Spices don’t just shape the flavors on San Miguel’s plates—they’re also finding their way into some of the city’s most creative cocktails. To learn more, I stopped by Bekeb at Live Aqua. Bekeb has been ranked among North America’s 50 Best Bars. There I spoke with Marco, one of their lead mixologists, about how traditional ingredients and modern techniques come together behind the bar.
“The beverages we serve here are rooted in tradition and driven by creativity,” says Marco. “We honor Mexico’s ancestral ingredients while embracing modern techniques and presentations.”
Bekeb, which means “seed” in the Tzotzil language, opened its doors in 2019 and has since become one of Mexico’s most respected cocktail destinations. The bar’s menu is built around Mexican spirits, regional ingredients, and carefully crafted flavor combinations. Herbal, citrus, tropical, and savory cocktails are presented with meticulous attention to detail, from the ice and garnish to the glassware itself.
“All the distillates and liqueurs we use are of exceptional quality,” Marco explains. “We make our own juices, and some ingredients are even harvested directly from a ranch, including lavender.”
Two cocktails perfectly illustrate Bekeb’s approach.
The Tepache Cocktail (Water Honey) combines pox, cocoa liqueur, fine sherry, pulque, coconut extract, and cocoa foam. One of its key ingredients is aguamiel, the naturally sweet sap extracted from pulquero agave and fermented for several days before use.
Another standout is the Cocktail Copal (Tomato), a savory blend of Ocho Blanco tequila, Dolin Blanc vermouth, celery bitters, and pickled tomatillo.
“It’s our version of a Mexican martini,” says Marco. “Very dry, herbal, and clean.”
Of course, Bekeb isn’t the only place in San Miguel exploring the relationship between spices and beverages. Traditional drinks throughout Mexico have long incorporated aromatic ingredients and spices in creative ways.
Atole is a comforting hot beverage made from masa and often flavored with cinnamon or chocolate.
Horchata, a refreshing drink made from rice, cinnamon, and sugar, provides a cooling counterpoint to many of Mexico’s spicier dishes.
Pulque, a fermented agave beverage consumed for centuries, is still enjoyed throughout central Mexico, with some variations incorporating herbs, spices, and local fruits.
And for those seeking a little extra heat, many local bars have put their own spin on the classic margarita by adding jalapeño or serrano peppers, creating a cocktail that is both refreshing and fiery.
Whether served in a clay mug, a traditional glass, or a carefully crafted cocktail coupe, San Miguel’s beverages tell the same story as its cuisine: one of tradition, innovation, and a deep appreciation for flavor.
Michael Solof leads SMA Adventure Hound, a group that takes locals and newcomers to weekly brunches and dinners at different restaurants. He also offers classes in smartphone photography. You can contact him at WhatsApp +1-443-310-9214 for more info and to reserve.
San Miguel de Allende is not just a feast for the eyes with its cobblestone streets and stunning architecture; it’s also a culinary haven, especially when it comes to the use of spices. The history of spices in this region tells a story of cultural exchange and adaptation, revealing how local and international influences have shaped the way we experience flavor and heat in our food today.
I’ve got a lot of territory to cover in this month’s article. In researching the history and uses of both traditional and non-traditional spices in Mexican cuisine, I had the pleasure of speaking with Marco Masseroti, Owner and Executive Chef of Casa Nostra; Donnie Masterson, culinary entrepreneur and master chef behind several of the town’s dining establishments; and Chef Odin Camacho, an up-and-coming private chef and creative cooking instructor in Querétaro. All generously took time out of their busy schedules to share how they incorporate traditional spices into their cooking and how these ingredients continue to shape the evolving culinary landscape of central Mexico.
A Brief History of Spices in Mexico
Spices have played an essential role in Mexican cuisine since ancient times. Indigenous peoples, including the Aztecs and Maya, relied heavily on local spices and herbs for both flavor and medicinal purposes. Key ingredients in this early culinary tradition included chili peppers, vanilla, and cacao. When the Spanish arrived in the 16th century, they brought with them a host of spices from Europe, Asia, and Africa, including black pepper, cinnamon, and cloves. This melding of flavors helped shape what we now recognize as traditional Mexican cuisine.
In San Miguel, much of the heat in food comes from local chile varieties, each offering its own unique flavor profile.
Jalapeño: Widely recognized and used, jalapeños add a moderate level of heat to salsas and sauces. Serrano: With a sharper bite, serranos are often used in dishes such as pico de gallo. Chipotle: Smoked and dried jalapeños, chipotles lend a rich, smoky flavor to many traditional dishes.
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These peppers are frequently paired with other ingredients to create some of Mexico’s most beloved foods. One seasonal favorite is Chiles en Nogada, featuring poblano peppers stuffed with a mixture of meat and fruit, then topped with a creamy walnut sauce and pomegranate seeds. The balance of sweet, savory, and spicy flavors has made it both a local favorite and a symbol of Mexican culinary heritage.
Chef Marco Masseroti, who has been running Casa Nostra for more than eight years, specializes in Italian comfort food but has developed a deep appreciation for Mexican spices.
“I love spices like cumin and oregano that give a lot of flavor without adding a lot of heat from chilies,” he says. “Pasilla and Guajillo are two of my favorites to work with. All my spices are sourced locally. Many foreigners have the misconception that all chilies are spicy, but many are much more flavorful than they are hot. A typical mole can cook for over 24 hours, with countless ingredients and spices needed to get the flavor just right.”
Chef Donnie Masterson, who moved to San Miguel 24 years ago and is currently celebrating the 18th anniversary of his restaurant, The Restaurant, agrees.
“Two of my favorite spices are cumin and coriander seed,” he says. “I love cumin for its warmth and versatility, which work beautifully across so many cuisines. I often use it in rubs, especially for pork, because it brings a deep, earthy backbone to a dish. Coriander seed adds brightness and a slightly citrusy note that balances richer flavors. One dish where I use both is an albóndigas soup that my Mexican grandmother used to make. It’s a Mexican meatball soup layered with cilantro, jalapeños, cumin, and coriander, and it’s incredibly comforting and aromatic.”
Chef Odin Camacho sees spices as something even more profound.
“My passion stems from understanding that Mexican cuisine is deeply rooted in the intelligent use of spices, not just for their heat but for their complexity,” he explains.
“Throughout my training and professional experience, I’ve come to understand that spices are a language: each one tells a story of region, tradition, and technique. That narrative is what continues to inspire me.”
One of Odin’s favorite ingredients is smoked dried chiles, particularly Chilhuacle and Pasilla varieties.
“They add depth beyond just spiciness,” he says. “I like to lightly toast them to release their oils and then incorporate them into sauces, emulsions, or even modern applications like foams or reductions, creating multi-layered flavor profiles.”
He is also passionate about lesser-known regional ingredients such as Querétaro saffron.
“It adds a distinct earthy flavor and vibrant color. It’s fundamental in traditional dishes like Garbanzo en Amarillo, where its presence defines the dish’s identity.”
Signature Dishes Built on Spice
San Miguel’s culinary scene is rooted in traditional dishes that showcase Mexico’s remarkable spice heritage. While recipes vary from region to region—and often from family to family—certain dishes highlight the depth, complexity, and versatility of the spices that define Mexican cuisine.
Mole Poblano: Often referred to as Mexico’s national dish, mole is a complex sauce made from dozens of ingredients, including chiles, chocolate, nuts, seeds, and spices such as cinnamon and cloves. Every family has its own recipe, making each mole a unique expression of tradition.
Tacos al Pastor: A local favorite, these tacos feature marinated pork cooked on a vertical spit and served with onions, pineapple, and cilantro. The marinade typically contains a blend of spices that creates the dish’s distinctive sweet, savory, and slightly smoky flavor.
Tamales: Wrapped in corn husks and filled with everything from meats to sweet ingredients, tamales are a staple throughout Mexico. The masa itself is often seasoned with spices, adding another layer of flavor to this beloved comfort food.
For Chef Odin Camacho, the quality of the spices behind these dishes is every bit as important as the recipes themselves.
“Quality is everything,” he says. “A fresh, well-preserved spice can completely transform a dish, while a low-quality one flattens it. In Mexican cuisine, where preparations like moles or adobos depend on the complexity of spices, using high-quality ingredients is non-negotiable; it defines the final result.”
Odin believes innovation works best when it begins with a strong understanding of tradition.
“I always start with respect for tradition: the basic structure of the dish. Once that base is well constructed, I allow myself to reinterpret techniques or presentations. For example, I might maintain the classic spice profile of a mole but present it through modern textures or unexpected elements, creating a bridge between heritage and innovation.”
One dish that embodies this philosophy is his deconstructed Chiles en Nogada.
“The blend of spices in the filling—cloves, cinnamon, and pepper—creates a warm, aromatic base that contrasts with the freshness of the walnut sauce. By reinterpreting it with contemporary techniques, the spices become more present and intentional in every bite.”
Technique, he says, is essential.
“Toasting is fundamental, as it activates the essential oils and deepens the flavors. Grinding spices fresh is also key. I also use infusion techniques, incorporating them into fats or liquids to extract more complex nuances and integrate them harmoniously into the dish.”Chef Marco shares a similar philosophy when it comes to creativity in the kitchen.
“Techniques like fermenting garlic versus using regular garlic really help bring out exceptional layers of flavor,” he says. “I work closely with all my chefs, experimenting with different recipes, ingredients, and spices to create new dishes. I’m always on the lookout for new spices to try, both in our restaurant and at home. Every ingredient needs a reason to be on the plate.”
For Marco, spices do far more than season food.
“Spices are storytellers. They tell us about culture, how ingredients are used, how they are treated, and how they are grown. I don’t think there’s any end to blending traditional, centuries-old Mexican techniques with modern international cuisine. My Nonna probably would have killed me for mixing Cannelloni with Mexican meats, but I think it’s important to open new doors.”
Chef Donnie Masterson believes freshness is equally important.
“I always prefer buying whole spices and toasting and grinding them myself with a mortar and pestle. Freshness is everything. Spices lose their potency over time, so I try not to overbuy. Keeping them fresh makes a huge difference in the final dish.”
For Masterson, quality spices are often the difference between a good meal and a memorable one.
“The quality of your spices can completely make or break a dish. If your spices are old or stale, you’re not going to get the depth, aroma, or intensity you’re looking for. Fresh spices bring life to food; they create layers, complexity, and balance. Without that, even a well-executed dish can fall flat.”
Whether they are preserving centuries-old traditions or experimenting with new techniques and flavor combinations, San Miguel’s chefs share a common belief: spices are far more than a source of heat. They are an essential part of the stories, cultures, and traditions that continue to shape Mexican cuisine.
For visitors interested in exploring this world for themselves, a walk through Mercado Ignacio Ramírez, a cooking class, or simply a meal at one of the city’s many outstanding restaurants offers a delicious introduction to the flavors that have defined Mexico for centuries.
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.
San Miguel de Allende is a haven for food lovers, especially those with a sweet tooth. As you wander the streets, the air is often filled with the aroma of freshly baked bread and pastries. It can make you stop in your tracks and search for the source of those incredible smells.
But have you ever wondered about the origins of these delicious treats? The city’s bakery culture is steeped in history and shaped by a strong French influence.
A Brief History of Bakeries: From France to San Miguel
Modern pastry traditions owe much to French baking from the 19th century. French bakers revolutionized the craft, introducing techniques that produced flaky pastries, crusty breads, and delicate desserts that quickly spread around the world.
As these methods reached Mexico, local bakers adapted them using regional ingredients such as cinnamon, chocolate, and corn. The result was a unique culinary fusion that combined European technique with Mexican flavor.
Over time, bakeries became more than places to buy bread. They evolved into community gathering spots where locals and visitors meet for coffee, conversation, and something sweet. Today, many establishments celebrate both Mexican holidays and European traditions, reflecting the rich cultural blend that defines San Miguel’s food scene.
My Six Favorite Bakeries in San Miguel
It was a tough choice, but these six stand out as personal favorites.
1. La Colmena Panadería (The Blue Door Bakery)
Relox 21
Open 7 days a week, hours vary
Founded in 1901, La Colmena is one of the oldest bakeries in the city. Known for traditional Mexican favorites such as conchas and pan de muerto, it has preserved its charm and authenticity for more than a century.
Warm and welcoming, La Colmena is a favorite meeting place for locals seeking a perfect pairing of coffee and something sweet. Its rustic setting reflects the long culinary heritage of the neighborhood.
2. Panadería La Antigua
Umarán 36
8am–10pm, Closed Wednesdays
At Panadería La Antigua traditional baking methods are the focus. Established in the late 1990s, it specializes in artisan breads made with local ingredients and time-honored recipes.
Its reputation for quality attracts both residents and visitors. In addition to sourdoughs and baguettes, the shop offers regional specialties, and its tortillas are among the most popular items. The space frequently features local artwork and community gatherings.
3. San Sebastián Panadería
Calzada de la Aurora 24
9am–10pm, Closed Sundays
A neighborhood favorite since the early 2000s, San Sebastián offers a wide range of baked goods based on family recipes passed down through generations.
From classic pastries to cakes and cookies, the selection changes with the seasons. The welcoming atmosphere and personal service make it a popular destination for birthdays, celebrations, and everyday indulgence.
4. Panadería El Maple
Salida a Celaya 53
8am–7:30pm, closed Sundays
Since opening in 2010, El Maple has built a reputation for creativity in the kitchen. Traditional Mexican recipes meet contemporary twists in items like chocolate croissants filled with locally sourced ingredients.
The bakery emphasizes sustainability, often purchasing ingredients from nearby farms and hosting workshops that teach baking with seasonal produce. Its modern style attracts a younger crowd eager for inventive flavors.
5. Bakery Sucré
Colegio Militar 3
8am–3pm
Sucré focuses on French-inspired pastries while incorporating local ingredients. Macarons, éclairs, and tarts share the display case with desserts flavored with coconut, mango, and other regional touches.
Known for its elegant presentation, Sucré has become a favorite destination for celebrations and special occasions. The refined interior reflects its French inspiration, creating a lovely setting for enjoying coffee and a pastry.
6. Marulier Luciérnaga
Two locations – Plaza Luciérnaga, Lib. José Manuel Zavala 165, and Ancha de San Antonio 121
8am–10pm
One of the newer additions to the local bakery scene, Marulier focuses on organic, gluten-free, and vegan offerings. Its gluten-free brownies and organic breads have quickly gained a loyal following.
Workshops and classes encourage customers to explore healthier approaches to baking and cooking. Bright interiors and eco-friendly practices make both locations welcoming spaces for the community.
How to Best Enjoy These Bakeries
Together, these establishments form an important part of San Miguel’s culinary landscape. They blend Mexican tradition with European technique while serving as gathering places for the community.
My favorite way to experience them? A bakery crawl.
Exploring several bakeries in one afternoon is a delicious adventure. Each stop offers new flavors, stories, and specialties. Whether you’re savoring a flaky croissant or enjoying a slice of tres leches cake, every bite reflects the rich cultural influences that shape the city’s food scene.
So grab some friends, lace up comfortable shoes, and set out on a sweet exploration of San Miguel. With so many tempting options along the way, you might just wish for a second—or even a third—stomach.
Happy munching!
Michael Solof leads SMA Adventure Hound, a group that takes locals and newcomers to brunches and dinners at different restaurants every week. He also offers classes in the Art of Smartphone Photography. You can contact him via WhatsApp +1-443-310-9214 for more info and to reserve.
San Miguel de Allende isn’t just about the colorful buildings and lively streets—it’s turning into a solid spot for healthy eating too. More folks are paying attention to what they eat, and the restaurants here have stepped up with fresh ingredients and menus that work for different diets. Whether you’re vegan, avoiding gluten, or just want something lighter, there are excellent choices available around town.
Spots range from laid-back to a bit more polished, so you might find yourself eating in a quiet garden, on a sunny patio, or at a shared table where the vibe feels easy and welcoming. Here are a few standouts for healthy dining in San Miguel de Allende. Each one has its own style but sticks to quality ingredients so the food not only tastes good but is also good for you. Locals and visitors alike keep coming back to these places time and time again for a reason.
RUSTICA – Salida a Celaya 34
Everyday 8am – 5pm
Rustica is one of those places that gets healthy eating right. I went for the breakfast bowl and lentil soup last time, and both were full of flavor without any heavy seasoning. They let the ingredients do the talking, which is nice. The green juice was fresh and gave me a good boost to start the day.
The space feels calm from the second you walk in—like a quiet garden with all sorts of beautiful plants around. The front patio is fine even if you’re near the street, but the back one is especially nice when the weather cooperates. It’s peaceful without being too isolated. The staff is friendly and on top of things. They make you feel at home right away and are great at keeping everything running smooth and relaxed.
They have plenty of plant-based and gluten-free dishes, and you see people ordering breakfast tacos or smoothies that look just as fresh. The menu covers a lot, from breakfast sandwiches to mole eggs, and prices stay reasonable for the quality. It’s easy to understand why this spot stays busy. If you’re after a healthy breakfast or lunch in a chill setting, Rustica is a reliable pick. It’s definitely one of my favorite places to take visitors.
NÉCTAR – Correo 43
Wednesday-Sunday 8:30-4:30pm
Nectar has become a popular hot spot for people looking for healthy meals. The place mixes a cozy indoor area with loads of beautiful artwork, with a nice outdoor patio, so it feels inviting no matter where you sit. The menu works for vegetarians, vegans, and anyone gluten-free. I liked the roasted vegetable omelette—it came with delicious potatoes on the side—and the mini tamales were a fun, satisfying option. They do creative things like Earl Grey-infused black beans or chilaquiles with sesame, keeping things lighter but still tasty. Desserts like chocolate cake are worth saving room for, and portions are generous.
The helpful staff will suggest dishes if you need ideas. They‘ve never made a bad suggestion in all the times I’ve visited. While you wait, you can check out the gift shop with home decor and glass hummingbird feeders. It adds a little extra to the visit.
Nectar is about the whole experience: solid food, a relaxed spot, and friendly people. It’s great for breakfast or lunch, and it quickly becomes one of those places you’ll want to revisit again and again.
OJO DE AGUA – The Corner of Correo and Portal de Guadalupe, near the Jardin – hours vary, check locally.
Ojo de Agua sits close to the Parroquia and Jardin, making it an easy stop when you’re out walking. The inner courtyard is a peaceful break from the bustle, with plants, swinging hammocks and nature sounds all around.
The menu focuses on fresh, simple dishes. I had chilaquiles and avocado toast, both made with really good ingredients that let the flavors stand out. Friends tried the matcha tea cakes with ricotta, and tuna tacos—everything came out perfectly. They have lots of vegan-friendly and lighter options, plus made-to-order juices and smoothies. It’s one of the best juice places in SMA!
The quesadillas are another solid choice, showing how they turn basic ingredients into something filling. The garden seating, including swings, gives it a fun, relaxed feel. It’s a good place to settle in for breakfast or lunch without being rushed. It’s worth stopping by if you’re nearby and want something wholesome.
DON TACO TEQUILA – Calle Dr Ignacio Hernandez Macias 83 Everyday 2pm -10 pm
Don Taco Tequila does fully vegan Mexican food in a way that works even if you’re not usually vegan. The dishes feel hearty and creative. Some favorites are the corn ribs, tequila nachos, and tacos like chicharrito (vegan chicharrón style), mayahuel in lettuce wraps, baja, and spicy chorizo. Vegan staples are in plentiful supply there and they use lots of vegetables, grains, legumes, mushrooms, and avocado, so the meals are nutritious without a single animal product in sight. The mushroom quesadilla has a nice texture that feels close to meat but stays plant-based. There’s also a spinach and quinoa salad with roasted tomatoes and agave-sesame dressing, or quesabirria for that classic flavor.
They also serve a tasty selection of all sorts of drinks including ginger lemonade, Jamaica options, and cocktails like the Jamaica mezcal margarita. Many folks go there just for the drinks; they are that good!
I talked with Hernando, the owner, during my visit. He’s been vegetarian his whole life, even though he grew up in northern Mexico where carne asada was everywhere. He opened Don Taco Tequila in 2012 believing tacos could be a base for more refined Mexican flavors. The restaurant slowly evolved into being fully vegan, and he’s proud of helping people try cruelty-free food without feeling like they’re missing out.
He feels the main challenge he faces is the word “vegan” which sometimes turns people off, but changing people’s minds and seeing his customers enjoy his food, year after year is the best part of his job. Dishes like the Bigotes taco and Mushroom Mixote show how simple ingredients can make a complete, flavorful meal. Hernando says the real draw is the atmosphere there, and everyone from staff to customers adds to the positive energy that pervades the place. Food, he says, brings people together and he loves providing that chance.
As you check out these healthy spots in San Miguel de Allende, it’s clear you don’t have to give up great taste to eat well. And all these restaurants use fresh ingredients and create welcoming spaces where you can relax and enjoy. It makes every meal feel like a small but wonderful discovery. So, whether you’re after a big meal or just something super refreshing like a delicious salad, soup, fresh juice, or smoothie. There’s something available for every type of tasty and dietary desire.
Healthy eating in SMA can be both easy to find and incredibly enjoyable. Ya just gotta get off the couch!
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.
It happens all the time. You’re new in town and want to see something special, or maybe you simply have a couple of hours to fill and feel like exploring somewhere different. That’s where this little walking tour comes in.
Today, we’ll visit four of the most beautiful and historically significant churches in San Miguel de Allende, all located within a few blocks of Centro. Along the way, we’ll touch on their architectural styles, histories, and why they continue to matter to the life of the city.
San Miguel de Allende is a UNESCO World Heritage Site, renowned for its well-preserved colonial architecture and striking religious buildings. Let’s begin at the heart of it all.
The Parroquia de San Miguel Arcángel
The Parroquia de San Miguel Arcángel is the city’s most iconic structure. The original church dates back to the early 17th century, though it underwent major renovations and expansion in the late 19th century. Its dramatic neo-Gothic façade was redesigned by local architect Zeferino Gutiérrez, who reportedly drew inspiration from European Gothic cathedrals.
The church is constructed from pink cantera, a volcanic stone widely used throughout the city and valued for both its durability and warm tonal variations. This material has become closely associated with San Miguel’s architectural identity.
Inside, visitors will find stained-glass windows, soaring arches, religious artworks, and impressive bell towers that dominate the skyline. Today, the Parroquia is one of the most photographed and recognizable churches in Mexico.
Over the years, the Parroquia has also accumulated its share of local legends and ghost stories — a common fate for historic churches. These tales belong more to popular imagination than documented history, but they add another layer to the building’s mystique, especially when seen at dusk.
Iglesia de la Inmaculada Concepción (Las Monjas)
Located near the Jardín Principal, the Iglesia de la Inmaculada Concepción— often referred to as Las Monjas—is one of the city’s architectural highlights.
Construction began in the mid-18th century, and the church is a fine example of Mexican Baroque architecture. Its most striking feature is the dome, which was inspired by European cathedral design and rises elegantly above the surrounding streets. The façade and dome glow beautifully in the late afternoon light, thanks again to the use of pink cantera stone.
Inside, the church contains richly decorated altarpieces covered in gold leaf, along with artwork created by local craftsmen. The church is dedicated to the Virgin of the Immaculate Conception, reflecting strong Spanish colonial influence in both its architecture and devotional focus.
Each year, the Feast of the Immaculate Conception is celebrated here, drawing a primarily local congregation and reinforcing the church’s role as a living part of San Miguel’s religious life.
Templo de San Francisco
(Corner of San Francisco and Juárez)
The Templo de San Francisco is among the oldest churches in the city. Construction began in 1683 under the direction of Franciscan friars, who played a central role in spreading Christianity throughout the region.
The exterior reflects restrained Baroque design, combining pink stone with white stucco for a striking but understated contrast. Inside, however, the church is far more ornate, featuring a beautifully crafted altar, decorative ceilings, and religious artwork.
While the church itself sits within the bustle of Centro, nearby courtyards and surrounding streets offer quieter moments for reflection. Each year, the Feast of Saint Francis is celebrated in early October, marking one of the church’s most important annual events.
Templo del Oratorio de San Felipe Neri
(Insurgentes 12)
The Oratorio de San Felipe Neri is an excellent example of 18th-century Baroque architecture paired with deep civic and religious significance.
Founded by the Oratorians—a religious order devoted to preaching, education, and community service—construction began in 1748 and was completed in 1753. The church’s elegant façade, carved from local pink stone, features intricate detailing that highlights the craftsmanship of the period. Its bell tower makes it a prominent landmark along Calle Insurgentes.
Inside, visitors will find a finely detailed altar, religious icons, and murals depicting saints and biblical scenes. The Oratorians were instrumental in establishing educational institutions in San Miguel, and their influence extended well beyond the church walls.
The Feast of San Felipe Neri is celebrated each May, maintaining the Oratorio’s role as an active center of worship and community life.
A City of Churches
The churches scattered throughout San Miguel de Allende offer a window into Mexico’s layered history—colonial ambition, religious devotion, artistic expression, and everyday life unfolding over centuries. While it would take weeks to visit them all, these four provide a rich introduction, all within a short walk of Centro.
Enjoy your travels—and take your time.
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.
This month, in honor of the Chinese Year of the Horse, I want to share a few of my favorite Asian restaurants in SMA. I picked four very different types of restaurants and spoke with the owners and chefs about their establishments and what inspired them to create their own unique spin on Asian cuisine. I selected places with not only varied menus and pricing but also different philosophies and goals.
SPICE MARKET- (Calz. De La Presa 85) 1pm -11:30pm, Daily
Spice Market opened inside the Live Aqua Hotel seven years ago. They specialize in a combination of Indian, Chinese, Japanese, Thai, and Vietnamese foods. Each dish captivates your taste buds while delighting you with beautiful visuals and tantalizing smells. I spoke with Ernesto, the executive chef, and Oscar, the Operations Manager, to get a sneak peek behind the scenes of the restaurant. Spice Market’s dishes are served family-style so that everyone gets involved. The decor feels like you’ve stepped out of Mexico and into an Asian palace. According to Ernesto, Spice Market only uses the finest ingredients, both imported and, as much as possible, locally sourced. Both he and Oscar are especially proud of the service provided in the restaurant. The wait staff offers perfect recommendations after finding out if you have any specific preferences or allergies to any given foods. I love salads, and my waiter recommended the Endive salad with Asian pears, which had a delicious creamy sesame, chili oil-infused takai furikake dressing. The restaurant switches up its menu at least twice a year to keep up with the latest trends and to keep it exciting for returning guests. Ernesto says the key to a great dish is loving what you are cooking and realizing that you are cooking for others and not just yourself. His cooks constantly taste the meals they are prepping to ensure each dish is perfectly flavored. “Cooking is easy to do if you love what you’re doing.”
Dragon Chino opened in its current location in 2008 and is the oldest Chinese restaurant in SMA. Over the years, they have developed a devoted local following. The restaurant is small and sparsely decorated, but that’s because the focus is on the dishes they create. I talked with Luis, the owner, and his wife, Lily, who, along with their entire staff, have operated the restaurant since its opening.
A family atmosphere pervades at Dragon Chino, which is open from 12:30 to 7 PM, seven days a week. The menu is packed with well-known and well-loved favorites, as well as a selection of specialty dishes. Luis recommends trying the Peking duck or the crispy orange chicken, which sells the best among long-term customers. “All our food has no MSG, is prepared to order, locally sourced as much as possible, and made with all-natural, fresh ingredients. And the best part is we have an open kitchen, so you can watch as they prepare your meal. It’s lots of fun!” Luis’s words of wisdom are, “Treat your customers like family, and you’ll never go wrong.”
FUNKY PANDA – (Salida a Celaya 16a) 1pm – 9:30pm, Daily
Funky Panda has been open for a year and a half at its current location. Mario, the owner, has big plans and hopes to expand Funky Panda to locations all over Mexico. They are working on opening a new spot in Mexico City early next year. The menu is very varied because Andrea, Mario’s wife and co-owner, likes different types of food than he does, so the menu runs the gamut from sushi to hamburgers. But don’t let those two extremes scare you; the various flavors and tastes are what’s key there, no matter what the dish is.
“We focus on the best ingredients around. All our sauces and salsas are made in-house using traditional family recipes and methods. We respect the past. Some of our recipes are even from my grandmother, who was a famous cook in our neighborhood growing up. For instance, our hamburgers are made by combining three wonderful, yet different types of meat. It may not be the biggest hamburger in town, but I guarantee it’s the most delicious. Many of our ingredients are organic and locally sourced. We’re very proud of the fusion between cultures that we offer, and we love connecting different elements to make unique dishes, all at very affordable prices. I feel you don’t need to be a classically trained chef to succeed; you just have to have a love and a passion for good food and cooking… and everyone here does,” explains Mario.
There is a brand-new Korean restaurant that opened just over a month ago called Kokumi. When I asked the owner, Aleysha, and her husband, Satoru (who is also the chef), the meaning of the unique name, they stated that it’s a Japanese food-based expression that you say when you eat something wonderful. Kokumi is a sensation of richness, depth, and complexity…and that’s a perfect description for the food they offer. Aleysha was inspired by the fact that her husband is Japanese and they both love Korean food, so they decided to open a Japanese-Korean restaurant but with a goal to go beyond the typical sushi place. They strive to combine traditional Japanese and Korean foods with the warmth of Mexican hospitality. Using many unique ingredients, they make their own kimchi and miso on-site, and bibimbap, Korean BBQ, and shabu-shabu are just some of their specialty dishes. They also love serving Soba noodles because they are not found in many restaurants. Aleysha and Satoru are always looking for ways to reach out to the local community by planning fun, special events and collaborating with other chefs and bartenders. Satoru follows his passion for cooking by starting with a traditional foundation and then innovating it. Aleysha says, “We love this new start and new location, and especially our name… and can’t wait to share our passion for cooking with the community.”
SMA continues to expand its culinary horizons and offerings… and these are just some of the unique culinary experiences that you can enjoy while celebrating the Year of the Horse. I hope to see you at some of these incredible restaurants soon. Each one promises an unforgettable experience that showcases the best of Asian cuisine in SMA.
For those looking to discover more culinary treasures and engage with the local community, I lead *SMA Adventure Hound*, a group that organizes brunches and dinners at various restaurants every week. Additionally, I offer classes in the art of smartphone photography. Feel free to reach out to me via WhatsApp at +1 443–310–9214 for more information and to reserve your spot.
For over five years, through my group SMA Adventure Hound, I have been introducing newcomers, tourists, and locals, twice a week, to a large variety of brunch and dinner spots around town. That’s more than 300 different restaurants, including local food trucks, vineyards, and fine dining adventures.
When The Eye magazine asked me to write an article on my favorite eating places around town, it felt like a daunting task. I asked them if I could just focus on my favorite secret places. These are spots that are sometimes hidden away, off the beaten track or sometimes they’re hiding behind an unmarked door on one of the busy main streets. My challenge was to pick a breakfast, lunch, and dinner place that maybe isn’t the first thing that pops into people’s mind… but should be.
BREAKFAST
Aldama 9 (also goes by Posada Corazón)
San Miguel is gorgeous in the mornings. It’s cool and crisp before the sun works its way up into the sky, making it the perfect time to head out to a spot where you can enjoy a cup of coffee and a wonderful meal to start your day. My favorite secret spot for breakfast hides itself better than Waldo in a building-sized mural! Aldama 9 is concealed behind a small door with nothing more than a small plaque with the address: #9. That’s it. No signs, no greeters, nothing indicating that behind this door is one of the most beautiful breakfast spots in all of SMA. Next to the door is a small speaker with a button. Push the button, and they will ring you in.
As you enter there is a beautiful walkway leading past a huge old tree stretching up to the sky. If you follow that walkway down and to the left, you’ll see a building that could easily have been designed by my favorite architect, Frank Lloyd Wright.
Across from an open kitchen are two huge window doors that rotate from the center like revolving doors, leading to the outdoor balcony where they serve breakfast every morning from 8 AM to 12 noon. But first, go into the main library full of books lining the walls, a fireplace, and lots of comfy chairs. I can’t think of a more magnificent room to relax in.
Seating is available inside or out on the balcony overlooking chickens, roosters, and their private garden, where the owners grow veggies and offer organic menu options based on what’s available in the garden that day. On Sundays, they also have a buffet and usually have a harpist playing quietly in the background. It’s quite lovely. Brunch runs about 200 pesos (250 on Sunday) and is worth every exquisite bite. The service is always excellent, and the huge variety of food is just plain delicious. Please make sure you pet the many friendly cats and dogs who you’ll often see lounging around the place. So cute.
LUNCH
El Encanto – Relox No. 41 (just across the street from the side entrance of the Biblioteca on Relox)
If you like Mexican charm, look no further than El Encanto. It is located a five-minute walk from the center of town. Covered from floor to ceiling in vibrant Mexican murals and filled with decorations, this is the place I take visitors to feel that old-world Mexican spirit.
Although they have a breakfast menu from 9 AM to 1 PM, the lunch and dinner menu is where it’s at! It features over 10 pages of items, all inexpensively priced, stunningly plated, and huge portions to boot. I usually have enough to take some home for dinner! The lasagnas, salads, and pastas are phenomenal and freshly prepared to order. Though the wait can be a little longer, the generous portion sizes and beautifully presented dishes make it well worth it. I have been taking people here for years, and the place never ceases to astound my guests!
Meals run around 250-300 pesos. Closed on Mondays.
After your meal, make sure to check out the Biblioteca (Library) across the street. It contains the largest collection of English-language books in all of Mexico! To top it off, the bookstore is a fabulous place to get gifts, see a show in their tiny theater, or grab a snack in their café.
DINNER
Mestiza – Hermanos Aldama No. 43 (located on the back terrace through all the stores)
Mestiza nudges past the competition as my favorite dinner spot. The restaurant is run by two incredibly nice guys, George and Javier. Located about a ten-minute stroll from the Jardin, this gem is situated in a stunning secret garden that captures the essence of Mexico with its aromas, warmth, and rich traditions.
Mestiza specializes in celebrating ancestral recipes passed down through generations, showcasing dishes such as enmoladas, sopecitos mestizos, and gorditas de cochinita pibil. Each dish is a testament to the culinary heritage of Mexico, and every visit yields rave reviews from my guests. The restaurant is also whimsical and kid-friendly, with tiny gnomes hidden throughout.
Mestiza specializes in Mexican food with a European twist and has won many awards for its delectable dishes. It has been voted as my group’s favorite restaurant for both years. There is one more key reason to go to Mestiza. I collect voluntary donations for the local pet rescues in town at all my events and last year, we collected over 60,000 pesos. I have two rescues myself, so it’s a cause near and dear to my heart. Of the almost 300 spots we’ve gone to in five years, Mestiza is the only one to give back a significant portion of their proceeds as a donation for the pets. The owners have several rescued animals too.
Whether you’re a long-time resident or a first-time visitor, San Miguel de Allende offers a rich culinary landscape. From the quiet mornings at Aldama 9 to the charming lunches at El Encanto and the delicious dinners at Mestiza, these spots provide not just meals, but experiences that capture the heart and soul of this beautiful town.
So, venture beyond the well-trodden paths and indulge in culinary delights that promise to make your time in San Miguel unforgettable.
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.
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