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A Taste of Colonial Mexico at The Carlyle Hotel


Photo courtesy Rosewood San Miguel de Allende

Chef Carlos Hannon, executive chef at Mexico’s Rosewood San Miguel de Allende, says his cooking has dual histories: one rooted in his culinary education, and one rooted in his family—particularly his grandmother, Elena. This week, he’s also connected to The Carlyle hotel, where he will be cooking a Taste of San Miguel de Allende menu, available during dinner hours through July 27.

The à la carte menu features appetizers like lobster ceviche with xni-pec sauce and crispy duck tostadas with queso fresco. Entrées include red snapper with potato buñuelo and veal glazed in mescal with cauliflower-vanilla puree and green beans. Dessert brings luxuriously rich artisan churros served with grandma’s very own chocolate sauce. Casa Dragones—a 100 percent blue-agave small-batch tequila from Jalisco, Mexico—complements the menu. But our favorite item? Perfectly cooked corn empanadas with crema de rancho and molcajete sauce, named after Grandma Elena. 35 E. 76 St.; 212-744-1600; rosewoodhotels.com.

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