Oaxaca.- The Latin America’s 50 Best Restaurants 2021 They are one of the most anticipated events for restaurateurs, specialized press, foodies and the industry in general. The state of Oaxaca It was the setting chosen for the awards ceremony, where Mexicans took 19 out of 100 places on the acclaimed list, 11 in the first 50 places.
The high kitchen is increasingly important in the social and cultural part, Latin America is not far behind when it comes to creativity, sophistication and improvement of this part of culture and the recognition of this list puts it in perspective. This year the list was different, they took 100 restaurants Instead of 50 since with the pandemic and the forced closure of all businesses, giving more restaurants a voice was the right thing to do, according to the criteria of said list.
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During the award ceremony, the chefs who are no longer there and those restaurants were reminded that due to the health crisis and therefore the economic crisis, they no longer returned, as is the case of Biko, restaurant of Spanish Mexican cuisine led by Mikel Alonso, Gerard Bellver and Bruno Oteiza.
Top 10
At the top of the podium in 2021, is the restaurant Central, located in Lima, Peru.
In charge of the chefs Virgilio Martinez and Pia León, It is a food concept that seeks to expose and enhance the biodiversity of Peru through its own and unique cooking style that today makes them deserving of the award as the best and most influential restaurant in Latin America of the last decade and 2021 according to the Latin America’s 50 Best Restaurants list.
Photo: FB Central
Second, also located in Lima, is the restaurant Maido, where chef Mitsuharu Tsumura wows thousands of diners each year with his Nikkei cuisine.
The third place is occupied by the chef Alex Atala with your restaurant JUDGMENT, which since 1999 fuses the wild ingredients of the Amazon with modern and sophisticated techniques.
On the fourth step, Astrid and Gaston, from the chef Gaston Acurio, puts Peru back on the culinary scene.
The fifth place belongs to a Mexican restaurant, which for some years now has made the world turn towards the gastronomy of our country. Pujol, on the Mexico City, it is the place where Enrique Olvera reflects the culture and flavors of Mexico in the dishes that come out of its kitchen and that today, place the country within the top 10 of the best restaurants in Latin America.
Photo: FB Itingood
The sixth position is for the restaurant commanded by the chef Rodolfo Guzman, in the city of Santiago de Chile from where Boragó commands.
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São Paulo, Brazil, is home to seventh place, with the Maní restaurant run by the chef Helena Rizzo, who was recognized in 2014 as Best Female Chef of the Year by Restaurant Magazine.
Mexico reappears on the list to position himself on the eighth rung, from the chef Jorge Vallejo, Quintonil in Mexico City it places its haute cuisine on the list of Latin America’s 50 Best Restaurants.
More Mexicans on the list
12.- Sud 777 by Édgar Nuñez (Mexico City)
15.- Pangea by Guillermo Beristáin with the kitchen by Eduardo Morali (Monterrey. Nuevo León)
27.- Rosetta by elena Reygadas (Mexico City)
32.- Mayor of Francisco Ruano (Guadalajara, Jalisco)
33.- Máximo Bistrot by Eduardo García (Mexico City)
35.- Nicos de Elena Lugo and Gerardo Vázquez Lugo (CDMX)
38.- Le Chique by Jonathan Gómez Luna (Cancun)
40.- Heart of the Earth by chef Diego Baquedano (Baja California Norte)
Photo: FB Corazón de Tierra
44.- Amaranta de Pablo Salas (Toluca, State of Mexico)
57.- The Dozen of Tomás Bermúdez (Guadalajara, Jalisco)
62 ,. Manzanilla by Solange Muris and Benito Molina (Ensenada, Baja California)
63.- Oaxaca House of Álex Ruíz (Oaxaca)
72.- Merotoro by Jaír Téllez (CDMX)
79.- Laja de Jaír Téllez (Ensenada, Baja California)
85.- Dulce PAtria by Martha Ortíz (CDMX)
95.- Pitiona by Jose Manuel Baños (Oaxaca)
98.- Deckman’s in El Mogor (Valle de Guadalupe, Baja California)
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A special award went to Eduardo García de Máximo, for reinventing himself in times of pandemic in a positive way, leaving a mark for the future, a prize awarded by the beer sponsoring the event. During the 18 months of the health crisis, he demonstrated sustainable practices, fair trade as well as social programs where he fed those who needed it most.
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