Flavours of the land and wellbeing amongst the vineyards

A journey through Guanajuato is also a feast for the palate and the senses. The local cuisine, preserved and promoted by the ‘cocineras tradicionales’ (the cooks who safeguard the region’s ancestral recipes and culinary techniques), showcases native ingredients linked to the semi-arid climate of the highlands, such as the nopal (prickly pear), xoconostle (a tart variety of prickly pear used in sauces and stews) and wild courgette flowers. Among the traditional sweets, the tumbagones stand out: these are thin, ring-shaped puff pastries typical of San Miguel de Allende. Tradition dictates that they should be slipped onto a finger and snapped in half with a bite; if they break straight away, it is said to reveal the loyalty of the person eating them. Guanajuato is also establishing itself as one of Mexico’s emerging wine-producing regions, having cemented its position as the country’s fourth-largest wine producer. The Wine Route links historic wineries with modern vineyards where you can sample award-winning reds and whites whilst strolling amongst the vines. For those seeking relaxation, the area around San Miguel de Allende and the nearby sanctuary of Atotonilco offer thermal springs and wellness centres providing treatments inspired by the traditional medicine of indigenous communities, such as the Otomí people, who inhabit the north-eastern part of the state and maintain a deep connection with the land.