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.
