Salsabor Prehispanico

Contemporary Food with an Indigenous Spirit

Want to go back to the roots of Mexican cooking? At Salsabor, we make New Indigenous Cuisine: ancestral dishes for modern enjoyment. Perfect for a cosmopolitan city like San Miguel, our food is clean, healthy, and tasty. We cook with the same maíz criollo, frijol, and chiles our ancestors used, without lard, lactose, or gluten. Visit Salsabor and savor our moles, tlayudas, stews, and more!

Chef Alfonso, of Oaxacan descent, had his first cooking lessons in the humble kitchen of his mother, Flor. It was she who taught him to give, share, and love. Alfonso studied the culinary arts in Europe, but he found the iron chef culture there lacking in certain values such as humility and ritual. In 2000 Alfonso returned to his Zapotec family in Oaxaca to rediscover his culinary roots. Since then, he has dedicated himself to studying the origins and practices of ancestral Mexican cuisine. The result is Salsabor, a restaurant where he honors his traditions, practicing and promoting indigenous values through his food.