Reservations

* indicates required field

Chef Bret Thompson was inspired to create Pez Cantina, his seafood-focused restaurant in Downtown L.A., by his travels to Loreto on the Sea of Cortez and by his marriage into a Mexican family. At Pez, he has a created the menu focused on sustainable, local ingredients that draw from the traditions of the distinct Coastal Mexican cuisine of Baja, Oaxaca, and the Yucatan Peninsula. Pez Cantina has quickly become a mainstay of Bunker Hill’s dining culture. 

Chef J.J. who defines his love for life in San Miguel de Allende, but remains as demanding with his food. Creating new recipes based on the Mediterranean tradition he met on his trips to Southern Europe and his passion for French gastronomy. Its cuisine in Fatima / Hotel Casa Blanca 7 offers seasonal dishes based on local vegetables. 

Chef Donnie Masterton won San Miguel de Allende with The Restaurant, a space that invites to cultivate the love for good cuisine and the best wine. The Restaurant opened in 2005 and has been unstoppable attracting foodies and critics from all over the world. Later with El Vergel, Birdie´s Burgers, Taco Lab, Fatima and comming soon The Bar at The R.  Donnie is extremely devoted to seeking out the highest quality ingredients, working with local farmers, ranchers, and artisanal cheese makers and preparing the ingredients with skill, respect, and simplicity. This is Donnie Masterton’s vision of world-class comfort food. Chef from.

Tequila Corralejo History 
1700 – Corralejo was given the title of Hacienda (ranch or estate)
1753 – Don Miguel Hidalgo y Costilla, known as the ‘Father of
Mexican Independence’, was born at Hacienda Corralejo
1755-Hacienda Corralejo became the first estate in Mexico to produce tequila as a commercial venture
1994 – Don Leonardo Rodriguez Moreno takes ownership of Hacienda Corralejo and opens new tequila production facility

Distillation

Tequila Corralejo is made with 100% Blue Weber agave, which is handpicked from only the finest agave fields in Guanajuato. The agave is slow cooked in stone clay ovens for 27 hours then rested for 12 hours the traditional way. All of our tequilas go through a double distillation process.
-The first distillation takes place in a continuous still, or column still
-The second distillation takes place in an Alambic copper pot still imported fromTomelloso, Spain.
-Corralejo employs the 400-year-old Charentais method of distillation, the same method
perfected by the French in distilling cognac, which allows for exceptional retention of aroma
and flavor.

El chef Bret Thompson se inspiro para crear Pez Cantina, su restaurante enfocado en los mariscos, en L.A., por sus viajes a Loreto en el Mar de Cortéz y por su matrimonio con una familia mexicana.En Pez cantina ha creado un menú centrado en ingredientes locales sustentables que se basan en las tradiciones de lasdistintas cocinas mexicanas costeras, como lasde Baja, Oaxaca y la peninsula de Yucatan.Pez Cantina se ha convertido rapidamente en unode los pilares de la cultura gastronomica de Bunker Hills.

El chef J.J. Quien define su amor por la vida en San Miguel de Allende , pero sigue siendo tan exigente con su comida como siempre, creando nuevas recetas basadas en la tradición mediterranea que conocio en sus viajes al sur de Europa, asi como en su entretenimiento en la vida gastronómica francesa clásica. Su cocina en Fatima / Hotel Casa Blanca 7 ofrece platillos de la estación, basados en verduras de procedencia local.

Chef Donnie Masterton, se ganó a San Miguel de Allende con The Restaurant, un espacio que invita a cultivar el amor por la buena cocina y el mejor vino. The Restaurant abrió en 2005 y ha sido imparable, atrayendo foodies y críticos de todas partes del mundo. Posteriormente con El Vergel, Birdie´s Burgers, Taco Lab, Fatima y proximamente The Bar at The R. 
Apasionado de los ingredientes de la mejor calidad, apoyando la agricultura, ganadería y pesca local. 

Menu
 $2,000 pesos
including IVA and gratuity
Close Menu