What is Enigma? A Discussion with Albert Adrià
What is Enigma? A Discussion with Albert Adrià

If there’s one question Barcelona’s culinary world is tired of hearing, it’s likely something along the lines of “what’s going to be the next El Bulli?” Nobody more so than Albert Adrià, chef and principal of the elBarri restaurant group. 

Ilegal Mezcal Goes Straight
Ilegal Mezcal Goes Straight

Waking up with with a serious hangover in Antigua, Guatemala either means last night was a raging success or a crushing failure. If you’re hanging out with the crew from Ilegal Mezcal at Café No Sé, a morning of squinty eyes, pounding head and mouth dry with the lingering taste of gasoline and smoke, generally indicates the former.

The Rise of Modern Mexican Cooking in Oaxaca
The Rise of Modern Mexican Cooking in Oaxaca

Ask those in the know about global food trends and, undoubtedly, one of their answers will be “Modern Mexican.” Paying tribute to the complex and, in many cases, ancient food traditions of Mexican cooking, chefs are upping standards and price tags by taking classic ingredients and time-tested recipes and giving them a fresh, fine dining-oriented spin. Won 2nd place in the Food-Online and Daily Newspapers category in the San Diego Press Club 2017 Excellence in Journalism Awards

Colombia Rising: A Look Back at Latin America's 50 Best
Colombia Rising: A Look Back at Latin America's 50 Best

Absent was the feeling that anyone was too cool, that this had been done before or that the awards themselves were beginning to feel a bit insular or stale, as has been criticized. Instead, what Bogotá gave to the 50 Best Awards was a breath of fresh air.

Origins: Tlayuda
Origins: Tlayuda

Many claim Oaxacan food is the heart and soul of Mexican cooking, owing its diversity and quality to a plethora of enduring pre and post-Columbian recipes and techniques. Hailing from Oaxaca’s central valley, the tlayuda is an iconic street food staple that shines as a shared plate.

The Revolution of Tijuana’s Avenida Revolución
The Revolution of Tijuana’s Avenida Revolución

It was during that low tourism period that Tijuanenses seized on opportunity and reintroduced Tijuana on their own terms, ushering in a golden age of food, drink, design and art to sustain the city. That effort has paid off; Tijuana has been rediscovered. Won 1st place in the Online International Travel category in the San Diego Press Club 2017 Excellence in Journalism Awards

Drink List: Valle de Guadalupe
Drink List: Valle de Guadalupe

While agave spirits were gaining traction around the world, hopeful vintners in northwestern Mexico were quietly making wine. Good wine. Fifteen minutes in from the Pacific Ocean and 90 minutes south of the United States-Mexico border is where the grape juice can be found, in Valle de Guadalupe.

Raicilla: The Other Mezcal
Raicilla: The Other Mezcal

Tequila needs no introduction and mezcal has cemented its popularity and importance. But raicilla? That’s a much tougher sell. While the world is forever searching for the next “next best thing”, Mexican spirit producers think they have found their new nirvana. Won First Place in the Food category at the 2016 San Diego Press Club Excellence in Journalism Awards.

Lourdes Martinez Ojeda Brings Bordeaux to Baja
Lourdes Martinez Ojeda Brings Bordeaux to Baja

Mexico’s premier wine region was abuzz with the news that a prominent Bordeaux wine family had decided to put down roots and create an Ensenada-based operation. For many, it was deep validation from the outside world that the region was creating something attention-worthy. That the winemaker was a woman — something relatively rare both in Mexico and France (and, frankly, the rest of the world) — was even more notable.

Eat List: San Diego, California
Eat List: San Diego, California

This is a list of must-hits while in San Diego, and includes everything from casual tacos and ceviches to sit-down extravaganzas worthy of a robust expense account. What’s common to everything on this list is simple: it’s all exceptionally delicious.