Pirules Garden Kitchen, the new culinary concept of the Rosewood hotel, is positioning itself as a benchmark in the cosmopolitan city of San Miguel, both for its gastronomic offering and its sustainable philosophy. We tell you what makes it so special!
Under the creativity and direction of chef Odín Rocha, this restaurant pays homage to the richness of Mexico, to local ingredients and products, but above all to its producers and the people who, with their passion and dedication, give life to a quality, organic pantry with unique flavors. The chef, originally from the State of Mexico, also honors the ancestral techniques of national cuisine, intertwining the past and the present in each dish.
In line with the Rosewood Impacts philosophy, the hotel chain’s strategy to generate positive impacts on communities and the planet, Pirules Garden Kitchen sources primarily local products. Approximately 80% of the ingredients come from a radius of no more than 100 kilometers, which allows us to highlight the benefits of fresh and seasonal products from San Miguel de Allende and its surroundings, as well as supporting local initiatives.
Among these initiatives are La Factoría, a free-range dairy farm that produces cheeses, milk, and butter without casein; Traspatio, an initiative that supports local women in raising and distributing chickens; and Vía Orgánica, a ranch in the Jalpan Valley with regenerative agriculture that provides vegetables and greens to the hotel.
Pirules Garden Kitchen, while benefiting local producers, also offers diners the opportunity to actively participate in preserving the region’s ecosystem and culture. How? Through a culinary experience deeply connected to the environment of San Miguel de Allende.
San Miguel Times
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