By Amy G. Rothlin I mean… who doesn’t love tacos , really? Tacos are the true essence of México, one of the many delicious reasons we all fall in love with this country. This time, San Miguel Taste  ventured to Taquiños , located on lower Ancha right across from the Crunchy Chicken spot - Ancha de San Antonio 28B. The visit came highly recommended by a friend who swears by it as his post-gym protein stop,  and honestly, he was onto something. Taquiños  describes itself as pre

By Jonathan Lockwood "I ran 20 years in the wrong direction," Ricco Kabande  told me, a smile spreading across his face. He's happy to be back in México. Ricco is a partner and the chef behind Coyote Fuego Mezcalería , brand new in San Miguel de Allende, on Hernández Macias near Insurgentes. His career reads like a passport full of stamps: Cancún, Playa del Carmen, Puerto Vallarta, Bali. He even spent 11 years in Houston after the world-famous chef Paul Friedman convinced him

By Susan Knight York Creating hallowed ground for people who love to eat is a full-time job. When competition gives way to collaboration, creativity explodes, rules get rewritten, traditions are reimagined, and the results aren’t just better restaurants but a culture built by people who know their future depends on just how well they take care of each other. The risks for chefs are real; betting their reputations on ideas that don’t come with safety nets. What we found when w

By Frank "Sugar" Hudson This month it’s not about our visiting a vineyard so much as about discovering a nice spot to take our ladies to dinner. Some place out of the way and not a tourist mecca. The old geezers I travel with like a laid back atmosphere and soft music.  They got really excited when I told them that we were headed to the town of Morales The drive to Morales is about 20 minutes from San Miguel on the road to Celaya. We have already visited the San Miguel Winery

By Judith Jenya Some people arrive in San Miguel de Allende and leave their mark quietly, over decades, through relationships, creativity, and an open door. Patsy Dubois  is one of those people. Having lived in San Miguel for more than 50 years, she has witnessed — and participated in — the city’s transformation from a small colonial town into the international cultural center it is today. Artist, cook, storyteller, and host, Patsy is one of San Miguel’s most interesting and

By Jonathan Lockwood Six years ago I received an email from a mezcal maniac friend here in San Miguel de Allende. I had to go check out BEKEB . A young Mexican woman was in charge and had some impressive experience as a mezcal-savvy bartender in New York City. Cecilia and I went there 3 or 4 times, but Fabiola Padilla  wasn’t there. Maybe two years ago another mezcal maniac friend, in town for a while, wanted us to meet him at BEKEB . As a knowledgeable mixologist, he was blo

By Linda Lin San Miguel de Allende is known around the world for its charm—cobblestone streets, colonial architecture, vibrant art scene. But beyond the beauty of its plazas and buildings lies another treasure: its food. Markets here overflow with colors and aromas that remind us of something essential—that food is, and always has been, medicine. Travelers and locals alike are greeted with a cornucopia of fresh produce that carries both flavor and healing power. Long before t

By Susan Knight York There is no chef that’s left more of an impact on the culinary profile of San Miguel de Allende than Chef Donnie Masterton  of The Restaurant . He has influenced so many people, including young people zwho are working in culinary careers in San Miguel. The level of respect for him runs deep. In the 14 years I’ve been writing about  the culinary scene in San Miguel, I’ve learned one thing: it’s hard to miss how many aspiring young cooks have passed through

By Amy G. Rothlin February is, without question, tamal month; they are the rockstars of the season. Thanks to the beloved Rosca de Reyes ritual, we all know the rule: if you find the baby Jesús in your slice, you’re on tamal  duty come February 2 nd , Día de la Candelaria . But let’s be honest, tamales  don’t belong to just one date on the calendar. They are a year-round comfort, deeply woven into Mexican daily life, shared rituals, and everyday routines. But first, a bit of

By Sanderella Roy San Miguel de Allende is known for its dazzling energy—music drifting from cantinas, galleries tucked into cobblestone streets, and restaurants that seem to multiply every week. But for those of us who live just beyond the centro, a whole different rhythm has revealed itself. In the countryside outside the city limits, a quieter San Miguel waits to be discovered. Near La Luciérnaga, Restaurante Don Valente  offers a surprise: live music on weekends in a gorg

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