Nicholas Gilman
Nicholas Gilman is a food writer born in N.Y., and based in Mexico since 1996. He has written for Saveur, Food & Wine, CS Monitor, NY Times, LA Times, LA Weekly, New York Magazine, The Guardian, Travel & Leisure, Conde Nast Traveler, Food & Travel UK
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 27 | Founded | a year ago | Last Issue | 15 days ago |
| Active | |||||
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goodfoodmexico.substack.comLatest Issues
An Albanian Lunch in the Vines
The view at Alpeta Agritourism & Winery
I had not originally gone to Albania for the food. Over dinner with the well-travelled Ana Cristina, I was lamenting the slow ruin brought by mass tourism: the way places once mysterious, difficult...
The Best Tacos in Mexico City: Beyond Category
A Guide to Some of the City’s Most Original and Unclassifiable Taquerías
Duke Ellington once described Ella Fitzgerald as being “beyond category.” He meant that her artistry had become so singular, so evolved, that ordinary labels no longe...
The Power of Less: A Paella in Alicante
My first trip to Iberia was in 1984, when Spain was rapidly emerging from the dark years of Franquismo. I’d worked in the curatorial department of the Hispanic Society of America in New York and was looking forward to exploring the country....
Le Chique, High Concept in the Yucatan
The Xcaret Hotel Arte
I’ve never thought of the Riviera Maya as a place to eat. Cancún, man-made in the 20th century, was a destination that I had been avoiding ever since I began my relationship with Mexico, decades ago. When I finally go...
Comfort Food - But for Whom?
Iconic Mac & Cheese
“Comfort food” may be one of the most overused phrases in the lexicon of the contemporary food scene. Restaurants from Peoria to Zanzibar claim to offer it. Even in Mexico City, my adopted hometown, the English phrase h...
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| Subscribers | Engagement | 69 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
Food writer and critic based in Mexico City. Author of The Best Tacos in Mexico City. My work has appeared in NY Times, Saveur, Food & Wine, The Guardian, etc. Here I publish essays, and criticism from Mexico and beyond — Independent and opinionated.
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