Along with Mexico City, La Paz, Los Cabos, Oaxaca and Puebla, San Miguel de Allende was nominated in the category “Best Gastronomic Destination in Me
Along with Mexico City, La Paz, Los Cabos, Oaxaca and Puebla, San Miguel de Allende was nominated in the category “Best Gastronomic Destination in Mexico”
It is one of the destinations in Guanajuato that calls the attention of demanding diners who enjoy great dishes
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San Miguel de Allende/Gto News
San Miguel de Allende, a World Heritage City, was chosen as “Best Gastronomic Destination in Mexico” by Food and Travel magazine.
In the eighth edition of the Food and Travel Reader Awards 2023, specialists from the hospitality industry, gathered at the Total Play Forum, in Mexico City, to celebrate the winners of the awards of the 28 categories nominated by this international gastronomy and travel publisher.
Along with Mexico City, La Paz, Los Cabos, Oaxaca and Puebla, San Miguel de Allende was nominated in the category “Best Gastronomic Destination in Mexico” and triumphed thanks to the appetizing and original gastronomic proposals, and its unmissable restaurants, this achievement is recognized and applauded by the Guanajuato Tourism Secretary led by Juan Jose Alvarez Brunel.
From October 17, 2023 to February 9, 2024, travelers voted on the Food and Travel website for San Miguel de Allende as their favorite destination.
San Miguel de Allende was founded in 1542 by the friar Juan de San Miguel; today tourism plays a prominent role in the municipality’s economy.
The City offers among its habitual foods coffee, puzcua or pinole atole and tea, also toasted atole made with tortillas toasted on the comal, ground in metate and combined with water; lunch usually consists of noodle soup stewed with ancho chili, the preparation of spicy battered sauce or molcajete is common and is consumed with long tortillas; the “gallo”, a brothy xoconostle stew with potatoes, onion, cilantro, green tomato, nopales, garlic and pasilla or serrano chili paste or xiure as they call it and which is accompanied with beans from the pot and tortillas.
Tequesquite stone-hammered beans that are cooked with masa, cascabel chile, and epazote are also popular; the ancho and guajillo chile mole is regularly used as are the battered dough tamales; “ant’s nest gorditas” made with milk, painted red and seasoned with piloncillo is another popular dish. At Christmas, xoconostle is prepared with minced beef or chicken and potatoes; cocoa leaf atole is also common.
San Miguel is a municipality that produces grapes, figs, oranges, grapefruits, tejocotes, chayotes, pomegranates, guavas, apples and quinces; it is an important center of concentration of crafts and various sweets typical of the region.
San Miguel de Allende is attracting demanding diners who return home with great satisfaction.
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