San Miguel Asian? (March 15, 2017)
Our delightful friend, Susan York, when not here in San Miguel de Allende, Mexico, is travelling around finding the best food and restaurants to write about in her blog, Cupcakes and Crab Legs. (www.cupcakesandcrablegs.com).
Her current headliner is Taking A Bite out of San Miguel de Allende: The Best Eats of 2016 and it's a wow!
From the renowned Chefs table at Aperi to a street taco at Don Santos, a burger, fries and a malt at Birdie's Burgers to an Argentinean steak at Buenos Aires Bistro or a ceviche at La Prada, San Miguel has it all.
For visitors and locals alike, we think some of the best things to see in SMA can be found on a plate. The lineup of SMA's notable new restaurants in 2016 is diverse including Jacinto 1930, Nomada Cocina de Interpretacion, Quince Rooftop, Birdies Burgers, Taco Lab, El Vergel Bistro and Market, Antonia Bistro SMA, Vino + Tapas, Marsala cocina con acento, Trattoria da Laura a Los Mezquites, OMA, Ba-Bite, La Crepe du Chef, Pork Belly, Fat Boys, and CARNEVINOGrill. In fact, if you didn't get Mi Bistro 300, Mon Bistro and the new food truck Mio Bistrock SMA mixed up, then you're further ahead of the game than most.
She goes on with more:
After going on an eating spree in both Lima and Oaxaca last year, both considered to be some of the best cities in the world to eat, we're convinced more than ever that SMA is ahead of the game when it comes to delivering great eats to food enthusiasts on many different levels and budgets.
With over 100 categories, all of the restaurants listed below are a mark as to why living in SMA is the best place to be for a food lover in 2017.
So what are you waiting for? Get down to SMA soon and, clutching Susan's listings, start planning your gourmet pilgrimage!
Warning!!! Within days of arrival, you will be looking at all the real estate listings...
Kung Pao Chicken
Susan York is also a terrific cook, and one of her favorites is this quick and tasty oriental dish. San Miguel has a wide variety of restaurants, but Susan told us:
Get your cookbook out until someone decides to open a restaurant (in SMA) with great Asian fare. At my house, we survive by stir frying a pan of Kung Pao Chicken weekly.
Thanks, Susan! We'll be over shortly!
- 2 whole chicken breasts, boned, skinned, cut into 1/2-inch cubes
- 1/2 teaspoon salt
1 egg white
1 Tbsp cornstarch
2 cups oil, for deep frying
1/2 cup skinless roasted peanuts
10 whole dried hot chili peppers
2 scallions, cut into 1/2-inch lengths (or onion cut into thin slices)
- 2 garlic cloves, minced
1 tsp chili paste with garlic
- 2 Tbsp dark soy sauce
- 2 Tbsp dark brown sugar
- 1 Tbsp sherry wine
- 1 tsp sugar
- 1 tsp red wine vinegar
- 1/4 cup chicken stock
- 1 tsp cornstarch
- 1 tsp sesame seed oil
Combine chicken, salt, egg white, and cornstarch. Mix well by hand. Set aside. In a small bowl, blend sauce ingredients. Set aside. Heat oil to 350°F in a wok. Deep fry chicken until it separates and is almost cooked. Remove by draining through strainer into another pot. Deep fry peanuts over moderate heat until golden brown. Remove. Reheat 2 tablespoons oil in wok till smoking hot. Stir-fry red chili peppers till they are dark red. Lower the heat. Add scallions and garlic. Stir-fry 30 seconds. Pour in chicken. Stir-fry on high for 1 minute. Add sauce. Stir-fry until heated and glazed thoroughly. Add peanuts.
Tony's wine recommendation:
Off-dry Riesling (Spätlese style) or Alsace Gewürztraminer
We wish to thank Susan York, blogger and foodie extraordinaire for permission to publish photographs and material from her blog, www.cupcakesandcrablegs.com.
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Happily enjoyed by Helen Hatton and Ron Morris.