If one thing is clear, it’s that traveling through Mexico is also about experiencing its cuisine. Proof of this is the Guía México Gastronómico (Mexico Gastronomic Guide), one of the most important publications for understanding and savoring contemporary Mexican cuisine, which this year presented its twelfth edition.
The presentation took place on Monday, February 2nd, and brought together chefs from across the country, international guests, restaurateurs, specialized media, and leading figures in the culinary industry. All of this was part of a gastronomic weekend celebrating the best of Mexican cuisine.
What is the Guía México Gastronómico?
Created by Culinaria Mexicana, in partnership with S. Pellegrino, Nespresso, and Audi, the Guía México Gastronómico is a publication that annually recognizes the 250 best restaurants in the country, encompassing everything from traditional and regional cuisine to contemporary and international offerings.
The selection is made by a panel of judges comprised of food journalists, sommeliers, and culinary experts who travel throughout Mexico in search of new culinary experiences.
Thanks to this curatorial approach, over 60% of the selected restaurants are located outside of Mexico City, showcasing culinary destinations throughout the country.
The activities began on Sunday, February 1st, with a welcome luncheon at Jardín Trinitarias, part of Banyan Tree Puebla, a space situated next to the ruins of a 19th-century convent.
During this luncheon, special awards were presented, including the Ricardo Muñoz Zurita / Mexican Culinary 2026 Medal for Merit in Promoting Mexican Cuisine to Irad Santacruz Arciniega, and the Medal for Merit in Editorial Production to Adriana Guerrero Ferrer.
The Mexican Culinary Medal was also awarded to traditional cook Rosalba Morales Bartolo for her invaluable work in preserving and promoting Michoacán cuisine.
Before the evening drew to a close, the 2026 Mexico Gastronomic Sustainability Award was presented to Olivea Farm to Table, a restaurant in the Valle de Guadalupe, for its commitment to responsible and sustainable practices.
The Metropolitan Auditorium of Puebla first hosted the seventh edition of Culinary Trades: Success Stories, Inspiring Tales, with over 3,000 attendees and the participation of international figures such as Santiago Lastra (King of the Line, London), Andoni Luis Aduriz (Mugaritz), and Enrique Olvera (Pujol).
That evening, the same venue hosted the awards ceremony for the 250 restaurants selected for the 2026 edition, solidifying the Guide’s position as the leading publication on Mexican gastronomy.
Special Awards 2026
Among this year’s most outstanding recognitions:
Chef of the Year: Ángel Vázquez (Intro and Augurio, Puebla)
Restaurant of the Year: Tierra del Sol (Oaxaca de Juárez), by Chef Olga Cabrera
In addition, new and traditional awards were presented, such as:
Gastronomic Phenomenon of the Year: La Once Mil
Waitress of the Year: María Zenen Núñez Yáñez
Research Restaurant 2026: Aldea Xbatún
Wine Bar of the Year: Brutal
Best Dessert Menu: Bruna
Mexican Restaurant Abroad: KoL, London
And many more recognitions celebrating the talent, creativity, and diversity of the Mexican gastronomic industry.
The Mexico Gastronomic Guide 2026 will be available from February 15th at Gandhi bookstores throughout the country, specialized gastronomy stores in the main cities of Mexico and through the social networks of @los250mx.
Source: alanxelmundo
