Don Day in SMA Blog
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Don Day is a former madman who in later life has become an explorer. After a career of writing ad copy, he decided to change directions and eat and drink his way through San Miguel de Allende, Mexico. These are some mostly short and occasionally tall tales of his adventures.
Don Day in SMA Blog
53m ago
A sophisticated-looking young woman followed, emerging from the kitchen carrying two plates. She was stylishly well-dressed, no chef’s jacket, no apron, no toque ..read more
Don Day in SMA Blog
5d ago
“It’s all about the broth”, said Franco. “I use beef and chicken bones, putting them in the pot when we open at Noon and simmering them gently right up until closing time ..read more
Don Day in SMA Blog
1w ago
A quick perusal of the menu showed that the flavors were Mexican, very Mexican, with hardly a nod to any other country. We liked that. When you’re offering one of the world’s most wonderful cuisines there’s no reason to stray ..read more
Don Day in SMA
2w ago
Opening a restaurant is a tough go. Keeping it open for eleven years is worthy of a celebration. Mario’s Mariscos Frescas Estilo Mazatlan marked that milestone a couple of weeks ago. Mario’s is my favorite seafood restaurant in San Miguel de Allende. It’s one of my favorite restaurants overall in San Miguel. I thought about ..read more
Don Day in SMA
2w ago
The price of Bordeaux is most dramatically affected by where in the region it comes from, the name of the winery on the label, whether Cabernet Sauvignon is the primary grape used in the blend, and the year it was produced ..read more
Don Day in SMA
3w ago
It was Flavio Junior who messaged us. He was coming to San Miguel to do a little consulting for a restaurant and wanted us to check it out. Unless you’ve hired him to cater a party for you, you’d have to be a San Miguel old-timer to know Flavio. He deserted us and ran away ..read more
Don Day in SMA
1M ago
It was the numbers that, initially, led us to the restaurant. First, I’d been desperate for a new “local” and the place was only two blocks from mi casa. Second, they had not one but two oyster dishes on their website menu and, as much as I love the oysters at Hank’s and Mario’s, there ..read more
Don Day in SMA
7M ago
In 1974, I made the shivery-scary move from small town to big city. Toronto was my first and only choice. It was absolutely the right decision and I have a long list of fond memories from those first few years. The prime addresses on my memory lane were the restaurants and, in particular, the classic ..read more
Don Day in SMA
8M ago
“Every time we fly out of Mexico City Airport, I want to arrive the day before and have dinner at Il Fiorino.” Don Day’s Wife said that to me last week. And, when I pointed out to her that the cost of the hotel would add another two or three thousand pesos to the cost ..read more
Don Day in SMA
8M ago
Corn. It’s Mexico’s most important food product. An essential ingredient in so many of the country’s dishes. Once considered sacred and worshipped by the Mayans, the Olmecs and the Aztecs. It is estimated that corn was first domesticated in Mexico 9,000 years ago, developed from a grass into those cobs and kernels that make up ..read more