Read Ranch & Coast Virtually Anywhere
Issue link: http://ranchandcoast.uberflip.com/i/1530951
makes the difference in the flavor, saying, "If you're rushed, it's not going to taste good." I thought about that when we joined a local friend at Hecho en Mexico for lunch and I enjoyed an especially yummy salmon salad while the others opted for enchiladas. Hecho is around the corner from the Rosewood Hotel and the vibe reminded me of La Jolla cafés. In San Miguel there were times when I felt like great food and great art were competing for my attention. at was definitely the case when we went to Moxi in Hotel Matilda for dinner and were greeted by large reproduction paintings of Diego Rivera's e Archer and Bosco Sodi's Blue Pangea. When we finally made our way to the table, we enjoyed the flavors presented by Michelin- starred chef Vicente Torres. We both agreed our Moxi meals were the best of the trip — that is, until the next day when we discovered e Restaurant around the corner from our hotel. e menu was intriguing, but we were heading home that day and the driver taking us to Leon was due any minute. We ordered and ate quickly and all I can say is that chef Donnie Masterton knocked my culinary socks off. I've since done some sleuthing and learned that among other things, he was the chef de cuisine at Tavern on the Green in Manhattan and later the chef de cuisine at Bice in Beverly Hills. He moved to San Miguel in 2005 to "live a simpler life" and is credited with bringing global comfort food to this community. Now that we're home, my San Diego friends are listening to me wax on about the amazing food and art we discovered in San Miguel. TOP Well known chef Donnie Masterton opened The Restaurant after moving to San Miguel in 2005 ABOVE Mojigangas, large papier-mâché puppet heads and torsos strapped onto the puppeteer, are very popular for San Miguel special occasions << ranchandcoast.com 64 JANUARY 2025 RANCH & COAST MAGAZINE ALL PHOTOGRAPHY BY ADAMS/HANSEN STOCK PHOTOS