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!

Chef Donnie Masterton

It was an honor to write the cover story for the June 1st edition of Atención, coming out today on Chef Donnie Masterton and his 18-year impact on the culinary scene in San Miguel de Allende. <> While the rise of San Miguel’s food scene is certainly part of his story, there’s another look into the chef and much of it may surprise you. This occupied all of my time in the month of May. <> When I stepped back and looked at everything Chef Donnie Masterton has contributed to San Miguel over the years, one thing became unmistakably clear - no chef has done more to shape the culinary identity of San Miguel de Allende than Chef Donnie Masterton. He not only opened restaurants, but he also helped lay the foundation for the diverse gastronomic community that defines San Miguel de Allende today. He created opportunities for local talent, inspired a generation of young chefs and elevated the city’s culinary standards. He gave new meaning to farm-to-table by stepping into the role of the farmer himself, growing much of the produce he uses at his restaurants. He has risen to prominence on the international culinary stage, collaborated with a remarkable roster of culinary legends and helped transform San Miguel de Allende into one of Mexico’s great food cities. <> Chef Donnie Masterton loves San Miguel de Allende. His legacy has never been defined solely by restaurants or business ventures, but by the care and confidence he has invested in the people who surround him. <> Chef Masterton is entering a new chapter. Beyond transforming the restaurant experience at Barrica de Fuego in Los Senderos, he’s also launched a new charity, Let the Kids Cook, that may become one of the most meaningful projects of his career - giving young people opportunities, mentorship, and hope through the power of cooking and food. His greatest impact on San Miguel de Allende may not be behind him at all — it may just be beginning. <> Thanks to Atención Editor, Camie Fenton, for your support and commitment to telling the stories that really matter to our community and to Lorena Campillo for all the behind-the-scenes, technical magic that got it to press. <> Also, an extra special thanks to my favorite group of photographers: Nicolas De Panam, Juan Carlos Sedano, Sean Reagan and Gunther Maier, who accepted my challenge to photograph Chef Donnie Masterton for this story. The result is a series of images that capture the intensity, creativity and presence behind the man who helped build culinary San Miguel. <>

Savor the read!

Taking a break…

After 2 days of really fun openings at Pueblo Bonito and Garnacha, I’ll be out of commission for another round of topical chemotherapy. Sigh!

With 37 days on the count down, this is my 16th rodeo. I know what to expect and it will go by quickly as I have already planned another culinary adventure this summer in Morelia, cooking with Chef Cynthia Martínez of Los Conspiración 1808; one of my favorite chefs.

I look at this down time as a much needed break; to write an article on another one of my favorite chefs and count my blessings for being here in sweet home San Miguel. If you want to come for coffee or just chat, message me and drop by anytime. The door is always open.

Thank you to one of MAC’s female network of girl power, Doctor Itzel Martinez, for taking me through another round. I’ve kept this post-treatment photo from the last time as a reminder that all good things take time and the patience part of this experience always remains my hardest lesson.

See you in May!

Inside San Miguel de Allende's New Culinary Culture

Thank you Camie Fenton, Editor of the Atencion newspaper, for putting San Miguel de Allende’s chefs and restaurants front and center and publishing my article, Inside San Miguel de Allende’s New Culinary Culture, in the March, 2026 edition of the Atencion.

A digital copy here: https://www.atencionnews.net/ and a printed copy will be available tomorrow at all news outlets, including Consejo Turístico de San Miguel de Allende.

Featured in the article are 64 game changers, including Chef Jorge Avendaño of Altar in Dôce 18 Concept House, who is on the cover.

Too late for this article were two major changes that will influence the direction of the industry in 2026: Héctor Aguilar Uriarte of Amatte was named the new president of CANIRAC and the arrival of Pueblo Bonito with General Manager, Lucy Ruiz, PR Rose Ruiz, along with Executive Chefs Omar Visaiz of Pueblo Bonito and Anaisa Guevara of La Frida, who was selected as one of Food & Wine Mexico's "Best New Chefs of 2024” and worked in two, three-Michelin-starred restaurants: Arzak in San Sebastián, Spain, and Addison at the Fairmont Grand Del Mar in San Diego. We dined with her this past Saturday and Pueblo Bonito definitely raised the bar for the food scene in SMA.

Thirteen photographs introduce you to the people who are pushing SMA’s gastronomy into the next chapter; the chefs and restaurateurs who collectively represent thousands of people who work in SMA’s restaurants and passionately promote the gastronomy of SMA every day, currently with all eyes on Chef Donnie Masterton, who is celebrating the 18 year anniversary of The Restaurant this week and just launched a new NGO, Let the Kids Cook, benefiting culinary students, kids, chefs and restaurants in San Miguel de Allende, Guanajuato and Mexico.

Enjoy the read

The New View…

A single seat to take in the view from Pueblo Bonito: Priceless!

Let the Kids Cook

Atrio: New Years Eve 2026

We spent the last few hours in the afternoon of 2025 photographing Atrio’s staff as they prepared for a New Year’s party for 180 customers. It all seemed so effortless. Our home-away-from-home restaurant for the past 8 years, Atrio has a trifecta of fabulous food, exceptional service and plenty of hugs. Everything about the service at Atrio comes down to one thing - treat customers like they’re family; it’s as simple as that. The staff is always on top of their game; two steps ahead of you on every visit. Pretty close to our definition of perfect, the team at Atrio gets our vote for the best service in SMA in 2025. Thank you for many memorable moments of great dining last year.

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