Last weekend, leafy Parque Juárez, just a few blocks from where we were staying, was the site of a three-day food festival, Sabores San Miguel. Hundreds of people gathered under a tent erected on the basketball court to savor wines, mezcal, and small plates made by the best chefs and restaurateurs in San Miguel de Allende. And to listen and dance to live music by some great bands.
My lunch. A picadillo taco and a taco that contained a small masa creation stuffed with cheese and topped with mole sauce.
Cooking demonstrations went on every afternoon. Here, two chefs from San Miguel’s Rosewood Hotel make “Ceviche de Camarones con Agua Negra” — shrimp ceviche wrapped in thin slices of watermelon and garnished with a delicate ancho chile sauce. The chef at right is flaming large corn tortillas from Oaxaca.
The finished dish. I loved the unusual, thin, crispy, charred tortillas, asked and was able to take the ones not used for this demo home and serve them at our dinner party that evening (which was enjoyed outdoors as music from the park wafted over the trees).