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