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Pangea

Monterrey, Mexico

Monterrey restaurant keeps pushing the envelope for Mexican fine dining

Pangea

On the Pass

Guillermo González Beristáin (right) and Eduardo Morali

Pastry Chef

Patricia Zamarripa and Nicolás Alonso

Chief reason to visit: Guillermo González Beristáin’s restaurant has put the northeast of Mexico on the international culinary map by applying modern French cooking techniques to the region's superb local produce. He was voted by his peers to win the Chefs’ Choice Award in 2016 and was honoured with the Lifetime Achievement Award the following year.

Typical dishes: Choose a seven-course tasting menu or go à la carte with eye-catching mains including roasted duck breast and braised leg with Castilla squash ravioli and morels mushrooms, or grilled octopus with chickpea stew, chorizo and piquillo peppers.

Best seat in the house: The softly lit brick and polished-wood dining room has a cosy charm, but it's hard to beat a table on the romantic palm-flanked terrace.

Chef's background: Originally from Baja 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. The chef has launched several other concepts in Monterrey including the French-influenced Bistro Bardot and rustic Italian Vasto.

What else: Beristáin part-owns vineyards and wineries in Mexico and southern France and also an artisanal beer brand, Bocanegra. In 2015 and 2016, he was a judge on the panel of the TV show Top Chef Mexico.

Don't miss: Beristáin’s signature dish of kid braised in his own Bocanegra craft ale – a dark wheat beer – and served with mashed cauliflower and indigenous Huasteco sauce.

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