El Michelín
El MichelínMake salsas spicy again!
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 22 | Subscribers | Read | elmichelin.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Latino Food in Dublin? A Single Pot for Everything
A few years ago, my Australian friend Will visited Mexico City. For approximately three weeks, we travelled across different states in Mexico, including Querétaro, Puebla, Guanajuato, León, and Guadalajara. We drove in my van, and along the...
On Independent Food Media and the Illusion of Diversity
On an unusual Saturday, I decided to take the time to search for a book that has not been reprinted for several years: Ireland’s Green Larder (The Definitive History of Irish Food and Drink) by Margaret Hickey. At least, that’s what the boo...
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...
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.
Authors
The writers behind this newsletter.
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.
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