Private Wine Pairing Dinner in San Miguel de Allende

The table is set at the terrace's edge, where candlelight competes with the glow of the illuminated parish. A path of dried rose petals marks the access — discreet, almost secret — to your private corner. The sommelier arrives first: he uncorks a red from Baja California that needs exactly seven minutes of air before the first sip.

Then the Chef appears with the first course: a beetroot carpaccio with mezcal reduction and goat cheese foam that looks too beautiful to eat. But you eat it. And it's better than it looks.

The five following courses are a dialogue between contemporary Mexican cuisine and the country's vineyards: each dish has its wine, each wine has its story. At the end, a Tabasco chocolate dessert with ancho chile that burns softly on the lips — like a farewell kiss you don't want to end.