El chef limeño Mitsuharu Tsumura, mejor conocido como “Micha” y #3 en LATAM 50 Best con el restaurante Maido, es nuestra portada.  Viajamos a Monterrey para conocer a los hermanos Rivera-Río, fundadores de Koli, nos invitan a descubrir su tierra desde sus gustos culinarios y lugares frecuentes.  Un homenaje a las propuestas asiáticas que dominan la escena gastronómica de CDMX y un bocado de Houston y su influencia asiática moderna. 

Una mirada hacia el interior, curiosa y reflexiva es nuestra propuesta de esta verde edición de primavera. Jorge Vallejo nos sumerge en sus proyectos culinarios, Sofía Cortina nos lleva al dulce universo de la pastelería mexicana, y viajamos a Michoacán para conocer más de la trucha.

Además, exploramos la tendencia de la cocina con cannabis, descubrimos los secretos gastronómicos de São Paulo y destapamos los sabores intrigantes de Botswana con Wilderness. ¡Prepárate para un festín de experiencias culinarias!

El 2024 llega cargado de visionarios que marcan la pauta en arte, lujo y gastronomía. Desde Zélika García en ZONA MACO hasta Abelardo Marcondes y Elena Reygadas, exploramos la influencia global. Viajamos por Rías Baixas, Baja California y Río de Janeiro para descubrir tendencias.

Talento en movimiento. En esta nueva edición print presentamos a los Best New Chefs 2023, que demuestran que el talento mexicano sigue al alza. Conoce más de Baja California, el estado más en boga de México. Además Pablo Ferrer, fundador de El Sargazo, nos habla del desarrollo de esta zona y exploramos la vinícola Bruma, un oasis gastronómico y arquitectónico dentro del Valle de Guadalupe.

Descubre los secretos culinarios de Mérida con el chef Rodrigo Estrada  y la repostera Daniella Freire. Además, Pilar Meré , experta en vinos, te invita a un recorrido por la cava del hotel Presidente InterContinental Mexico City para disfrutar de las mejores referencias mexicanas.

Desde España traemos las cocinas de investigación de Ángel León y su restaurante Aponiente —3 estrellas Michelin — y los chefs de Disfrutar en Barcelona —#3 en The World's 50 Best Restaurants—. 

Valentina Ortiz Monasterio, creadora de experiencias únicas y chairperson de Latin America's 50 Best Restaurants, comparte sobre la actualidad gastronómica. 

Un recorrido por las costas de Acapulco, Seattle, el Caribe y el Pacífico mexicano. Además de un crucero de lujo por el Mediterráneo dedicado a la gastronomía, en Oceania Cruises. 

Nuestra edición impresa es un homenaje al cruce de culturas que nos permite tener acceso a cualquier estilo de comida sin salir de nuestra ciudad. En portada tenemos a la chef brasileña Manu Buffara, ganadora de la 9a edición del Latin America’s Best Female Chef 2022.

Nos sumergimos en la cocina italiana de Marco Carboni , y las recetas judías de Tomás Kalika, que abre Mishigueneahora en la Ciudad de México, uno de los Latin America’s 50 Best Restaurants.


Son jóvenes y talentosos. Su estilo de cocina es variado, desde lo tradicional a las técnicas de humo, pasando por sofisticadas elaboraciones e influencias thai. Doce nombres de diez restaurantes salpicados por todo el país han sido seleccionados para llevar la bandera de la nueva cocina mexicana por un jurado que visita taquerías, hoteles y restaurantes a diario.

El fuego respeta tanto al mar como a la tierra, y bien lo saben nuestros chefs de Baja California, David Castro Hussong, Javier Plascencia , Drew Deckman y Alfredo Villanueva . De tierras calientes llegan los vinos sicilianos, que arrasan absolutamente en el mercado mexicano.

Santiago Fernández Vidal, presidente y director general de American Express México, nos sorprende con su faceta más foodie, y Bodegas Domecq, a quien dedicamos nuestra portada, abre sus puertas para permitirnos entrar en su historia con motivo de su 50 aniversario.

Nuestra nueva edición está dedicada a la sustentabilidad con la incorporación de María Forcada como directora editorial. Es una mirada estética hacia el gusto por la gastronomía con una clara intención: hacer disfrutar a nuestros lectores sedientos de experiencias de un viaje gastronómico único a través de cada una de nuestras páginas.

Recorrimos una de las regiones vitivinícolas más importantes del mundo, Ribera del Duero, y entrevistamos en persona al creador de Pingus, Peter Sisseck.

En esta nueva edición (ahora bimestral) te presentamos la historia detrás del whisky mexicano, una industria que se extiende por todo el país y utiliza principalmente maíces criollos para su elaboración. Además, porque nunca es tarde, te proponemos 6 habilidades a cultivar este 2022.

Para cerrar el año con broche de oro, en esta edición platicamos con Alberto Antonini, un reconocido enólogo italiano que ha dedicado su vida a promover y cuidar el vino alrededor del mundo. Además, compartimos los platillos de celebración más representativos de los chefs Alex Ruiz, Lupita Vidal, Chuy Villarreal y Daniel González. Y para que la mesa navideña esté impecable, tenemos propuestas de decoración, destilados sin alcohol y burbujas para brindar. Deseamos que el 2022 sea próspero y delicioso, te invitamos a seguir compartiendo la mesa con nosotros. ¡Felices fiestas! 

La creatividad ha sido la base para adaptarnos a todos los cambios que hemos vivido en los últimos casi dos años. Este noviembre presentamos a las caras detrás de las dark kitchens más populares de la CDMX, quienes se las ingeniaron para empezar de cero, al revés y algunos con ninguna experiencia, para poder sobrevivir. Este número celebra la creatividad, el cambio, lo innovador, disruptivo y lo nuevo. Estamos listos para lo que sigue.

Llegó nuestra edición de octubre y con ella la tercera generación de Best New Chefs 2021. Además, te contamos todo sobre la cervecería Wendlandt en Ensenada y una guía gastronómica para disfrutar el destino al máximo. También le dedicamos una oda a la calabaza en tacha, platicamos con Lucio Usobiaga de Arca Tierra sobre su proyecto e hicimos un recuento de los chefs más talentosos que han pasado por las cocinas de Grupo Habita.

En esta ocasión platicamos con el dúo detrás de Nicos, Gerardo  y Elena, la dupla a la cabeza de este restaurante que se ha convertido en un patrimonio gastronómico de la CDMX. Además, nos adentramos a la cocina purépecha con Doña Mela y nos compartió la sabiduría que lleva dentro. Y viajamos al Valle de Guadalupe y Ensenada para descubrir las nuevas propuestas gastronómicas.


En este número hicimos un recorrido que va de punta a punta de la República Mexicana, para descubrir los mejores hoteles para comer en este país. Platicamos con la chef y activista Dominique Crenn, quien estuvo de visita en Los Cabos para celebrar el décimo aniversario de su multi premiado restaurante Atelier Crenn. Y para dominar la cocina a la leña, tenemos una extensa guía para acompañarlos paso a paso.

Esta edición celebra a la sobremesa. Esos lugares que por su ambiente, esmero, calidad y buena comida se convierten en los verdaderos anfitriones que alargan una verdadera comilona. Viajamos a Oaxaca para conocer la labor de Rótulos Bautista y recorrimos la costa del Pacífico para llegar a las Bodegas de Santo Tomás y explorar la nueva manera de viajar. Además, te contamos sobre nuestra obsesión por los dulces de Japón, los panes rellenos y repasamos la trayectoria del chef Alex Ruíz Pasen a sentarse.

Celebramos un nuevo mes en compañía de lo práctico e informal con el propósito de convivir.  Mayo está lleno de bocadillos y porciones atractivas para picar con vinos naturales para reunirnos en la mesa. Rendimos tributo a la cocina de las guardianas de tradiciones y el buen chisme: las tías. Visitamos un rancho de carnes orgánicas en San Miguel de Allende y traemos una selección de cócteles de alberca que se reinventan para refrescarnos.

Este número está pensado en esos artefactos modernos, complacientes, poderosos y autosuficientes que necesitas en la cocina. En estas páginas vas a encontrar gadgets que nos hacen la vida más fácil. Viajamos a Oaxaca, la tierra del mezcal para documentar su proceso. 

A un año del cierre de restaurantes derivado de la crisis sanitaria, el equipo de Masala y Maíz nos muestra que no existe otro camino que sobrevivir en comunidad. Además, nos adentramos a la cocina de mar y fuego de la mano de Hugo Durán, te contamos sobre la versatilidad del Bloody Mary y viajamos al Rancho Cuatro Encinos para conocer su proceso de producción.

La dieta de los deportistas hace la diferencia en sus entrenamientos y victorias. Febrero es una edición llena de proteínas magras, arroces integrales, frutas y ensaladas ligeras. Entrevistamos a nutriólogos de atletas como Cristiano Ronaldo, Serena Williams, Checo Pérez y compartimos sus recetas para que las recrees en casa. Echamos un vistazo a las tendencias en la gastronomía (les hablamos a ustedes, hard seltzers y gadgets de cocina) y volvimos a nuestra infancia con una oda dedicada al cereal.

Despedimos el año y comenzamos uno nuevo con una edición que nos lleva de la gula a la dieta. Un número que habla de grasas decadentes y festines decembrinos como de platillos ligeros con fibra, antioxidantes y probióticos. Básicamente es un balance entre la debilidad y la penitencia. Adiós 2020, fuiste un año complicado. Pero la cocina fue nuestro refugio, nos conectó con los que están lejos y puso a prueba nuestras habilidades culinarias. Puedes encontrar la revista impresa a partir de hoy en puntos de venta.

Celebrar es la palabra clave que distingue a la última recta del año, cuando los días son más cortos, y las noches son más largas. Celebrar es abrir un paréntesis. Es partir el pan y dejar que corra el vino para aceitar conversaciones acaloradas, esas que invitan a la risa o la nostalgia. En este cierre de ciclo, como una tradición muy propia de Food & Wine, hicimos un listado: un repaso de todo aquello que fue un ancla a la felicidad.  Están los platos y las recetas, las técnicas y los lugares, las personas que nos hicieron mirar dos veces. Están los panes y los vinos que, desde el inicio de los tiempos, representan un poderoso acto simbólico comunidad.

Conoce a los integrantes de la segunda edición de Best New Chefs México, un proyecto que reitera el compromiso de Food & Wine en español por descubrir y reconocer a cocineros y cocineras que están definiendo el futuro de la cocina y que, frente al contexto actual, también son un ejemplo de los pivotes de la industria.

Esta edición está dedicada al vino: a sus acompañantes, al que se produce en México —en territorios conocidos como Baja California y Coahuila y en emergentes como Aguascalientes—, a las nuevas aproximaciones y a su relación, siempre afortunada, con otras disciplinas como la gastronomía y la música.

Un número dedicado al sentido del olfato, que nos conecta con la memoria y es vital para la experiencia culinaria, para una cata y para tener mejor sazón en la cocina.  Edición bimestral de verano.

La definición de la 'cocina de confort' ha cambiado con los años. No se trata de platos calóricos, con queso y tocino, sino de las recetas a las que recurrimos para sentirse bien. Mercedes Bernal y Rodney Cusic del restaurante Meroma, nombrados Best New Chefs en 2019, nos abren la puerta de su casa para explorar este concepto.

“Los arquitectos, artistas y diseñadores han tratado los males de las sociedades humanas con color”, decía Donald Kaufman. Nosotros, a nuestra edición de arte y comida la hicimos de un amarillo tan brillante como el de un limón eureka. Encontramos sinestesia en la música y en al aroma de los perfumes para crear recetas y recorrimos el centro de México bajo la visión de los cronistas.

Para este mes dedicado al mar viajamos por aguas mansas y altaneras. En La Paz crece el kampachi, un pescado que está robando cámara. Te contamos sobre la langosta: el crustáceo que se convirtió en sustento para los pescadores en Puerto Allen. Tenemos un recorrido para explorar Los Cabos con los pies sobre la arena y hablamos de los cinco mandamientos del consumidor responsable. ¿Algo más? te traemos la última guía de dónde comer pescado entero y cuáles son sus preparaciones más populares.

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Food & Wine en Español Magazine - Abril/Mayo 2023

Food & Wine en Español Magazine - Abril/Mayo 2023

In this issue

Rafa Micha

México floral

Jaime Torregrosa

El temor a las grasas

Takeya Matsumoto

Imperio del sake

Comida thai

Carne Kobe vs. Wagyu

Wilderness Bisate

Talay Thai Kitchen

Florida

MITSUHARU TSUMURA

Food & Wine en Español Magazine Description: