My next real post is in the works. In the meantime, a quick plug. This Saturday, November 13, my colleague Ruth Alegria and I will be speaking a the Second Annual GAT Gastronomía + Turismo conference in Puebla.
Other speakers include chef Mikel Alonso of Biko (ranked 46 in the San Pellegrino World’s 50 Best Restaurants list), chef Aquiles Chávez, and chef Christian Bravo. The conference runs from 11-13 November, and will take place at the Marriott Courtyard Hotel.
If you’re in the area, you should swing by. It promises to be a good time, and I’d love to see you there.
UPDATE:
Sadly, I will not be making it up to Puebla this evening due to a surprise attack of the flu. Sucking down this lime juice and honey concoction a friend says will cure anything. Worth a (face contorting) try, anyway.
Oaxacan chapulines (grasshoppers) at the Coyoacán Market
No, I don’t mean like that time the Cookie Monster almost ate the Moon. My project — documenting my culinary adventures in Mexico — is, if anything, more delicious. And, I guarantee it won’t cause anything like the mayhem that would have ensued had our favorite monster chowed down on Earth’s celestial groupie.
Some back-story: I’m a lit nerd turned food writer living in Mexico City. I was born in the States, but lived in Mexico as a child. I didn’t visit the capital, however, until I was in college, when I came down as an exchange student. Cheating, I know, since I speak the language and am a dual citizen. Regardless, moving to Mexico City provoked the most intense culture shock I’ve ever experienced — in a good way. I was smitten. I knew that, at some point, I had to return and spend some quality time in the DF. Sure enough, after nearly two years in Asia, teaching young Singaporeans Spanish, I’m back.
The bar at Corazón de Maguey
That explains why I’m here, but why food writing? Well, let me tell you a little secret about Singapore — food is a bloodsport on that island. If you don’t have an opinion on where to find good bak kut teh or on which of the nation’s bajillion food stalls serves the best Hainanese chicken rice, well, you better form one quick. Otherwise you might find yourself reduced to talking about the weather. (It never changes.)
In terms of food appreciation, living in Singapore was a revelatory experience. I’ve been around good food all my life. (Mexico doesn’t take a back seat to anyone on that front, and I might as well give my mom’s cooking its much deserved shout-out at this point.) However, never before had I been exposed to such infectious enthusiasm on the subject.
I began reading about food, talking about it with anyone willing to listen and — most important — allowing myself to take the term “kitchen disaster” to new levels of awful in the name of learning how to cook. I’ll be honest, I’m still nowhere near that goal, but occasionally I can fool my friends into thinking I know what I’m doing.
So, here I am, exploring the vast riches of Mexican gastronomy, from the street side taco stand to the finest restaurants, and sharing what I learn with the fervor and enthusiasm I picked up in Singapore. I’ve written for the Mexican editions of Elle, Travel + Leisure and Endless Vacation, as well as Chilango (a sort of homegrown, Mexican Time Out) and CNNMéxico. Currently, I write a biweekly column for Serious Eats, and freelance for a variety of Mexican and American publications.
My writing here will be more personal than my published articles — the raw, unfiltered commentary of a prodigal son rediscovering the deliciousness of home. Hope you enjoy, and feel free to drop a comment. ¡Buen provecho!
