After being sick of longing the vast gastronomy scene in Chicago, it took a certain dark spicy plate of mole negro to change Susan Knight York’s mind into never looking back and to delve into San Miguel’s local food scene as she discovered our town one dish at a time.

As a late bloomer into the food-reviewing scene (being 40 at the time), York’s blog titled ‘Cupcakes and Crablegs’ became the go-to site for people in the lookout for unique options of places to eat.

This living digital memoir compiles more than 13 years in San Miguel and is an ever evolving recipe on how to devour the local scene and the proposal of new restaurants and Chefs that almost always have something interesting to bring to the table.

Susan’s unique research style consists of sitting next to the table with the other locals and keeping her ears open to suggestion and that’s why we can find her week after week sitting at the Communal Table of Dos Santos at the tianguis as usually the only american amongst our folks.

It is in places like this and with the guidance of Local Chefs like Cesar Enciso at the Rosewood Hotel, that she makes daily discoveries of our regional ingredients such as the the figs and raspberries found on the China Berry Farm and how the place is insistent on keeping the quality and freshness for each of their products.

And that high quality attention to detail from the Chefs does not go unnoticed to her  old and dusty Nikon camera lenses that never seems to fail when it comes to capture the exquisite magic that goes on behind the making of any dish.

As to her writing style when it comes to food reviews, Susan likes to keep it lighthearted and honest while using some literary resources like the incorporation of sensory details and vivid imagery into her narrative.

The avid food hunter’s local experiences grows as does the intent on San Miguel to increase eco-friendly practices in order to reduce the carbon footprints, an initiative that has a lot to thank to the will of Chef Donnie Masterton of the Restaurant who has been implementing this new way for the past seventeen years.

It is thanks to such figures or the one of Susan, that the town raises the bar with each passing day into what it has to offer to the food enthusiasts all over the world by enhancing our passion for local ingredients and mastering insignia cooking techniques.

Huge steps are being taken to direct us into more plant-based and superfood diet and will only continue to grow as more and more expatriates and mexicans keep pouring inside the heart of San Miguel like the legend of the stone soup where instead of bringing one local ingredient to the table, they keep pouring from all over the world evolving into all kinds of interesting dishes.

Food is not about the taste but all about the experience and when it comes to discovering brand new ones, Susana’s fork will not hesitate to guide you!