One of the most flavorful things to eat in SMA, they are so rich, we can only eat one. This is a skill that takes plenty of practice to master. It’s also fun to watch them being pulled off the hot comal without even burning a finger. The crumbs are tucked into a pocket of masa and hand-formed into a neatly-stuffed gordita. Migajas is what’s left in the bottom of the pan after cooking carnitas. I can put myself into a Migajas-induced coma without any effort at all. Now, let’s see if you can resist going back for seconds. In a torta or on a fresh, hot tortilla, carnitas are at the top of the list of the best street food in SMA. Bautista Brothers has pop up stands all over SMA that go late night and two stands at Tianguis de Martes serving carnitas when I get there at 9:00 AM. The tortas here come straight out of the fryer into your sandwich. I was reunited with the original Bautista Brothers restaurant at Guadiana #2, the heart of their operation.
Currently, about 300 thousand bottles of wine are produced in the state.įavorites: Carnita Tortas and Gorditas de Migajas. Sommelier, Andres Amor, introduced us to so many beautiful varieties from our home state that we’re going back to all of the wineries in Guanajuato this year for some additional education. Atrio’s martini is just one of the 300+ items on this best-of list.īased on the Noche Estrellada dinner we ate at Trazo 1810 late last year, we’ve totally changed our minds about Guanajuato wines. There’s nothing quite like being sheltered from the elements while sipping on an ice-cold martini. One of the things that Atrio does is to offer their customers fur-lined blankets when they arrive. Also, January has been very cold and some of the rooftops are experiencing weather related issues. The first thing we do is to study the menus the main factor in determining whether we eat at a restaurant or not.Ĭurrently, some of the restaurants are strapped for service people it’s a critical issue so cut them some slack while they look for solutions. Our restaurant choices are based on our own research and comments from a large network of food lovers we’ve developed over a decade. And speaking of Aperi, former chef, Matteo Salas,came for a visit last year and inspired us in so many ways once again.
We’ll be going to places like Merken SMA, home of one of our favorite chefs, Pablo Nicacio El Pavo Real Winery and Vineyard, because owner, April Pedersen, has put a lot of love into the property lately Casa Nostra SMA, because Chef Marco Massarotti’s Beef Ossobuco is a dish we’ve been salivating over for months Zumo, because after attending an Indian feast there last year with Chicago chef, Hiram Patel, we want another look and Aperi, with new culinary artist and Executive Chef, Alejandro Lopez Vega, who comes from the kitchens of Pujol and Maximo Bistrot, along with dozens of other restaurants on our list. We visit a restaurant at least three times before we decide to post it or not so we’ll be hitting up some of the other restaurants we didn’t list because we simply ran out of time, which is easy to do with over 550+ restaurants in SMA.
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