By Frank "Sugar" Hudson San Miguel de Allende is surrounded by a large wine growing area in the State of Guanajuato. I have visited several wineries outside of town on the roads to Querétaro and Comonfort.  Currently there are many wineries in the area with more being developed every day. My friends and I decided to visit Vinedo San Miguel , which is on the road to Comonfort about five miles south of town. Viñedo San Miguel is the largest winery in the state of Guanajuato.  T

By Jonathan Lockwood If you’ve lived in San Miguel long enough, you learn that nothing stays where it is. Doors close, new ones appear and sometimes your favorite spots vanish before you know it. When The Room Mezcalería was forced out of its original location, it looked like another casualty of the city’s constant churn. Instead, it became the start of a reinvention. Ana Sofía Tidball  and Luciano Abaca  didn’t just rebuild The Room —they reimagined it. The original Room on

By Carla Maria Pérez A new year always carries a certain energy. It feels like a fresh stretch of road, open and inviting, encouraging us to imagine what’s possible. But instead of making resolutions we abandon by February, what if we approached the year differently? What if we designed a year that actually feels good to live—one built on consistent movement, nourishing food, meaningful connection, and simple, intentional escapes from routine? These pillars work together. The

By Arael Gómez Tello At the foothills of a mountain that separates San Miguel de Allende from Juriquilla, in a still-undefined stretch of México’s winemaking map, there’s a ranch that decided to become a vineyard—or rather, that decided never to stop being a ranch, even after the vines arrived. There, on land where buffalo once grazed—right where Cabernet Franc grows today—a wine is made that doesn’t try to resemble anything else. The project, born more than a decade ago as a

By Natalie Taylor On the corner of Insurgentes and Pepe Llanos, where the buses make a stop, a small stand calls attention to itself with the lovely aroma that emanates from it. At the far edge of Plaza Zaragoza you can buy small bags of freshly fried churros , either plain or rellenos —filled with chocolate or dulce de leche . The stand is attended by Marlene  and Carlos , sister and brother, whose grandfather began the business. Jose Remedios Navarro and his wife, María Ele

By Amy G. Rothlin This month, my recommendation is a little different. Instead of recommending a restaurant, I’m inviting you to step inside the kitchen, specifically, the kitchen of  Chef Rubén Yáñez,  master instructor at the Sazón Cookery School of Belmond’s Casa de Sierra Nevada . If you consider yourself an epicurean, there’s truly no better way to experience Mexican cuisine than by learning to prepare it with your own hands. This might just be the perfect holiday gift f

By Jonathan Lockwood Some people fall into mezcal by accident. Others follow a winding path. Marcelo Castro Vera is somewhere in the middle. At 43 he has been a hotel man, a mezcal maker and a distiller of all kinds of things that catch his interest. None of it comes from a desire to scale up or build something large. He simply follows what he enjoys, and each project finds its own shape at its own pace. Marcelo studied hospitality management in Switzerland. That’s where he m

By Erwit Reichert In 2005, on a bustling street corner, a humble  taco  cart was born with a simple but ambitious mission: to be different. It wasn’t just about serving quick food — it was about offering flavors that stayed with you, and service that made people feel at home. From day one, the commitment was clear: impeccable attention, deep respect for every customer, and a dignified presentation. Even from that small street cart, the team wore chef’s whites and gloves, and

By Frank "Sugar" Hudson The Mexican wine industry is exploding.  With vineyards and wineries being opened everywhere. With reds, whites and sparkling wines coming from all parts of the country, it is truly a giant leap for the industry. México’s diverse climates from ocean-cooled valleys to high-desert plateaus and open highland plains there is always the perfect climate for growing grapes. Early history of wine in México goes back to 1597 with the establishment of Casa Mader

By Amy G. Rothlin November has always been one of my favorite months, it’s a season of crisp light, color, and memory. As we begin the month honoring our departed loved ones, the city transforms into a living altar. This year, I found myself drawn to one of the most beautiful celebrations of Día de Muertos  in town: Seeds of Life at Hotel Hacienda El Santuario. If you’ve ever stepped through the doors of Hacienda El Santuario , you know what I mean when I say it feels like en

By Jonathan Lockwood Oskar Vásquez, 42, is a deeply spiritual man. So spiritual that I found myself getting mesmerized by his explanations of tonas and nahuales . This was by far the longest interview I’ve conducted in this Mezcal Spotlight  series. But when you’re sitting with someone who speaks of mezcal as a living spirit, intertwined with the same unseen forces that shape our lives, you don’t interrupt. Before you know it, hours slip by unnoticed. Oskar, along with his fa

By Amy G. Rothlin San Miguel de Allende’s dining scene never ceases to surprise, and last week Nudol  hosted a very special pop-up that brought together community, creativity, and unforgettable flavors. Chef Alexis Torres  took over Nudol’s eclectic Asian kitchen and crafted a “farm-to-table with an Asian twist” menu that wowed diners from start to finish. I’ve long wanted to try Naakary’s renowned offerings in the beautiful eco-community of Sosnabar , tucked along the road t

On a vibrant Friday afternoon, October 3rd, The Tearoom Upstairs in San Miguel de Allende transformed into a hub of elegance and cultural...

By Jonathan Lockwood I didn’t know so many Sanmiguelenses would enjoy these Mezcal Spotlights,  but not many days seem to pass without...

By Jonathan Lockwood I get that some folks think I’m the mezcal  guy in San Miguel de Allende, and I appreciate it. But that does not...

By Arael Gómez Tello In the last decade, México has emerged as a vibrant player on the international wine scene, becoming a major...

By Jonathan Lockwood In a bustling part of San Miguel de Allende’s centro, not many steps from the jardín, is Casa Murciélago Mezcalería...

By Amy G. Rothlin I’d been meaning to visit Cien Fuegos , owned by well known Chef Davide Giribaldi , for ages; its comforting menu and...

By Jonathan Lockwood Last month I wrote about a place that helped ignite San Miguel de Allende’s mezcal renaissance . But five years...

Antaño Cuatro Restaurante You know as soon as you step inside, this is old-world eighty-plus-years, according to Señora Alejandra, the...