Chef Raymundo Alberto Gutiérrez Hurtado presents his gastronomic research at the “250 Best Restaurants in Mexico” awards ceremony
San Miguel de Allende, Guanajuato— Chef Raymundo Alberto Gutiérrez Hurtado, from San Miguel de Allende, presented his book, “San Miguel del Alma. Culinary Tradition: From San Miguel el Grande to Contemporary San Miguel de Allende,” in Puebla, as part of the “250 Best Restaurants in Mexico” awards ceremony, presented by Culinaria Mexicana.
The book, sponsored by engineer Karina Salgado Román, is among the completed publications of the 2025 recipients of the Ricardo Muñoz Zurita Fellowship, an initiative that promotes rigorous research into Mexican regional cuisines as an expression of culture, memory, and territory.
The book documents the culinary evolution of San Miguel de Allende from its origins as San Miguel el Grande to its contemporary form, preserving recipes, techniques, and narratives that shape the gastronomic identity of this Guanajuato municipality. As the author himself noted, this award recognizes “a career built on research, memory, the land, and a deep respect for the culinary roots of Guanajuato, with special emphasis on Dolores Hidalgo and San Miguel de Allende, territories that have shaped his gastronomic vision.”
The book is scheduled to be presented in Guanajuato City in February 2026. The project’s promoters hope to find a venue for a presentation in San Miguel de Allende, the municipality that inspired and is central to the research.
The presentation in Puebla was part of a group of five grant-winning works that document living culinary traditions from different regions of the country:
Comitán and its bread-making heritage. Systematization and Preservation (Walter Daniel Aguilar Rovelo, Chiapas)
Chiapas: Ritual Cuisines and Their Social Representation (Ángel Gabriel López Amores, Chiapas)
Eating with the Saints: The Relic in the State of Durango (Jaime Iram Vargas Barrientos, Durango)
San Miguel del Alma: Culinary Tradition: From San Miguel el Grande to Contemporary San Miguel de Allende (Raymundo A. Gutiérrez Hurtado, Guanajuato)
Xochimilco: Recipes and Anecdotes of Lakeside Cuisine (Mariana Cabello Ibarra, Mexico City)
With this publication, San Miguel de Allende reinforces its position not only as a tourist destination, but also as a territory with a documented gastronomic richness and a constant dialogue between the ancestral and the contemporary.
Source: guanajuato.travel
