Volume 01
Monclovita la Bella
Where it begins. Charcoal, comal, and a mother's kitchen.
Photography by Rhass
Issue 01 — Monclovita la Bella
The opening volume of Querida Magazine. Mama Lalis (Oralia) writes the editor’s letter; Obed walks the reader through Monclova — Monclovita la Bella — the small Northern town in the state of Coahuila where the brand’s flavours were first lived, not learned.
Why Monclova matters to Querida
Querida Mexican & Friends opened in Al Barsha 1, Dubai in April 2024, but the kitchen’s roots run through one specific town: Monclova, Coahuila. It’s not a tourist destination. It’s where Mama Lalis cooked Sunday barbacoa for her family for thirty years before her son Obed left for Dubai. Most of the dishes on the Querida menu — the slow-cooked birria that becomes the Plato de Birria and the original Tacazo, the asada de Monclova that anchors the taco program, the salsa martajada that comes to every table — are recipes from her kitchen, unmodified. Volume 01 is the brand’s origin map, drawn carefully so anyone reading from Al Barsha can walk Monclova in their head while they wait for their order.
The Northern state of Coahuila sits south of Texas, in Mexico’s high desert. The cuisine is meat-forward, smoke-driven, and patient. Comal-toasted chiles (guajillo, ancho, chile de árbol) form the base of every braise. Beef is the dominant protein — slow-cooked for six hours in birria, charred over mesquite for asada, simmered overnight for barbacoa. The corn tortilla is hand-pressed; the salsa is martajada — coarsely ground with a molcajete, never blended smooth. These are the rules Querida took from Monclova and brought to Dubai. No shortcuts.
In this issue
- From Our Hearts (page 3) — editor letter from Mama Lalis: “Every flavour tells a story. Every photograph holds a feeling.”
- Flavours of Mexico, Destination: Monclovita la Bella (page 4) — Obed on Sunday barbacoa, Sunday menudo, the asada tacos, the firefighter-station tacos, and the hot dogs next to the cathedral.
- La Bienvenida (The Welcome Table) (page 6) — full spread of the signature dishes — colourful table setup, salsa bowls, tortillas stacked, steam rising.
- The Art of the Taco (page 8) — masa, the comal, the contrast of softness and crunch, heat and freshness.
- Salsa Stories: Heat, Color & Character (page 11) — from roasted tomate rojo to tangy verde, the sauces that define Mexico’s heartbeat.
- November Campaign — Mama flew in from Mexico and taught the team authentic Mexican flavours in real time.
- The Art of Birria (page 14) — slow-cooked, marinated, addictive.
- Sweet Endings: Churros & Coffee Rituals (page 16) — golden churros, cinnamon-sugar clouds, the aroma of café de olla.
- The Querida Lifestyle (page 17) — kitchen to community.
- Mama’s Home Kitchen (page 26) — moments, people, and plates that make Querida a feeling, not just a restaurant.
Voice
Spanish in italics. Mi casa, tu casa. No olvide sus raíces. Cabrito, masa, consommé. Sentences short and grounded.
Food, for us, is not only to be tasted — it’s to be felt.
Closing
Welcome to Querida. One taco at a time.
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