30 DAYS OPEN PURCHASEEl Bajío is a book about Mexico's inner highland plateau, a region well known in Mexico but almost unknown outside its borders. With a foreword by Enrique Olvera, whose restaurant Pujol has long appeared on the World's 50 Best Restaurants list, the region is introduced by one of Mexico's most influential chefs. Food writer Alonso Ruvalcaba takes the reader to vineyards, organic farms and the harvest of prickly pears and garambullo berries, and shows how tortillas are stamped and cooked over an open fire.
The book contains 24 dishes and drinks, mainly from the cookery school Sazón at Belmond's Casa de Sierra Nevada in San Miguel de Allende, complemented by contributions from guest chefs Daniela Soto-Innes, Fernanda Covarrubias, Yola Jiménez and Daniel Camacho. The photographs are by Heather Sten in an atmospheric visual language that highlights the region's colours, textures and everyday life. Published in collaboration with Belmond.
Publisher: Apartamento Publishing
Publication: October 2025
Format: 190 x 240 mm
Hardcover
Pages: 209
Language: English
ISBN: 9788409748877
