20 May 2026
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On May 20, 2026, the latest selection for the MICHELIN Guide Mexico was revealed, spotlighting a total of 29 Starred restaurants. Below, you can delve deeper into the culinary trends that are defining Mexico's gastronomy right now or simply browse every single Star, organized by number of Stars, then alphabetically by town/city. The 7 newcomers to the MICHELIN-Starred selection for 2026 appear as "new," so you can easily identify all the country’s newest sought-after restaurants.
Expansion
Perhaps the biggest news of the 2026 Mexico MICHELIN Guide is our expansion into additional regions. The Guide now also includes the states of Jalisco, Puebla and Yucatán. With their unique flavors and rich cultural heritage, the three states join alongside Mexico City, Oaxaca, Baja California, Baja California Sur, Quintana Roo and Nuevo León.
Jalisco is renowned for its vibrant culinary traditions, blending Indigenous and Spanish influences. Puebla celebrates a rich legacy of layered flavors and techniques shaped by both colonial and Indigenous cultures. Yucatán draws on Mayan and colonial influences, highlighting its distinctive approach to local ingredients and culinary innovation.
Mexico's culinary landscape is diverse, unique, impressive and of global importance.
In Guadalajara, Birriería las 9 Esquinas is a longstanding traditional restaurant focusing on birria, a slow-cooked meat stew traditional to the Jalisco region. In Puebla, a 17th-century house is home to Mural de los Poblanos with classic regional cooking. For more than two decades, Restaurante Casareyna has been a standard-bearer for classic Pueblan dishes like chiles en nogada and mole Poblano. In Yucatán, Micaela Mar y Leña is named after a 19th- century nanny whose handwritten recipe journal provides a kind of spiritual inspiration for their wood-fired cooking that highlights local seafood and celebrates Yucatecan flavors. At Pueblo Pibil, authentic Yucatecan dishes utilize the al píib technique of cooking in an underground hearth-style pit.
Quick Eats Offer a Good Value
Across all regions, Mexican cuisine is world renowned for its high-quality, simple and good value, quick eats found on street corners and in markets.
In Puerto Vallarta, long lines form all day long outside for Pancho's Takos pastor tacos. In the Mercardo Alcalde in Guadalajara, Tacos Y Gorditas Elvira is a small guiso (stew) counter where they make their tortillas and gorditas on site. The ingredients used here are simple and humble, but the technical ability of the dishes is well refined. The guisado-style fillings rotate and are offered until they run out.
In Puebla, Los Camellos spotlights the local specialty, the taco Arabe, while Semitas "Beto" offers a traditional-style cemita, a sesame-crusted bread that's halved and lightly hollowed, then filled with a piece of Milanese, shredded quesillo, freshly sliced avocado, pápalo and salsa.
Street Food is Often Elevated
A seat at the counter at Mexico City's Taco Tasting Room reveals a journey across Mexico with a dozen courses. It's a feast, but a manageable one with just a few bites per course.At La Once Mil, the concept for this singular upscale taqueria comes from the mind of accomplished Chef Cesar de la Parra, who deploys his fine-dining background (which includes a stint at Martín Berasategui, among other Starred establishments) to enhance street food staples using premium ingredients and exceptional skill and care.
Taquerías Kisín in Yucatán is the brainchild of Chef Roberto Solís of Huniik, La Barra de Huniik and Nectar. It features a unique style of taco dubbed "pastor negro" which takes trompo-style cooked pork spiced with the local spice paste of recado negro, a staple in Yucatán cuisine.
Local Products are Revered
Mexican chefs are clearly proud to highlight regional and country-specific ingredients, sourced locally and often grown or produced by families in small batches.
In Baja California, Carmelita Molino y Cocina focuses on maiz, with 90% of the products used here sourced locally. At Jalisco's Teté Cocina De Barrio, brother and sister co-chefs Mario and Karla Papa direct a vegetable-forward menu using local products with a global approach. Oaxaca's ties to cacao shine at Aguamarga, a unique and ambitious establishment celebrating chocolate; the product of cacao. The "inmersión en theobromas" is an experience unlike any other; this beverage-focused procession serves a scant few bites but is impressively intentional and clever — successfully demonstrating the nuances of cacao's innumerable flavor profiles.
Puebla's Vica features a tasting menu from Chef Fransico Vigorito, who prepares dishes with predominantly locally sourced seasonal ingredients plated on locally made crockery. Meanwhile in Yucatán, an unassuming little bakery cafe (Pancho Maiz) is more ambitious than it appears, serving typical Mexican breakfast and lunch fare (e.g. chilaquiles) elevated by the use of quality local ingredients, with a particular focus on the local native corn varieties, which they nixtamalize and mill in-house to make a variety of tortillas and other masa-based preparations.
27 One-MICHELIN-Star Restaurants
Baja California: Animalón
Baja California Sur: Cocina de Autor Los Cabos
Baja California: Conchas de Piedra
Baja California: Damiana
Baja California: Lunario
Baja California: Olivea Farm to Table
Jalisco: Alcalde NEW
Jalisco: Xokol NEW
Mexico City: Em
Mexico City: Esquina Común
Mexico City: Expendio de Maíz
Mexico City: Gaba NEW
Mexico City: La Once Mil NEW
Mexico City: Masala y Maíz
Mexico City: Máximo
Mexico City: Rosetta
Mexico City: Sud 777
Nuevo León: Pangea
Nuevo León: KOLI Cocina de Origen
Oaxaca: Levadura de Olla Restaurante
Oaxaca: Los Danzantes Oaxaca
Quintana Roo: Cocina de Autor Riviera Maya
Quintana Roo: HA'
Quintana Roo: Le Chique
Yucatán: Huniik NEW
Yucatán: Ixi'im NEW
Yucatán: La Barra de Huniik NEW
Related Articles:
- Mexico's Most Affordable Restaurants in 2026
- From Corn Husk Martinis to Spicy Old Fashioneds: A Mexican Cocktail Innovator Wins Big
- Inside Huniik: Where Yucatecan Cuisine Meets Award-Winning Service and Culinary Theater
- Puebla’s Mural de los Poblanos and Its Award-Winning Sommelier
- How Chef Xóchitl Valdés Is Preserving Yucatán’s Native Corn — and Winning MICHELIN Recognition
- The Complete MICHELIN Guide to Hotels in Mexico City
Hero image: The Nueva Cocina Yucateca of Huniik. © Maria Jose Garza/Huniik
