Flavors of Guanajuato shine in SMA

Flavors of Guanajuato conquer the fourth edition of the Millesime Weekend GNP in San Miguel de Allende

San Miguel de Allende/Gto News

The fourth edition of Millesime GNP Weekend San Miguel de Allende confirmed, once again, that Guanajuato is a land of culinary and wine excellence. For three days, food lovers were seduced by an exquisite selection of regional dishes and wines, presented by some of the State’s most renowned chefs.

From black corn custard with dehydrated huitlacoche to ceviches with hints of regional mole and unique cheeses like the “hormiga carriera” (carrier ant), Guanajuato’s gastronomy shone with identity and creativity.

Guanajuato’s Secretary of Tourism and Identity, Maria Guadalupe Robles Leon, highlighted the importance of these type of events to promote the State’s image.

“We are delighted to have our best traditional chefs and cooks here. We showcase truly wonderful wines and excellent cuisine. These events boost Guanajuato’s economy, identity, and national and international presence. Tourism is our opportunity to grow,” explained the head of SECTURI.

Chef Mayela Cardenas of Casa Mercedes in the State Capital delighted attendees with a selection of flavors that highlight the richness of local ingredients:

“For example, esquites that feature a fresh cheese made from carrier ant cheese from a community in Guanajuato. The way it is prepared is very special, and allowing people to experience a little piece of the State makes us incredibly proud to represent it,” said Cardenas.

Chef Juan Carlos Madrigal of Niu, Leon, also present on Friday 23rd, surprised with an innovative menu that reinterpreted traditional ingredients in a contemporary way.

Robles was with Millesime organizer Manuel Quintanar, who reiterated the event’s commitment to Guanajuato: “We’re delighted with the reception in this State. We decided to come here before starting this formal relationship because Guanajuato represents what we’re looking for: gastronomy, wine, luxury, hospitality, and first-class infrastructure,” said Quintanar.

Millesime GNP San Miguel de Allende reaffirms its role as a showcase for the best of national gastronomy, with Guanajuato as the protagonist and undisputed benchmark of flavor, identity, and hospitality.

The Guanajuatense chefs participating each day are:

Friday 23rd

• Chef Juan Carlos Madrigal
• Niu, Leon
• Chef Mayela Cardenas
• Mercedes House, Guanajuato

Saturday 24th

• Chef David Quevedo
• Transfer, SMA
• Chef Karen Valadez
• Valadez House, Guanajuato

Sunday 25th

• Chef Domingo Martinez
• Amatxi, Guanajuato
• Chef Berenice Sainz
• Bixa, Irapuato

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