Monterrey, Mexico: 8 Great Restaurants by Chef Beristáin

“I love Koli, and how the work of the Rivera-Rio brothers praises the North kitchen”, says Beristáin. The restaurant, run by the three brothers, focuses on a cuisine of origin: Rodrigo, the chef, Patrício, the maître D, and Daniel, the pastry chef, are all dedicated to making contemporary food with an eye on tradition. The name Koli comes from Nahuatl and means 'grandfather', which demonstrates their respect for the local food traditions they inherited and want to keep.

Another favorite of the chef is Grand Cru, one of the first restaurants in Mexico to focus on wine and pairing. "Gran Cru has a great wine program, like no other in Mexico," Beristáin adds.

“Another restaurant that was fundamental to the Monterrey scene was Señor Tanaka, the first one to make an effort to serve good quality Asian food before the boom that took over the city,” Beristáin adds. Today there are hundreds of immigrants from Asia living in the city, mainly Koreans, which explains the large offering of Korean restaurants.

“There are great new proposals of young chefs running carefree concepts with great food today in Monterrey,” Beristáin states. Amongst them, he points out Milk, a pizza bar focused on Neapolitan pizza, and Orson, a modern burger joint, and Pan Benell, a brunch and breakfast place.

“Among the restaurants that helped to define the gastronomy scene in Monterrey, I have to mention the incredible work that El Gaucho has done, mantaining its great quality and service".

"The second restaurant that is framing the gastronomy in town is La Nacional: it continues to define the comida regia (regional cuisine) in the 21st century, with dishes that became local icons (such as the rib-eye chicharron and meat aguachiles)”, he says.

 “For me, without any doubt, Alberto Senties is one of the best chefs in town. Although he is dedicating himself to catering and does not have his own restaurant, he is a great chef who has been able to reinterpret many of the classics of the local cuisine. But I also need to highlight the work of Eduardo Morali, my right arm in Pangea. Eduardo is, in my opinion, one of the best chefs in Mexico with a precise, creative technique and an admirable discipline.”

“Breakfast is an institution in Mexico, Mexicans love breakfast. Among my favorites in the city is Señor Latino, a very traditional place with traditional food like huevos estrelados (fried eggs), chilaquiles and other classics."

"I also like BreAd Panaderos, which has brought the concept of slow fermentation bread made with 'levain' to the city,” Beristáin adds.

“For tacos, Taquería Orinoco is a must-visit place in Monterrey [they have a branch in Mexico City]. Their specialties are the Northern-style tacos with your choice of al pastor, bistec, or chicharron in a cool, modern atmosphere. One can’t miss it,” says Beristáin.