Baja California accounts for nearly half of all Michelin Green Stars awarded in the country, cementing its status as a hub for innovative cuisine deeply rooted in the flavors of its land.
The distinction recognizes culinary projects that prioritize local ingredients and environmental stewardship.
Miguel Ángel Badiola Montaño, the state’s Secretary of Tourism, described the accolade as a testament to the collaborative spirit flourishing across Baja California. He noted that chefs across the region are committed to delivering high-value experiences in close partnership with local producers.
Represented by a green leaf, the award was introduced in 2020 to honor ventures built on principles of proximity, respect for the land, use of regional raw materials, and direct trade relationships.
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This approach allows menus to evolve with the seasons, offering diners a richly varied experience throughout the year.
With five of the eleven Michelin Green Stars bestowed in Mexico, all concentrated in the gastronomic and cultural wealth of the Valle de Guadalupe, Baja California leads the category outright.
Badiola Montaño emphasized that this achievement reflects a deliberate policy shift toward responsible, long-term tourism development.
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Conchas de Piedra tops the list, earning both a Michelin star and a Green Star.
The concept, born from a collaboration between Deckman’s and the Casa de Piedra winery, was praised by the guide for its “cuisine that shines with impeccable freshness.”
Its on-site farms, reuse of shells for erosion control and fertilization, house-produced olive oil, and locally sourced San Felipe salt secured its sustainable distinction.
Lunario earned its Michelin Green Star for the farm, orchard, livestock pens, and beehives that supply its monthly tasting menu.
The restaurant’s partnerships with seafood providers ensuring traceability and sustainability, alongside a local wine list and its own vineyard, were also key factors in the recognition.
The third recipient of the dual distinction is Olivea Farm to Table, whose guiding principle is “where the orchard is the essence.”
Beyond solar panels, organic cultivation, and composting, Olivea stands out for its water-management practices, including greywater reuse and planting species resilient to harsh conditions.
Deckman’s at El Mogor appears among the Michelin Guide’s recommended establishments honored with a Michelin Green Star.
The restaurant promises diners that ingredients travel no more than 35 kilometers from source to plate, a freshness guaranteed by exclusive use of Baja Californian seafood.
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In 2026, chef Esteban Lluis of the restaurant Damiana received the Michelin Green Star as well.
In addition to orchards and farms, Damiana’s menu relies on small-scale fishers, suppliers, and local ranches employing regenerative agriculture practices.
The strengthening of sustainable gastronomy, Secretary Badiola Montaño explained, helps diversify the region’s tourism offerings and generate shared well-being, in line with Governor Marina del Pilar Avila Olmeda’s vision.
As a result, Baja California is projecting a cutting-edge tourism model that operates in full harmony with its tangible and intangible cultural heritage.
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About the Michelin Guide
The Michelin Guide was first published in 1900 by the French tire company of the same name, initially designed to encourage road travel with practical recommendations for motorists.
Over the decades, it evolved into a global benchmark of gastronomic excellence.
Its evaluation process is defined by independence, rigor, and anonymous inspections.
The guide celebrates quality, creativity, and technique through its star ratings and featured recommendations, while the Michelin Green Star, introduced six years ago, adds a complementary social and environmental dimension to its assessments.
