• CListen
    August 27, 2019
    This will be an exclusive culinary affair, taking place on October 12, 2019, in a secret location in San Miguel de Allende. This is the first of its kind in Mexico, the Silvestre Wild team has been working for months to plan every detail of this event, and it promises to be spectacular!
    From the secret location to the undisclosed menu, it is designed to surprise and delights and accentuate the art of the meal.

    Seating is limited for this event, once tickets are gone.….they’re gone!
    For up to date information and to purchase tickets, visit:



    Participating Chef's:
    Donnie Masterton from The Restaurant, El Vergel
    J.J. Castaneda from Casa Blanca Cafe and Fatima 7 Rooftop
    Greta Ortega from MiVida
    Olivier Deboise from Aperi
    Mariano Alvare from Buenos Aires Bistro
    Special guest Javier Plascencia from Animalon in Baja California
  • Glenn Wilson
    August 27, 2019
    Grilled Mexican street corn salad is smoky, spicy and creamy. It has all of the classic flavors of traditional Mexican street corn without the mess.
    Traditional Mexican Street corn is grilled corn on the cob that’s coated with cotija cheese, mayonnaise, sour cream then topped with jalapeno peppers, cilantro and more cheese. It’s super tasty, but just a little bit unhealthy.

    I decided to make a better for you version without the mayonnaise and sour cream and replace them with a creamy avocado. While I was at it, I took the corn off the cob for a less messy version. The result, a tasty and easy to eat version of Mexican street corn.
    Simple and Savory Grilled Mexican Street Corn Salad.
    ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

    Jessica Gavin Mexican Delicious grilled Mexican street corn salad recipe is a fiesta in a bowl! A healthy salad packed with fresh vegetables and creamy chipotle yogurt dressing.
    Jessica Gavin Street Corn Salad with Chipotle Dressing.
    ~ ~ ~ ~ ~ ~ ~
    Shave the corn kernels off the cobs and place in salad bowl. Cut white and light green parts of the scallions into 1-inch pieces and add to the bowl. Add the mint, chives, vinegar, and the reserved oil and juices from the tomatoes. Mix well. Incorporate the tomatoes. Gently toss and serve.
    Pati Jinch Grilled Corn Salad.
    ~ ~ ~ ~ ~
    TheLoop Grilled corn salad with avocado and honey lime vinaigrette.
    ~ ~ ~ ~ ~
    We’re making the most of our fresh picked corn with spicy flavors and juicy textures. Did you know that you can eat corn on the cob without cooking it? Yes! Try taking a bite the next time you remove the husk and clean – you’re in for a big surprise – deliciousness!
    Barrie Hill Farms Top Sirloin Steak with Grilled Corn Salad.

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  • Glenn Wilson
    August 27, 2019
    Buried deep below Mexico, a vast underwater world may reveal clues that unlock the secrets of the ancient Maya.

    Around 66 million years ago, a 15km-wide asteroid smashed into Mexico’s Yucatan Peninsula and is believed to have wiped out almost all the dinosaurs. The impact caused a mega tsunami, liquified billions of tonnes of rock and created a 200km-wide crater in the Earth’s surface into which water seeped, creating thousands of sinkholes. Over millennia, some of these limestone sinkholes collapsed while others in the region eroded, forming vast networks of flooded cave systems.

    Known as cenotes, these underground water reservoirs were more than just life-sustaining water sources for the Maya civilisation’s settlements; they were also believed to be sacred portals through which they could communicate with the gods of rain and creation. As such, the Maya routinely cast human sacrifices, gold plaques and bowls brimming with jade beads into the wells’ cavernous depths as offerings. Through these deep sinkholes, the deceased were thought to pass into the dark and treacherous underworld of Xibalba, where humans and deities were reborn.

    Today, while cenotes still provide 95% of the drinking water for much of the local population, visitors from around the world flock to the Yucatan Peninsula’s Riviera Maya to bathe, snorkel and scuba dive in their aquamarine pools. Their cathedral-like roofs and mineral-rich waters have become some of the most popular natural attractions in the region. Yet, thousands of cenotes still lay hidden many metres below the region’s lush jungle, and researchers believe these submerged labyrinths may contain valuable clues that help connect the Maya’s mysterious past to the present.

    More at Mexico;s mysterious uncharted caves by Sarah Harvey.

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  • Glenn Wilson
    August 26, 2019
    Casa Colectiva, also sometimes called Cocina Colectiva,jjos99uww8hdf44z.jpg
    is about 200 feet north of Mercado Sano on Ancha de San Antonio, and,
    features a vegetarian and vegan friendly menu.

    They have veggie burgers with your choice of seven different types of patties. This Combo with the burger, fries and side salad is $110. The garbanzo bean based patty was good, but a little thin. Next time I think I'll get a double patty for $15 extra.


    New! A cup of ice cream or vegan "ice cream" with your choice of toppings is $55.

    Google Maps | Happy Cow

    Mon - Sat 9 am - 5 pm
    Sun Closed

    Ancha de San Antonio 69
    San Antonio, 37750 San Miguel de Allende, Gto.
    (About 200 feet north of Mercado Sano on Ancha de San Antonio)

    (415) 154 1034

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  • Glenn Wilson
    August 25, 2019
    Mine is one of those many San Miguel de Allende whirlwind romances. The colors, light, textures and culture sparkled for me like the fireworks that seemingly went on every evening. Within six months of my first visit, I decided to move here. Within a year, I was offering drawing classes. Five years later I still am. ...

    So, recently I found myself wondering, how can I publicize my classes and also my new online course, DrawSanMiguel.com ? ...

    Here is our first offering, a drawing lesson I gave at the base of La Huerta, the gigantic tree just outside San Miguel.

    Read more at Lokkal Art is the Heart of San Miguel by Jessica Antonelli.

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  • Glenn Wilson
    August 19, 2019

    Any local of SMA has seen the gorgeous murals scattered around the Arts District in Colonia Guadalupe, but it didn’t use to be that way. We sat down with Colleen Sorenson to learn more about the murals’ history, struggle to get accepted and more. Sitting in her warm yellow patio in Colonia Guadalupe, a rustic outdoor sanctuary adorned with plants and wooden accents, we closed our eyes.

    Our story begins some years back in a simpler time, one where Colonia Guadalupe was more residential, with Gombos Pizza, Vía Orgánica and a few cafes sprinkled in. At this time, street art, murals or graffiti were prohibited in San Miguel de Allende. Anything resembling it that popped up would disappear fast.

    Modern graffiti dates back to the 70’s when Philadelphia youths started “tagging” or painting a specific code, like part of their name and numbers from their street address, on public property like poles or walls around town. It soon jumped over to Washington Heights in NY and thick magic markers slowly expanded to bubble letters written with spray paints as a form of expression. Though, as defacing public property was illegal, speed was critical to be able to “throw up” your design and thus the term “bombing” was used for quick writing of one’s name. A new form, known as “wild style” soon emerged, characterized by sharp, complex edges with letters close together and plenty of “flair” to help it stand out. All these forms of graffiti were methods of self-expression and the harsher the penalties became, the higher the rewards were in the form of popularity and fame. And, as captivating as the new art form was, it was not seen as glamorous by all and the artists were often categorized with negative adjectives.

    Continue reading at San Miguel Herald The Colorful History of the SMA Murals.

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  • Glenn Wilson
    August 17, 2019
    Mexican Independence Day is September 16 but you can get an early start on Chiles en Nogada.
    This magnificent dish of Stuffed Poblano Chiles in Walnut Sauce, was created in the city of Puebla by the nuns of the Santa Monica Convent in honour of the triumphant arrival of General Agustin de Iturbide, when independence from Spain was finally attained in 1821 after some not so easy negotiations with General Vicente Guerrero who was then at the head of the Insurgentes army. ...

    During his brief Empire, Iturbide was responsible among other things, for the creation of the modern Mexican flag with its three colours, green, white and red. These colors representing the three guarantees and to honour the legacy of the Aztecs, the emblem of the cactus with the perching eagle.

    The decoration of the Stuffed Poblano Chiles in Walnut Sauce (Chiles en Nogada) was clearly a political move. If there is something that gives a unique character to Mexican cuisine in my opinion, is most definitely all its sauces and moles with key ingredients such as peanuts, almonds, walnuts, and of course chiles. In fact, poblano chiles are sometimes identified outside of Mexico as the ‘stuffing’ chile, so the uniqueness of this particular dish is clearly due to its attractive decoration and the history behind it.
    MexGrocer Mexican Independence: Stuffed Poblano Chiles in Walnut Sauce.

    It is a festive dish typically served in the month of September to celebrate Independence Day because the colors of the dish are said to resemble the colors of the Mexican flag, green, white and red. In Yuriria, the filling is prepared with beef, pork and biznaga, candied cactus which adds a delicate sweetness. Biznaga will be almost impossible to find but you can replace it with the equivalent amount of any candied fruit or dried fruit with excellent results.

    Chiles en nogada is not a difficult dish to prepare but it does require you to dedicate some time for preparation. Your time will be rewarded with a sophisticated, deeply satisfying dish with knockout presentation perfect for a special occasion. Love and attention to detail matter. For a truly special dish, you must make the effort to chop all of the ingredients into uniformly sized pieces which will give you the most beautiful presentation.
    Mexican Food Journal Chiles en Nogada.

    The Culinary Institute of America Chiles en Nogada

    A Tip For Peeling Walnuts "Before making the chiles en nogada, remove the walnuts' skins; otherwise the sauce will taste bitter. Loosen the skins by boiling the nuts for 5 minutes, then drain the nuts in a colander, and blast them with your sink's spray hose. If you don't have a spray hose, scrub the nuts with a brush under running water." —Hugo Ortega, chef-owner of Hugo's in Houston, Texas
    Saveur Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce).

    One of the signature dishes is Chiles en Nogada, roasted poblanos stuffed with meat and covered in creamy walnut sauce. This patriotic dish, originally from Puebla, incorporates green, white and red from the Mexican flag. It’s typically served on Independence Day.

    At home in Durango, Arreola would make the dish whenever she felt like it (poblano is her favorite pepper). According to Chavez, his mother had a reputation for making the best Chiles en Nogada.

    “This dish tastes like the holidays to me,” Chavez says. “It’s sweet and savory, and has a lot of flavor.” Although there are different versions, Chavez follows his mother’s family method. “If I don’t, I’ll get in trouble.”
    Seattle Times Chef Gabriel Chavez concedes Mom knows best when it comes to Chiles en Nogada.

    If you want Chiles en Nogada but don't want to make it yourself, it is currently available in some local restaurants, including Tacos Don Felix.

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  • Glenn Wilson
    August 16, 2019
    As summery as a salad and just as healthy, gazpacho is refreshing as a starter or, with a little improvisation, a complete meal in itself.

    The single most important step of this recipe is sourcing the ingredients. If your tomatoes and peppers aren’t really ripe, there’s no point making it, because they have nothing to hide behind here.
    The Guardian How to make gazpacho – recipe.

    Healthy, vegan, quick and easy to prepare soup. Perfect recipe for hot summer days.
    The Cooking Foodie Gazpacho Recipe - Spanish Cold Tomato Soup.

    When it comes to summer recipes, gazpacho is a real must. Plus, it is incredibly easy to prepare. The only key point to get a delicious gazpacho is the tomatoes quality. Tomatoes need to be in season, red, juicy, with a lot of flesh, and mature. This way the success is guaranteed. Enjoy!
    Spanish Cooking Gazpacho: the most international Spanish cold soup.

    Great gazpacho starts with epic tomatoes—because this preparation is raw, there’s no hiding a sub-standard specimen. Go for gold! Er—red? This is part of BA's Best, a collection of our essential recipes.
    bon appetít Summer Gazpacho.

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  • Glenn Wilson
    August 15, 2019
    Tomatillo Salsa Verde, is a delicious Mexican green salsa made with roasted tomatillos, chile peppers, lime juice, cilantro, and onion. Today we highlight several ways to make it including Don Day's favorite salsa verde recipe. We also have Avocado-Tomatillo Salsa Verde and green salsa guacamole style without avocado.

    Tomatillo Salsa Verde
    As a kid I always thought that green salsa was made from green tomatoes, but actually it is made with a distant relative of a tomato from Mexico, the naturally tart tomatillo (pronounced “toe-mah-TEE-yo”). A tomatillo looks like a little green tomato covered with a husk, and is more closely related to gooseberry than it is to tomato.

    Salsa verde is really easy to make from scratch, all you need are tomatillos, onion, jalapeño, lime, and cilantro.

    To make the salsa verde, you will need to cook the tomatillos, which you can do by either boiling them, broiling them in the oven, or pan roasting them. All three approaches are quick and easy, though with broiling or pan roasting, you get added flavor from the searing of the tomatillos.
    Simply Recipes Tomatillo Salsa Verde.

    I’m embarrassed to dance the salsa. But I can make it.
    Don Day doesn’t dance, unless he’s had a few drinks. Don Day doesn’t cook, no matter how many drinks he’s had. Because Don Day’s Wife doesn’t allow him to cook. In fact, Don Day is staunchly discouraged from ever entering the kitchen. Well that is until there are dishes…and especially when those dishes are covered with dried egg yolk.

    So Don Day in SMA rarely shares recipes and, if I do, they are almost always Don Day’s Wife’s recipes. Or, most often, her tweaking of other chefs’ recipes.

    But the focus of today’s blog post is a recipe. A recipe for something that, after the tortilla, may be the absolute most consumed item in Mexican restaurants and in Mexican homes. And it’s my recipe or, at least, my adaptation of a few other much more talented people’s recipes.

    Continue reading at Don Day: I’m embarrassed to dance the salsa. But I can make it.
    While you're there, to get the latest food, wine and restaurant info from Don Day, subscribe to his blog!

    Mexican Salsa Verde - Roasted Tomatillo Salsa

    Your salsa will be delicious, fresh and so much better than the salty jarred varieties. I can guarantee that much. That’s the beauty of simple recipes made with fresh, natural ingredients—they’re inevitably awesome. ...

    Tomatillos look like small green tomatoes with husks, but they aren’t tomatoes—they’re cousins. I’ve had an easy time finding them at grocery stores lately. I tried making this salsa with raw tomatillos, but they’re borderline sour. Roasting them really brings out their best side.

    Some roasted tomatillo salsas I’ve tried taste too roasted or smoky, but not this one. You can also control just how roasted those tomatillos get when you roast them yourself. I think it turned out just right with the times specified in the recipe below.
    Cookie and Kate Homemade Salsa Verde.

    Avocado-Tomatillo Salsa Verde
    Scoop avocado flesh into a blender and add lettuce, chile, onion, garlic, tomatillos, and cilantro and blend until smooth; season with salt.
    bon appetít Avocado-Tomatillo Salsa Verde.

    Faux Avocado Salsa | Creamy Green Salsa | Falso Guacamole Salsa
    Has it happened to you that you go to a taqueria and one of the richest sauces they have is an intense green with creamy texture and flavored with guacamole?

    The other day I went to a taquería and when the waiter asked, if everything was fine? I told him that avocado sauce was my favorite. The waiter looked surprised and told me, the sauce does not have an avocado although it has the flavor, the texture and the color.
    Green salsa guacamole style WITHOUT avocado, taqueria trick!

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  • Glenn Wilson
    August 13, 2019

    Toasted tortillas topped with flavorful black beans and fresh vegetables make a quick and delicious light meal. This is also a great recipe for entertaining, because of its ease and high yield. To spice things up, top black bean tostadas with slices of fresh jalapeño just before serving.
    Forks Over Knives Quick Black Bean Tostadas.

    Top your next tostada with black beans and a scrumptious corn and avocado-jalapeño crema! Full of flavor, this meal will provide just the crunch you need for lunch or dinner! Pair with a green salad with salmon or chicken!
    Avocados from Mexico Black Bean Avocado Tostadas.

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