No.19

Pangea

Monterrey, Mexico

On the pass:

Guillermo González Beristáin (pictured) and head chef Angel Solís

Pastry chef:

Mariana García

Style of food:

French-influenced Mexican

Standout dish:

60-hour short rib with potato galette

Contact:

Bosques del Valle 110-20, Col. Bosques del Valle, San Pedro Garza García, Monterrey, Nuevo León

+52 81 8114 6601
www.grupopangea.com/pangea

Indigenous Mexican cuisine meets European haute cuisine

Something of a culinary pioneer in north-east Mexico, chef Guillermo González Beristáin has built a small restaurant empire with Pangea at its heart. Combining French influences with indigenous Mexican produce, Beristáin’s tasting menu includes 60-hour short rib with potato galette and lion-paw scallop with prawn mousse. An extensive à la carte menu also offers dishes such as grilled octopus with chickpea stew.

Beristáin opened Pangea in 1998 after training at New York’s prestigious Culinary Institute of America and stints at Jaun de Alzate in Madrid and Le Divellec in Paris. His restaurant group now includes Bistro Bardot, Chino Latino, La Felix and La Embajada, spanning a variety of French, Mexican and oriental cuisines, as well as a craft-beer Bocanegra. Most recently, Beristáin opened Vasto, serving rustic Italian food from a wood-burning oven.

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