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El Michelín

El Michelín

Make salsas spicy again!

Platform
Substack
PricingOnly free issuesPublishesWeekly
Issues20SubscribersRead elmichelin.substack.com

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Latest Issues

Recent posts by this newsletter. Browse the email archive.

Mexico Has No Bread Culture?

At the end of 2025, a controversy began circulating in Mexican media about certain comments made by baker Richard Hart, who stated in a podcast that Mexico basically had no bread culture. This remark might have gone largely unnoticed had it...

4 days ago
4
0

How Mexican Is Your Mexican Restaurant?

When I was a child, my parents worked from 9 a.m. to 6 p.m., so I was under the care of my nanny, Cristina. She was probably in her forties, but to the eyes of a child she seemed already very “old,” perhaps eighty.

22 days ago
18
2

After the Star, Taste

In the context in which I grew up, eating at a restaurant was just one of many gastronomic experiences the city had to offer. Because my parents worked full time during the week, family life was concentrated on weekends. We rarely stayed at...

a month ago
7
1

My cousin Michelin is coming to Dublin!

The other day I resumed watching The Bear, and I realized I had stopped at the season where the restaurant reopens, this time aiming to become a fine-dining establishment. After Chef Carmy’s emotional collapse, the following season is drive...

2 months ago
6
0

Authors

The writers behind this newsletter.

  • El Michelín

    I write about food that’s meant to be shared among friends, dishes you eat with your hands, about mouths that stay hungry even after the meal is done. I have an oral fixation that connects with art and critique of today’s society.

  • Frequently Asked Questions

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