Food and Dining

Cafe Negro: San Antonio’s specialist for breakfast, brunch

Opened more than eight years ago, Cafe Negro is a snappy, immaculate little cafe for breakfast aficionados. It offers more breakfast dining satisfaction per square meter than many of our larger establishments: the dishes are all made right there, the service and presentations are spot-on, the menu’s a showcase of just about any breakfast you can dream up – all at food court prices. The breakfasts are famous, as are the big, hearty home-made muffins, which are a breakfast in themselves, and the lush, magazine-cover pies, cakes and pastries – all deserving the cascade of praise they receive.

Chopsticks: Simple dining goes elegant

If there is anything in Ajijic dining that says modest, clean, bright and easy to get to, it’s Chopsticks.

Local chef is ‘One to Watch’, says theworlds50best.com

Chef Francisco “Paco” Ruano of Guadalajara eatery Alcalde on Avenida Mexico has been singled out as “One to Watch” in the annual list of Latin American Top 50 Restaurants sponsored by S. Pellegrino and Aque Panna.

Nature beckons at Peacock Garden

I would highly recommend that you enjoy this unique restaurant which provides a quiet retreat right in the middle of downtown Ajijic.

Swiss-educated Indian chefs make their mark

Both Guadalajara branches of the restaurant Goa, one a half block from Avenida Chapultepec and the other in the slightly more outlying Jardines del Bosque area, are fairly well established in this city.

Guadalajara's new Vietnamese restaurant does not disappoint

Just look at this restaurant’s logo, “Pho Chef, Vietnamese Cuisine” (in English, Spanish and Vietnamese), and check its location (Guadalajara’s popular and homespun shopping district, Santa Teresita) and you would guess that this eatery might offer a unique, international experience.

Where to eat chiles en nogada in GDL

Chiles en nogada consists of poblano chiles filled with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce, called nogada, and pomegranate seeds, giving it the three colors of the Mexican flag: green for the chili, white for the nut sauce and red for the pomegranate.

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