San Miguel de Allende, Guanajuato. January 22, 2020. Trazo, the creative cuisine restaurant located within the facilities of Hotel Boutique Casa 1810, in San Miguel de Allende, Guanajuato, has been credited to a place within the Mexico Gastronomic Guide Los 120 restaurants 2020.
The restaurants presented in this project, edited by Larousse, were selected through experts in cuisine, sommelería, lifestyle and gastronomic journalists, who, over a year, selected the nominees by means of various scoring criteria, among the which are: continuity of its gastronomic project, excellence in service, quality in food preparation, participation in community initiatives, facilities, but most importantly, that the visit to the site is a gastronomic experience for the diner.
The Mexico Gastronomic Guide is made up of establishments of various categories, including traditional Mexican cuisine, contemporary Mexican cuisine, international cuisine, culinary classics, openings with at least one year in operation, restaurants within hotels throughout Mexico, places of Culinary pilgrimage and those who have been recognized by national and international critics.
The Trazo restaurant has obtained this recognition thanks to the delights created by chef José Francisco González, originally from Moroléon, Guanajuato, who specializes in Mexican cuisine, and who is inspired by new ingredients for the conception of the menu.
Trazo is characterized by its attention to detail and the experience of the diner: “We are very interested that the client leaves with the experience of the restaurant instead of just going to eat. We want them to have a new experience, to try dishes they didn’t know, with flavors and ingredients that they didn’t imagine existed, ”González said.
Chef José Francisco González, who worked in Moxi’s kitchen at the Matilda hotel, and subsequently joined the ranks of Pujol, likes to surprise with the ingredients, respect them and keep them as pure as possible. This way of cooking has become the hallmark of Trazo, that and the way in which each of their dishes are presented. “One of the things I like the most when cooking is experimenting. When I see a new product or that I don’t know, I buy it and take it to Trazo to see how I can use it. ”
Another reason why they obtained this recognition is because of their social commitment to the local trade of organic products, since “almost all of the ingredients that we use in Trazo’s kitchen are from local producers, ranches near San Miguel Allende and organic tianguis that we constantly attend, ”concludes chef González.