dallas

– Rating: 4.5 / 5 (138 reviews)
– Detailed ratings: Food (4.5/5), Service (4.0/5), Value for money (5.0/5), Atmosphere (3.0/5)
– Price: $
– Address: 801 S Riverfront Blvd, Dallas, TX 75207-4510
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#16. Veracruz Coffee

– Rating: 4.5 / 5 (133 reviews)
– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.0/5), Atmosphere (4.5/5)
– Price: $ – $$
– Address: 408 N Bishop Ave Ste 107, Dallas, TX 75208-4806
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#15. Avila’s Mexican Restaurant

– Rating: 4.5 / 5 (242 reviews)
– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.5/5), Atmosphere (4.0/5)
– Price: $ – $$
– Address: 4714 Maple Ave, Dallas, TX 75219-1003
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#14. Mexican cuisine RJ

– Rating: 4.0 / 5 (461 reviews)
– Detailed ratings: Food (4.0/5), Service (4.0/5), Value for money (3.5/5), Atmosphere (4.0/5)
– Price: $ – $$
– Address: 1709 North Market Street 102, Dallas, TX 75202
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#13. Chuy’s

– Rating: 4.0 / 5 (268 reviews)
– Detailed ratings: Food (4.0/5), Service (4.0/5), Value for money (4.5/5), Atmosphere (4.5/5)
– Price: $ – $$
– Address: 4544 McKinney Ave, Dallas, TX 75205-4214
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#12. El Fenix ​​Famous Mexican Restaurant

– Rating: 4.0 / 5 (734 reviews)
– Detailed ratings: Food (4.0/5), Service (4.5/5), Value for money (4.0/5), Atmosphere (4.0/5)
– Price: $ – $$
– Address: 1601 McKinney Ave, Dallas, TX 75202-1227
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#11. Mi Cocina

– Rating: 4.5 / 5 (319 reviews)
– Detailed ratings: Food (4.0/5), Service (4.5/5), Value for money (4.0/5), Atmosphere (4.5/5)
– Price: $ – $$
– Address: 77 Highland Park Vlg, Dallas, TX 75205-2733
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#ten. Papasito’s canteen

– Rating: 4.0 / 5 (429 reviews)
– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.0/5), Atmosphere (4.0/5)
– Price: $ – $$
– Address: 10433 Lombardy Lane, Dallas, TX 75220
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#9. Javier’s Gourmet Mexican

– Rating: 4.0 / 5 (444 reviews)
– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.0/5), Atmosphere (4.5/5)
– Price: $$
– Address: 4912 Cole Ave, Dallas, TX 75205-3402
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#8. Torchy Tacos

– Rating: 4.5 / 5 (183 reviews)
– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.5/5), Atmosphere (4.0/5)
– Price: $
– Address: 14760 Preston Rd Ste 124, Dallas, TX 75254
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#seven. Meso Maya Comida and Copas

– Rating: 4.5 / 5 (242 reviews)
– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.0/5), Atmosphere (4.5/5)
– Price: $ – $$
– Address: 11909 Preston Rd Suite 1426, Dallas, TX 75230-2746
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#6. Mi Cocina Gallery

– Rating: 4.5 / 5 (330 reviews)
– Detailed ratings: Food (4.0/5), Service (4.5/5), Value for money (4.0/5), Atmosphere (4.0/5)
– Price: $ – $$
– Address: 13350 Dallas Pkwy #100, Dallas, TX 75240-6670
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#5. Mia’s Tex Mex

– Rating: 4.5 / 5 (261 reviews)
– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.5/5), Atmosphere (4.0/5)
– Price: $ – $$
– Address: 4322 Lemmon Ave, Dallas, TX 75219-2705
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#4. Mexican coffee from Pepe and Mito

– Rating: 4.5 / 5 (220 reviews)
– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.5/5), Atmosphere (4.0/5)
– Price: $ – $$
– Address: 2911 Elm Street, Dallas, Texas 75226-1510
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#3. Meso Maya Comida and Copas

– Rating: 4.5 / 5 (1,135 reviews)
– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.0/5), Atmosphere (4.5/5)
– Price: $ – $$
– Address: 1611 McKinney Ave, Dallas, TX 75202-1227
Learn more on Tripadvisor

#2. E Bar Tex Mex

– Rating: 4.5 / 5 (202 reviews)
– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.5/5), Atmosphere (4.5/5)
– Price: $ – $$
– Address: 1901 North Haskell Avenue #120, Dallas, TX 75204
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#1. Velvet Tacos

– Rating: 4.5 / 5 (638 reviews)
– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.5/5), Atmosphere (4.0/5)
– Price: $
– Address: 3012 N Henderson Ave, Dallas, TX 75206
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These are the 7 best food and drink events in Fort Worth this week https://mexicalibluescafe.com/these-are-the-7-best-food-and-drink-events-in-fort-worth-this-week/ Mon, 18 Jul 2022 17:21:33 +0000 https://mexicalibluescafe.com/these-are-the-7-best-food-and-drink-events-in-fort-worth-this-week/ There will be many ways to escape (at least mentally) this week. Jet set in France during a dinner or a tasting of French wines. Or pretend you’re on the beaches of Mexico during one of two National Tequila Day celebrations. Or just find respite from the heat with a refreshing glass of iced tea, […]]]>

There will be many ways to escape (at least mentally) this week. Jet set in France during a dinner or a tasting of French wines. Or pretend you’re on the beaches of Mexico during one of two National Tequila Day celebrations. Or just find respite from the heat with a refreshing glass of iced tea, which will be free at a chain sandwich shop this week.

Wednesday July 20

One Night in Paris: French Wine Tasting at Chef Point Restaurant & Bar
Escape to Paris via Watauga during this French wine tasting hosted by Chef Franson Nwaeze at Chef Point Restaurant & Bar. Featured dishes include escargot, smoked duck breast, grilled lamb skewers and duck confit. Reservations are $78 and include tax and gratuity. Dinner starts at 6.30pm and will also take place at Chef Point’s Colleyville place on Thursday at the same time.

Thursday July 21

Free tea day at McAlister’s Deli
Weather this hot calls for a cold drink, and McAlister’s Deli will answer with free iced tea. Visit any location for any variety of the sandwich chain’s crisp tea, which is infused with orange pekoe black tea leaves. Options include sweet, unsweetened, half-and-half, half-tea-half-lemonade, or tea with flavored shots. Limit one tea per person in store and four teas per order through the McAlister’s Deli website or app.

friday july 22

Southern Rhone Summer Wine Tasting at Mason & Dixie
Grapevine’s Southern-inspired restaurant will go European with a tasting of French wines. Guests will enjoy four wines accompanied by four dishes highlighting the flavors of the southern Rhône. Tickets are $49 and the tasting will begin at 6:30 p.m.

Saturday July 23

Riscky’s BBQ 16th Annual Rib-Eating Competition
The 95-year-old Fort Worth barbecue institution will hold its annual rib-eating contest at its Stockyards Station location. The first 30 participants to register on the day of the event will have 60 seconds to eat as many prime ribs as possible. Then the top qualifiers will advance to the next round, where prizes will be valued at $100 for third place, $250 for second place, and $500 for first place. There is a $5 entry fee and the contest will begin at 11 a.m.

National Tequila Day at River East Station
Race Street’s popular live music destination invites customers to celebrate tequila on Saturdays with all-day specials. Go for flight deals on $5 margaritas, tequila and mezcal; $3 Bloody Marias; and $6 bowls of pozole. Free live music will also entertain throughout the day. The post office opens at 11 a.m.

Sunday July 24

Half Price Tequila in El Chingon for National Tequila Day
For one day only and only until 5 p.m., the half-Mexican half-bar restaurant El Chingon will offer its selection of tequilas and mezcals at half price, bottles and shots included. Start the day early with a brunch of classic dishes like chilaquiles and huevos rancheros. El Chingon opens at 11am.

Make your own wood-fired pizza at Pizza Verde
The plant-based pizzeria will teach attendees how to make vegan, wood-fired pizza. The course includes applications and a glass of prosecco, as well as an ingredient bag with dough, homemade mozzarella and a sauce recipe for making pizza at home. Tickets are $60 per person and class begins at 5:30 p.m.

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Sport expresses itself! Current Lobo Football Players Impress ‘Old Jock’ https://mexicalibluescafe.com/sport-expresses-itself-current-lobo-football-players-impress-old-jock/ Sun, 17 Jul 2022 00:07:21 +0000 https://mexicalibluescafe.com/sport-expresses-itself-current-lobo-football-players-impress-old-jock/ TO OUR MONTHLY Lunching Old Jocks at a local New Mexican restaurant this week, we had the pleasure of meeting several current Lobo football players. The players took the time to introduce themselves to us and couldn’t have been more engaging, friendly and respectful. Some restaurant staff expressed similar sentiments. AD Nunez was just having […]]]>

TO OUR MONTHLY Lunching Old Jocks at a local New Mexican restaurant this week, we had the pleasure of meeting several current Lobo football players. The players took the time to introduce themselves to us and couldn’t have been more engaging, friendly and respectful. Some restaurant staff expressed similar sentiments. AD Nunez was just having lunch with us and was able to witness this first hand. These young men are great ambassadors for UNM and have made us very proud. Kick-off can’t come soon enough!

—George Scott

HAPPY TO SEE YOU AGAIN, Dave Pilipovich – moving from Paul Weir’s staff to now Richard Pitino’s special assistant coach. Of course, Pitino should have kept you on the coaching staff last season because of your extensive experience coaching in the Air Force’s Mountain West Conference. I hope you can provide Pitino with information about opponents and even travel logistics issues, among other tasks. Most important, though, is making sure the iconic cherry blazer is dry-cleaned and ready for Richard before the UNM game against Iona, when his dad Rick comes to town on Dece. 18.

— UNM alumnus

IN PROTEST Brittney Griner’s situation (not to mention Ukraine), the WNBA should suspend any player who travels to Russia in the offseason to play.

— Rich, Corrales

• Do you have a question that you would like someone to try to answer for you? Do you have a bright spot you want to share?

We want to hear from you. Please email yourstory@abqjournal.com

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Red Lobster, other restaurants launch summer seafood dishes https://mexicalibluescafe.com/red-lobster-other-restaurants-launch-summer-seafood-dishes/ Thu, 14 Jul 2022 23:27:10 +0000 https://mexicalibluescafe.com/red-lobster-other-restaurants-launch-summer-seafood-dishes/ Red Lobster is one of many American restaurant chains to launch new seafood dishes this summer. While chains are offering shrimp on their limited-time menus, Orlando, Florida, USA-based Red Lobster recently launched a Crunch-Fried Flounder sandwich. The sandwich, available for a limited time, includes hand-beaten wild plaice, tartar sauce and coleslaw with a choice of […]]]>

Red Lobster is one of many American restaurant chains to launch new seafood dishes this summer.

While chains are offering shrimp on their limited-time menus, Orlando, Florida, USA-based Red Lobster recently launched a Crunch-Fried Flounder sandwich.

The sandwich, available for a limited time, includes hand-beaten wild plaice, tartar sauce and coleslaw with a choice of side, by Chew Boom.

A spokesperson for Red Lobster did not respond to SeafoodSource’s request for comment.

Meanwhile, California Pizza Kitchen, based in Costa Mesa, California, USA, offers two seafood dishes on its summer menu: Cioppino Seafood and Salmon with Roasted Summer Vegetables.

The CPK version of the classic Italian dish Seafood Cioppino features blue mussels, calamari, white fish, bay scallops and shrimp in a white wine tomato broth with fennel, garlic and fresh basil.

Meanwhile, the Seared Summer Vegetable Salmon features North Atlantic salmon roasted on a cedar plank and served with fingerling potatoes, seasonal cherry tomatoes, charred onions and bell peppers.

“Two things that immediately come to mind when we hear the words ‘California’ and ‘summer’ are fresh fruits and vegetables and seafood, and that’s what our new summer menu is all about” , said Brian Sullivan, Senior Vice President of Culinary Innovation at CPK. in a press release.

Meanwhile, Tampa, Florida, USA-based Bonefish Grill has launched a limited-time dish: Shrimp Rangoon Topped Salmon. Wood-grilled salmon is topped with creamy shrimp rangoon and finished with pancko breadcrumbs and sweet chili sauce.

The shrimp is the star on the summer menus of many restaurants, as the cost of farmed shrimp has remained relatively stable compared to other seafood and other proteins.

Louisville, Kentucky, USA, Long John Silver’s, eg, recently launched Coconut Popcorn Shrimp. Customers can order the new shrimp in a Snackbox or Combo Fish and Coconut Popcorn Shrimp Platter, or 10.00 USD (10.00 EUR) Sea-Share or Family Feast.

Similarly, Red Lobster, which operates more than 700 restaurants, unroll a dish of grilled prawns with BBQ bacon as part of its Summerfest promotion.

Two skewers of fire-grilled shrimp are glazed with a mild, smoky barbecue sauce and topped with crispy bacon and green onions, then served over orzo with your choice of side. It can be ordered as part of Red Lobster’s “3 courses for 18.99 USD (18.99 EUR)”, when accompanied by a soup or salad and an individual entree.

Skewers of red Argentine shrimp, fire-grilled and served over orzo and a choice of two sides, are also included in Red Lobster’s Summerfest.

Mexican restaurant chain Qdoba unveiled a Citrus Lime Shrimp limited-time promotion, using Best Aquaculture Practices certified shrimp, earlier this summer.

Photo courtesy of California Pizza Kitchen

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