"Chef Pablo Gil’s quest to reconnect diners with nourishing and locally grown ingredients makes Bennu one of the best casual places to eat in San Miguel de Allende. The focus — pizza and veggies — might seem generic, but Gil’s culinary work shines through the minutiae of ingredient sourcing and execution. The sourdough, for example, blends organic Mexican flour with Italian-sourced grains and rests for over 24 hours of fermentation. Try the Bestia, prepared with tomato, sobrasada with dried chiles, and smoked provolone. Vegetables are elegantly plated to bring forth the best flavors, like pibil cauliflower with pickled red onion or corn with pumpkin seed butter." - Natalia de la Rosa
