San Miguel y Sus Sabores 2026

I started the day saying I would pace myself but that lasted until the second booth! San Miguel y Sus Sabores took place in Juárez Park on June 12–14, 2026; a phenomenal success this year, arguably one of the most successful food festivals in San Miguel de Allende. Thanks for letting me catch my breath. I needed some weeks to savor the after taste and decide who to mention in this post because, quite frankly, everyone deserved a slot, the food was that good this year. I have randomly added some pictures for you to capture of flavor of just how fun it was this year. Many new restaurant participated so people were looking forward to tasting new food from restaurants that had not been at a San Miguel y sus Sabores before. Bravo to Andres Aranda Lavalle and the rest of the CANIRAC members for making it all come together so seamlessly. I was taken back by every place we ate and although I did my homework the morning before deciding where to eat, a few spots were truly still a surprise. So what was the secret sauce this year? Let’s start with a huge congratulations to the new President of CANIRAC San Miguel de Allende, Hector Aguilar, whose office ran the event with great support from the city. They obviously took into consideration all the feedback from last year because a lot had changed for the better. A new layout accommodated the flow of traffic with much more seating available and a lot more space between the tables for incoming and out-coming culinary adventurers. There was also a circular bar in the middle staffed by many of SMA’s best Mixiologist and bartenders that magically broke things up, eliminating the jam ups in so many spots last year. The official serving size at the food festival was one of everything so here’s what we managed to put away in the 3 day blowout without totally wondering how I actually did eat this much food. Tacos de Pato and Tacos de Pork Belly; both at Cañita. From left to right: owner Daniel Gambo, Chef Juan Carlos Hernandez, and chef-in-training Iñaki Gerez (yes, Christina Gerez’s charming nephew). This restaurant came highly recommended by the people whose opinions matter most - exhausted chefs looking for food after feeding everyone else all day. That’s the culinary equivalent of getting a standing ovation. We loved both of these tacos. Vanessa Romero’s Korean Food at Sushi Gami Does Chef Vanessa Romero have a Korean grandmother she’s never told us about? We had Korean Black Dragon and Shrimp Wontons for breakfast and since food festival calories are cultural experiences and not actual calories, we went all out and dug right in. Go to her NEW restaurant, Casa Raices, in the Lejona neighborhood next to the roundabout and in one bite you’ll be wondering why Korean-Mexican breakfast isn’t already an official food group. It should go on the menu soon along with a tasting menu for breakfast. Cocinera tradicional Cocinera Humildad Damián Mendoza has been making ceremonial tortillas in SMA for as long as I’ve been here. One of the most popular booths at the show, she proved that tradition still knows how to steal the show. Quince’s Executive Chef Gonzalo Martinez was in the house with plenty of brioche subs and sandwiches. At the debut of a small photo gallery, Quince took top honors from me for the best photograph. Hopefully, the gallery will grow by the next San Miguel y Sus Sabores, with every participating restaurant contributing an image. It’s a great way to showcase a restaurant’s creative side beyond what’s on their plates. Chef Erick El Padrino Medina’s Brisket Burger at Pork Belly Now that Sabores is over, Chef Erick El Padrino Medina has got a message for you: his new Josper oven from Spain is here. With its high operating temperature and unique flavor from the embers, it’s perfect for cooking a large part of his menu. His fabulous Brisket Burger is among one of the most popular in town. Stick around for the Sticky Pudding. This London Chef, one of the best in SMA, was in high demand all 3 days of the festival. Joleisa’s Nutella Cookies Rule #1: We never share a JOLEISA cookie. Not with family, not with friends, not even with people you really like and certainly not with anyone who arrives after the box has been opened. It’s the best cookie in town and we don’t even have to take a vote on it! Lemon Cupcake with homemade lemon curd and a coconut cream cheese frosting by Sophia Pedrazzi Cake Boutique and Fine Bakery We love every single thing in Sophia’s bakery. This cupcake just happened to be her overachiever today. High quality at such an affordable price. This was the best dessert in SMA that day and that debate lasted for just one bite. Paella by Market Platz Chef Jonathan Henriquez greeted me with the most beautiful plate of mixed paella. And just when I thought I was full from that delicious dish, apparently I was just warming up… Mestizo: a Nonalcoholic Drink by Hacinto Made with Oleo saccharum, watermelon, papaya, pineapple, raspberry, and guava, combined with fresh lemon, pineapple, and orange juices, and garnished with a chili-coated baby mango, Yuranzi Silva specializes in creating signature cocktails that heavily feature high-end culinary techniques. A Chef and World-Class Mixologist, she’s recognized as the 7th best bartender in the world and currently works for both the Amatte Hotel and Hacintto. Every festival needs an alchemist and Erick Pegueros, of Hacintto expertly transformed spirits into euphoria while sporting one of the most festive chef’s coats in the park. Pizza Diavola by Il Mercatino di Bella Italia Calabrese salamino with mozzarella was the best pizza all day, thanks to the creative talents of Chef Jerónimo Bizotto. He’s been around forever but then so have I. Cotton Candy at The Comeback At The Comeback Bar on Codo, the TVs may be showing all the fútbol action, but Rodrigo is running the real MVP campaign. Consider me persuaded as the sales campaign came with a side of cotton candy. We all know Cotton Candy has the shortest life expectancy of any treat. It took us exactly 5 minutes to put it down. The Spanish Omlet by Juan Jose Miguel at Malsaña Sometime he cooks his grandfathers recipes and sometimes he makes his own. This restaurant owner doesn’t compete with his chef, Carlos Loaiza , he is one of the chefs… or at least he should be. We love it when the restaurant owner occasionally jumps in to cover for his chef. And wait until you taste his Paella. If his uncle can cook it for the king of Spain, he can cook it for SMA - it’s really that smoky good! French Toast and Birria Tacos by Chef Juan Carlos Hernandez at Moxi Our two favorite dishes on the all day menu at Cafe Aldama 57, this chef is our local genius of Guadalajara cooking. The Birria is beautifully balanced, using beef instead of goat. The French Toast: a crispy, carmelized exterior with a creamy, custard center. Consistency is the first word in their food bible. If it was great last month, it’ll be great again today. San Mezcal Yes, good food San Miguel but we also send busloads of people for the Mezcal tastings with Julio Hernandez - the only Master Mezcalier in SMA and one of two in Guanajuato state. Raspberry Mousse with Chocolate and Mango with Passion Fruit Mousse at The Rosewood Here’s the all star line up: Cesar Enciso- Executive Chef Ruben Ovando- Pastry Chef Aldo Rivera - Luna Rooftop Chef Fabian Vazquez - Banquet Chef We were also glad to see Chef Odin Rocha; the mastermind behind Pirules Garden Kitchen one of the best restaurants in SMA at the back garden of the Rosewood grounds. We think the chef team at The Rosewood is such an interesting mix. Chef Michael Coon and I ate there recently and after years of eating our way around San Miguel, we both put this meal at Pirules Garden Kitchen at the top of our list. At $50 pesos a taste, Rosewood made world-class food accessible to everyone at the festival all weekend and that’s the kind of hospitality that most people remember. Thanks to all their chefs! Chiles en Nogada at Los Conspiradores Chiles en Nogada, barbecue flautas, and green apple sorbet with ginger? Yes, please. Chef Fernando Guarnero was casting spells all weekend, and we’re pretty sure his “hidden gem” in Fábrica La Aurora has now been discovered by half the city. Tacos Cayetana came out of nowhere. We actually weren’t looking for another favorite taco, but apparently another favorite taco was looking for us. Taco Cayetana was the new crowd favorite with a green tortilla and Rib Eye, cheese, guacamole and nopal, another with Barbacoa, onion, cilantro and salsa and a Taco de Chamorro; one of my all time favorites. Curado Focaccieria with Charcuterie Cups to go - how clever was that? We also tried a Pina Colada Paleta, food from Fatima 7, the Beef Slider at San Francisco Steakhouse, Short Rib Tacos at Botanero Moritas and a Stuffed pasilla chile with queso and fried plantain; all part of our plan to try as much as we could in just three sittings. 30 dishes and counting, a food festival will provide you with a long list of new restaurants and dishes to try. We came for three days and left with months of plans for afternoon comida’s. The food festival will return in December so start training now because it will definitely be a marathon and not a sprint. I’ll see you at the starting line with every intention of beating the record I just set in June. Buen Provecho!