5 restaurantes nayaritas entre “Los Grandes Restaurantes de México 2021”

Two restaurants in the Riviera Nayarit –Carolina, from The St. Regis Punta Mita and El Delfín from the Garza Canela San Blas hotel– as well as Emiliano Comida y Vino from Tepic ratify their place in the Mexico Gastronomic Guide; and this year Tuna Blanca Punta de Mita and Loma 42 Tepic are incorporated.

Five Nayarit restaurants shone at the presentation and delivery gala of the "Mexico Gastronomic Guide, The Great Restaurants of Mexico 2021", presented by Culinaria Mexicana, S.Pellegrino and Nespresso, published by Larousse Cocina, which has become a point of reference nationally and internationally.

Two restaurants from Riviera Nayarit and one from the state capital: Carolina, from The St. Regis Punta Mita hotel; The Dolphin of the Garza Canela hotel of San Blas, and Emiliano Cuisine and Wine from Tepic. It was first included to Tuna Blanca Punta de Mita and Hill 42 Tepic, thanks to the quality of its cuisine and service.

Virtual Gala

Last Monday, February 22, the gastronomic union of Mexico met virtually at the event broadcast live through the website and social networks of Culinaria Mexicana, directed by Claudio Poblete.

“It is a pleasure to accompany you – from Tijuana to Mérida – in this wonderful gala; It is the sixth year of a dream that was born from two great brands always committed to the hospitality industry”, said Poblete at the start of the broadcast.

He commented that the Mexico Gastronomic Guide is considered the most complete of its kind in the country, and is carried out in order to recognize the effort and work of cooks, cooks and chefs, both traditional and professional, hence the importance of being in the same.

The points that restaurants must meet to be included are the following:

Quality in the service.
That the restaurant encourages the creation of gastronomic communities in its environment.
Quality in food preparation.
Clarity in the gastronomic concept and vision of transcendence in the face of fashion.
Make it an experience worth living in relation to price-quality.
Ability to receive trainees with a training plan for students.
That they participate in community initiatives such as altruistic causes, congresses, workshops, among others.

Against all odds"

Due to the COVID-19 pandemic and in support of the hospital industry, the usual 120 Restaurants of México Gastronómico were 278 on this occasion, in addition to special prizes being awarded to the best of the restaurant industry, those that remained at “ wind and tide” in what has been called “one of the most challenging years for the sector.”

This is how Mejores Experiencias a Casa 2021 was born, a new category that rewarded establishments that devised the best strategies to bring the flavors and aromas of their kitchens to the homes of Mexicans. Other categories were: Basket with Eight Hands and Gastronomic Resilience, in addition to which the Ricardo Muñoz Zurita/Mexican Culinary 2020 Medal was awarded and the Chefs of the Year and Restaurants of the Year were awarded.

Chef Betty Vázquez, Riviera Nayarit Gastronomy Ambassador, expressed her excitement after learning that El Delfín restaurant is in this compendium for the sixth time:

“It is an honor to be and be part of this gala. A thousand congratulations to all for the effort, despite everything we experienced this year we are up in the fight. Thanks to all the sponsors and every member of the team”he expressed.

Also very happy and proud of their achievements were chefs Marco Valdivia, from Emiliano Comida y Vino; Miguel Soltero from Carolina-St. Regis Punta Mita, as well as Jesús Vázquez from Loma 42 Tepic and Thierry Blouet from Tuna Blanca Punta de Mita, who for the first time received the plaque for their restaurants.

“For Riviera Nayarit, a tourist destination that has gastronomy as one of its promotion pillars, it is very important that its restaurants are recognized for their quality, tradition, and innovations. I congratulate the chefs who run these restaurants for the prestige they give to Nayarita cuisine”, said Marc Murphy, general director of the Riviera Nayarit Convention and Visitors Bureau (OVC).

TO KNOW:

The Guía México Gastronómico has a circulation of 65,000 copies, is free, and is distributed in hotels, VIP lounges at the Mexico City, Monterrey, and Guadalajara airports, gastronomy schools, as well as culinary events and congresses.

Original article