In the last decade, the kitchen in Mexico has walked to evolution and sustainability. There are many creative minds and hardworking teams that set the tone for projects where the main idea is for people to eat rich and feel comfortable.
The Mexico Gastronomic Guide is not limited to any culinary style, only those quality places that show a true commitment to the hospitality industry and its surroundings are rewarded.
To choose the restaurants that will be part of the list, an editorial board of voters is chosen who rate different aspects of the establishments, including:
- Continuity of the gastronomic project.
- Quality in the service.
- Quality in food preparation.
- Correct use of culinary techniques.
- Be a worthwhile gastronomic experience (value for money).
- Incidence of chefs in the sustainable development of regional kitchens.
- Kitchens that encourage the creation of gastronomic communities in their environment.
- Participants in initiatives of the community in which they operate.
- Open to receive practicing students to learn.
Among the special recognition that is granted each year, Pangea was crowned as the restaurant of the year.
Gabriela Ruiz, from GourmetMX and Carmela y Sal, was named chef of the year and she was also responsible for serving some dishes from the gala menu where the guide was published.
In addition, Laura Santander, responsible for wines and spirits of Eloise, Loretta, and Margaret, was named Sommelier of the year.
Due to its quality, some restaurants were recognized as places worthy of gastronomic pilgrimage.
Some of them were La Tradición, by chef David Cetina in Mérida; Earth and Sky in San Cristóbal de las Casas by chef Marta Zepeda; Nicos by Gerardo Vázquez and Elena Lugo in Mexico City; Sotero in Pachuca de Aquiles Chávez and Lu Cocina Michoacana in Morelia by chef Lucero Soto.
In addition, the list was welcomed to places like Arca, by chef José Luis Hinostroza in Tulum; Bovine Brasserie by Paul Bentley in San Miguel de Allende; Carmela and Sal from chef Gabriela Ruiz in Mexico City; Fauna of the chef David Castro in Ensenada; The Tide of Chef Carlos Zamora in Playa del Carmen; Comet of the Rivera River brothers in San Pedro Garza García; Criollo , by chef Luis Arellano in Oaxaca and Diana in Mexico City, by chef Fernando Sánchez.
You can get the printed guide in the 120 award-winning restaurants and in the gourmet area of Palacio de Hierro.
Now, these are the 120 best restaurants in Mexico according to the Mexico Gastronomic Guide: