Mexico

A Restaurant In Mexico Is Decorated With 10,000 Bones! It's Rad.

New Guadalajara opening rattles and shakes
Dec 16, 2014 10:00 am

We're guessing that a lot of blood, sweat and perhaps even tears went into the making of the restaurant Hueso in Mexico. Though its cool, whitewashed palette exemplifies a kind of effortlessness, the space (which translates to "bone"), and its overall design concept reflects a meticulously literal commitment to its name.

What’s Enrique Olvera Doing With All That Wasabi And Yuzu Kosho? Mexican Food.

At Cosme in NYC, simple food with a Mexican soul
Oct 27, 2014 8:00 am

“I didn’t come here to cook like my grandmother,” says Mexico’s most famous chef, Enrique Olvera, sitting on a stool at his new Flatiron restaurant Cosme. As Contributing Editor Matt Rodbard finds out, the Mexico City chef is taking Manhattan in stride.

You've Heard About Slow Food. Get Ready For Slow Tequila.

Here are 5 bottles of stone-milled tequila to try
Aug 20, 2014 12:00 pm

Mexico’s most famous spirit has a long, rich history and should be enjoyed as such. Fine 100% agave tequilas are made to be sipped rather than slammed. A precious few are made using such a painstakingly artisanal process that it would be a shame to throw them down your gullet without savoring them. Here's more details and 5 bottles to try.

Passion In The Jungle Cocktail Recipe

A tart, fruit-driven concoction from the Yucatan
Jun 27, 2014 1:00 pm

What makes this juicy rum drink memorable is its surprisingly tart profile. The same pucker also makes it the perfect contrast to Mayan spices found in the Yucatan, where our intrepid cocktail correspondent Brian Quinn first encountered it. See how it's made here.

Chocolate Bars Inspired By Jackson Pollock, Maybe An Acid Trip

A chocolate tribute to the expressionist artist
Jun 18, 2014 9:00 am

Check out these chocolate bars inspired by the American abstract expressionist Jackson Pollock. The artist’s iconic style is recreated on chocolate by hand-painting cocoa butter with all-natural food coloring. The bars are made of 55% Colombian cocoa concentration, and are not only stunning but also rich in flavor.  

Mesamerica 2014: Culinary Students Are The Focus At Mexico’s Ego-Free Food Fest

Enrique Olvera hosts the weekend symposium
May 27, 2014 10:00 am

Mexico is one of the most celebrated and beloved food cultures in the world and last weekend's Mesamerica conference paid homage to the reverence for culinary tradition that pumps blood through the heart of every Mexican kitchen — inviting chefs, farmers, food producers, distillers, brewers, academics and journalists who are turning to the ancient foodways of this vast and diverse country for fresh ideas and inspiration. Jody Eddy was on the scene.

Here's How to Drink Better Cerveza This Cinco De Mayo

Brews to make your spring fiesta red-hot!
May 1, 2014 1:00 pm

It may not be quite such a big fiesta in Mexico, but in America, May 5th is a serious party fueled by tequila, cervezas and mas cervezas. Bars are going to be crowded and rowdy, think St. Patrick’s Day but with less green and more sombreros. If you’re into a little more space and a little less mayhem, throw a Cinco De Mayo bottle share. I've got your tasting list covered right here.

Guy Rigby Says Mexico City Is The Best Kept Food Secret In The Americas

He serves as The Four Seasons' Food & Beverage VP
Apr 10, 2014 2:00 pm

Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd they stay, what'd they do and WHAT DID THEY EAT?! Next up, Vice President Food and Beverage of Four Seasons Americas, Guy Rigby. Suffice it to say, his standards are high.

ADVERTISEMENT

Follow Food Republic

When will Havana Club be sold in American stores?
Winemakers, shakers and movers in America's scene
Remember the 3 A's: aphrodisiac, absinthe, America
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise
Sin City has seriously stepped up its dining game
Sans soufre is a philosophy gaining steam
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.