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Corn
Article
"We are corn" - Jorge Vallejo on Mayan cuisine
Jorge Vallejo on his latest restaurant Ixi'im which uses modern and ancient cuisine to recreate traditional Mayan flavours.
Guanajuato, Mexico
Article
Molino El Pujol leads a Tortilla Movement in Mexico
The Tortilla Movement led by Enrique Olvera's Molino El Pujol looks to protect Mexico's culinary heritage from the effects of mass-produced tortillas.
Bugs on the plate: the Mexican tradition turns into fine dining
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Bugs on the plate: the Mexican tradition turns into fine dining
Modern restaurants are renovating an ancient tradition in Mexico by adding ants, grasshoppers, and worms to their iconic dishes.
Monterrey
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Monterrey: A City Tasting Tour with Guillermo González Beristáin
Top Chef Guillermo Beristáin leads Fine Dining Lovers to the best places to eat in Monterrey, Mexico: from bread dining stops to the best tacos in the city.
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María Elena Lugo Zermeño and Gerardo Vázquez Lugo win Lifetime Achievement Award
The mother and son duo from Nicos restaurant in Mexico City have been named as the recipients of the award ahead of Latin America's 50 Best 2018.
Mexican Flautas: 3 Easy Recipes You'll Love
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Mexican Flautas: 3 Easy Recipes You'll Love
Learn how to make Mexican flautas with the help of these recipes: chicken, beef or vegan. Choose your recipe and enjoy a flavorful Mexican-themed dinner!
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Bocuse D'Or Americas Day Two: USA Wins First Place!
On Day Two of the Bocuse d'Or Americas edition Chile, the Dominican Republic, the United States, Costa Rica and Mexico battled the heat for the ultimate win.
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Mikel Alonso: 'Making a Diner Happy is Priceless'
A chat with the S.Pellegrino Young Chef 2018 mentor for Central America and Caribbean region, about his cuisine that fuses Mexican and Basque cooking traditions
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Guillermo González Beristáin Receives Lifetime Achievement Award
Guillermo González Beristáin is the recipient of Latin America's 50 Best Restaurant's Lifetime Achievement Award.
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10 Highlights from Biodiversidad Symposium in Mexico
The best and brightest discussion from the Biodiversidad food symposium in Mexico City, featuring some of the world's best chefs and farmers.