Michelin Guide Awards Mexico this Year
Focused in Mexico City, Oaxaca, Baja California, Los Cabos and Nuevo León, the Michelin Guide Inspection team has been hard at work discovering the hidden gems of the culinary landscape.
The Michelin Guide started in the 1900s in France. When the car tire manufacturers and brothers Edouard and Andre Michelin published a guide for French motorists.
When the first guide came out, 35,000 copies of the free edition were distributed. It provided information to motorists, such as maps, tire repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France.
Since then, it has grown to become one of the most reliable sources in the hospitality industry.
The guide began awarding stars to fine dining establishments in 1926. Initially, there was only a single star awarded. Then, in 1931, the hierarchy of zero, one, two, and three stars was introduced. Finally, in 1936, the criteria for the rankings were published.
One Star - "A very good restaurant in its category, high-quality cooking, worth a stop”
Two Stars - "Excellent cooking, worth a detour”
Three Stars - "Exceptional cuisine, worth a special journey"
Inspectors' meals and expenses are paid for by Michelin, never by a restaurant being reviewed. This summer, the guide will recognize restaurants in Mexico for the first time in its history.
For Mexican restaurant owners, chefs, and everyone in the industry, this will be a revolutionary moment. The stakes are noticeably higher for the restaurant industry throughout the country.
It takes not only outstanding chefs and Back of House staff to achieve this goal, but also professionals at the Front of House. From the moment a customer walks in the door until they leave the establishment, the experience must be pristine and satisfy every guest’s experience. When the experience exceeds expectations, the result might achieve as many as 3 stars.
According to the Michelin Guide requirements, the restaurant has to offer quality products, harmony of flavors in their food, the mastery of cooking techniques, a voice and personality of the chef reflected in the cuisine, and finally a consistency between each visit and throughout the menu. The Michelin reviewers inspect each restaurant several times a year.
Mexican cuisine has long been held as one of the world’s best, the country even being awarded by UNESCO for its culinary diversity. According to Sabores Mexico Food Tours, if you are a foodie, Mexico should be at the top of your list of countries to explore.
Contributor — Four Hundred