Jalisco seems to be one of those places that certainly has the right idea, but suffers from poor management, or perhaps just a general carelessness on the part of its staff. Its recipes are fine : the stewed meats, sauces, salsas, rice, and beans are all first-rate. But it's clear that the kitchen skimps on the quality of their meat and fish.
"...haute, French-finished Mexican dishes prepared by Fonda San Miguel's Roberto Santibanez, to the very American celery and chili powder..."
Aug. 18, 2000 Food Feature by Rachel Feit