Dec 4, 2024 • 6 min read
This Boutique Hotel Showcases the Cuisine, Culture, and Class of San Miguel de Allende
15.11.2024 - 09:38 / matadornetwork.com
San Miguel de Allende is far from an “under the radar” destination in Mexico. Indeed, the city has garnered accolades among expatriates, art lovers, and foodies the world over as “the place to be” when traveling inland in the country. The city of about 175,000 sees more than 400,000 annual visitors, and this has led major hotel operators and boutique accommodations alike to open properties catering to them. None better represents the vision and vibe of San Miguel than Numu Boutique Hotel, part of Hyatt’s The Unbound Collection that opened in February 2023. On a recent trip to the city, I visited the property to partake in cocktails, a cooking class, and to experience what I’d heard would be the best hospitality in the city – and the hotel lives up to the hype. A stay, a meal, or even just a cooking class from Executive Chef Omar Tovar should be on your list for a trip to San Miguel de Allende.
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No hotel in San Miguel de Allende is better at connecting guests to cultural and culinary experiences. I arrived with a multi-generational party of three at the hotel’s rooftop restaurant, NOIA, for a cooking class.a high-end spot with a stunning view overlooking the city’s main cathedral, Parroquia de San Miguel Arcángel, from just south of the central plaza. We began by squashing garlic, onions, peppers, and more in a molcajete – a traditional mortar and pestle – to make a salsa. guided us through the proper process of grinding the ingredients, adding spice and salt to taste, and finishing with a salsa that looked almost as though it had gone through a blender. It tasted as good as it looked. My mouth burned from the habanero and jalapeno, the dominant flavors atop crisp fried corn tortillas.
After finishing our salsas, Chef Tovar brought out a whole sea bass and began fileting it into serving-size portions. He explained that we’d now be making a ceviche, again each to our own taste. After the fish was properly divvied, we each began by adding salt to the fish on our stations. Then we added lime juice, its acidity “cooking” the fish and turning it white. Cilantro, tomatoes, onion, and, of course, more peppers were added to taste. Sitting down to eat our creations, Chef Tovar explained NOIA’s Mediterranean-fused menu. The dishes, he said, were meant to showcase the global status of San Miguel de Allende while honoring local cooking traditions and ingredients. The restaurant is open to the public, as are the cooking classes, which take place each Thursday. I am by no means a chef, but I left the
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