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As foodies, we’re always keeping our eyes peeled for the next great place to have a meal. Last weekend, word of mouth led a group of sanmiguelenses to just the place—(M) Ik Etznab (“wind” and “mirror” in the Mayan language) in Santa Rosa. Having just opened in August, this is the brain child of Chef Iván Monzón Aguiñaga and his wife Ana Karina. Ik Etznab was born from a desire to bring the high cuisines of France and Spain to the beautiful highlands of Mexico. Iván and Ana Karina are both graduates of Instituto Culinario de Mexico in Puebla, where they each received their Lic. en Gastronomía, Chef. They’ve both spent many years in some of the most progressive kitchens in France and Spain, such as El Celler de Can Roca, Girona, Spain; Martín Berasategui, Basque Country, Spain; Mugaritz, Basque Country, Spain.

The menu has many a la carte options as well as two complete tasting menus—(M)a smaller one called Ik, and a more elaborate one called Etznab.

The intimate dining room is a glass prism cantilevered over the cliffs of Santa Rosa, with floor to ceiling glass windows on three sides. The wine list is reasonable, the food is unlike anything you can find in the countryside of Guanajuato (or anywhere else in Mexico, for that matter), and it’s all only about an hour from San Miguel de Allende. It’s a unique experience, one to share with other foodies and one not to miss. For reservations, call 01 473 102 51 46, ik-etznab.com. 

Foodie terms of the week Rallado—(M)grated, as if to order cheese from your cheese counter. This is especially appropriate for Parmesan or Mozzarella, or any cheese you would like to have grated, queso rallado.

To order coffee beans—(M)en grano or molido. If you’re ordering coffee beans from La Ventana or Café on Correo, you order either whole beans (en grano) or ground (molido). Much easier than trying to mime your request, no?

In Season

At a well-visited fruit stand in Ignacio Ramirez, it was noted that some of the more seasonal citruses are beginning to arrive, specifically the mandarinas. The succulent fruit is hard to beat for a seasonal addition to your ensalada de espinaca y queso de cabra. This should be your newest delicious autumn treat.

Food for Thought is compiled by Atención staff, so please send your recommendations, news, ideas, thoughts—(M)250 words or less with Food for Thought in the subject line—(M) to edit@atencionsanmiguel.org.