I knew before going on this trip to Mexico that I wanted to focus my thoughts and draw a line in the sand between objective and emotional enthusiasm. Over the years, I’ve written high praise for Chef Rodolfo Castellanos and his restaurant Origen in Oaxaca. There have been many posts, not just about his food and restaurants, … Continue reading
I was excited when Omar aka Oaxacking mentioned he would be coming into CDMX with me and my pals to hang out with us while we were there. I’m happy for any chance I have to hang out with Omar, and it’s an added plus for me to have a Spanish speaker to help navigate the … Continue reading
Every so often, I have a meal where I feel like Alice must have, down the hole and through to Wonderland. An experience where I am swept away in awe, merriment, and amazement as I’m presented, course after course with fantastical creations. I buzz with energy as my senses are overloaded with textures and tastes … Continue reading
I am a fortunate person for so many reasons. I know this, but I also know that I work hard at making the most of my good fortune. I embrace positivity and jump as opportunities present themselves. And because of this, my good fortune seems to grow exponentially. One of the things I feel fortunate about … Continue reading
There are so many reasons why Oaxaca draws me back year after year, but recently, it’s the connections that I’ve made with the people that make me most excited to return. I’ve written a lot about Chef Rodolfo Castellanos from Origen over the years, and my time with him has always ranked as a … Continue reading
I have come to love the slow and easy pace of my annual week in Oaxaca, but towards the end of each trip, in order for me to accomplish all that I want to do when I’m there, I have to push a bit to fit it all in. Luckily this year, on my last … Continue reading
Every so often when I travel, I eat a meal that plays with my palate and pushes my mind in such a way that I leave the meal with feelings of regret because I know I’d only scratched the surface of the talents of the cook/chef. There are restaurants, little hole in the walls, market … Continue reading
