El Michelín
El MichelínMake salsas spicy again!
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 14 | Subscribers | Read | elmichelin.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Tell me what tacos you eat and I’ll tell you who you are
Not long ago we took the Fondita Mestiza project into the world of “mass” events to try our luck and feel the adrenaline of serving food as if we were a McDonald’s. This “fast food” concept is, let’s say, the opposite of the slow food we us...
Mexican hospitality
One of my most vivid childhood memories is walking with my parents into what I thought was a warehouse, but in reality was a vast food hall where at least twenty stalls competed for attention. Women called out loudly, urging us to sit at th...
Guac or guacamole?
Every now and then, I have the chance to experience a bit of luxury . For some, brunch is a routine weekend ritual, but for me it remains an extraordinary occasion. Recently, some friends invited Andrea and me to a restaurant with a beautif...
Irish-Mexican Full Breakfast: The Perfect Meal for the Far-Right
On the list of internet oddities, few surpass Michael O’Keeffe: an Irishman with the privilege of being followed by Elon Musk on the social network X. A media figure and activist, Michael has become known for his openly anti-immigrant speec...
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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