I’ve spent much of my life building businesses, exploring new places, and pursuing creative challenges. That spirit has shaped both my artistic practice and the path that led me to create Allende Arts Space, an artist residency program in Santa Julia, San Miguel de Allende.
My creative journey began in Vancouver, British Columbia, where I spent nearly two decades working in digital graphic design during the early days of the technology boom. Looking for new experiences and a different perspective, I later moved with my family to Southeast Asia. Living in Sri Lanka exposed me to different cultures, architecture, traditions, and ways of seeing the world. It was there that I discovered oil painting, and what began as a creative outlet quickly became a lifelong passion.
Over the years, I dedicated myself to learning, practicing, and developing my voice as an artist. Along the way, I have been fortunate to receive recognition for my work, but what continues to motivate me most is the opportunity to keep learning, exploring, and growing creatively. In 2025, that journey led me to create Allende Arts Space in San Miguel de Allende.
After spending time in San Miguel and getting to know the creative community, I noticed a gap in the residency offerings available to visiting artists. I saw an opportunity to create something different: a space that combined comfortable accommodations, dedicated studio space, and a genuine sense of community. When I found the perfect building, I knew it could become the creative home base I had envisioned.
Download your free Passport to Mexico and start checking off 100 unforgettable experiences across Mexico. Click the cover to get your copy.
Allende Arts Space was created for artists who need time to focus on their work while also having the opportunity to connect with other creatives. The residency offers private accommodations, dedicated workspaces, and a welcoming environment where painters, writers, photographers, musicians, and multidisciplinary artists can immerse themselves in their practice without the distractions of everyday life.
What makes the experience special is the balance between independence and connection. Artists have the freedom to work at their own pace, pursue their own projects, and shape their own experience. At the same time, they become part of a community of creatives from around the world who gather to share ideas, experiences, inspiration, and support.
Many residents arrive with a project they want to complete. Others come looking for renewal, direction, or simply the time and space to reconnect with their creativity. Some leave with finished work, while others leave with new friendships, fresh perspectives, and renewed energy for their artistic practice.
What consistently surprises people is how quickly the residency begins to feel like home. Shared meals, creative conversations, collaborations, and lasting friendships often become just as meaningful as the work created during a stay.
For me, Allende Arts Space is about creating the kind of environment I would have loved to discover throughout my own journey. A place where artists can fully immerse themselves in their work while being supported by a community that understands their creative process.
Kato Rempel, artist, entrepreneur, and founder of Allende Arts Space in San Miguel de Allende.
Keep Exploring Mexico
Get your free Passport to Mexico and start checking off 100 unforgettable experiences.
While San Miguel de Allende sits high in the semi-arid highlands of central Mexico, water remains an important part of the region’s landscape and culture. Whether you’re looking for relaxation, recreation, or simply a break from the summer heat, there are several ways to connect with water nearby.
La Gruta Spa
Perhaps the region’s best-known thermal water destination, La Gruta offers a series of mineral-rich thermal pools surrounded by gardens and stone pathways. Its signature feature is a tunnel leading into a domed steam grotto where warm mineral water cascades from above. Many visitors describe the experience as both physically restorative and deeply relaxing. http://www.lagruta-spa.com.mx
Escondido Place
Located adjacent to La Gruta, Escondido Place features expansive thermal pools fed by natural hot springs. Popular with families and locals alike, it offers a more spacious setting for swimming, soaking, and spending a leisurely afternoon. http://www.escondidoplace.com
The Presa Allende (Allende Dam)
Just outside the city, the Presa Allende provides one of the area’s largest bodies of water. Birdwatchers visit for migratory species, while kayakers, sailors, and fishermen enjoy the reservoir’s calm waters. Several restaurants along the shoreline offer panoramic views, particularly at sunset.
Download your free Passport to Mexico and start checking off 100 unforgettable experiences across Mexico. Click the cover to get your copy.
Charco del Ingenio
Although not a swimming destination, this botanical reserve highlights the importance of water in the region’s ecosystem. Seasonal reservoirs, wetlands, and natural springs support an impressive diversity of plants, birds, and wildlife. Walking the trails offers a chance to experience the quieter, contemplative side of water.
Temazcal Experiences
For those interested in traditional forms of renewal, several wellness centers around San Miguel offer temazcal ceremonies. Combining heat, steam, water, and guided ritual, these Indigenous sweat-lodge traditions have been used for centuries throughout Mexico for purification and reflection.
A Simple Prescription: Sit Beside Water
Not every encounter with water requires a swimsuit. Enjoying a quiet meal overlooking the Presa, listening to a fountain in one of San Miguel’s gardens, or watching summer rains arrive across the countryside may provide many of the same calming benefits researchers now associate with “blue spaces.”
As modern science continues to explore water’s effects on mental and physical well-being, San Miguel offers plenty of opportunities to experience what generations before us already understood: sometimes healing begins simply by spending time near water.
Keep Exploring Mexico
Get your free Passport to Mexico and start checking off 100 unforgettable experiences.
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.
Download your free Passport to Mexico and start checking off 100 unforgettable experiences across Mexico. Click the cover to get your copy.
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.
“And just for a second, while picturing her loved ones back home in New York, she forgot where she was and opened her mouth.”
There is a scene in Sex and the City: The Movie in which one of the characters, Charlotte, avoids drinking tap water or eating certain foods in Mexico at all costs because of the stereotype that every foreigner who visits the country, inevitably gets sick. It is a thing, and it’s colloquially called Montezuma’s revenge, although it is usually mild and short-lived.
Download your free Passport to Mexico and start checking off 100 unforgettable experiences across Mexico. Click the cover to get your copy.
What these fears often overlook is that simply leaving your routine and the familiar circle of your own microbiome can make your body more sensitive. New foods, different bacteria, changes in climate, stress, travel itself: all of these can affect digestion.
On the other hand, the idea that a few drops of shower water will immediately send someone running to the bathroom is wildly exaggerated. It is true that people in Mexico generally do not drink tap water, not because of a stereotype, but because water coming through municipal systems is often not considered safe for consumption in much of the country, there are some exceptions but there are as well information gaps.
You would likely have to drink an actual glass of untreated tap water to experience discomfort and, again, it would rarely be serious.
Most Mexicans who have family roots in rural areas or the countryside have at least one older relative who talks about drinking directly from a stream coming down the mountain, from a well, a nearby river, a reservoir, or even melted snow in higher elevations. For many families, this was not some distant past. In some places, it still isn’t.
The Four Reasons That Built Mexico’s Bottled Water Industry Cities followed a different story.
After the 1985 earthquake in Mexico City, the idea spread that the city’s pipes could no longer safely carry drinking water. In many ways, this was true. Decades of neglected infrastructure collapsed alongside buildings, and parts of the system remained damaged for years. Yet the reconstruction of reliable drinking water systems never fully arrived.
Mexico’s National Water Commission (Conagua) describes the earthquake as an accelerator of the bottled water industry:
“After the earthquake there was no water in many people’s homes. There were people in the streets. There was no water pressure. The biggest problem at the time was that there was no drinking water. In some homes there was a bad smell — the smell of contamination. The pipes had broken and the water was contaminated, so people couldn’t drink water from the tap.”
The earthquake became the first of four major factors cited by researchers that created the conditions for the bottled water boom. Today, Mexico is one of the world’s largest consumers of bottled water, reaching approximately 286 liters per person each year.
The remaining factors came later. The cholera epidemic between 1991 and 1999 further cemented public distrust in municipal water supplies. Economic crises during the same period made infrastructure investments more difficult, while aggressive marketing by bottled water companies transformed bottled water from an emergency solution into an everyday necessity.
Before this shift, many Mexican households routinely drank tap water, boiled it, or treated it with chlorine before consumption. Now, Conagua shares statistics on how many contaminants are present in the surface water, by analyzing in 2022 1,723 sites, of which 42.5% were classified in green and 39% in red. Hence the perception that drinking tap water may not be safe, since habitants have no way of making this analysis in their homes.
However, according to the National Survey of Government Quality and Impact, only 20.9% of households nationwide consider the water delivered to their homes through the public network to be drinkable as of 2023. The situation varies by state, ranging from 49.1% in Tlaxcala to 1.9% in Tabasco, according to the 2025 investigation The impact of bottled water on household expenditures in Mexico: is it a public policy problem? published in the Official Journal of the World Water Council.
Politics and Private Enterprise: A Partnership Without Consequences
I remember that sometime after the early 2000s, Bonafont became one of the loudest promoters of the idea that everyone should drink two litres of water a day to stay healthy, while this was not yet a truly spread and well-known idea in Mexican households. Conveniently, the company sold bottles in exactly the sizes needed to make sure you met that goal.
Once bottled water and refillable jugs became normalized in Mexican households, also as a part of a certain high-level kind of life, it was only a matter of time before soft drink companies entered the business. Coca-Cola, whose presence in Mexican family life is almost impossible to overstate, expanded aggressively into the water market.
Mexico loves Coca-Cola so much that one of its former executives, Vicente Fox Quesada, became president of the country in 2000. But the other side of the story is often left untold: Coca-Cola may love Mexico back, but it arguably needs Mexico even more.
Revenues for Coca-Cola FEMSA, the company’s Mexican subsidiary, tripled during Fox’s administration. Between 2002 and 2003 alone, FEMSA reported extraordinary growth, doubling revenues from approximately $2 billion to $4 billion, while its bottled water business expanded dramatically.
Nor was Coca-Cola alone. Bonafont, owned by Danone and once a relatively unknown brand, became the country’s leading bottled water company.
In Mexico there is a saying: a nadie se le niega un vaso de agua — no one should ever be denied a glass of water. The phrase works both ways: we offer it, and we ask for it. Yet institutionally, drinking a glass of water from the public system often feels almost forbidden.
Bottled water also represents a significant expense for many families. Lower-income households generally spend a larger proportion of their income on water, including both piped supplies and bottled alternatives.
And, as always, inequality runs through the entire system.
It is estimated that households without daily access to piped water spend a total of 503 million USD on bottled water. These households consume bottled water out of necessity. Households with daily access to piped water spend up to 902 million USD on bottled water, which they consume for pleasure or due to mistrust of the quality of piped water.
Researchers at the Autonomous Metropolitan University (UAM Azcapotzalco) argue that water insecurity becomes even more unequal when examined by income levels. “When designing public policies regarding household water consumption,” they write, “it is imperative to consider not only accessibility and frequency of use, but also affordability.”
The Sinkhole That Exposed Water Stress in Puebla
The prioritization of private interests over public needs, together with decades of resource extraction and limited oversight, became visible in the town of Santa María Zacatepec, Puebla.
In 2021, residents occupied a Bonafont bottling plant in protest, arguing that the company had been extracting groundwater for more than two decades while local wells gradually dried up.
That same year, a massive sinkhole nearly 50 feet wide suddenly opened nearby. Although the exact causes remain debated, many residents connected the event to the long-term extraction of groundwater. Coincidentally or not, only weeks after the occupation forced the plant to suspend operations, local residents reported that water levels in wells and streams had begun to recover. Investigations also uncovered irregularities involving municipal permits and concessions that Bonafont claimed to possess.
The peaceful occupation, which included cultural events, artistic activities, and community gatherings, was eventually dismantled by the National Guard and state police. Bonafont later resumed operations.
“The More Polluted the Water, the More People Will Buy”
I cannot help but think of The Lorax, where a businessman becomes wealthy by selling encapsulated air after destroying the environment around him.
The comparison may seem exaggerated, yet there is something strangely familiar about it. In some regions, bottling companies extract groundwater from local aquifers, sell it back to nearby communities at a markup, and position themselves as the solution to a problem that increasingly appears impossible to solve without them. What would people drink otherwise?
But perhaps the more important question is not directed at the companies themselves. Where were the political actors who allowed private companies to gain access to public resources instead of prioritizing infrastructure, investment, and public policies capable of guaranteeing access to safe drinking water?
After all, access to water is not simply a market opportunity. It is a human right, one that is also recognized in the Mexican Constitution.
Estefanía Camacho is a freelance Mexican journalist working across media and digital magazines. She is a specialist in gender, SMEs, economics, and business.
For more than 55 years, Patronato Pro Niños has been helping ensure that children from economically disadvantaged families in San Miguel de Allende and the surrounding rural communities have access to the healthcare they need to grow, learn, and thrive.
What began in 1970 as a community effort to provide blankets and clothing to families in need has evolved into one of the region’s most respected charitable organizations. Today, Patronato Pro Niños provides free, high-quality medical, dental, psychological, and social services to thousands of children and adolescents each year.
The organization’s founders, including community visionary Stirling Dickinson, recognized that healthy children are the foundation of a healthy community. Over the decades, Patronato Pro Niños has continually adapted its services to meet the changing needs of local families, expanding from basic assistance to comprehensive healthcare programs that reach children who might otherwise go without care.
One of the hallmarks of Patronato Pro Niños is its commitment to serving children where they live. Through a fleet of mobile medical and dental units, healthcare professionals travel throughout rural communities, bringing services directly to schools and villages that often have limited access to healthcare. In 2024 alone, Patronato Pro Niños provided more than 13,000 consultations and traveled nearly 14,000 kilometers to deliver care. The organization continues to expand its reach as demand for services grows throughout the region.
Patronato Pro Niños focuses on four core service areas: medical care, dental care, psychological services, and social work. These services are complemented by educational programs that help children and families understand the importance of good nutrition, dental hygiene, preventive healthcare, and emotional well-being.
Download your free Passport to Mexico and start checking off 100 unforgettable experiences across Mexico. Click the cover to get your copy.
In recent years, the organization has seen a growing need for mental health support, particularly among children and adolescents in rural communities. Teachers, school administrators, and community leaders have increasingly identified psychological care as one of the most urgent needs facing local youth. In response, Patronato Pro Niños has expanded its psychological services and is working to further increase access to care through additional mobile outreach and staffing.
The organization also continues to explore innovative ways to address unmet healthcare needs. One exciting new initiative is the introduction of the USee Vision Kit program, a pilot project designed to provide vision screening and affordable eyeglasses to children in the field. Good vision plays a critical role in educational success, and the program has the potential to help hundreds of children who may never have received a vision exam. None of this work would be possible without the generous support of donors, volunteers, sponsors, and community partners.
One of Patronato Pro Niños’ most successful fundraising initiatives is the Heart to Heart Charity Bazaar. For decades, volunteers and supporters have helped transform donated goods into support that directly benefits the organization’s healthcare programs. The Bazaar has become a beloved community institution, creating opportunities for residents and visitors alike to contribute to the well-being of local children.
Another unique fundraising effort is the Historical Walking Tour of San Miguel de Allende. Led by knowledgeable guides, these tours offer participants a fascinating look at the city’s rich history while generating funds to support Patronato Pro Niños. Public and private tours are available throughout the year, allowing both visitors and residents to learn more about San Miguel while supporting a worthy cause.
The organization’s annual Gala has also become one of San Miguel’s premier charitable events. Bringing together supporters from across the community, the Gala combines entertainment, fellowship, and philanthropy while raising critical funds for the organization’s programs. Recent Galas have been extraordinarily successful, and the organization continually strives to raise the bar each year in both quality and impact.
Throughout the year, Patronato Pro Niños also hosts concerts, special events, and community activities that raise awareness and generate additional support for its mission. These events not only provide financial resources but also strengthen the sense of community that has been central to the organization’s success for more than five decades.
Patronato Pro Niños is recognized in Mexico as a Donataria Autorizada, allowing it to issue Mexican tax-deductible facturas for qualifying donations. Supporters in the United States may contribute through Pro Niños USA, a registered 501(c)(3) charitable organization that provides U.S. tax-deductible receipts. Canadian donors can also make tax-deductible contributions through Amistad Canada, which supports charitable organizations working throughout Mexico, including Patronato Pro Niños.
As San Miguel de Allende continues to grow and evolve, Patronato Pro Niños remains committed to its mission of helping every child access the healthcare they need to build a healthier future. More than 55 years after its founding, the organization continues to demonstrate what can happen when a community comes together to care for its children.
Learn More About Patronato Pro Niños
Providing free medical, dental, psychological, and social services to children in San Miguel de Allende and surrounding rural communities for more than 55 years.
Ways to Support
• Donate
• Volunteer
• Join a Historical Walking Tour
• Shop, donate, or volunteer with Heart to Heart
• Attend the Annual Gala and other fundraising events
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.
La Biblioteca Pública de San Miguel de Allende offers a wide variety of cultural and educational activities accessible to everyone. It is a cultural hub where you can spend a pleasant time reading, enjoy a conversation with someone new, or simply wander through its spaces and discover all it has to offer.
Since 1958, this nonprofit association has been located at 25 Insurgentes Street. As you explore the building, you will be impressed by its hidden murals and a spacious central courtyard surrounded by arches dating back to the 1700s.
This beautiful building houses four reading rooms with more than 50,000 books in Spanish and English. The collections include fiction, nonfiction, biography, art, history, travel, and much more.
La Biblioteca also includes the Teatro Santa Ana, with seating for 91 people, and the spectacular Sala Quetzal. Month after month, visitors can enjoy a high-quality program featuring theater, film, dance, talks, lectures, and book presentations.
Children and young people are an essential part of this community. They participate in artistic, creative, and reading activities where they are free to express themselves. In the Programming Club, for example, they learn to solve problems using the technological tools available to them.
Adults are also an important part of La Biblioteca’s learning community, participating in music and art classes, as well as activities such as chess and yoga. Many are also dedicated volunteers and active promoters of culture in San Miguel.
Additionally, for students from San Miguel who require financial support, La Biblioteca works to ensure that those enrolled in high school and university are able to complete their studies through its scholarship program.
As a nonprofit organization, La Biblioteca carries out several fundraising activities. The main and best known are the House & Garden Tour and the Bookstore.
The House & Garden Tour offers an exclusive guided walking tour through some of San Miguel’s most beautiful homes and gardens. It takes place every Friday at noon, and tickets can be purchased at the Bookstore.
The Bookstore offers new titles in Spanish and English, as well as used books, helping to generate funds to acquire new books for the reading rooms.
La Biblioteca has been dedicated to building a reading community in San Miguel for more than 70 years. It was founded in 1954 by Canadian Helen Wale, along with other volunteers, with the goal of helping young members of the community learn to read and study languages.
La Biblioteca is your home—and the home of a diverse local and global community that visits daily. Some of the lucky ones become full-time volunteers or donors.
It all began in August 1979, with an acoustic guitar and an alto sax, on a small, unassuming stage at Mama Mia Restaurant. San Miguel was a small, sleepy town at the time—blessedly quiet, with no buses and very little traffic. Its music scene, however, was about to explode into life.
The Luna family, owners of Mama Mia, were inspired by that first duet and offered me a three-month contract to play every weekend, if I could put together a jazz quartet.
Most of the musicians I knew lived in Mexico City, which at the time was a five- or six-hour commute. Nonetheless, that same year the quartet was formed, and soon we were playing at Mama Mia five days a week. And that is how the Downbeats began their long and amazing career.
The Downbeats included the legendary Marlow Wolf on piano, Chava Martinez on bass, Jorge Leal on drums, and me on saxophones. Over the years, almost one hundred musicians have participated in the band, and many decided to remain in San Miguel, enriching the culture immeasurably. Some became cornerstones of the local music scene—super-talented musicians such as Gil Gutiérrez, Bob Kaplan, José Luis Hopalong, Ken Basman, Toño Lozoya, and Gabriel Hernández. Others went on to different cities where they achieved international fame, including Lila Downs, Magos Herrera, and Janusz Bakum (musical director for Ricky Martin). Still others have passed on and are sorely missed.
In 1994, along with Elena Shoemaker, I created the San Miguel International Jazz Festival. I served as musical director, organizer, and part-time chauffeur. I also accompanied all of the visiting singers and solo artists, including Nora York, Etta Jones, Cynthia Hilts, Denny Berthiaume, Patrice Fisher, Allen Hermann, Bob Montgomery, Tino Contreras, Bob Ackerman, Betty Farmer, Butch Miles, Randy Bernsen, Claire Daly, Mary Ann McSweeney, Henry Cook, Ron Moewes, Dennis Perrier, Eddie Daniels, Tom Aalfs, Brenda Boykin, Tomás Ramírez, John Ronstadt, David “Fathead” Newman, and many more.
The first five years of the festival were incredible—and not just the concerts. After their gigs were over, musicians would head to local bars for endless jam sessions, sometimes going until four in the morning.
As for the Downbeats, the show goes on, with new musicians, new projects, and my original compositions continuing to bring new life and new sounds to the San Miguel music scene. Over the years, I have developed as a composer, and hearing these pieces played live remains a rare treat—one that any jazz lover will savor.
ENCUENTRO NACIONAL DE JAZZ
My latest project is the XXII Encuentro Nacional de Jazz. There will be three concerts, on March 5, 6, and 7. Each concert will be completely different, so you may want to attend all three.
On March 5, there will be a tribute to Brazilian jazz, featuring the Samba Sabrosona Quartet, performing music by Tom Jobim, a key figure in the world of bossa nova. He will perform The Girl from Ipanema, Corcovado, Desafinado, and more.
March 6 will feature my own Salomon Maawad Jazz Quartet. Over a musical career spanning almost five decades, I have been strongly influenced by the legends of jazz, drawing melodies, harmonies, and rhythms from across the musical map. By incorporating the exotic rhythms of avant-garde jazz, I have developed a style that is highly original, musically complex, and pleasing to the ear.
On March 7, internationally acclaimed vocalist Ginger Leigh—whose career spans pop, rock, blues, and jazz—will bring her deep, soulful, power-packed voice (Etta James meets Bette Midler) to San Miguel. Based in Austin, Texas, Ginger leads two bands: a nine-piece jazz variety ensemble (Straight Up with a Ginger Twist) and the Ginger Leigh Band, a six-piece pop-rock ensemble.
Ginger has toured the world for decades, earning acclaim for her distinctive sound and theatrical stage presence. In addition to being a great singer, she puts on one heck of a show. Her performance will celebrate the immortal Billie Holiday and feature some of her most unforgettable songs. With her blues-infused vocal style, weaving together Texas roots, blues heritage, pop sensibility, and jazz mastery, Ginger takes those timeless classics and makes them her own.
Known for her energetic and occasionally theatrical stage antics, Ginger’s performances are tinged with humor and deep emotion—highly entertaining by any measure. This will be her second visit to San Miguel, and it is not to be missed.
All performances will take place at the Angela Peralta Theatre, beginning at 6:00 pm. Tickets are 600 pesos (luneta) and 300 pesos (general admission). Please support these projects. Your attendance will help ensure the continued presence of great music in our wonderful little city.
You must be logged in to post a comment.