Moxi at the Hotel Matilda serves chef Enrique Olvera’s Mexican dishes made with locally sourced ingredients. The hotels intriguing modern art collection is a colourful backdrop for the sumptuous modernist comfort that bucks the local trend.

For heritage-filled,Unesco-protected San Miguel de Allende, Hotel Matilda is a seriously stylish stay. Although other hotels along the city’s steep, cobblestone streets have colonial style in spades, Matilda is their antithesis; it’s modern, slick and very chic – but still packed with character. It’s the same story in the kitchen of Moxi, where Enrique Olvera, a titan of the Mexican restaurant scene, does frankly flabbergasting things with flavour.

Enrique takes Mexican cuisine tradition and turns it on its head to create something new and innovative. He’s not afraid to mix ants with mayonnaise and coffee and put it all on ears of baby corn

Gourmet credentials  In Mexican culinary circles,Olvera’s is a name to be spoken in hushed tones. His Mexico City outpost, Pujol, is a fixture on the world’s best restaurant shortlists year in and out, and now he’s using the Moxi kitchen to put an avant-garde spin on traditional Mex market dishes and home cooking. The menu is ardently seasonal, taking farm-sourced ingredients and turning them into complex, beautifully presented plates,including sous vide short rib and mole, superlative ceviche, and rice with huitlacoche (maize fungus – nicer than it sounds). The 14-course tasting menu is a good place to start…

Top tipple – Moxi’s sommelier is no slouch, and his lengthy list features some remarkable Mexican labels, alongside characterful international offerings. The bar next door, Mui, is every bit as sceney as the restaurant.


  Avant-garde take on traditional Mexican cooking

  14-course tasting menu

  The hottest chef in Mexico

Rates from £200.67 per night

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