Andy Baraghani started his professional cooking career as a teenager at Chez Panisse in Berkeley, California, and the acclaimed New York restaurant Estela. He then worked as a writer and test kitchen cook at Saveur and Tasting Table before joining Bon Appétit as a senior editor.
Recipe developer and forthcoming cookbook author Andy Baraghani was supposed to spend Christmas in Paris and Strasbourg.
But concerns over Omicron forced him and his boyfriend, Keith Pollock, to pivot to a warmer destination where they could spend more time outside. Baraghani isn’t much for the beach (“I get really bored”) and has been to Mexico City several times (his list of food recommendations there is 12 pages long), so the couple decided on San Miguel de Allende.
The CPVOD-19 situation there: Mexico is open to travelers from the United States and is not currently requiring a negative test result or a quarantine. As of December 6, travelers heading back to the United States will need to show a negative COVID-19 test result taken within one day of the flight, regardless of vaccination status. booked flights, and left the next day.
That the former Bon Appétit editor prioritizes food and drink on trips should come as no surprise — he had reservations booked far in advance for Paris — and San Miguel de Allende proved no different, even if it was spur-of-the-moment.
Here, Baraghani shares what he and Pollock stumbled upon on their first trip to the colorful, colonial city, from the best ceviche tostadas to the café culture and Mercados.
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