New territories for The MICHELIN Guide are always a key moment. Earlier this year, the Guide announced the additions of Atlanta, Colorado, Argentina, and its re-entry into Rio de Janeiro and São Paulo. However, today sees the Guide arrive in Mexico.
"It is a source of pride that Mexico's culinary excellence not only captivates the world, but is also recognised internationally through the prestigious MICHELIN Guide", says Daniela Mijares, CEO of CANIRAC. "This significant achievement is a result of the commitment of Michelin and CANIRAC to elevate the country's restaurant scenery in Mexico and internationally."
This sentiment is echoed by Gwendal Poullennec, International Director of The MICHELIN Guides. “The MICHELIN Guide Inspectors have been exploring this beautiful country with its ancient, vibrant and cosmopolitan capital city; the stunning coastal areas of the country, the charming beauty of Oaxaca, and the rugged splendour of the Baja peninsula."
Focused on Mexico City, Oaxaca, Baja California, Los Cabos and Nuevo León, the inspection team have been hard at work discovering the hidden gems of the culinary landscape. "My team of inspectors have eagerly embraced all the flavours this unique destination has to offer", adds Poullenec. "From local cuisine that is deep-rooted in tradition and celebrates indigenous ingredients and the abundance of high-quality products, to dining rooms where globally inspired creations are on the menu, Mexico has a wealth of intriguing and impressive dining options and passionate culinary talent.”
That talent is taking local produce including chillies, herbs, masa, coffee, chocolate and agave spirits, as well as seafood, fruits and vegetables to new and innovative heights, with delicious results. And while the initial selection will be revealed in early 2024, the anticipation is already building.
History and Methodology
The upcoming Mexico selection follows Michelin’s historical methodology, based on 5 universal criteria:
1) The quality of the produce
2) The harmony of the flavours
3) The mastery of cooking techniques
4) The personality of the chef as reflected in the cuisine
5) Consistency throughout the menus and over time
The MICHELIN Guide was first published in France in 1900 as an accompaniment to tyre sales, providing motorists with practical advice on where to dine and stay. Michelin’s Inspectors still adhere to the same criteria and manner of selection used from launch, and apply them to destinations around the world.
MICHELIN published its first North American Guide in 2005 for New York. Since then, Guides have been added in Atlanta; California; Chicago; Colorado; Miami/Orlando/Tampa; Washington, D.C.; Toronto; and Vancouver.
Hero Image: Courtesy of Mexico City
