The waves and sand of the Riviera Diamante Acapulco framed this Monday's award ceremony for the Mexico Gastronomic Guide 2023. Among media, specialists, sommeliers, restaurateurs, and chefs, 250 restaurants from across the country were honored at an event with over six hundred attendees at the Princess Mundo Imperial hotel.

The restaurants in the guide were selected by a voting council made up of journalists, influencers, and food enthusiasts. Among the most emotional moments of the gala was the tribute to the career of a restaurateur awarded to Don Ángel García García, “El Feo,” from Restaurante El Porvenir in Tampico. In a restaurant context where fleeting trends and the ephemeral nature of dishes that feed social media are pressing, the 100 years of service of this restaurant was celebrated with cheers and standing applause.

Another peak moment was the naming of the Chef of the Year awarded to Javier Plascencia for his work in restaurants such as Jazamango, Finca Altozano, Animalón, La Lupe, and Erizo. The excitement filled the attendees with the naming of Alcalde, chef Paco Ruano, in Guadalajara, as the best restaurant of the year. The revelation chef was the talented Thalía Barrios for her Oaxacan cuisine at Levadura de Olla, where tradition, endemic products, and care for techniques come together.

In the beverage context, sommelier Rubén Rodarte Magallanes from Sud 777 and mixologists Claudia Cabrera and Eli Martínez received awards. In terms of service, the recognition for head of the dining room went to Eduardo Figueroa from Balcón del Zócalo, while the Waiter of the Year award went to José Luis Nájera from Contramar. The chefs of the guide selected the Nuevos Horizontes garden as Supplier of the Year, while in sustainability issues, sites like La Gruta, Los Danzantes, Kinich, and Sotero received plaques.

The Ricardo Muñoz Zurita medal, awarded for merit in gastronomic education, was credited to teacher Abril Salas for her hard academic work in the Yucatán Peninsula, while Leticia Alexander received her own for merit in editorial production.

From A to Z, restaurants of various types of cuisine received the plaque recognizing their hard work: from signature cuisine, like Maizal or Le Chique; traditional ones, like Los Curricanes or Las Quince Letras; international cuisine, like Al Andalús or Centro Castellano; regional ones like Tlamanalli and Rincón Huasteco; and even new fonditas like Fonda Margarita and El Rey del Pavo.

The menu served at the gala was provided by US Meats, Nuevos Horizontes, Pescaconfuturo, Comepesca, and Ánfora dishes. For drinks, attendees toasted with Casa Madero, Volcanes, and mezcal Ojo de Tigre accompanied by S. Pellegrino and Acqua Panna waters as well as Nespresso coffee.

Without a doubt, the Mexico Gastronomic Guide continues to be the benchmark that brings together, like no other national list, the value chain of a specialized industry committed to providing the best service and showcasing our culture at the table.