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Pangea

Monterrey, Mexico

On the pass:

Guillermo González Beristáin

Style of food:

French-influenced Mexican

Standout dish:

Goat cooked in beer

Contact:

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

+52 8114 6601 04
www.grupopangea.com

An enduring benchmark for Mexican haute cuisine 

Guillermo González Beristáin has created a mini restaurant empire in north-east Mexico, but Pangea remains the jewel in the crown. Opened in 1998, this chic Monterrey establishment has influenced a host of younger chefs with its championing of indigenous Mexican produce.

Born in California, Beristáin trained at the prestigious Culinary Institute of America before heading to Europe to work at Jaun de Alzate in Madrid and Le Divellec in Paris. As such his cooking sees local ingredients receive the modern French treatment, an approach that gives rise to the likes of foie gras with tuna, watermelon and truffle oil as well as loin of dourado paired with pork stew and served with a purée of smoky corn and tomato marmalade.

Pangea also has a wine cellar to rival any in Mexico, with Beristáin a fervent promoter of the country’s wines and grape varieties. Quite the multi-tasker, he recently oversaw the creation of his inaugural craft beer, which takes pride of place on the drinks menu at Pangea.

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