This achievement was no accident. It represents years of dedication, countless sacrifices, tireless research, and an unwavering commitment to preserving and celebrating our culinary roots. Above all, it reflects the extraordinary passion of people who have devoted themselves to what they love and believe in.
We first met Raymundo right before he released his book, San Miguel del Alma, on the culinary roots of SMA. Since then, he has become a force and was recently appointed as curator of the GEMA festival in San Miguel de Allende in 2026. What amazes me most about Raymundo is that, no matter how busy he is, he always finds time to give back. When I invited him to Panina to discuss his book with Chef Paulina Carreño and her staff, he didn't just show up; he delivered a completely impromptu presentation that reminded everyone what a gift it is to learn from someone so passionate about his craft. Another reason for being there? Guadalajara born chef, Paulina Carreño, is also passionate about the food in SMA so we thought it was time for them to meet.
And when I asked him to meet with Michael Coon, a private chef and quite possibly the world's most dedicated collector of cookbooks, and José Yáñez, a renowned San Miguel designer and passionate Prehispanic cook, he graciously made time for them, too. That's what makes Raymundo so special. His knowledge is extraordinary, but his generosity in sharing it is even more impressive. For all of his accomplishments, he has never forgotten the importance of inspiring others and keeping our culinary traditions alive.
Congratulations Chef! You've won a gold medal for Mexico but to those of us fortunate enough to know you in San Miguel de Allende, you've been nothing but pure gold all along. Bravo!
