The MICHELIN Guide is Coming to Mexico


New territories for The MICHELIN Guide are always a major moment. Earlier this year, the Guide announced the additions of Atlanta, Georgia; Colorado, Argentina, and re-entered Rio de Janeiro and São Paulo. However, today sees the Guide arrive in Mexico. “It is a source of pride that Mexico’s culinary excellence not only captivates the world, but is also recognized internationally through the prestigious MICHELIN Guide,” says Daniela Mijares, CEO CANIRAC. “This significant achievement is a result of the commitment of Michelin and CANIRAC to elevate the country’s restaurants scenery in Mexico and internationally.” This sentiment is echoed by Gwendal Poullennec, International Director of The MICHELIN Guide. “The MICHELIN Guide Inspectors have been exploring this beautiful country with its ancient, vibrant, and cosmopolitan capital city; the stunning coastal areas of the country, the charming beauty of Oaxaca, and the rugged splendor of the Baja peninsula.”

Focused on Mexico City, Oaxaca, Baja California, Los Cabos and Nuevo León, the Inspection team has been hard at work discovering the hidden gems of the culinary landscape. “We would like to express our deepest gratitude to FIPROTUR in Los Cabos, the Governments of Mexico City and Oaxaca, and the Tourism Secretaries of Baja California and Nuevo Leon, for their support and commitment in promoting the country’s gastronomic treasures and its tourism development through this renowned Guide,” adds Mijares. 

“My team of inspectors have eagerly embraced all the flavors this unique destination has to offer,” adds Poullenec. “From local cuisine that is deep-rooted in tradition and celebrates indigenous ingredients and the abundance of high-quality products, to dining rooms where globally inspired creations are on the menu; Mexico has a wealth of intriguing and impressive dining options and passionate culinary talent.”

That talent is taking local produce including chiles, herbs, masa, coffee, chocolate, agave spirits, as well as seafood, fruits and vegetables to new and innovative heights with delicious results. And while the initial list will be revealed in early 2024, the anticipation is already building.

History and Methodology

The upcoming Mexico selection follows MICHELIN’s historical methodology, based on 5 universal criteria, to ensure each destination’s selection equity:

1) quality products
2) the harmony of flavors
3) the mastery of cooking techniques
4) the voice and personality of the chef reflected in the cuisine
5) consistency between each visit and throughout the menu (each restaurant is inspected several times a year)

The MICHELIN Guide was first published in France in 1900 as an accompaniment to tire sales providing practical advice on where to dine and stay to local motorists. MICHELIN’s Inspectors still adhere to the same criteria and manner of selection used from launch, and apply them to destinations around the world.

MICHELIN published its first North American Guide in 2005 for New York. Since then, Guides have been added in Atlanta; California; Chicago; Colorado; Miami/Orlando/Tampa, Florida; Washington, D.C.; Toronto; and Vancouver.

Source: Michelin Guide