There’s a lot to be said for the variety of food here; you can now find almost every type of cuisine. Even selective Asian dishes are being created by Alan Carias, the incredible, young chef at Trazo 1810, ATRIO’s newest sensation, Chef Arturo Sandoval, and our favorite private chef, Michael Coon, who recently did an all-Asian dinner that sold out in less than ten minutes.
Some current restaurants are changing up their menus, making them more interesting and affordable. We know of two that will make over their entire menus after the first of the year. Chef Greta Ortega Casanas of MiVida Restaurant recently redid her menu, replacing all but three items.
San Miguel de Allende continues to advance its own style. A number of new artisans, an inspiring cocktail culture that includes Mixologists like Adrian Garcia-Evans, a budding wine scene, the influence of knowledgeable sommeliers like Chilean-born Sebastian Acosta Quiroz and a whole new generation of young chefs are all part of the upshot.
San Miguel de Allende’s newest restaurants offer many things that other restaurants don’t. We’ve also included two existing restaurants: Nomada cocina de Interpretacion is in a new location at Hernandez Macias 88 and Marsala cocina con acentos celebrates their one year anniversary in December.
Cuna de Allende #3
La Azotea's new fine-casual restaurant, ATRIO, is one of the best, new openings in 2017.
The kitchen has an oven that chefs would stand in line for, a Josper Charcoal Oven from Spain. Its high operating temperature and unique flavor from the embers are perfect for the Spanish rice dishes that ATRIO put on the menu, along with grilled seafoods and steaks.
The softshell crab taco with pico de gallo and red cabbage; the Ramen with pork belly in a slightly sweet, perfectly flavored broth; and the Argentinean version of Sweetbreads made with bacon, cream, white wine and leeks are all outstanding. The sweetbreads are rich but our favorite version to date. The dessert: a mandarin cheesecake with beet and watermelon radish; a dish that Eduardo Perez Calvo, of sister restaurant La Azotea, brought back from his pastry class in Guadalajara.
Canal #16
The
elegant design and concept for BOVINE was created by Bruce James and carried
out by Architect Juan Pablo Gallegos. It will wow even the most avid food
lover. It did me!
We'll post more pictures of the food when we go back later this week to have lunch. Bovine is pricey but well worth the expense if you’re looking for top-quality food and attractive surroundings; it’s the European-style restaurant that SMA was missing until now. Bovine now has a private dining experience starting at $95.
Hours: Tuesday from 7:00 PM- 11:00 PM and Wednesday - Sunday, 1 PM - 11 PM. Closed Monday. Reservations are recommended. Phone: 415-121-6787.
Cuna de Allende #15a
This
small Mezcal tasting room and restaurant, from entrepreneurs Martin Lopez and
Eugenio Maillerfert, has got a secret: one of the best chefs in SMA, Chef Marco
Cruz of Nomada cocina de Interpretacion,
develops their menu, which is executed by Sous Chef Juana
Pérez Balderas. Don’t pass up the chilaquiles, along with a variety of great-looking tacos.
Photo: Casa Buen Viaje
Photo: Casa Buen Viaje
With the superior taste of Mezcal Buen Viaje and a state-of-the-art sound system, you can paint the town red well into the morning hours without craving any late night provisions: food, drink and music.
Photo: Casa Buen Viaje
Buen Viaje also puts on special events in the countryside, complete with a BBQ made by Chef Cruz himself.
With the superior taste of Mezcal Buen Viaje and a state-of-the-art sound system, you can paint the town red well into the morning hours without craving any late night provisions: food, drink and music.
Buen Viaje also puts on special events in the countryside, complete with a BBQ made by Chef Cruz himself.
Hernandez Macias #52
Downstairs, in the hotel, you can
enjoy breakfast every morning, even as an outside guest. Peek in the kitchen;
it’s classic Mexican and charming.
Chef Marco Cruz
Hernandez Macias 88, Centro, 37700
Nemesio Diez #2
Cesar Garcia, the new chef at Marchanta, trained with Chef Marco Cruz at La Estacion in Mexico City, which was started by Daniel Estebaranz of Bui, cocnia de campo, along with Chef-legend Enrique Olvera.
Calle del Dr Ignacio Hernandez Macias 48, Centro, 37700
This restaurant has eleven months under its belt and we’re still talking about it because they change the menu frequently, now offering fall comfort foods like Carbonara, Steak-frites and a Pretzel-crusted Schnitzel with mashed, russet potatoes. We love a chef who travels to eat and Chef Marcela Bolaño just got back from a culinary exploration trip in Europe. We had high expectations for her latest menu additions and, as usual, she did not disappoint.
Her brunch is one of the best you'll find in SMA, especially with the recent addition of stone crab to the menu. Also, don’t forget to drop in on Monday and ask about the Instagram special to receive 50% off your meal the following week.This team (Marcela Bolaño, a former Top Chef Mexico contestant, and Ximena De Leon Campomanes) is a tour-de-force. Together they have worked hard to make Marcela’s one of the best restaurants in SMA...and it is.
Reservations recommended. Phone: 415 152 0080
Hidalgo #28
While we’re inside trying some of Nicasio’s newest dishes, Manny Flores was outside tending to their thriving garden. Using only the best ingredients available, Nicasio grows what they can on a small balcony just outside their back window.
Salida a Celaya 69, San Miguel de Allende
is state-of-the-art. What's there to eat at the new restaurant inside this delightful bakery? Well, if you’re looking for the best Eggs Benedict in town, look no further. On top of two thin slices of Brioche is Canadian bacon, spinach, two poached eggs and the perfect amount of hollandaise sauce containing a small touch of vinegar. The signature Burnt bread soup is delicious with smoked bacon, cream, crispy bacon and toasted bread. We’ve also had the chicken Panini sandwich with caramelized red onions and a to-die-for spread of almond pesto, rumored to be Chef Matteo Salas’s recipe. The
prosciutto with green tomatoes is both unusual and addictive. Many of the items on the menu are around $100 pesos. We like dishes that are made with imagination and Panio’s menu is full of them. For dessert, there are so many great breads and pastries; you'll want to get one of everything. The only thing we think that Panio Atelier Du Pain needs is bigger trays.
Hours: Daily 8:00 AM to 10:00 PM. Phone: 415 152 2327.
These new restaurants are opening soon:
Canal #18
Enter another fine casual dining spot to SMA’s growing restaurant scene: San Mike Restaurante. Developed by Mexico City restaurant entrepreneurs, Antonio Marron and Eduardo Lopez Rivera. This Mexico City style taqueria, sports bar, piano bar, cantina and rooftop restaurant are housed in a refurbished, 18th century house, recently completed by renowned architect Robero Burillo. The house has been under construction for over a year.
The principal players
include owners Antonio Marron and Eduardo Lopez Rivera, Chef Jose Luis Vazquez,
Sous Chef Jose Cruz, Manager Ana Rivera, Captain Waiter Aldo Moreno and Head of
Bar Carlos Mendez.
Whether it’s World Cup soccer or a Cubs baseball game, the ground floor will be the place to watch sports. There are TV’s on every floor, providing a wide variety of sports options.
On the second floor, a beautiful, black piano will be the heart of the Cantina Saloon, seating ten lucky clients who will get an up-close-and- personal with the Bohemian style piano music every Thursday through Sunday.
The Terraza, on the top floor, has magnificent views and sunsets to complement a dinner under the stars or gather a group of friends to cozy around the fire pit to sip premium spirits.
Every floor has its own bar service with original and classic cocktails. San Mike favors the regional wine bodegas, plus a variety of labels with an excellent cost to quality balance. A refreshing surprise for those who love their cocktails: a 2x1 offering of selected spirits that will run all day long, 24/7. San Mike will serve Mexican wines and also carry brands from Spain, Argentina, and Italy. They have a sommelier that will be doing tastings and dinners during the year.
You will be able to order anything off the menu on all three floors. Some of the things San Mike’s will offer are family style botanas to start your meals, complete with a cart that offers eight different chiles for made-at-your-table salsas of various heats and flavors. Much to the delight of beer drinkers, San Mike’s will offer the beer bucket, filled with 6 pony size, ice cold Coronas and other Mexican beers, reminiscent of the pails you get at a beach resort in Mexico.
We’re excited about San Mike’s, an entirely new concept for SMA. With items on the menu from $18 pesos (Tacos al Pastor) to $890 pesos (roasted beef rib to share), it’s a restaurant for every budget.
San Mike’s will open December 1st.
Hours: Mon-Fri 1:00 PM – 1:00 AM / Sat 10:00 AM – 2:00 AM / Sun 10:00 AM – 10:00 PM. The Taqueria will be open until 3:00 AM on Friday and Saturday.
Hidalgo #5
You’ll fall in love with the small, intimate spaces that will make your eating and drinking experience here remarkably personal. Ocher: Artists in SMA will know its definition; it has traditionally been used as a pigment for artistic and body painting and dates back to prehistoric times. A base color that gives different shades to other colors, that’s what partners Erik Figueroa and Jorge Levario seek for the flavors in their kitchen, under the creative direction of San Luis Potosí chef Xavier Pinero, who will explore different styles and techniques from numerous parts of the world. It will be a kitchen connected to the land; to Mexico’s roots with local, natural and organic products.
Chef Xavier Piñero says of his cooking “I have never been a person who follows the rules; I never liked it. I find it more appealing to do my own thing. I do not like to complicate my life; my motto is “less is more.” My kitchen, as my person, is straightforward.” I’m in love with the kitchen, which includes a fireplace that’s been converted to a pizza oven. It looks like an old farmhouse kitchen with large, white archways defining the space. I can totally visualize my own grandmother cooking in it.
The vistas from the rooftop are extensive, as are the views from the oversized window inside a handsome, black and white bar that seats a cozy number of eight. Tacos, Tostadas and Tamales pepper the menu of entrees with organic vegetables, fresh seafood, aguachile and meats. I love figs so I’m most anxious to try the Tartine of figs: peasant bread made in a wood oven with ricotta cheese, caramelized figs, smoked bacon and roasted tomato jam. If that sounds good, just look to the Wood and Fire section of the menu which includes Gizzard, Pizzas and Oysters, including Ostión kumamoto of Laguna Manuela smoked with hot sauce and fresh dill. A perfect entrée to life on the half shell, a kumamoto is defined by its small size and incredibly smooth flavor. Oyster heads consider them to be one of the best oysters around.From the garden section, you’ll find a fresh salads that include wood roasted and caramelized organic fruits and vegetables; notably black truffles. The specials consist of free grazing beefs, BBQ Muscovy duck from Ajijic (know for great-tasting lean meat, most often compared to veal or a roast beef) and Sea Bass. I was also particularly attracted to the main courses, which includes Oxtail, Suckling pig, Octopus from Ensenada, Striped Sea Bass and Rancho 17’s Rib eye.
The Mixology Room by Diageo is a private room with a unique menu created by Diageo's best Bartenders and Mixologist from Mexico and around the world. Diageo Reserve brands, the luxury portfolio of Diageo, are the best-performing collection of spirit brands in the Drink’s International Bar Report 2017 for the second year in a row.The space will be dedicated to the innovation and experimentation of drinks. On the weekends, OCRE will feature DJs from different cities in Mexico, as well as guest Mixologists.
Intimate and inviting, OCRE will be
the perfect setting for celebrating your New Years Eve. The opening is
scheduled for December, 2017.
The ever casual Chef Donnie Masterton in his University of Marrakech T-shirt
The experience of seeing the 300 year old hacienda for the first time was transcendental; everything the mere mention of Morocco brings to mind. I saw it in the daylight and can only imagine how magical it's going to be at night, under the stars, awash in candlelight. The renovation to the hacienda revealed tunnels connecting to the nearby San Francisco church along with some centuries-old architectural treasures. Custom made in Marrakech, much of the furniture, art, lighting and textiles were transported to SMA and promise to make the transformation of the hacienda worth the wait when it opens in 2018.
I went back again last week for a second look. The chef was excited as construction crews have started to install his kitchens; the heart and soul of the restaurant. One of the many exciting features of the new restaurant will be a raw bar, with an assortment of seafood from Baja. He will eventually bring in live lobster from Maine.
The Mediterranean menu will follow the Moorish trail - Greece, Italy, Turkey, Lebanon, Tunisia and all the rest - incorporating the use of a custom built tagine stove, a deck oven for flat breads and pita, a wood burning grill and a rotisserie. Chef Masterton's Lamb Shawarma Tacos, a dish that everyone fell in love with at Sabores San Miguel, will be on the menu.
Chef Masterton has hired a new head chef who is highly experienced in Mediterranean cuisine; one he previously worked with in San Francisco. Jorge Flores from The Restaurant, who is currently managing Birdies Burgers and Taco Lab, will assume the position of Manager of FATIMA and Cafe Casablanca.
Chef Masterton continues to staff for positions at both FATIMA and Café Casablanca.
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