By: Josemaría Moreno
Restaurante Cañita recently opened its doors to the public in San Miguel de Allende. It is the latest venture by Daniel Gamboa, a seasoned expert with extensive knowledge of the world of beer and wine. Daniel worked in Ensenada and Valle de Guadalupe for over two years, making and learning about wine, specializing in small producers who, in his opinion, always show the most potential. As for beer, Daniel worked as a brand ambassador and sommelier for Cervecería Hércules for more than six years. By the way, and to highlight Daniel’s visionary ability, it’s safe to say that he is responsible for popularizing this beer in San Miguel, which is now found everywhere—thankfully.
The concept of Cañita is striking and powerful: craft beer from various producers across the country, primarily from the Bajío region, quality and natural wines—they do have the only wine draft line in San Miguel—music to enjoy, and friends to share it all with. Additionally, Cañita encompasses alternate projects like The Mind, a fine-line tattoo studio; special events, wine and beer tastings from regional producers; and DJ sets at Cañita Sónico. The goal, in Daniel’s words, is “to keep the house always alive.”
I am a regular customer and even had the chance to try their New Year’s Eve menu, and the experience was unbeatable. So, I can recommend that readers take advantage of Daniel’s expertise by asking for his latest pairing recommendations to enjoy a good glass of beer or wine alongside their picaduría cuisine: dishes designed by chef Juan Carlos Hernández, AKA El Chino, meant for sharing and focused on highlighting the subtleties of the drinks and cocktails offered on their extensive menu.
According to Daniel, Cañita’s goal is to bring people together, gather friends and lovers of wine and beer—not to mention their non-alcoholic beverages, which they also prepare and design—and offer San Miguel a cozy corner of quality and conviviality that our city so desperately needs.
