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  • “No Mom, it really doesn’t cause acne.”

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    Don Day: My name is Don Day and I am a chocoholic. I have been clean now for 11 hours and 35 minutes. I have not touched a single brown beauty since I lay in bed last night reading Like Water For Chocolate and hoovered the entire 250 gram bar of Cadbury’s Fruit & Nut that a most thoughtful person gifted me on my birthday. I have tried so hard to follow the 12-step program but I have found that the only steps I take always take me closer to the cupboard where Don Day’s Wife attempts to hide the chocolate.

    The moment this pandemic is over (or, perhaps, almost over) I will be returning to San Miguel de Allende, Mexico, where the temptations will grow wilder and stronger. For Mexico is not only my favorite winter home but the year ’round home of my favorite chocolate.

    I still remember my final day in San Miguel back in March. Don Day’s Wife was packing up the kitchen and said to me, “You know what you forgot don’t you?” Wives ask questions like that knowing men have no clue what they forgot or they wouldn’t have forgotten it in the first place. And it’s always “what you forgot” never “what we forgot”. ...

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  • “About as perfect as a lunch can be.”

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    Don Day: I wrote this in March during the days when we first added the word covid to our vocabulary. With restaurants locking their doors, the timing certainly wasn’t right for a rave review. Now, those doors are opening again in San Miguel de Allende, so here it is.

    Those quotation marks in the headline are around words that came out of my mouth. I use the word “perfect” very hesitatingly.

    But that’s exactly the way I felt recently after sharing three dishes with Don Day’s Wife at a San Miguel restaurant. The ingredients, the imagination, the preparation and the presentation were as good as I think you can get in this town. ...

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  • I’m so sorry. But my favorite chile isn’t Mexican.

    Don Day: I’m a home team guy as much as anyone. I root for the red, white and green as often as some homegrown Mexicanos. I still think Lorena Ochoa was a better golfer than Annika. Plus I’ve read enough scientific papers to be convinced that Mexico and, more specifically, an area not too far east of San Miguel de Allende, was the original home sweet home of all chile peppers.

    But, this year, my favorite chile became an import. Originating far away in Japan, this cultivar of capsicum annuum (words I learned from reading those scientific papers) absolutely blew me away. Now, before you stop reading, let me tell you that I wouldn’t be writing this if the pepper wasn’t now available locally (or at least semi-locally) in Mexico.

    We first had it back in July at the Toronto restaurant Core. Our server almost demanded that we try their very talented chef Hyun Jung Kim’s new shishito peppers dish before we even thought of ordering anything else.

    “How hot are these shishitos”, said Don Day’s Wife, ...

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  • Three Mexicans I’m Missing.

    Don Day: In Mexico, I drink a lot of Mexican wine. In Canada, where I’m holed up these days, I drink none. Not one single bottle.

    Despite what you may hear about the international success of Mexican wineries, there is only one winery that I know of who has distribution here, and they have only three of their lowest end wines available. In Toronto, even someplace called the Republic of Mondova has better penetration of the market.

    So what might I be drinking if, like originally planned, I was spending some of my summer in San Miguel? ...

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  • I don’t care what you call it. I still like tilapia.

    Don Day: My Kiwi Neighbor: “We have a different name for that fish in New Zealand.”

    Don Day: “Oh yeh. What do you call it there?”

    My Kiwi Neighbor: “Cat food.”

    I rarely eat tilapia. It’s not that I don’t like the taste.

    Continue at Don Day in SMA to learn why Don Day only rarely eats tilapia (or so he thought): I don’t care what you call it. I still like tilapia. More #DonDay.

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  • “OK, I’m ready for ramen. But which one?”

    Don Day: I think it might be the toughest decision to make in the whole wide world of dining. Just pick up the menu in almost any ramen restaurant and you’ll find at least ten, maybe twenty different ramens to choose from.

    You’ll see words like shio and shoyu, hakate and hiyashi, le-kei, kare and kitakata, wakayama and takayama. I think there are people who live in Tokyo, where there are more than 5,000 ramen shops, who don’t even know what some of these ramens consist of. I’ve been a ramen regular for about ten years now and I can’t tell you what half of them taste like.

    In San Miguel de Allende, being a ramen regular is a little easier. There’s only one restaurant with a wide array of ramens and, mostly, they’re the most well-known ones. ...

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  • “I’ve got what in my mouth?”

    Don Day:
    I wrote what’s written below back in early March when San Miguel de Allende was still open for business. The “gentlemen who lunch” met at Crow that day to experience two very different but very tasty cantina specialties that are virtually impossible to find anywhere else. Crow was one of the first restaurants to close its doors during the pandemic, just a few days after our lunch, but I thought I would still share a description of those dishes. Crow was located on the third floor at Hernandez Macias 43B. Here’s hoping I will soon be climbing those stairs again.

    Should I or shouldn’t I tell them? What a difficult decision. If I did tell them, no one might touch them. If I didn’t tell them, they might cut mine off when they found out. ...

    I decided to wait until everybody had eaten at least one, wait until most guys were on their second, when I threw out the question.

    “So what do you think we’re eating?”, I asked. ...

    Continue at Don Day in SMA to find out what they were eating and if they cut off Don Day's when they found out: “I’ve got what in my mouth?” More #DonDay.

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  • The pizza that people like me forget.

    Don Day wrote: Pizza restaurants are like sports teams. Almost everyone has a favorite. Almost everyone cheers for their favorite. And almost everyone likes to tell other pizza lovers why their favorite should also be your favorite.

    I eagerly watched a discussion…some might say a debate…some might say an argument…on social media this week about who’s delivering the best pizza in San Miguel de Allende these days.

    Eight different pizza makers were mentioned, including the two that I usually order from: Neopolitan for a Naples style cracker crust. Pizza Guy for a more traditional, New York style pie.

    But I also started thinking about a couple of restaurants that didn’t get any mentions. Places that I’ve always thought of as destinations not delivery spots, as places to dine out not dine in. ...

    Continue at Don Day in SMA to find out how you can get some of that 'dine out' pizza delivered: The pizza that people like me forget. More #DonDay.

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  • My favorite San Miguel taco. Without the trip to a taco stand.

    Don Day wrote: They’ve never been places I’d purposefully go out to. They’re more places I’d just end up at when I’d go out. And, most often…which was very often…after a drink or two or maybe three.

    I’m talking about taco stands. The most basic yet the ultimate Mexican dining experience.

    I hear that a lot of San Miguel taco stands are still open during the Covid-19 crisis. But I also hear that not a lot of them are doing any business.

    I get it. People aren’t going out. And if people don’t go out, people don’t eat tacos.

    So how do you get your taco fix when you’re bunkered up, even when the only series you have left to watch on Netflix all have subtitles? Well, yes, I have a suggestion. And it’s for a taco that I (a guy who can be very shy with superlatives) once called the best taco in San Miguel de Allende. ...

    Continue at Don Day in SMA to find out how to get his "best taco in SMA": My favorite San Miguel taco. Without the trip to a taco stand. More #DonDay.

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  • We all could use a little comfort now.

    Don Day wrote: Comfort food. I wasn’t sure the term existed when I was a kid. So I looked it up. The Oxford English Dictionary officially added it to our vocabulary in 1997. Long after I was a kid. Long after my kids were kids.

    Yet when I think of comfort food I think of dishes I ate long before those words were official. Two dishes especially.

    The first one brings memories of sitting at a chrome and turquoise formica table in the kitchen. My mother yanking the tea towel from where she tucked it into her apron string. Opening the Moffat and using the towel to pull out a beat-up bread pan that never once saw bread dough, but once a week was stuffed with a mixture of bread crumbs, ground beef and onions that was bathed in a tomato sauce spiced with parsley, thyme and sage. ...

    The spatula would pierce the caramelly, crusty top and on to our turquoise Melmac plates would be placed a juicy bubbling rectangle of comfort. Meat loaf is still today one of my favorite dishes. ...

    Continue at Don Day in SMA to see how to get meat loaf like his mom used to make (and more) delivered!: We all could use a little comfort now. More #DonDay.

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  • If Don Day’s Wife won’t come to the barbacoa, let the barbacoa come…

    Don Day wrote: It’s always been a struggle getting Don Day’s Wife to El Pato. Despite the fact that it’s one of San Miguel’s most acclaimed (currently #2 on Trip Advisor) restaurants, it takes some very serious arm twisting to get her there.

    Primarily it’s the distance. We live in the southeast corner of San Miguel de Allende. El Pato is in the northwest corner of San Miguel de Allende. I call that a jaunt. Don Day’s Wife calls it a journey.

    There’s a frequently running bus that takes us all the way to the town’s most celebrated barbacoa from a bus stop just three blocks away. But one of those blocks requires climbing what I call a hill and what Don Day’s Wife calls a cliff. Obviously, it’s another stumbling block. ...

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  • Oooooooooeeeeeeeeee! San Miguel’s best food bargain is back.

    Don Day wrote: I don’t think there’s a better restaurant value anywhere in town. And though I’m not even in San Miguel these days, I was very sad to see it disappear a couple of weeks ago.

    Noren Caceres, chef/owner of one of San Miguel’s most reliable restaurants had, apart from some special dishes during Passover season, closed the big green doors to La Frontera due to the Covid-19 crisis. Of course, I understood why she did it. I probably would have done the same thing. But I couldn’t help still mourning that, at least for a while, there would be no more Wednesday specials. There would be no more filet mignon. There would be no more of what I consider the best food bargain anywhere in San Miguel de Allende.

    The pricing at La Frontera had always been exceptional but that Wednesday special outdid them all. ...

    So the good news: I was reading social media this morning and I saw a post. Those big green doors on Refugio were opening again for pick-ups and deliveries. ...

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  • A love story. In six chapters.

    Don Day wrote: I wrote what’s below back in January, with little intention of ever publishing it (the photos, especially, were never meant to be shared) and, if I remember right, it was written after a second bottle of wine was opened. A lot of what I wrote has little relevance in this time of Covid-19 but I thought it did capture what I wanted to convey today: my enthusiasm for the extraordinarily brilliant cuisine at Nomada. Their Wednesday tasting menu has been put on hold. But, during the crisis, chefs Marco Cruz and Sofia Antillon are still creating imaginative dishes in the kitchen ready to be delivered to you. You will find the menu at the bottom of this article. To order…perhaps even create your own tasting menu…telephone 415 124 8864.

    A love story. In six chapters.
    It was a Wednesday. And I don’t think there’s a place in San Miguel I’d rather be on a Wednesday. For Wednesday is Menú Degustatión day at Nomada. Six courses. 550 pesos. A miniscule investment considering the extraordinary return.

    Chapter One. The introduction.
    Braised celery, grilled squash, spinach, cherry tomatoes, chapulines, blue cheese cream. ...

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  • Pastrami in the time of pandemic.

    Don Day wrote: I wanted a good old-fashioned deli-style sandwich delivered to my door today. I thought it would be easy. Every restaurant here in Toronto is hooked up these days with Uber Eats or Foodora or Skip The Dishes or their nephew with the 10-speed.

    There are about three million people in Toronto. Six million if you count the suburbs. And I can’t get a simple pastrami on rye. Avenue Open Kitchen closed at 3:00. Yitz’s is gone forever. Schmaltz is locked up tight. Porchetta “asians” their sandwich up too much. Pancer’s and Montreal Delicatessen say I live too far away.

    Thinking of too far away, I thought of San Miguel de Allende. I wondered if Don Lupe was still serving their Wednesday pastrami special. I had to know. I messaged Don Lupe’s owner Javier Robledo. ...

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  • Denver delivers but, darn it, not this far.

    Don Day wrote: One of my favorite chefs in San Miguel is Denver Reyes. No, let me change that. One of my favorite human beings in San Miguel is Denver Reyes.

    Now Denver is not a lot like other San Miguel chefs. If I’m hanging out with other San Miguel chefs, we’re usually climbing on to bar stools. If I’m hanging with Denver, we’re usually climbing the Sierras, with a burro or two in tow.

    Denver Reyes is the classic example of a “nice guy”. In the ten plus years I’ve known him, I can’t remember one single occasion when he ever annoyed, upset or disappointed me.

    Denver is the chef/owner of Denver’s Los Olivos in San Miguel de Allende. Denver was born and raised in San Miguel de Allende. But Los Olivos is not a Mexican restaurant. Thanks to some priceless experience working for one of the world’s most successful restauranteurs, north of the border, Denver’s is one of those classic Italian/American restaurants serving classic Italian/American food at very affordable prices. ...

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    More about Denver Delivers:
    Operators are standing by … from 10 to 6pm … Wednesday thru Saturday. Or … at least Chef Denver is. Ready to help you make your choices and arrange delivery or pick up.

    415 150 0239 and 415 167 3861

    For complaints, revisions, suggestions, whatever (or get on the mailing list) ... it’s muffun @ mac . com

    The menu is attached at the Denver Delivers link below.

    Ciao 4 niao ...
    Denver Delivers ...

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  • What I’d be eating tonight. If only I could be in San Miguel.

    Don Day wrote: I’m in Toronto, hibernating with Mama Bear. Or maybe it’s Mother Hubbard because our cupboard is very bare.

    Our restaurant round-ups are called food delivery apps and we’re struggling. After seven days in the cave, after seven different apps, after burgers and sushi and Chinese and chicken and ramen, we’re itchin’ for something high class. But all we’re finding is burgers and sushi and Chinese and chicken and ramen and this and that. What we really want is the world’s finest cuisine.

    We want French food. Nous voulons de la nourriture française. Queremos comida francesa.

    That, unfortunately, isn’t possible. For French is almost always fancy, almost always froufrou. And, understandably, the fancy-dan places in Toronto have all locked their doors.

    So it came as a bit of a shock, a huge measure of jealousy, and a lot of respect when I found out that, in San Miguel de Allende, ...

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  • What? You’ve never tried birria?

    Don Day wrote: I’m not surprised. I hadn’t tried it until about ten years ago. And I’m a guy who scours the back streets of San Miguel on a constant search for anything new and different. Especially anything Mexican.

    The problem with birria is it’s a regional dish, a very regional dish. In the state of Jalisco and, more specifically in its capital, Guadalajara, you may never be further than five blocks from a birrieria. In San Miguel de Allende, there’s really only one. La Milagrosa.

    So what is birria? It’s a stew, traditionally a goat stew. The origin of the dish is one of the better folk tales of Mexico. In Celebrating Latin Folklore, Maria Herrera Sobek says, “…legend has it, the dish was invented by accident during the eruption of a volcano, when a shepherd was forced to abandon his goats in a cave only to return a few days later to find that the heat of the lava and the steam from the humidity in the cave had cooked them so perfectly leaving the meat tender and the skin crunchy. In face of this tragedy, he had the idea of collecting the meat and adding some hot sauce, thus creating the dish.”

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  • The Dude. Delivered.

    Don Day wrote: It was our first day of hibernation, our first day of ordering in, our first day of almost running out of new Netflix goodies. What would be our first choice of food?

    Of course. A burger. A pretty basic burger. A bacon and cheese burger. A Birdie’s Burger. The one called the dude.

    Donnie Masterton, San Miguel’s most successful restauranteur, had emailed that day: “We are going to close all locations tomorrow and go online delivery only.”

    He also told me that they’d switched from the the now defunct and departed Comidomi to Uber Eats for Birdie’s Burgers, Tacolicious and The R (what Donnie calls The Restaurant) for deliveries. ...

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  • “This is what happens in history books. This isn’t what happens in real life.”

    Don Day wrote: It was originally going to be a celebration of the joys of lamb at Dila’s, San Miguel’s Sri Lankan restaurant. ...

    I had fifteen couples on my guest list. I had chosen four wines to accompany our feast. The best little rock ‘n’ roll band in the middle of Mexico, the Mavericks, were scheduled to get us off our lamb-stuffed asses and make it nigh on impossible not to dance the night away.

    And then my selfish, food-obsessed world stopped spinning. What had been some not-to-worry-about, never-ever-heard-of disease in some couldn’t-even-pronounce Chinese city was now crawling through Iran and cropping up in Italy and Spain. ...

    Read the rest at Don Day in SMA: “This is what happens in history books. This isn’t what happens in real life.” More #DonDay.

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  • San Miguel de Allende’s very best favorite restaurants.

    Don Day: Tonight was supposed to be the night of the 2020 Smart Awards dinner, the night when, for the last six years, we have applauded and cheered and raised our glasses high in praise of San Miguel’s very best restaurants.

    This year, for obvious reasons, the dinner was cancelled. So the ovations this year must be virtual. But the honor of being chosen as one of the best places to eat in one of the world’s most competitive markets is still as relevant as ever.

    First, a big thank you to everyone who voted. There were 624 of you this year, up from 529 in 2019. You cast votes for 87 different restaurants, one more than in 2019.

    There were 16 restaurants this year that stood out above the rest, that had double digit numbers in their vote count. The honorable mentions, numbers 16 down through 11, were ...

    And then there were the top ten (with comments straight from the mouths of the voters). ...

    See who won at Don Day in SMA: San Miguel de Allende’s very best favorite restaurants. More #DonDay.

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  • Seven of San Miguel’s best dishes are right at your fingertips.

    Don Day: I was very surprised when I went to visit Uber Eats this week. They have grown like crazy. And they’ve added some of the very best dishes from some of San Miguel’s very best chefs.

    With an emphasis more on lunch than dinner, and a focus on affordability, here are seven of my favorites. I’m betting some might soon become your favorites, too. ...

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  • Nine places in San Miguel with tasty takeout.

    Update: Lots of delivery options in the comments.

    Don Day: When fellow foodie “Pirate John” Burger suggested the timing was very right for a blog post on restaurants with good takeout dishes, I obviously agreed. When Pirate John volunteered to also write the post, even better. Here are his nine hearty recommendations:

    1. La Pozoleria: Pozole, of course.
    If you name your restaurant after a dish it better be good. And it is! Perfectly seasoned verde or rojo broth with hominy and lean chunks of pork. Plus all of the requisite complements, ie radishes, chiles, lettuce, oregano, and sweet onions. Like a great Vietnamese Pho, it must have something to do with cooking in large batches. Dinner for 4, a liter of Pozole Cerdo only 190 pesos.

    Calzada de la Luz 53. 415 150 0068.

    2. Mr. Crunchy Chicken: 1-1/2 pollos (12 pieces) on Wednesdays and Saturdays.
    Are you chagrined that we don’t have a Chick-fil-A or Popeye’s restaurant here so we could join in on the battle for the best fried chicken sandwich? Don’t be. Crunchy Chicken makes the world’s best fried chicken and it comes with delicious coleslaw, rolls, papas, and enough hot sauce for a whole bag of totopos. Download Chick-fil-A’s (https://dinnerthendessert.com/chick-fil-a-sauce/) copycat sauce recipe, whip up a batch, and assemble the world’s best fried chicken sandwich. Sorry USA, we win. Dinner for eight only 220 pesos.

    Ancha de San Antonio 47. 415 152 6019.

    Seven more and an important tip at the end at Don Day in SMA: Nine places in San Miguel with tasty takeout. More #DonDay.

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  • Flàmmeküeche has arrived in San Miguel.

    Don Day: OK, let me first admit that I had to look up the word, too. Maybe a lighter especially designed for doobies? No. But there is some fire involved. Translated roughly from the German, flàmmeküeche means flame pastry. And there are at least five different spellings (and probably even more pronunciations) including the French tarte flambée. Being a guy who likes the simple life, I now just call it German pizza.

    Restauranteurs are always looking for something new, something different to add to their menu. Something that will get people in the door for the first time and, even better, something that will get them back in the door, over and over again.

    “I needed something to attract a bigger lunch crowd and I saw the success that other restaurants were having with things like tostadas, pizza and bagels”, Marco Massarotti, chef/owner of San Miguel restaurant, Casa Nostra, told me. “I liked flàmmeküeche, I thought; why wouldn’t everyone else like it.”

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  • Makin’ bacon. The Canadian way.

    Don Day: It’s almost a ritual in Toronto. You get up early on Saturday morning and head down to St. Lawrence Market, the best food market in the world according to National Geographic. After about an hour of merry-go-rounding the hood, searching for any place under ten bucks to park, you enter this temple of all things edible.

    You look at your partner and say one word: “Carousel?” Your partner then looks back at you, nods their head and replies: “Carousel.” You walk to the middle of the market, to the Portuguese bakery called Carousel, and join a three-deep crowd (that has included Emeril Lagasse, Anthony Bourdain and Bobby Flay) in an attempt to order two of their legendary peameal bacon sandwiches.

    Cut now to San Miguel de Allende, Mexico, where I spend the other six months of my life. I look at Don Day’s Wife, and say the word “Carousel”.

    “Yes, I miss it too”, she replies, “but you know we could always make our own”.

    “We could? Our own peameal? Really? Then let’s do it.”

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  • Trazo 1810. Making seafood a lot tastier.

    Don Day: I love eating fish. And at my age, I will probably enjoy eating fish for the rest of my life. But will my children or my grandchildren have that same pleasure?

    Most of the world’s waters are now either being fished to their limit or overfished. With the world’s population still growing and the amount of food that people consume also growing, we must dramatically alter our seafood buying habits.

    Land farming has changed significantly over the last century. Thanks to scientific advancements, we have more than doubled the output per acre of many grains, fruits and vegetables. And we can produce much larger livestock in far less time.

    Continue at Don Day in SMA: Trazo 1810. Making seafood a lot tastier. More #DonDay.

    Also see:
    Unless one can access a time machine and teleport back to the days before the Industrial Revolution, fish will remain the leading source of many toxic pollutants.
    Nutrition Facts Topic: Fish.

    Although the levels of dioxins and PCBs continue to decline, there is one dietary source that still remains a threat: fish.
    Farmed Fish vs. Wild-Caught.

    Only if mom cut out all fish for five years before do you see a really substantial drop in infant levels. So, that’s the fish consumption caveat. “[T]he only scenarios that produced a significant impact on children’s exposures required mothers to eliminate fish from their diets [completely] for 5 years before their children were conceived.”
    Avoiding Fish for 5 Years Before Pregnancy.

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  • Three tasty tacos you may have never tried.

    Don Day: Most of the time Don Day’s Wife and I share the shopping duties. She tends to do the supermarkets. I tend to do the not so super markets.

    About every two weeks though we do what we call the big shop. This is the one where we replenish the laundry detergent, the aluminum foil, the potatoes (frozen Canadian russets, of course), the paper towels, the mustard and mayo, the eggs, the lightbulbs, the butter…you get it.

    In San Miguel, the big shop is almost always at La Comer. And it’s almost always the two of us. But not because the big shop is a joyful experience to be shared. You see, if I’m there alone (particularly without a list) I might forget the papel higienic or the Fabuloso; if Don Day’s Wife is there alone, there are other items that might not be taken for a ride in the cart, essentials with names such as Dewar, Morgan, Beam, Smirnoff and Victoria.

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  • I’ll be taking a cheque. I’m hoping you will too.

    Don Day: Back in 2016, I had my first exposure to the Feed The Hungry San Miguel organization. It was a very moving experience. I had no comprehension of the enormous contribution this charity makes to our community.

    I published an article then that detailed the urgent need of our local children for nutritious lunches, the impact it has on their lives, and the devotion and contribution of so many Mexicans and expats in making it a reality. You can read the blog post here: A taste of the other side of life in San Miguel de Allende.

    Since then, Feed The Hungry has grown. The number of schools they serve has been expanded from 27 to 36 and, in addition to the 36 kitchens, Feed The Hungry provides weekly sustenance to seven local NGOs in town. The number of hot meals served daily has escalated from 4,000 to almost 5,000 and Feed The Hungry is on pace to serve 1 million meals this year.

    The donations, however, have not grown at the same pace.

    Continue at Don Day in SMA: I’ll be taking a cheque. I’m hoping you will too. More #DonDay.

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  • One Night in Tokyo

    Don Day: Our next San Miguel wine-pairing dinner will focus on some of Japan’s most celebrated dishes. Guest chef Satoru Takeda will join Chikatana chef Alejandra Landeros in creating four courses paired with local Mexican wines.

    ONE NIGHT IN TOKYO

    ...

    For reservations, email . A confirmation email will be sent or regrets if the dinner is already full. And please note that the monthly dinners usually sell out very, very quickly

    Continue at Don Day in SMA: One Night in Tokyo. More #DonDay.

    These events fill up very quickly. If you would like to participate in a Don Day wine pairing, you can subscribe to his blog so that you'll receive an email and you can respond quickly when he makes a new wine pairing post.

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  • Hail Caesar! Hail Flavio!

    Don Day: Name the Mexican fine-dining dish most prepared outside of Mexico. OK, a clue, it doesn’t include a taco. OK, another clue, there are no chiles. The most prepared dish outside of Mexico is, according to Chef Flavio Ramirez Jr., the Caesar Salad.

    The extraordinary salad, perhaps the best salad ever created, had its origins in a restaurant in Mexico. There are a few variations to its history, but here is the story that Flavio Ramirez tells, which also happens to be the story that Don Day tells.

    Cesare Cardini and his brother Alessandro moved from Milan sometime after World War One and settled in San Diego. Recognizing an opportunity (prohibition prevented the pleasures of alcohol in the good old USA), Cesare opened a hotel in Tijuana.

    Continue at Don Day in SMA: Hail Caesar! Hail Flavio! More #DonDay.

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  • The very best restaurants in San Miguel de Allende.

    Update: February 29 is your last chance to vote in the SMART awards.

    Don Day: No, I’m not going to tell you which restaurants they are. You’re going to tell me. For it’s time again for the SMART awards. The annual event where I ask Don Day in SMA readers to tell me your favorite restaurants. SMART stands for San Miguel de Allende Readers Taste and, to vote, requires only a quick email.

    The only guidance I ever give is to not just consider the obvious reasons…the food, the service and the ambience…but also to think of value and how much pleasure you get for your pesos.

    To vote is very simple. Just send an email to with the word Smarts in the subject line and your top three choices in the body. Or, if you don’t have three that stand out, send me the names of two, or even just one. If you want to include a short comment, even better, because that will help me know what’s important to my readers and give me something I can possibly quote when I write about the winners.

    Continue at Don Day in SMA: The very best restaurants in San Miguel de Allende. More #DonDay.

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Welcome to San Miguel Frequently Asked Questions!

Expat and immigrant English language resources and community for San Miguel de Allende, Guanajuato, Mexico. Visitors to this site may browse.

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