On Wednesday night, the Michelin Guide in Mexico welcomed the addition of three new states—Puebla, Jalisco, and Yucatán—joining the five already included (plus Mexico City) in its quest to identify and distinguish restaurants based on their culinary quality and character, excellent service, and creativity.
Thus, the stars of the evening were, on one hand, the restaurants Pujol and Quintonil in Mexico City, which retained the two Michelin stars originally awarded to them in 2024—when the guide first arrived in Mexico. On the other hand, there were the seven new one-star winners, five of which are located in the newly incorporated states:
Three of the restaurants awarded a single Michelin star at tonight’s ceremony are in Yucatán: Huniik and La Barra de Huniik—both led by Chef Roberto Solís in Mérida—and Ixi’im, featuring Chef Luis Ronzón in Chocholá, a town located 26 kilometers from the Yucatecan capital.
Two other restaurants receiving a star are located in Guadalajara, Jalisco: Alcalde, led by Chef Francisco “Paco” Ruano, and Xokol, helmed by Chefs Óscar Segundo and Cynthia Xrysw Ruelas Díaz.
And two more are in Mexico City: Gaba, with Chef Víctor Toriz in the Cuauhtémoc neighborhood, and La Oncemil, with Chef César de la Parra in the Miguel Hidalgo district.
These winners join those from previous editions who earned a Michelin star and successfully retained it in 2026, bringing the total number of restaurants holding this distinction to 26.
Additionally, 11 Green Stars were awarded to an equal number of restaurants that demonstrate responsible practices within their kitchens and overall business operations. Furthermore, 63 Bib Gourmand distinctions were presented to restaurants offering an excellent balance between quality and price, and another 133 restaurants received a recommendation. The most moving moment of the evening came when the Michelin Youth Award was presented to Xóchitl Valdés, of the restaurant Pancho Maíz in Mérida, who had already earned a Bib Gourmand distinction.
When asked by host Sofía Alarcón, “What inspires you to push boundaries and create a unique culinary identity?” Valdés replied with tears in her eyes and a slightly trembling voice:
“The land, the producers, and all the people who need to eat well but sometimes cannot afford it; so, we strive to make it accessible to everyone.”
The complete list of winners can be found on the Michelin Guide website.
Source: latinus.us
