GRACIAS 4 Million Times Over!

After being gone for 10 days in the states for Thanksgiving, I just noticed that my food blog, Cupcakes and Crablegs, now has over 4 million viewers. Over the years, I’ve had the pleasure of connecting with chefs, restaurant owners, pastry chefs, sommeliers, bakers, farmers, cookbook authors, food providers, wineries, travelers, food critics, bloggers and every day people who simply love to eat. For almost 14 of these years, I’ve based out of San Miguel de Allende; the number one city in the world and it’s been magical.

I do a tremendous amount of research before I select a restaurant to write about. I get to know the chef and the vision they have before I ever do a post. Because of this, I can count my disappointments over the years on one hand. This joyful ride has been a rich and delicious education that I’m forever grateful for coming off this Thanksgiving week with my family. Thank you for gifting me a seat at your table and GRACIAS 4 million times over.

Local: SMA’s Best New Restaurant 2025

SMA may not have a Michelin star chef now but we’re pretty sure there’s one in the making… From the amuse-bouche to the Pavlova, the food at Local has been transformed - somewhere between the soft opening on November 2nd and the December 18th official opening - with some of the most incredible flavors; perfected by a whole lot of magic from this chef.

It usually takes 3 months or more for an experienced chef to turn a new place around but in this case, Chef Paulina Carreño did it in just 7 weeks. Strong leadership has a vision that’s crucial for rapid change and it happens when someone knows exactly what they want and refuses to settle for anything less.

At Local, we can tell you that the flavors aren’t just good, they’re amazing. All the main dishes on the menu are under $190 pesos/$10.55 USD. Affordable food in SMA? We’re starting a new list and Local takes the top spot.

Go taste the food and you’ll understand why we’re calling Local the Best New Restaurant of 2025.

Buen Provecho!

Local Sterling Dickinson 9, San Antonio Wednesday - Sunday, 5:00 PM - 11:00 PM. Closed Monday - Tuesday Chef Paulina Carreño

Agua Santa Hotel Boutique Buffet

Tucked away inside a small hotel on Cardo is my number one discovery this year: the Mexican breakfast buffet at Agua Santa Hotel Boutique at Cardo #10.

I’m laughing as I tell you how many people begged me not to write about this place; keeping it one of SMA’s best kept secrets. Too late because I was so excited about the experience after spending 2 hours on a rooftop in the SMA sunshine, I quickly messaged at least 20 people in the first 20 minutes I was home.

As Silvia Cadena was cooking campo style food at the Agua Santa Hotel Boutique for the past 4 years, we also missed the 7 years when she was operating her own restaurant, Hidalgo 50, which was obviously overlooked by many food lovers in SMA including me. Now, it’s time to play catch up.

While Chef Michael Coon and I were busy oohing and ahhing over the delights of her Abuela chocolate mole with chicken, Huevos con Salsa Tatamada with beans and overflowing plates of Suadero, Mexican customers were going back to the buffet table for scrambled eggs, pancakes and French toast; clearly foods that define an American breakfast. It wasn’t until later that I learned that her French toast has an overwhelmingly, delicious custard center so, of course, we’re going back on Sunday for Round 2. I’ll give you a more comprehensive look at the buffet next Sunday as I was so surprised at the flavors of some of her main dishes below.

After all these years in Mexico, tatemada is a relatively new culinary term for me - it means fire-roasted or charred to achieve a smoky flavor; the Maillard reaction that creates hundreds of new flavor compounds, developing rich aromas and tastes. I first heard the term used on a road trip in Guadalajara last year when I ate at Birriería Chololo. The tatemada flavors there were astounding so I’m finally done looking - at least for now - for the best taste in Mexico; I found it.

Today, the depth of flavors in the Huevo con Salsa Tatemada and beans made me wonder why I hadn’t discovered this dish a long time ago because I would have been eating it every week, it’s that good. Right now, anything tatemada is a first choice.

The rooftop at Agua Santa Hotel Boutique is spacious, with beautiful views of SMA including a side view that will update you on the progress of the Waldorf Astoria hotel.

Rarely do I ever write about a restaurant until after a third visit but this place was too much like a Christmas gift, patiently waiting to be unwrapped. The biggest surprise was the price. At just $295 pesos or $16.41 USD, this is, hands down, the best Sunday breakfast deal in SMA. The buffet is served every Sunday from 9:00 AM - 1:00 PM.

Missing the experience of Silvia Cadena’s cooking for more than a decade taught me one thing: there are still so many secrets to discover in SMA and the best ones appear when you’re not looking.

Happy Holidays!

Day of the Dead Flower Fields

One of the most moving experiences living in Mexico is my trip to the flower fields near Comonfort with my friend Billy Mervin, one of the best restauranteurs in SMA and a partner/owner of La Dona Restaurant SMA at San Francisco 32. He’s one of the first people I met when I moved to SMA.

Yesterday marked the 5th year in a row we took the trip together and one of the best perks of the journey is that we talk food non-stop all the way. Billy started buying flowers from Huerta Ave de Paraiso in 2013 when he owned the Sunset Bar; the year I moved to SMA.

Billy claimed the tallest row of marigolds to decorate the Nena hotel, which will be decked out in its holiday glory this weekend along with Chef Juan Manuel Galvan Lopez, who has created a special menu where everything can be ordered a la carte.

I gathered flowers this year for my beloved nephew, Kevin and my close friends Billielee Mommer, Rick Thompson, and Cristina Potters of Mexico Cooks; all who passed away this year.

The adventure of it all (with a long, backroad detour) our annual visit to Judith, the discovery of new places to eat in SMA and CDMX and loads of laughter, made this the perfect, Dia de Los Muertos kind of day.

Gracias Billy… same time next year!

Huerta Ave de Paraiso is on the road from Comonfort to Empalme Escobedo. Phone 52 412 120 8038

With Chef Arturo Sandoval at the helm, Atrio is about to write a new chapter on what fine dining looks like and this installment will forever change the culinary landscape here in SMA.

The food at Atrio is not just good, it’s Michelin star good. Atrio was our pick for the best chef and restaurant opening in 2017 and still reigns supreme 8 years later.

For the past three months, Atrio has been planning a signature table to showcase Chef Arturo Sandoval’s interpretation of world food; the Mesa Epicure. The table will open at 7:00 PM, Friday, October 17th, for its first dinner with a menu that’s seasonal; only the finest ingredients can be found in Chef Arturo Sandoval’s kitchen.

Atrio’s owners, José María Calvo (Chema) and Jesús Manuel Calvo (Chus), have been giving the gift of good food to SMA diners for over 3 decades and are determined to leave the best customer experiences in their wake. 30 years ago, they opened Pueblo Viejo. For the past 18 years, La Azotea has played a major role, claiming SMA’s signature taco, the Jicama taco, that’s not about to be knocked off its throne anytime soon. Celebrating their 8th anniversary next month, Atrio has proved to be the jewel in the crown that we all know and love.

During the past 8 years, I remember every trip to Atrio; always a celebration of the magic I feel living in the best small city in the world. As a food writer, I’ve followed Atrio’s rise; climbing stairs that were still under construction in 2017, just to get a glimpse of what would be the best restaurant in SMA 8 years later. I’ll never forget when I reached the top and saw the Parroquia for the first time from there. I still see it that way today.

The person to take on a tasting adventure at Atrio is Chef Michael Coon.He’s traveled to over 40 countries as the former Travel Director and Co-Creator of the Culinary Institute of America’s World of Flavor tours. I first met him in 2013 when he was cooking global menus and holding private dinners before most of the best restaurants in SMA even opened; he was a one man show. He calls Chef Arturo Sandoval the “real deal”.

Our menu…

-PANI PURI (filled with tomato and burrata tartar with olive soil and anchovies)

-ARTICHOKE BURGER, brioche bread, teriyaki, and foie gras

-FOIE GRILL TOAST, foie gras, onion and grape jam

-COD SALAD, pickled cod, mizuna, avocado, and parmesan cheese with sesame vinaigrette

-Madagascar TIGER PRAWN with Josper sauce in Batallaky (special butter)

-SHORT RIBE BAO, with sambal aioli and pickled mushrooms -BAKLAVA, with honey and rose jelly, mascarpone ice cream

At the 4th edition of Millesime GNP Weekend at the Rosewood this past May, Luis discovered many new wines and spirits to pair with Chef Sandoval’s offerings; he was already thinking ahead. At Atrio’s Mesa Epicure, 10 courses with pairings will be served and the chef will introduce new food from around the world. In our own tasting trip around the globe, we caught flavors from India, Denmark, Italy, Spain, France, Japan, Madagascar, Thailand, China and Southeast Asia.

The maximum for the table, located just a step down from the kitchen, is 10. Reservations are accepted every night, depending on availability, and don’t forget to advise the staff of any allergies. The table will have the luxury of personalized service from Chef Arturo Sandoval, Luis Vela and owners, José María Calvo and Jesús Manuel Calvo. Traveling through Spain these past few years has definitely elevated his cooking. Back at Atrio, the seat of his culinary creations, Chef Arturo Sandoval works with an experienced team to execute Mexican, Peruvian, Spanish and other cuisines, and is committed to setting the standard for how a restaurant experience should be for ATRIO’s guests."That was never taught in school," he said, and he’s mastered that art as well. Mesa Epicure will be the perfect addition to a restaurant that’s already been defined by culinary excellence. As Atrio gets ready to rewrite the culinary history book, I’m still digesting the fact that their Soft Shell Crab Taco is the same price as it was 8 years ago Although I say that life’s too short to stay in one zip code these days, whenever I’m in San Miguel de Allende, Atrio is home! Atrio Cuna de Allende 3, Centro San Miguel de Allende, GTO Open Daily: Lunch: 1:00 PM – 6:00 PM Dinner: 7:00 PM – 11:00 PM Mesa Epicure: Dinner 7:00 PM Reservations: 415 688 1405 Chef: Arturo Sandoval Photos: Susan Knight York