From a Three-Table Fonda to a Culinary Manifesto
Chef Miguel “Mike” García’s Comité restaurant in San Miguel de Allende, located within the boutique hotel Casa Hoyos, is a testament to his extensive global culinary journey. His menu narrates stories through sophisticated, soulful dishes that blend Mexican flavors with international influences.
The Journey: A Culinary Odyssey
Chef García’s culinary expertise was honed in some of the world’s most demanding kitchens. From Enrique Olvera’s Moxi in San Miguel to Lyon, where he taught mole techniques to a three-Michelin-star chef and renowned chef Najat Kaanache, his experiences shaped him into a masterful translator of memories into exquisite plates.
The Curatorial Menu: A World Map on a Plate
Comité’s menu is a fluid narrative, with each dish inspired by personal moments and city memories. The barbacoa de pork belly with smoked sauce or the beef tongue ahumada with green apple tabíl are examples of this storytelling through food.
- Barbacoa de pork belly: Evokes local tradition while showcasing global technique.
- Lengua de res ahumada con tabíl de manzana verde: Demonstrates technical mastery and regional ingredient celebration.
The Regenerative Philosophy of Comité
Chef García believes in going beyond sustainability, advocating for regenerative practices. He transforms organic waste into lombricompost, nourishing his Celaya huerto where he grows criollo corn and other vegetables.
- Zero-fertile soil sanation: Utilizes lombricompost to enrich the land.
- Radical coherence: Avoids non-local seafood to minimize environmental impact.
- Community first: Supports local producers and fosters social-economic networks.
A New Culinary Culture
Comité’s most revolutionary ingredient is its labor culture. Having endured high-pressure, demanding kitchens, García aims to break this cycle by fostering empathy and respect within his team. He empowers his colleagues, like head chef Renata, ensuring their voices are heard and valued.
Restaurante Comité
Visiting Comité is to participate in a conversation about the future of globalized yet identity-rich gastronomy. It’s an experience that honors local terroir, showcases respect for the land, and demonstrates that excellence can be achieved through community and respect.
