By Michael Solof—

This month, I delve into the theme of food-related memories. Over the past seven years, I’ve had the pleasure of hosting singles and couples, newcomers and locals, at various restaurants each week through my group, SMA Adventure Hound. I’ve forged deep friendships with many chefs, owners, and managers throughout San Miguel de Allende. I thought it fitting to let them share some of their favorite food-related memories.

Keli Silveyra, Silveyra’s Restaurante
My husband, Ruben, and I never planned on owning a place here in SMA or even a restaurant at all. He is from Veracruz, Mexico, and I’m from the United States. In 2019, Ruben was deported from the U.S., and that became one of those moments where we had to see what we were made of. So, we came to Mexico and opened a Mexican-American family-style restaurant.

We started on January 22, 2020 and then the pandemic hit. Despite the challenges, we persevered. We cooked, served, learned, made mistakes, fixed those mistakes, and survived. Quitting wasn’t an option. With the help of family, friends, and faith, we kept going. The SMA community always showed up for us during these tough times. They supported us financially, checked in on us, encouraged us, and helped us every single day to keep the business alive. That meant more to us than I can ever truly explain.

Donnie Masterton, The Restaurant
Thirty years ago, during my first visit to San Miguel, I stumbled into Picasso Restaurante, located in a small pueblo. I ordered the flor de calabaza (squash blossom) soup, which was so good that I still compare every other version to it to this day. It was perfectly seasoned with a touch of spice and served with warm tortillas. Nothing complicated—just incredibly delicious. It was my first meal in San Miguel, and even all these years later, I can still remember exactly how it tasted.

Aleysha Serrato Garfias, Kokumi
My favorite food memory in SMA began on December 12, 2019. That’s the day I met Satoru and tasted his ramen for the first time. I was a vegetarian at the time, but I knew I had to try the dish exactly as he created it. I was considering inviting him to become my business partner, and I wanted to understand his cooking and the talent behind it. From the first taste, I knew he had to be a part of the project. Seven years later, he is not only my partner in Kokumi but also my husband. That bowl of ramen became much more than a meal – it was the beginning of our restaurant, our partnership and our life together.

Marie-Pascale Gérard, Wafflessence de Paul
Living and running my own Belgian restaurant in SMA brings a sense of wonder. My guests are always amazed to learn that our sugar doesn’t come from sugarcane, but from sugar beets. The sugar we use is imported directly from my family in Belgium, who have been running a sugar factory for over six generations. It brings a piece of my own history here to SMA.

Lucía Rios, Restaurante La Parada
I remember the excitement and uncertainty of my first day at La Parada; it felt like I was beginning a new chapter in my life. This role has given me my first opportunity to truly develop my talent as a chef, to grow, learn, and express my passion for Peruvian cuisine. One of my favorite dishes to prepare is the filete a la Huancaína because it encapsulates the flavors and traditions of Peruvian culture, which I love to share with our guests. Witnessing people enjoy and discover these flavors for the first time is something I’ll never forget.

Eduardo Humberto García Hernández, Cocina Saludable
I arrived in SMA nearly ten years ago. This wasn’t just a temporary stop for me; it became a place to build my life, both personally and professionally as a chef. My fondest culinary moments haven’t been confined within the four walls of a traditional restaurant; they occur in the warmth of the homes I deliver to every day.

When I founded Cocina Saludable, my home delivery and catering service, my goal was to give back to San Miguel a piece of what it has given me by cooking with the honest, comforting nostalgia of a homemade meal. I visit local markets to select the freshest ingredients and craft a unique, single dish made from the heart. The real magic happens at the door during delivery, where I get to see the smiles on people’s faces, knowing that the meal I prepared with care and love truly brightens their day.

Lizette Angel, Lolita Cocina Mexicana + Bar
I was raised in Tijuana, where my father often took us for carne asada street tacos and tortas at night. There were rows of stands, each serving charcoal-grilled steak tacos topped with cilantro, onion, avocado, and salsa. Those memories are unforgettable. Long before reaching the stands, you could smell the charcoal smoke that filled the entire street. I recently added a charcoal grill and carne asada tacos to our menu at Lolita’s, and I can’t stop eating them!

Marco Massarotti, Casa Nostra Restaurante
My girlfriend’s family was here visiting and challenged me to upscale the tamales they were having from a local street vendor. I accepted their challenge and reimagined it by taking a cake form, wrapping the masa around it, adding inside a braised beef, and topping it with a chile poblano sauce in a red wine reduction. Everybody loved it so much that we ended up putting it on our menu. This was a perfect case of making memories with my extended family, who unknowingly provided an exciting inspiration for a new item to feature at my restaurant.

Through these shared experiences, it’s clear that food does more than nourish; it cultivates community, builds relationships, and creates lasting memories. As you continue to explore the culinary landscape of San Miguel, remember that every dish has a story, and every meal is an opportunity to make new memories.

Michael Solof leads SMA Adventure Hound, a group which takes locals and newcomers to brunches and dinners at different restaurants every week and he also offers classes in the art of smartphone photography. You can contact him at WhatsApp +1-443-310-9214 for more info and to reserve.