Tag Archives: Mexico

Meet The Peppers

Mexican chiles, Mexican Chilies, Mexican Chillies, Mexican Chillis picking the right spelling let alone picking the right chile for a dish is challenging.

Chiles are considered staples in Mexico and even entering a grocery store you will see piles of dried chiles that tempt you, but if you don’t know what to use them for it can be a bit of a challenge.

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Filed under Steven Doyle

Urban Taco Gives Back On National Taco Day

Tacos barbacoa chicken mole Chicken Tinga (1).jpgby Steven Doyle

2017 has shown its share of disasters and Urban Taco in Uptown wishes to help out in a way they only could imagine: with tacos. Urban Taco will be selling their tacos for $4 on October 4th to celebrate National Taco Day. In conjunction with this promotion (for each taco sold) $2 of the proceeds will be donated to Fundacion Carlos Slim in Mexico, to assist in earthquake disaster relief.

Co-owner Markus Pineyro  will be visiting a branch of the Fundacion
in Mexico, and will also be matching 5 pesos for every peso donated.

Urban Taco – 3411 McKinney Avenue location ALL DAY/NIGHT during regular business hours on Oct 4th.

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Filed under Crave, Steven Doyle

Birthday Party Tonight At The Belo

CCBeloInviteby Jayne Herring

Tonight, immediately following the Chiapas International 10th Anniversary Gala, a new young professionals group called Chiapas Connectors will take over the space with live music by Emerald City, open bar, a birthday cake and ice cream bar, and a World Market featuring international vendors.

Chiapas Connectors is a committee of young professionals dedicated to furthering the mission of Chiapas International in the DFW community through outreach and fundraising. Members are emerging community leaders with international and philanthropic interests and a passion for breaking the cycle of poverty through the use of microfinance loans and other anti-poverty solutions. Chiapas International, formerly known as The Chiapas Project, is celebrating their 10-year anniversary tonight at a gala dinner preceding the Connectors’ party. Since its inception in 2003 Chiapas International has raised more than $6 million and has helped more than 300,000 women and their families in seven countries take the first step out of poverty.   Continue reading

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Clase Azul Tequila Celebtrates A Fitting 15th Anniversary

IMG_1036by Andrew Chalk

The ultra premium tequila brand Clase Azul recently celebrated 15 years of being in business. In planning the event, the creative and business management of the company went back to first principles. They stood for authenticity, supporting the traditional crafts of Mexico, and acting in a sustainable manner. For example, every bottle of Clase Azul is different, because it is hand made. Over 100 artisans in a single town mold, paint and decorate each bottle. Non toxic ceramic paints and hand made brushes are the tools and equipment, and each bottle takes a full two weeks to complete. The final article is a work of art and if you buy a bottle start your own collection.        Continue reading

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Filed under Andrew Chalk, Tequila

A Gran Patron Dinner At Abacus

patron1by Steven Doyle

Last evening Kent Rathbun held one of his famous dinners, this time surrounded by the people from Patron who offered some amazing pairings with Rathbun’s surprisingly unusual food. Walking  into the restaurant I was thinking ‘Mexican’ to match up to Patron Tequila, and that would certainly work for Abacus which serves up world cuisine. But instead of just going to the immediate south of the border, we were treated to full-on pan-Latin cuisine, which took elements from Spain, South America and yes, Mexico.          Continue reading

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Filed under Steven Doyle, Tequila

Komali Summer Menu Will Spice Up Your Life

Komaliby Andrew Chalk

Hot in on our steam-powered press release machine come news of a new summer menu at Komali..

“Spicy food lovers hit a home run at Uptown’s Komali Restaurant.  Chef/Proprietor Abraham Salum and Executive Chef Anastasia Quinones have cooked up a hot dish for the Contemporary Mexican eatery’s summer dinner menu.  Costillas de Puerco (braised pork ribs) with pineapple habanero glaze, queso fresco mashed potatoes, and grilled nopal salad carries a “WARNING: very spicy.”              Continue reading

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Filed under Abraham Salum, Andrew Chalk, Mexico