Mexico’s gastronomic scene steps into the spotlight with the release of the MICHELIN Guide Mexico 2025, solidifying the country’s status as a global culinary powerhouse. Five new restaurants have earned the coveted MICHELIN Star, two were honored with the prestigious Green Star for sustainability, and 181 establishments are now recommended, reaffirming Mexico’s place among the elite of international cuisine.
Since its highly anticipated debut in 2024, the MICHELIN Guide has served as a catalyst for showcasing the diversity, creativity, and depth of Mexican cuisine. In this second edition, anonymous inspectors explored six key regions — Mexico City, Oaxaca, Baja California, Baja California Sur, Quintana Roo, and Nuevo León — uncovering culinary concepts that captivate audiences not only with flavor, but also with cultural identity and a strong commitment to sustainability.
Five New Stars Illuminate Mexican Cuisine
Among the most outstanding recognitions are the five new MICHELIN Stars awarded to restaurants that exemplify the best of contemporary culinary talent. In Mexico City, Expendio de Maíz, Masala y Maíz, and Máximo ascended to the coveted status, while in Baja California, Lunario (in Valle de Guadalupe) and Olivea Farm to Table (in Ensenada) joined the ranks.
These establishments stand out not just for their technical excellence but also for their deep connection to the land, the product, and tradition. From the refined simplicity of freshly cooked corn at Expendio de Maíz to the bold fusion of African, Indian, and Mexican flavors at Masala y Maíz and contemporary Mexican cuisine with French techniques at Máximo, each restaurant offers a unique sensory experience.
In the north, Lunario dazzles with its seasonal approach and open kitchen in a wine country setting, while Olivea turns its farm into art — crafting sustainable menus that also earned the prestigious MICHELIN Green Star.
Sustainability Takes Center Stage
In addition to their culinary merit, Olivea Farm to Table and Baldío — the latter located in the heart of the capital — were honored for the first time with the MICHELIN Green Star, which celebrates outstanding sustainable practices. Baldío, with its zero-waste kitchen model and supply chain based on chinampas (ancient floating gardens), regenerative agriculture, and circular composting, sets a new benchmark for eco-conscious haute cuisine in Mexico.
With these new honors, Mexico now boasts eight Green Star restaurants — a testament to the country’s growing commitment to gastronomy that not only delights the senses but also respects the planet.
Pujol and Quintonil: Banners of Excellence
In the 2025 edition, Pujol by Enrique Olvera and Quintonil by Jorge Vallejo maintain their two MICHELIN Stars, reaffirming their status as flagships of contemporary Mexican cuisine. Both located in the Polanco neighborhood, they continue to captivate customers with offerings that elevate traditional ingredients and flavors to new levels of sophistication and introspection.
A Guide That Celebrates Diversity and Accessibility
Beyond the Stars, the MICHELIN Guide Mexico 2025 includes 12 new restaurants in its Bib Gourmand category, which highlights high-quality cuisine at affordable prices. This expansion offers more options for those seeking memorable culinary experiences without a high-end budget.
A Vibrant Culinary Map
With 181 restaurants featured, the MICHELIN Guide not only recognizes the giants of fine dining but also maps out emerging talent and the vast culinary heritage thriving in every corner of Mexico.
This international recognition confirms that Mexican gastronomy is enjoying an unprecedented golden age. Through technique, innovation, and a deep respect for local ingredients, its chefs are setting global trends — bringing the soul of Mexico to every plate.
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