By Catherine Marenghi In México it is a delicacy, as ancient as corn, consumed by native peoples for thousands of years. It’s called huitlacoche (pronounced wheat-la-COACH-ay). In the U.S., it has the inelegant name “corn smut.” For newcomers to San Miguel, it inspires curiosity in some, revulsion in others. Huitlacoche is typically a gray and black fungus that grows naturally on ears of corn, resembling swollen and misshapen kernels. Sometimes the color varies according to t

By Jonathan Lockwood Why do Cecilia and I enjoy Mineral de Pozos so much? The truth lies in what I heard her tell a friend several years ago. They commented that it was pretty small and there wasn’t much to do there. Cesy’s reply? “Exacto!” But this time we were honored with an invite to a 4th of July gathering at the home of friends Don and Marilyn Sibley, who are longtime residents there. So we turned it into a weekend, and an opportunity for a return trip to Casa Cuan

By Staff Writer In 2016, when Chef Erick and Carmen opened the doors to Pork Belly for the first time, San Miguel's food scene was at an inflection point. The town was beginning to attract serious culinary talent tired of the grind elsewhere, looking for a place where tradition and innovation could dance together. What Erick brought to that moment was something the city was hungering for, though it didn't quite know it yet: a philosophy rooted in fire, smoke, and the belief t

By Frankie Cruz-Aedo Three years ago, Jo Davis decided to create a social media page where foodies could write about and share their passion for all things San Miguel gastronomy. On Tuesday, July 14, Cent'anni Live Eatertainment and Crazy Horse Promotions will host the three-year anniversary celebration of SMA Food Porn. The event will feature two DJs alongside guest chefs Max from 3.6.9. pop kitchen, Chuy from Agavia, Andrés from Amatte/Hacintto, and Toño from Garnache, alon