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Taquería Canalla, Nuevo Leon, Mexico
Taquería Canalla - located in San Pedro, Mexico - has seduced us with its rustic charm, colourful tacos and top branding. Its signature sauces particularly caught our eye - beautifully bottled in medicinal-style flacons designed by Mexican design agency, Manifesto Futura. Three out of the five (the avocado, coriander and chilli sauces) are available to buy, the remaining two, a 'red' tomato salsa and a 'green' tomato salsa have top-secret recipes and are more closely guarded - they don't leave the restaurant, but are added to your order. Try the 'Bañado' taco, packed full of roast beef and chorizo, topped off with a dollop of the exceptional coriander dressing.
Rio Orinoco 101 L-1, Centrito Valle, San Pedro, Garza Garcia, CP 62220 Mexico; Tel: 52. 81 1934 8011; www.soycanalla.mx
Writer: Romy van den Broeke
Taquería Canalla, Nuevo Leon, Mexico
Taquería Canalla - located in San Pedro, Mexico - has seduced us with its rustic charm, colourful tacos and top branding. Its signature sauces particularly caught our eye - beautifully bottled in medicinal-style flacons designed by Mexican design agency, Manifesto Futura. Three out of the five (the avocado, coriander and chilli sauces) are available to buy, the remaining two, a 'red' tomato salsa and a 'green' tomato salsa have top-secret recipes and are more closely guarded - they don't leave the restaurant, but are added to your order. Try the 'Bañado' taco, packed full of roast beef and chorizo, topped off with a dollop of the exceptional coriander dressing.
Rio Orinoco 101 L-1, Centrito Valle, San Pedro, Garza Garcia, CP 62220 Mexico; Tel: 52. 81 1934 8011; www.soycanalla.mx
Writer: Romy van den Broeke
Taquería Canalla, Nuevo Leon, Mexico
Taquería Canalla - located in San Pedro, Mexico - has seduced us with its rustic charm, colourful tacos and top branding. Its signature sauces particularly caught our eye - beautifully bottled in medicinal-style flacons designed by Mexican design agency, Manifesto Futura. Three out of the five (the avocado, coriander and chilli sauces) are available to buy, the remaining two, a 'red' tomato salsa and a 'green' tomato salsa have top-secret recipes and are more closely guarded - they don't leave the restaurant, but are added to your order. Try the 'Bañado' taco, packed full of roast beef and chorizo, topped off with a dollop of the exceptional coriander dressing.
Rio Orinoco 101 L-1, Centrito Valle, San Pedro, Garza Garcia, CP 62220 Mexico; Tel: 52. 81 1934 8011; www.soycanalla.mx
Writer: Romy van den Broeke
Taquería Canalla, Nuevo Leon, Mexico
Taquería Canalla - located in San Pedro, Mexico - has seduced us with its rustic charm, colourful tacos and top branding. Its signature sauces particularly caught our eye - beautifully bottled in medicinal-style flacons designed by Mexican design agency, Manifesto Futura. Three out of the five (the avocado, coriander and chilli sauces) are available to buy, the remaining two, a 'red' tomato salsa and a 'green' tomato salsa have top-secret recipes and are more closely guarded - they don't leave the restaurant, but are added to your order. Try the 'Bañado' taco, packed full of roast beef and chorizo, topped off with a dollop of the exceptional coriander dressing.
Rio Orinoco 101 L-1, Centrito Valle, San Pedro, Garza Garcia, CP 62220 Mexico; Tel: 52. 81 1934 8011; www.soycanalla.mx
Writer: Romy van den Broeke
Black Cow Vodka
The clue is in the name: Black Cow Vodka is distilled from cowsmilk. Created by Jason Barber - a farmer from Childhay Manor, West Dorset - the vodka, much to our delight, looks and tastes like the real deal. The process involves the milk being split into curds and whey. While the curds are used to produce the farm's award-winning Barber's 1833 vintage reserve Cheddar, the whey is fermented and distilled to create the clear, creamy vodka. The century-old process of producing vodka from milk originates from the Siberian tribe, the Tuva, who use the milk from their harem of mares to create the highly revered Araka vodka.
£27.85 for a 70cl bottle; www.blackcowvodka.co
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Writer: Romy van den Broeke
Black Cow Vodka
The clue is in the name: Black Cow Vodka is distilled from cowsmilk. Created by Jason Barber - a farmer from Childhay Manor, West Dorset - the vodka, much to our delight, looks and tastes like the real deal. The process involves the milk being split into curds and whey. While the curds are used to produce the farm's award-winning Barber's 1833 vintage reserve Cheddar, the whey is fermented and distilled to create the clear, creamy vodka. The century-old process of producing vodka from milk originates from the Siberian tribe, the Tuva, who use the milk from their harem of mares to create the highly revered Araka vodka.
£27.85 for a 70cl bottle; www.blackcowvodka.co
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Writer: Romy van den Broeke
'Nature' by Pauline Deltour for Shibafune Koide
Parisian-based product designer Pauline Deltour has swapped furniture for confectionary in a new venture with Japanese brand Shibafune Koide, launched at last month's Maison et Objet. Stepping away from the durable materials to which she is used, Deltour assisted in the design and concept of a collection of traditional Japanese sweets. The sweets are sculpted to reflect natural elements like mountains, leaves and valleys, in delicate pastel colours. We trust that they taste as good as they look.
www.paulinedeltour.com
Writer: Romy van den Broeke
'Nature' by Pauline Deltour for Shibafune Koide
Parisian-based product designer Pauline Deltour has swapped furniture for confectionary in a new venture with Japanese brand Shibafune Koide, launched at last month's Maison et Objet. Stepping away from the durable materials to which she is used, Deltour assisted in the design and concept of a collection of traditional Japanese sweets. The sweets are sculpted to reflect natural elements like mountains, leaves and valleys, in delicate pastel colours. We trust that they taste as good as they look.
www.paulinedeltour.com
Writer: Romy van den Broeke
'Nature' by Pauline Deltour for Shibafune Koide
Parisian-based product designer Pauline Deltour has swapped furniture for confectionary in a new venture with Japanese brand Shibafune Koide, launched at last month's Maison et Objet. Stepping away from the durable materials to which she is used, Deltour assisted in the design and concept of a collection of traditional Japanese sweets. The sweets are sculpted to reflect natural elements like mountains, leaves and valleys, in delicate pastel colours. We trust that they taste as good as they look.
www.paulinedeltour.com
Writer: Romy van den Broeke
'Nature' by Pauline Deltour for Shibafune Koide
Parisian-based product designer Pauline Deltour has swapped furniture for confectionary in a new venture with Japanese brand Shibafune Koide, launched at last month's Maison et Objet. Stepping away from the durable materials to which she is used, Deltour assisted in the design and concept of a collection of traditional Japanese sweets. The sweets are sculpted to reflect natural elements like mountains, leaves and valleys, in delicate pastel colours. We trust that they taste as good as they look.
www.paulinedeltour.com
Writer: Romy van den Broeke
