San Miguel de Allende Features Organic and Cosmopolitan Cuisine

MANHATTAN, N.Y. - May 2, 2014 - PRLog -- One of North America’s favorite destinations in Mexico, San Miguel de Allende is also one of the country’s leading culinary destinations with cooks and chefs of all walks of life making the UNESCO World Heritage (http://whc.unesco.org/en/list/1274) city their home.

Home to over 63 nationalities and with more than 76 restaurants, from 5 Star to mom-and-pop cafes, some with generations of history to interactive cooking classes with locals and international chefs, this Conde Nast Traveler “Best City in the World (http://www.cntraveler.com/readers-choice-awards/best-cities-world_slideshow_item24_25),” has embraced its gastronomical inheritance with trend-setting movements and international festivals.

San Miguel de Allende is located in an area rich for agriculture with farms and ranches abound, making an ideal place for the use of organic produce, the idea behind TU SMA (Your San Miguel de Allende). This city-wide movement has inspired many and includes an open air farmers market on every Saturday and a number of chefs who have opted for a healthier seasonal menu, including Chef Donnie Materton, who heads the kitchen at The Restaurant (http://therestaurantsanmiguel.com/).

Mexico City’s Pujol Chef, Enrique Olvera, has made Moxi, the restaurant in The Matilda hotel, his newest playground by creatively employing La Purisimo de Jalpa Farm (http://www.purisimadejalpa.com/?page_id=85) to create fruit and cheese pairings exclusively made for Moxi, (http://moxi.com.mx/) as well as other original creations. Located next to the Parish of St. Michael the Archangel, the rooftop bar La Azotea (http://www.azoteasanmiguel.com/) offers Spansih fusion cuisine and has become known for its “tacos de jicama” (Mexican yam).

During the months of May and June, SMA Gourmet will take place, offering different culinary events to be enjoyed by all palates.  On June 7^th the second edition of Cinco Chefs, Cinco Tiempos, Cinco Horas (five chefs, five courses, five hours) will take place at the Casa de Aves (http://www.casadeaves.com/) hotel. Attendees can select one course from each chef as well as buy the ingredients used in the dishes from local farm owners.

From June 13 to 15 in the Parque Juarez will host the Flavors of San Miguel Fair, offering visitors and locals several culinary activities, including wine tastings, showcases, conferences, live music and activities for children. Another event within the SMA Gourmet program is theInternational Chefs Meeting, Taste of Rosewood, bringing world-class chefs to live a new experience: the chefs go to shop at typical markets and stores around the city, and then they cook in the house of a San Miguel local inhabitant. Chef Victor Palma helped spearhead the development of a new "Locally Sourced, Nationally Inspired" cuisine.

The last addition of culinary festivals took place this past March with the celebration of Mesa Abierta (http://www.mesamerica.mx/2014/en/mesaabierta/), an event that brought the best international chefs to experience San Miguel Allende with a giant picnic where local and international suppliers offered their products. Some of the chefs that participated were Rick Bayless (Topolobampo, Chicago); Frank Castronovi and Frank Falcinelli (Frankies Sputino, New York); Mauro Colagreco (Mirazur, France); Benito Molina (Manzanilla, Ensenada); Jorge Vallejo (Quintonil, Mexico City); and Elena Reygadas (Rosetta, Mexico City).