24 June 2026
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At the MICHELIN Guide California ceremony in San Diego, California on June 24, 2026, Chef Val Cantú's Californios was awarded Three MICHELIN Stars, making history as the first Mexican restaurant in the world to earn the accolade.
Californios embodies precisely what a Three-Star restaurant should be, offering expertly crafted dishes made with top-quality ingredients and distinct flavors and personalities. This is cooking that is refined and inspired, and Chef Cantú’s unique expression of Mexican flavors made with Californian flair is an art form. Familiar items, even a humble tortilla, are elevated here, but the setting in San Francisco’s SoMa neighborhood, is far from hushed. Read more about the criteria for earning MICHELIN Stars here.
To understand how Californios rose from Two to Three Stars, we sat down with several Inspectors who shared their insights into the restaurant's history and evolution.
Before we talk about Californios today, we have to talk about Californios when it first opened in 2015 in the Mission.
Inspector 1: Chef Cantú has always been at the helm. Even from the early days, it was clear that this team was doing something special. Mexican flavors and Mexican ingredients have crept into fine dining over the years, but we saw here such a clear and confident Mexican DNA through a fine-dining lens. The one dish that I remember vividly was tres frijoles, a play on a three-bean dip with three different textures of beans, one of which was a whipped puree akin to refried beans. I remember thinking, “Why has no one done this before?” Another memorable dish was the caramelized plantain with caviar. Caviar is seen as de rigueur in fine dining these days but here was a new idea with real inspiration that was deliberate and thoughtful.
The restaurant earned One Michelin Star in 2015 and rose to Two Michelin Stars in 2018.
Inspector 1: The exceptionalism, boldness and distinct personality — it was all quite clear from the start. The promotion was a reflection of the team’s steady pursuit of improvement and consistency.
Inspector 3: I’d add that the willingness to fold other flavors and techniques into this Mexican framework is one of the things that has always made Californios so special and unique. It really is aptly named: the flavor profiles and culinary style are Mexican but they’re also very Californian, and the team isn’t afraid to cross borders and be multifaceted.
In 2020, the restaurant closed and reopened one year later in SoMa.
Inspector 1: The first location was smaller, and I think they had been outgrowing their space for a while. The second location was definitely a notable shift in terms of size and scale.
Inspector 3: After settling into their new space and the pandemic’s effect on fine dining subsided, the team was really on track. That was actually my first time at Californios. The tacos, the plantain, the salsas — it was an excellent meal.
Inspector 4: And the pork cheek carnitas! Nothing could be better. That was a dish that really stood out and signaled to me that Three MICHELIN Stars could be on the horizon for this restaurant.
Inspector 5: Certainly, we could see the components for Three MICHELIN Stars. It was just a matter of time before they focused on offering a perfectly edited expression of the concept — not necessarily doing more, but doing less at the highest level.
When did everyone feel that the restaurant was heading towards its next and final promotion to Three MICHELIN Stars?
Inspector 1: Every report, in some form or fashion, has acknowledged just how singular Californios is.
Inspector 2: But the most recent run of meals has really shown us that the restaurant is ready for Three Stars.
Inspector 3: What really stood out to me was the global inspiration and seeing those international techniques and flavors executed with such precision, refinement and clarity without losing the Mexican identity — things like kombu or the matsukasa yaki fish taco. The cooking was bold and impactful, and the kitchen wasn’t afraid of spice and heat.
Inspector 4: During my meal, the “a-ha” moment came pretty quickly: the blue masa tostada with Dungeness crab, serrano crema, smoked trout roe and that ring of paper-thin slices of serrano pepper. Not only was it a work of art, but also the quality of the crab was outstanding. The heat was fierce but delivered in a balanced way. Everything was intentional and fell into place.
Inspector 5: Boldness and clarity are great adjectives. I’d also call out the back-to-back fish tacos and those tortillas, which are otherworldly.
Any final thoughts on Californios earning Three MICHELIN Stars for Mexican cuisine?
Inspector 1: The beauty of cuisine is that it doesn't have to be rooted to a place. You can recreate cuisine from a different perspective in a different place.
Inspector 2: Exactly. And countries around the world, and especially the United States, have exceptional, diverse restaurants representing all cuisines.
Inspector 3: I’ll add that one of the fundamentals that makes Californios the greatest Mexican restaurant in the world is the sheer quality of ingredients. The chiles and corn are mostly coming from Mexico, but when it comes to fresh produce and proteins, California is hard to beat.
Inspector 4: This restaurant is deeply rooted in Mexican cuisine. To that end, the culinary team at Californios has an exceptional foundation, understanding and mastery of Mexican cuisine. Full stop.
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Hero image: Tuna Tostada served elegantly on a cloth napkin. © Val Cantú /Californios
