Guanajuato enchants with its vibrant colonial architecture and labyrinthine streets, where romance blooms in the Callejón del Beso and history thrives in its museums.
Guanajuato, Mexico Get directions
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"Georgia-based, California-born, Mexico-rooted chef Maricela Vega can sum up her complicated identity in one dish: the fried oyster mushroom tacos she serves at Atlanta’s 8Arm. This is a taco that bridges both the flavors of Mexico and the South. For this dish, Vega draws inspiration from the family fish fries her Uncle Jose hosted in Guanajuato. She uses oyster mushrooms from Qihe Mushroom Farm in Newnan, Georgia, and mills like Anson Mills or Buckeye Creek Farm. The taco includes rajas made from aji peppers, Sea Island red peas for the frijoles, a chile tamulado salsa, and tortillas made from a blend of Oaxacan and Georgian yellow corn. Toppings include Easter radishes, cilantro from Grow Where You Are, and raw kale." - ByElyse Inamine
"When Guadalupe Guerrero arrived in the United States from her hometown of Guanajuato, Mexico, she landed a job at a taqueria in Berkeley. Within a few years, she was running the place. “But I was doing it for someone else,” she recalls, “and I thought, why not do this for myself?” Six years later, after going through the La Cocina incubator, she and her daughters, Brenda and Alejandra, own a full-fledged restaurant calledEl Pipila, which opened in San Francisco’s SoMa neighborhood in November. From the family recipe sopes to the bright, colorful design, the restaurant represents who the Guerreros are: past, present, and future. “Our first logo was based on El Pipila, a man with a monument in Guanajuato,” says Brenda. “The new one is all about a woman—our mom.”" - ByHilary Cadigan
