If there’s one thing Michelin Guide stars promise, it’s prestige. Even for eateries already respected in their given communities, this coveted endorsement guarantees something more — namely, that in the public perception, they will now be recognized as being among the best restaurants in the world. This enhanced standing is well-established and has been a fact of life for restaurants since the eponymous French tire company first started including them in its travel guides in 1920 .
The star system to denote high quality began in 1926, with a second and third star added to recognize the best of the best by 1931. Additional awards have followed, including the Bib Gourmand, to denote quality and value, and the Green Star, to reward high-quality restaurants with sustainable practices, as the Michelin Guide has evolved beyond France through the years to rate restaurants in more than three dozen countries around the globe. Since May, that number has included Mexico .
A few months ago, the Michelin Guide announced that 157 restaurants had been recognized for quality from several Mexican states, with 16 receiving the coveted one-star ranking and two more earning an elite two-star classification. Given Mexico’s internationally recognized cuisine, more should probably have been honored. “Without a doubt,” said Enrique Olvera, chef at Mexico City’s Pujol , which received two stars.
“I hope that subsequent editions will include more states: the diversity of cuisines and i.
