San Miguel de Allende Archives : TRAVEL/FOOD

Supper Club at Moxi Restaurant to Feature Culinary Mastery and Artistry

Artisanal, Elegant dining, Gastronomy, Gourmet, Michelin Star, San Miguel de Allende

Hotel Matilda in San Miguel de Allende, Mexico, a UNESCO World Heritage City, is hosting an extraordinary evening at its renowned Moxi Restaurant, where the culinary artistry of Chef Vicente Torres will meet the innovative flair of Chef Billy Maldonado from FÓNICO in Mexico City. This exclusive event, part of the Supper Club series, will also showcase a captivating art exhibition by Salvadoran artist J. Oscar Molina.

On September 27th, guests will be treated to an unforgettable evening beginning at 7:30 PM with a meet-and-greet session with Molina, offering a unique opportunity to delve into the artist’s creative process and the inspiration behind his powerful works. The evening will culminate in a four-course dinner paired with Vilarnau Brut Cava Reserva Sparkling White, Chateau Domecq Rosé, Chateau Domecq Red, and Tequila Casa Dragones Reposado starting at 8:00 PM.

But even if you can’t make that date, be sure to make Moxi a must visit stop when visiting the charming Pueblo Magico city of San Miguel de Allende.

Moxi Restaurant, known for its elegant ambiance and gastronomic excellence, will be transformed into a canvas for this fusion of art and cuisine. Chef Vicente Torres, celebrated for his culinary prowess and commitment to excellence, will welcome Chef Billy Maldonado, the visionary behind FÓNICO—a gem in Mexico City’s vibrant Roma district. Maldonado’s reputation for free-spirited, spontaneous cuisine will bring an exciting dynamic to the evening.

FÓNICO, a standout in Mexico City’s competitive dining scene, is lauded for its unique blend of traditional and contemporary Mexican cuisine. The restaurant’s menu is a reflection of Mexico’s rich cultural heritage, featuring both iconic and innovative dishes crafted from the finest local ingredients. With a focus on sustainability and inclusivity, FÓNICO offers a range of vegan and vegetarian options, catering to diverse palates and preferences. Chef Maldonado, known for his adventurous culinary approach, merges Mexican flavors with global influences, creating bold and unexpected flavor profiles that resonate with food lovers.

The evening’s artistic highlight will be Molina’s exhibition, which features his renowned collections: “Children of the World,” “Stages of Love,” and “Values & Principles.” Molina’s art, deeply influenced by his tumultuous childhood in El Salvador and his journey as a migrant, explores profound themes of displacement, survival, hope, and humanity. His powerful sculptures and paintings reflect a life of struggle and resilience, offering a poignant narrative that enriches the Supper Club experience.

J. Oscar Molina, born in 1971, has emerged as a significant figure in the contemporary art scene. His works, displayed in prestigious venues such as the National Museum of Anthropology in El Salvador and the Southampton Arts Center, are celebrated for their emotional depth and universal resonance. Molina’s recent venture, the Oscar Molina Gallery, showcases his own pieces alongside other notable artists, continuing to explore and communicate the human condition through art.

This special evening at Moxi Restaurant promises to be a celebration of the senses, where exquisite food and evocative art come together to create a truly memorable experience. Reservations for this exclusive event are highly recommended to ensure a place at this remarkable intersection of gastronomy and artistic expression.

For reservations and more information, please contact: Hotel Matilda +52 (415) 152-1015 https://hotelmatilda.com/

Hotel Matilda received a 2024 Michelin Key, a rating system that recognizes hotels for exceptional stays. Bruce James, Managing Partner of Hotel Matilda, expressed his pride and excitement about the event: “It is an honor and a privilege to receive the 2024 Michelin key, a recognition that symbolizes our unwavering commitment to disruption and differentiation in hospitality and gastronomy.

The achievement is not only a testament to the hard work and dedication of our talented and passionate team, suppliers, and partners but also a validation of our manifesto of offering memorable and unique experiences that connect the stomach and the heart. That is Matilda’s hallmark. We thank Michelin for their recognition and all our guests, who inspire us every day to exceed their expectations in every detail.”

For more information, visit https://hotelmatilda.com/.

About Hotel: Matilda Hotel is a luxury boutique hotel located in the heart of San Miguel de Allende, renowned for its distinctive blend of contemporary design and traditional Mexican charm. With a focus on exceptional service and unique experiences, the hotel offers a range of luxury accommodations, dining options, and cultural events.

About FÓNICO: FÓNICO is a celebrated restaurant located in Mexico City’s Roma district, offering a distinctive blend of traditional and contemporary Mexican cuisine. Known for its innovative dishes and commitment to sustainability, FÓNICO provides a dynamic dining experience that highlights the rich culinary heritage of Mexico.

About J. Oscar Molina: J. Oscar Molina is a Salvadoran painter and sculptor whose work explores themes of conflict, resilience, and human experience. His art reflects his personal journey from a war-torn childhood to a prominent position in the international art world, offering powerful narratives through his sculptures and paintings.

Hotel Matilda in San Miguel de Allende Recognized as a Hotel Selection in the Michelin Guide

Artisanal, Design, Gourmet, Hotel Matilda, Interior design, Michelin Guide, Resort, San Miguel de Allende, San Miguel de Allendende

Hotel Matilda, a beacon of luxury and innovation in Mexico’s city San Miguel de Allende, is proud to announce its prestigious recognition as a Hotel Selection in the esteemed Michelin Guide. This accolade places Hotel Matilda among an elite group of fewer than 7,000 hotels worldwide featured in the Tablet Hotels and Michelin Guide selection, marking it as one of the best boutique hotels in Mexico.

As part of this elite selection, Hotel Matilda is now showcased in the Michelin App, offering travelers an unparalleled resource for discovering and booking exceptional accommodations. The entire selection of Tablet Hotels, known for their distinctive and high-quality offerings, became part of the Michelin family in 2018, further enhancing the Guide’s reputation for excellence. Travelers can now explore and book their stay at Hotel Matilda through the Michelin Guide website and App, ensuring a seamless and luxurious experience.

Why Hotel Matilda?

Hotel Matilda is celebrated for its unique blend of contemporary art, cutting-edge design, and warm hospitality. Located in the heart of the historic heart of San Miguel de Allende, the hotel offers an oasis of modern luxury that contrasts beautifully with the city’s historic charm. Key features that distinguish Hotel Matilda include:

Gourmet Dining: The hotel’s signature restaurant, Moxi, helmed by Michelin-starred chef Vicente Torres, offers a culinary journey that showcases the finest in contemporary Mexican cuisine. Guests can savor inventive dishes made with locally sourced ingredients in a stylish and intimate setting. Guests at Moxi can enjoy a variety of dining experiences, from intimate dinners to lively gatherings. The restaurant’s stylish and intimate setting, exceptional food, and service make it a highlight of any stay at Hotel Matilda. Visit the al fresco Monkey Bar for signature cocktails, beer, and wine, while overlooking the pool and a brightly colored mural by artist Claudio Limon.

Luxurious Accommodations: Each room and suite at Hotel Matilda is meticulously designed to provide the utmost comfort and style. With bespoke furnishings, state-of-the-art amenities, and stunning views of San Miguel de Allende, guests are guaranteed an unforgettable stay.

Contemporary Art Collection: Hotel Matilda boasts an impressive collection of contemporary art, featuring works by renowned Mexican and international artists. This commitment to art creates a dynamic and inspiring environment for guests.

Award-Winning Spa: Space, the hotel’s spa, is a sanctuary of relaxation and rejuvenation. It offers innovative treatments and therapies that blend traditional Mexican healing practices with modern wellness techniques.

Exclusive Experiences: Hotel Matilda offers a range of bespoke experiences, from private art tours to curated culinary adventures, ensuring that each guest’s stay is personalized and memorable.

Hotel Matilda’s contemporary design and sophisticated ambiance set it apart as a leader in the boutique hotel industry. The hotel’s architectural design seamlessly blends modern aesthetics with traditional elements, creating a unique and inviting atmosphere. Guests are welcomed into a world where art and luxury coexist harmoniously, offering a truly unique experience.

The hotel’s prime location in San Miguel de Allende, a UNESCO World Heritage site and voted the Best City in the World by Travel + Leisure, allows guests to explore the city’s rich cultural heritage while enjoying the comforts of a modern luxury hotel. San Miguel de Allende is renowned for its well-preserved architecture, vibrant arts scene, fabulous restaurants, and lively festivals. Hotel Matilda provides the perfect base from which to explore this enchanting city, from the picture-perfect Calle Aldama to the blush-colored Parroquia de San Miguel Arcángel.

Gorditas el Comal de Doña Meche in San Miguel de Allende

Culture, Food, Mexican Cuisine, Mexico, UNESCO World Heritage Site

Dona Meche in the window of her restaurant in San Miguel de Allende. Photo by Jane Simon Ammeson.

On Calle Margarita Ledezma, not far from El Jardin Principal, the town square of San Miguel de Allende where jacaranda trees bloom, vendors come to sell their wares and even the occasional burro makes its way down the cobblestone street, Dona Meche stands at the open window of her restaurant. In front of her are colorful ceramic bowls brimming with a rich array of fillings she makes every day. What’s in each bowl varies depending upon what’s in season and available at the large open-air market not far away. Today it’s chicken with cactus and potatoes, grilled poblano peppers with mushrooms and cheese, shredded beef in a rich red adobe sauce and picadillo mixed with green beans, carrots and pureed tomatoes.

For ten pesos (approximately a dollar), Meche takes a ball of masa harina and, patting it into a thick circle, drops it into a comal of bubbling hot oil. When it’s just a little golden, she removes it from the oil and cuts a hole in the middle and adds the filling. If you want another, the process starts all over again. Order a glass of agua de Jamaica (hibiscus flower water), horchata (rice water) or guava juice for another seven pesos.

There’s your meal, simple and pleasurable–the flavors of the fillings are intense, the softness of the gordita melding the taste into a one of a kind treat.

To make gorditas at home, follow this recipe from “One Plate at Time” by Rick Bayless, cookbook author, restaurateur and TV host.

Gorditas con Carne Deshebrada
1 1/4 pounds boneless beef chuck steak, cut into 4 pieces
3 small white onions, diced
4 garlic cloves, peeled and finely chopped
1 tablespoon vegetable oil, plus oil to a depth of 1/2-inch for frying
1 (28-ounce) can good-quality whole tomatoes in juice, drained and chopped or 2 cups chopped ripe tomatoes
2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped
Salt
1 pound (2 cups) fresh, premixed masa
1/3 cup all-purpose flour
1 scant teaspoon baking power
About 1/3 cup grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
About 1/3 cup chopped fresh cilantro, for garnish

San Miguel Cathedral. Photo Jane Simon Ammeson.

In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours. Strain, reserving the broth for another use.

When the meat is cool enough to handle, shred it into coarse strands with your
fingers or 2 forks–don’t worry that there are bits of onion and garlic mixed with
the meat.

Wash and dry the saucepan, set it over medium heat and add 1 tablespoon of
the oil. When the oil is hot, add half of the remaining onions and cook until
golden, about 6 minutes, then stir in the remaining garlic and cook for another
minute. Add the tomatoes and chiles and cook until most of the juice has
evaporated, about 3 minutes. Stir in the shredded meat and simmer for a few
more minutes, then taste and season with about 1/2 teaspoon salt. Remove
from the heat and set aside.

Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat.
Divide the masa dough into 10 portions and roll into balls; cover with plastic to
keep from drying out. Line a tortilla press with 2 pieces of plastic cut to fit the
plates. Gently press out a ball of dough between the sheets of plastic to about 4
inches in diameter (it’ll be about 1/4 inch thick).

Peel off the top sheet of plastic, flip the gordita, uncovered side down, onto the
fingers of 1 hand, and gently peel off the second piece of plastic. Place onto
the heated griddle or skillet. Bake for about 1 1/2 minutes, then flip and bake for
another 1 1/2 minutes on the other side. The gordita will be lightly browned and
crusty on the top and bottom, but still a little uncooked on the sides. Remove to
a plate. Continue pressing and griddle-baking the remaining gorditas in the
same manner.

When you’re ready to serve, warm the shredded beef. Rinse the remaining
onions in a small strainer under cold water and shake to remove the excess
moisture. Have the cheese and cilantro at the ready.

In a deep heavy medium skillet or saucepan, heat 1/2-inch of oil over medium
to medium-high until the oil is hot enough to make the edge of a gordita sizzle
sharply, about 350 degrees F on a deep-fry thermometer. One by one, fry the
gorditas, turning them after they’ve been in the oil for about 15 seconds, until
they’re nicely crisp but not hard, about 45 seconds total. When they’re ready,
most will have puffed up a little, like pita bread. Drain on paper towels.

Use a small knife to cut a slit in the thin edge of each one about halfway around
its circumference, opening a pocket. As you cut them, fill each gordita with
about 1/4-cup shredded meat and a sprinkling of the onions, grated cheese,
and cilantro.

Line up the filled gorditas on a serving platter and pass them around (with plenty
of napkins) for your guest to enjoy.