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Pangea

Monterrey

Much-loved Monterrey master blends European techniques with Mexican flavours

On the Pass

Culinary development chef Eduardo Morali and chef Guillermo González Beristáin

Pastry Chef

Patricia Zamarripa and Nicolas Alonso

Guillermo González Beristáin’s destination in northeastern Mexico has been one of the most consistent performers – and therefore best-loved establishments – in the history of Latin America’s 50 Best Restaurants. The genial chef and his team apply modern French cooking techniques to the region's superb local produce, resulting in sophisticated and flavourful plates.

Beristáin’s signature dish of kid braised in the chef’s own Bocanegra craft ale – a dark wheat beer –served with mashed cauliflower and indigenous Huasteco sauce remains a must-have. The softly lit brick and polished-wood dining room is charming, but it's hard to beat a table on the romantic palm-flanked terrace. Pangea provides reason alone to visit Monterrey.

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