Three Of Nayarit’s Restaurants Among The Top 120 In Mexico

  • The Guía México Gastronómico picked El Delfín at the Hotel Garza Canela in San Blas, Carolina at The St. Regis Punta Mita Resort and Emiliano Cocina y Vino at Tepic among the top eateries in the country.

The Guía México Gastronómico recently announced their top 120 Restaurants for 2016, a selection which, according to the magazine, is owed to the “parallels that exist among the 120 million inhabitants of Mexico,” an analogy that refers to the tradition, continuity, quality and love of service and creativity within Mexico. Nayarit’s gastronomy was part of this august list with two restaurants in the Riviera Nayarit and one in its capital, Tepic.

Fifty members of the Academia Nacional de Votantes (National Academy of Voters) made up of personalities from the culinary industry of Mexico came together to choose the best of the best, taking into consideration: the quality of their service, the quality of their presentation, the continuity of their culinary project, their culinary proposal and that the establishment serve to incentivize a collaboration with other gastronomic sectors.

In the Riviera Nayarit they chose El Delfín at the Garza Canela in San Blas, which is run by Chef Betty Vázquez, and Carolina at The St. Regis Punta Mita Resorts, headed by Chef José Meza. Tepic’s Emiliano Cocina y Vino—run by Chef Marco Valdivia—also made the cut.

The guide has already been published with 65 thousand printed issues distributed throughout the country. It’s free of charge and can be found in hotels, VIP lounges at the Mexico City, Monterrey and Guadalajara airports, culinary schools and culinary events and conferences held in 2015 and 2016.

The Riviera Nayarit Convention and Visitors Bureau would like to congratulate the restaurants in the Destination and the capital of Nayarit for their excellent work and achievements, which serve to expand the exposure of Nayarit’s gastronomy, an important promotional element both on a national and an international level. 
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