Guillermo González Beristáin (pictured) and Eduardo Morali
Milagros Berteri and Nicolas Alonso
Tell me a story: The brainchild of chef Guillermo González Beristáin, Pangea opened its doors in 1998 – and became the flagship establishment for the chef’s future restaurant group. Fusing French culinary techniques and local ingredients, it has long set the tone for contemporary Mexican cuisine and is a habitué on the Latin America’s 50 Best Restaurants list.
Who’s cooking? Born and raised in Baja California, González Beristáin graduated from the the Culinary Institute of America and worked in Paris, Madrid and New York. On returning to Mexico, he lived in the capital before moving to Monterrey to open Pangea. Today, he runs six restaurants in northeast Mexico and leads the Pangea kitchen alongside long-time protégé Eduardo Morali.
On the menu: One of the restaurant’s most iconic dishes is goat kid braised in a beer salsa. Order it à la carte or enjoy it as a part of the three- or 10-course tasting menu.
The gongs keep coming: González Beristáin’s Illustrious career has been well documented. Accolades over the past 25 years include being named Chef of the Year by GQ magazine in 2011, being selected by his Latin American peers for the Chefs’ Choice Award in 2016, then receiving the Lifetime Achievement Award in 2017. His winning streak continues in 2023 as the restaurant is recognised with the Gin Mare Art of Hospitality Award for its classic, warm and precise dining experience.
On the nose: A passionate wine lover, González Beristáin takes great pride in Pangea’s cellar – and runs his own winery in Baja California. Besides Mariatinto, he also heads up Bocanegra brewery.
Page turner: To celebrate its 25th anniversary in 2023, Pangea published its first eponymous cookbook.