Jalisco Strong Gastronomy The Michelin GuideJalisco Confirms its Strong Position on the New Map of Mexican Gastronomy After Joining the Michelin Guide
The state is consolidating its position as a hub for territorial expansion in Mexico, combining culinary heritage with high-level contemporary offerings.
Gastronomy is positioning itself as an engine of economic development and setting the course for 2027, declared the Year of Gastronomy.
With the aim of strengthening its presence on the international stage, the Government of Jalisco, through the Ministry of Tourism, is preparing for the Michelin Guide awards ceremony, which will take place on May 20, 2026.
The official gala will include the awarding of Michelin Stars and Bib Gourmand distinctions, as part of a strategic expansion that integrates Jalisco with other states in the country.
Within this framework, recognitions will be given for the first time to restaurants in the state that meet the guide’s criteria. Establishments in the Guadalajara Metropolitan Area, as well as in Puerto Vallarta, will be able to obtain this certification, representing a direct boost for the state’s tourism and restaurant industry.
Recognized worldwide for its rigorous standards, this guide distinguishes culinary excellence and represents a highly prestigious platform. Its arrival in Jalisco marks a turning point, positioning the state on the global circuit of haute cuisine and opening new opportunities for growth.
The state’s inclusion highlights the richness of a region defined by emblematic ingredients, traditional techniques, and a strong identity, supported by the talent of chefs and producers.
Dishes such as torta ahogada, birria, and carne en su jugo, as well as representative beverages like tequila and raicilla, reflect the diversity and depth of its cuisine.
Furthermore, the guide opens the possibility of recognizing traditional establishments such as cenadurías and taquerias through the Bib Gourmand distinction, which values quality and accessibility, thus broadening the scope of the recognition beyond fine dining.
In its role as Host City, Jalisco has established an agreement with Michelin to promote the professionalization of the sector. This designation is part of a key year for the state in 2026, which will also host the FIFA World Cup and the first continental edition of ITB Americas.
Together, these events form part of a comprehensive strategy aimed at attracting investment, strengthening connectivity, and raising the state’s international profile.
“Jalisco has a deep and rooted identity; therefore, receiving a platform as prestigious as Michelin not only fills us with pride but also commits us to continue being the benchmark for the highest expression of Mexico to the world,” stated Michelle Fridman Hirsch, Secretary of Tourism for the Government of Jalisco.
Inclusion in the guide confirms the strength of traditional cuisine and recognizes the evolution of contemporary offerings with international appeal. This positioning is supported by a broad ecosystem, with more than 46,000 food and beverage establishments.
The tourism sector contributes 9.2 percent of the state’s GDP and keeps Jalisco among the top states in hotel revenue, while the restaurant industry generates employment and revitalizes key destinations like Zapopan.
Looking ahead to 2027, the strategy includes routes and experiences that connect local cuisine with cultural and natural heritage. Examples include the Tequila Routes, which integrate the agave landscape with the state’s production traditions and culinary offerings.
In the Guadalajara Metropolitan Area, signature projects reinterpret regional cuisine from a contemporary perspective. In the Costalegre region, initiatives like Xala promote experiences linked to the environment and local communities, based on sustainability criteria.
Jalisco’s inclusion in the Michelin Guide marks a new stage in its international profile. Gastronomy is consolidating itself as a driver of competitiveness, investment, and territorial development, with a vision that blends tradition and innovation to position the state on the global culinary map.
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