Last week I had a very quick trip to Mexico City to meet up with Global Traveler’s representative, Fernando Palacios Oaxaca, a great guy and a real champion for GT. It was a fantastic trip; and I stayed at the beautiful and brand-new St. Regis, perfectly located on Paseo de la Reforma, right on the circle of the statue of the Angel of Independence. On Sundays, Paseo de la Reforma is closed to automobile traffic to encourage pedestrians and bicyclists.

One of my meetings while I was in Mexico City was with Adolfo Crespo, senior vice president of customer service and corporate communications with Mexicana Airlines. Adolfo and I had begun communicating when the readers of Global Traveler selected Mexicana “Best Airline in Mexico” in 2009. We discussed the exciting menu changes that Mexicana has made to its menu under Master Chef Enrique Olvera (featured in Global Traveler’s “Bon Vivant” November 2009). We also discussed the exciting wines from Mexico that Mexicana added to their menu under Sommelier Sandra Fernandez. While we were talking with Adolfo, he arranged a meeting with Sandra at her restaurant Tierra de Vinos in Mexico City.

It was wonderful to meet with Sandra while she introduced us to the oldest vineyard in the Americas, Casa Madero (1597). Casa Madero has several wines on the menu exclusively created for Mexicana — Cabernet Sauvignon, Merlot, Tempranillo blend and Chardonnay-Chenin Blanc. In September, Mexicana will serve wines exclusively planned since 2006 for Mexicana to celebrate the country’s bicentennial. Only 200 cases will be made for Mexicana, and Sandra will have 100 cases for her shop/restaurant.

It is worth a visit to Mexico City to take in the culture and enjoy some fine Mexican wines!

– Fran Gallagher, publisher and CEO

I don’t write very often about the actual work I do for Global Traveler because, quite frankly, I doubt many people would find it very interesting. I telecommute, working thousands of miles from my coworkers, and I’ve actually visited only a small number of the fascinating places written about in the pages of our magazine. I truly enjoy my work (who wouldn’t love reading about all the amazing places we cover?!), but when folks ask what I do for a living and I tell them I am a proofreader, usually their eyes begin to glaze over and I imagine them thinking, “Oh, how boring, nitpicking all day about where a comma should go!”

Believe me, there are times when I wish I could wow someone with an exciting and unusual job description. Just the other day I was listening to an interview on NPR with a young woman who, as a graduate student, worked as a “date” booker for a high-end call-girl agency. Now there’s a person who I am sure provides plenty of stimulating conversation at parties! Conversely, her work might be an awkward topic around the family table at Thanksgiving; my profession might be terribly mundane, but it isn’t likely to cause Grandma to choke on her turkey!

However, my purpose goes beyond merely making sure punctuation is properly used, the right words are capped, spelling is correct and the rules of grammar are observed. I fact check and keep an eye out for inconsistencies and style issues. These are things which editor in chief Lisa Matte and associate editor Jan Hecht watch out for, too, and periodically we put our heads together and hash out a solution or answer to some issue which crops up as we’re reviewing an article. If you’re not asleep yet, let me give you an example.

Several pieces in each issue provide contact information for hotels, restaurants and places of interest in destinations all over the world. Whenever possible, we provide addresses, phone numbers and website addresses so that our readers might be able to visit those locations, or at least easily get further information about them, on their own. The question arose the other day as to what form we should use to present an address. For instance, in some cultures, street numbers follow the street name rather than preceding it, as we are used to here in the United States. Should we “Americanize” the address for the majority of our readers or present it in the form typical of the country of its origin? Should we use abbreviations and spellings familiar to English-speakers or use the form in the original language?

Such questions may appear to be so much dithering over unimportant details, but let me assure you that the editorial staff at GT seriously consider that our readers are real people who will use the information we provide to help them make travel plans and visit the places written about in the magazine. Our decisions usually are made against this final arbiter: What will make the most sense and be most useful to someone in a different culture who doesn’t speak the local language?

In this particular case, we imagined travelers jotting down the address of a fabulous restaurant that had been praised on our pages, eager to try the unique cuisine offered there. It might be on their first night in a city completely new to them, and they might not be able to speak the local language. Hungry, tired but excited to step out in this fascinating destination, they hail a cab and hand over the name and address of the eatery to the driver. What will make the most sense to HIM, the one responsible for getting his passengers to their destination? An “Americanized” version of an address, or a form familiar to him and used throughout his city or country? Voila! The answer is clear, yes?

It’s the attention to those little, seemingly inconsequential yet important details that I believe helps make Global Traveler an excellent, reliable source for the business and leisure traveler. And, while it ain’t very glamourous, I’m proud to do my part!

– Patty Vanikiotis, proofreader

Isn’t it great when you go to a restaurant and everything from beginning to end is great? Last Saturday we had just that experience.

We had been craving goat cheese pizza for a few weeks. I also desperately wanted a good bowl of soup. We knew that Graziano’s would satisfy both needs.

We called on our way there and were put on the wait list. About a minute after we arrived, our “wait” was up and we were seated. Our server was with us quickly, and our big bowls of mushroom soup soon followed. On a damp, cold Chicago evening, few things are as good as a bowl of soup with fresh rolls for dipping.

As we finished our soups, one big goat cheese pizza landed on our table. It also had roasted red peppers (an ingredient added, despite not being on the menu). The pizza was crispy and hot and tasty and just what I needed as a meal for that cold, damp night.

Our server was prompt, attentive and helpful. She was so good we felt compelled to compliment her and the entire experience to Steve Demet, co-owner. Demet was grateful for our words, but not surprised by his server or the meal.

Graziano’s has been one of my favorite places for years (I even reviewed it last year for eFlyer). Places like Graziano’s need to be applauded, especially during these tougher times. They do not scrimp on anything. No corners are cut. The service, the food, the atmosphere and even the prices are as good now as they have been throughout the years.

I believe there is a lot to be said about that idea. If more businesses followed that practice, things would be better. Too many businesses start to cut quality to save costs. This can become a never-ending cycle. Every business needs to watch its costs, but quality must not be taken for granted.

– John Wroblewski, distribution specialist

I just learned that my original hometown airport — Portland International (PDX) — came in second in J.D. Powers and Associates’ 2010 North American Airport Satisfaction Study in the medium-sized airport category (10-30 million annual passengers). The study measured overall passenger satisfaction with six general factors: accessibility, baggage claim, check-in/bag check process, terminal facilities, security check and food & retail services. PDX came in just behind Kansas City International (MCI), with 733 points out of 1,000 compared to MCI’s 742. Aside from justifying my admittedly biased pride in my city’s airport, the study affirmed that other flyers appreciate most what I also enjoy about the facility: its food and retail offerings.

Oh, I also like the fact that Portland’s light-rail system, MAX, provides quick, convenient mass transit links to downtown and beyond; and the parking garage’s setup makes it easy to spot the open parking slots. Also, the overall design of the complex is both pleasing to the eye and functional; the arching glass canopy between the parking structure and terminal lets light stream in to the lush vegetation draping over the sides of the building while keeping visitors dry on those too-often rainy days. And I really appreciate the free Wi-Fi available throughout the site. But I admit that what I really look forward to when a trip to PDX is in the plans is the opportunity to visit some of my favorite shops and restaurants — anywhere, not just my favorite airport shops and restaurants.

Checking out the list of the airport eateries, it is clear that the managers have made a conscious effort to load the place up with popular, long-time local favorites rather than a slew of tired chain representatives. Rose’s Restaurant and Bakery has been a Portland institution for decades, offering up both New York-style deli foods and the most amazing, enormous desserts. The Beaverton Bakery since 1925 has also been serving up great baked goods, and their airport outlet also sells soups, salads and sandwiches. Samplings of local liquid libations can be had at Rogue Ales Public House and the Laurelwood Brewing Co.; the biggest problem for me is deciding which one of these many fabulous options I will enjoy during my limited time traveling through the airport.

While most of the restaurants and pubs are located beyond the security checkpoints, a number of the retail stores are not, so if I’m picking someone up or dropping someone off, I like to leave time to stop in for at least a quick browse if not some serious shopping. Again, some fine local institutions are represented here, most with well-deserved national and international reputations. The parents of both Columbia Sportswear and the Nike Store are Portland-area based with products sold world-wide. If you’re looking for gifts that speak of where you’ve been, the Made in Oregon shop has everything from the upiquitous t-shirts and caps to fine wines, gourmet foods, chocolates, jewelry and smoked salmon. I love meandering through the Oregon Pendleton Shop, letting my eyes rove over the fantastic variety of beautiful woolen blankets while my fingers trail across the soft wool plaid shirts and lovely shawls. The famous trade blankets first came off the looms in Pendleton in Eastern Oregon in 1909, and one of my most prized wedding gifts is a blanket from this venerable company.

My two favorite shops, however, I save for last (or, when time is short, they are my only stops). Powell’s Books is Portland’s legendary new and used bookstore, with the original store taking up an entire block downtown. The airport branch, necessarily smaller and lacking some of the aged charm of the original, nevertheless offers a generous assortment of gift items and new and used books — not just the ordinary NYT bestsellers but an eclectic and fascinating cross-section accompanied by interesting notes and comments from store employees (who are a very well-read bunch!).

The Real Mother Goose started up in 1971 and is a feast for the eyes. It is both gallery and retail shop, with the most stunning array of handcrafted jewely, art glass, ceramics, textiles, woods and exotic items I’ve ever seen in one place. My sister gave me a silver and turquoise bracelet from Mother Goose when I was 16, and I’ve been in love with the place ever since. You can spend a lot of money here or not very much, but you’re guaranteed to come away with something beautiful and unique.

I hope all your travels are swift and easy. But if you find yourself with extra time to kill at Portland’s airport, don’t despair. I think you’ll find you’ve got some very agreeable options for whiling away that time, and you might actually be glad for the opportunity.

– Patty Vanikiotis, proofreader

On Monday, my friend Jim and I had lunch at Paradise Pup in Des Plaines, IL. On one wall was a write-up that Guy Fieri had done for his show Diners, Drive-ins and Dives on the Food Network. We started to discuss our opinions of Chicago’s best diners, drive-ins and dives. Hey, if Fieri can make a living off of it, I can do a blog on it (and my hair was funky and out of control long before his was).

Superdawg first opened in May of 1948 on the far northwest side of Chicago. It is still there, still a drive-in and still serving hamburgers, hot dogs, shrimp baskets and other such fast food items. They also serve battered and deep-fried mixed vegetables, a rarity for fast food places. The fountain creations such as malts, shakes and blackkows are delicious. Superdawg has been known to cause traffic jams.

Hot Doug’s (the sausage super store and encased meat emporium) is a great dive. Nestled in the gritty northwest side, this simple brick establishment has outstanding and unique sausage dishes. Ribeye steak sausage, blue cheese pork sausage and curry lamb sausage are just a few delights served here. Arrive early and expect a line because the secret is out about Hot Doug’s.

Hienie’s Shrimp House is located on the far southeast side of Chicago. They were one of my childhood favorites and I still make the 30-mile drive for their unbelievable sauce. Their shrimp, chicken and fish are fresh and flavorful, especially when slathered in their original sauce. For an extra treat, get a heaping order of their fresh French fries (also slathered in their sauce).

Another southeast side favorite is the Mexican Inn, home of the tastiest burritos and tacos I have ever found. The Cornejo family opened it in 1961 and still run it. I have been going there almost as long. They are minutes off of the Skyway and from Indiana, but the flavors are pure Mexico.

Hamburger Mary’s is located a couple miles north of Wrigley Field. They have a large selection of appetizers and sandwiches, but their burgers are off the hook (to quote Fieri). The Big Kahuna Hawaiian Burger, served with a slice of grilled pineapple, cheddar and jack cheeses and Mary’s sauce, is my favorite. Of course, I opt for the turkey burger, but chicken breast, black bean burger and buffalo are also available. They offer ever-changing home brews, nightly amusement in “the attic” and relaxation in the “rec room.”

Well folks, that’s it for this edition of Diners, Drive-ins and Dives of Chicago, Johngy style.

– John Wroblewski, distrbution specialist