The gastronomic wealth that is gestated in San Miguel de Allende has contributed to make this World Heritage City of Guanajuato one of the Mexican favorites. The culinary variety ranges from Áperi haute cuisine (by French chef Olivier Deboise), Jacinto 1930 (from Oaxacan chef Israel Loyola), Bovine (from Australian chef Paul Bentley), to street food, as well as mining enchiladas and a traditional almond tumbagón.
As to celebrate the Day of the Dead, we suggest the option of Jacinto 1930, because the chef Israel Loyola has made sure that it is a 100% Mexican restaurant that honors the gastronomy of our country, with corn as a worthy protagonist.
To share, surrender to an order of mushroom tacos and another pork confit to the pastor To drink you do not miss a cocktail, they are creations of the English mixologist Adrian Evans, who is a master of technique and history when making a drink.
Where: Inside Dôce-18 Concept House (Relox 18, Center, SMA)
Hours: Monday to Thursday 1:00 p.m. to 9:00 p.m. Friday from 1:00 pm to 10:00 pm; Saturday from 12:00 to 22:00 and Sunday from 12:00 to 21:00
How much: $ 300 – $ 500
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