18 Michelin-starred restaurants in Mexico

MEXICO CITY: The Michelin Guide has published restaurant ratings for Mexico for the first time. The award-winning restaurants are located in Mexico City, Oaxaca, Baja California, Baja California Sur, Quintana Roo and  Roo and Nuevo León. The selection includes a total of 157 restaurants, including 42 Bib Gourmands, 16 restaurants with one star and two restaurants with two stars. Six restaurants receive the green  star for their efforts towards more sustainable gastronomy. 

"It is a great pleasure to recognise the uniqueness of the Mexican gastronomic landscape in Mexico City. The first and very promising selection is an example of how the country presents its regions with their cultures and traditions that are as distinctive as they are. From sophisticated starred restaurants to bustling taquerias on the street, our inspectors were impressed by the constant culinary vibrancy that is both authentic and enjoyable," explains Gwendal Poullennec, International Director of the Michelin Guide. "The strong identities of the regions are at the heart of Mexico and attract gourmets and travellers in search of exceptional experiences. The talented chefs put their local culture at the forefront, consolidating Mexico's position as a gastronomic icon." 

Two stars  for Quintonil and Pujol

Two restaurants have been awarded two stars, the highest honour in this first Mexican selection.  Celebrated chef Enrique Olvera and his team at Pujol (Mexico City) combine tradition and creativity and bring Mexican history to life with sophistication and depth. Whether omakase tacos or seasonal tasting menus, the chef uses his expertise to enhance exceptional products, much to the delight of gourmets. The Quintonil (Mexico City), on the other hand, is named after an herb that is widespread in the Oaxaca region. In this stylish and enticing restaurant, chef Jorge Vallejo and his partner Alejandra Flores create elegant, creative cuisine that tantalises the senses.

16 restaurant with one star

Quintana Roo is very popular with travellers due to its beautiful beaches and pleasant Caribbean climate. The region's luxury resorts offer their international clientele refined cuisine that is steeped in Mayan culture and characterised by cultural exchange. Fresh herbs, citrus fruits, chilli and achiote (or rucou) give specialities such as "cochinita pibil" (marinated pork cooked slowly in banana leaves) their aroma.  Three restaurants have been awarded a star: Cocina de Autor Riviera Maya, Le Chique and HA'. 
 
The Oaxaca region is characterised by a rich indigenous culture that preserves centuries-old culinary traditions. A number of female chefs are paving the way for a unique gastronomy by either working in the kitchen or passing on their expertise. The seven moles of Oaxaca are marvels of cuisine that, with their depth, complexity and subtlety, are among the best sauces in the world. Two restaurants in the region have been awarded a star:Los Danzantes Oaxaca and Levadura de Olla Restaurante.  

The waters of Baja California and Baja California Sur are known for harbouring the most diverse marine ecosystems in the world. Here you can enjoy exquisite seafood, prepared in the form of ceviche and fish tacos that are a delight to savour. Inland, the Valle de Guadalupe has developed into Mexico's most important wine-growing region thanks to its favourable climate and is home to young, talented chefs who have dedicated themselves to a captivating restaurant culture. Four establishments in these regions have been awarded a star: Animalón, Cocina de Autor Los Cabos, Conchas de Piedra and Damiana. 
 
Nuevo León, an industrialised region in the north of the country, has embraced the stark contrast between its rural past and its present shaped by the influx of international travellers. The typical "norteño" cuisine is characterised by a rich rustic cuisine and meat dishes that have their roots in the region's history of livestock farming. The famous "arrachera" (marinated steak) and "cabrito" (roast kid) are served with corn tortillas, local cheese and "frijoles charros" (bean stew) with a spicy flavour. Today, the desire for sophistication and finesse is changing the culinary scene, which skilfully juggles between glorifying local traditions and products and exploring international techniques and flavours. Two restaurants in the region have been awarded one star: KOLI Cocina de Origen and Pangea.  
 
 It's hard to put the metropolis of Mexico City into words, but the guide's inspectors were thrilled to explore the diverse culinary landscape and dine in both simple, authentic taquerias and sophisticated, cosmopolitan eateries. Tasty and varied local specialities and creative and sophisticated restaurants are the two sides of a coin that deserves its reputation as one of the world's most dazzling culinary scenes. Five restaurants in the region have been awarded a star: Em, Esquina Común, Rosetta, Taquería El Califa de León and Sud 777. 

Six green stars

Six restaurants have been awarded the Green Star for their efforts towards sustainable gastronomy. Like the famous Michelin Guide stars that recognise the best culinary experiences, the Green Star, launched in 2020, aims to recognise restaurants that are committed to a more sustainable gastronomy and a more ethical future. Sustainability in gastronomy is more than just a trend, but a lifestyle that is rooted in Mexico's diverse culinary communities. Many restaurants in the selection piqued the interest of the guide's inspectors through their efforts to source the best local produce and showcase producers and artisans. 

Six restaurants stood out in this regard: 

Acre (Recommended Restaurant; Baja California Sur): This eatery works on a sustainable growing and harvesting programme to use as many homegrown ingredients as possible in its menu. Other raw materials are sourced from local farms to ensure their traceability and maintain responsible farming practices. The team also sources products that emphasise national traditions and support local communities of farmers and fishermen. 

Conchas de Piedra (one star; Baja California): Deckmans Group restaurants have three farms, and this eatery produces its own olive oil. When sourcing molluscs, care is taken to protect ecosystems and comply with the law, and the remains of the shellfish are used to prevent soil erosion and provide the vines with calcium. Finally, only salt from San Felipe is used. 

Deckman's en El Mogor (Recommended restaurant; Baja California): The restaurant has three orchards, from which 80% of the plants are sourced, and each garden contains at least 5 beehives. The compost is made exclusively from organic waste and the ingredients are sourced on average from within a 35 kilometre radius of the restaurant. 

Flora's Field Kitchen (Bib Gourmand; Baja California Sur): This family-run farm cultivates 25 acres of organic herbs, vegetables and fruit trees, including mango, papaya and citrus. The chickens are raised for their eggs and the restaurant has its own slaughter system. The animals are fed a plant-based diet without hormones and antibiotics, and work is constantly being done to improve the efficiency of the farm, ranch and restaurant. For example, wilted flowers are fed to the chickens, who happily peck at the dried seeds, while the shells are fed to the pigs and chickens, whose manure heats the compost on the farm.  

Los Danzantes Oaxaca (one star; Oaxaca): This restaurant has its own organic garden, uses only seasonal produce and controls its waste management as part of a zero-waste process. The team works with small producers, artisans and social organisations. Glass bottles and used cooking oil are given to a glassblower who uses the oil as an alternative fuel. Coffee grounds are added to the compost and rainwater is collected to water the plants.  
 
Lunario (recommended restaurant; Baja California): The monthly tasting menu is composed of local, seasonal produce, mainly from their own farm, vegetable garden, barns and beehives. The dairy products are produced on site and the seafood comes from local suppliers who can guarantee its traceability and sustainability. The wines are 100% locally sourced and the restaurant optimises its waste management (sorting, recycling, composting) to enrich its vineyards and gardens.  

42 Bib Gourmand restaurants

42 Bib Gourmands are awarded in this first Mexican selection, rewarding their commitment to providing foodies and travellers with culinary experiences that offer excellent value for money. The selection emphasises both traditional and contemporary Mexican flavours.  Ultimately, 97 restaurants were awarded a recommendation by the guide's inspectors, placing them at the forefront of the gastronomic scene in their respective regions. 

Special awards

Mentor Chef Award: Enrique Olvera (Restaurant Pujol, two stars): Enrique Olvera is a champion of world cuisine who inspires chefs around the world to discover and explore the techniques, flavours, ingredients and heritage of Mexican cuisine. Countless professionals have worked in his kitchen, and Chef Olvera has brought Mexican cuisine to the attention of international foodies by combining its roots and traditions with cosmopolitan influences and ideas.

Young Chef Award: Thalía Barrios Garcia (Levadura de Olla Restaurante, one star)   This young chef in her late twenties learnt to cook alongside her mother and grandmother. Her background and personal history give her cuisine a unique personality, capable of changing traditions.

Award for exceptional cocktails: Felipe Acevedo (KOLI Cocina de Origen, one star): Original, balanced cocktails with a harmony of flavours that exudes sophistication. In this restaurant, Felipe Acevedo proposes cocktail combinations with or without alcohol that are skilfully matched to the menu.  
 
Sommelier Award (sponsored by Casa Madero): Lauren Plascencia (Restaurant Animalón, one star): The wine list, with its international influences, emphasises Mexican wines and in particular those from Baja California. The restaurant's sustainable approach is reflected in the fine selection of biodynamic wines and wines with minimal chemical intervention.  

Service Award: eyna Venegas and Marcelo Hisaki (Restaurante Amores, recommended restaurant). Husband and wife team Reyna Venegas and Marcelo Hisaki run this tantalising restaurant in Tecate, demonstrating their passion and tireless commitment. The dishes highlight local produce and are served gracefully, while dinner is sublimely staged in the restaurant's intimate dining room.