Bovine

Bovine is the chef-driven contemporary steakhouse of the Velázquez family — opened originally on Calle Canal 16 in 2015 and recently relocated (March 2026) to the second floor of Hotel Matilda on Aldama 53 — and is the village's most reliable contemporary fire-and-flavour programme. The new room is a converted second-floor open-plan loft with a single open-flame grill at the centre of the kitchen and forty-eight covers.

The cuisine is contemporary French-influenced steakhouse with Mexican-Bajío sourcing. Signatures include a perfectly seared Bajío-mountain ribeye with Mexican-mole reduction; a slow-roasted Sierra Gorda suckling pig with Mexican mole; a hand-rolled Mexican-mole tortelli; a Bajío-mountain trout with rosemary and Mexican lime; a wood-fired Bajío-mountain lamb shoulder with thyme.

The wine list runs to 350 references with deep Mexican Valle de Guadalupe coverage, a serious Bajío-emerging-wine section, and a tightly chosen French and Italian section. The cocktail bar runs a serious mezcal and Mexican-spirits programme.

The dining room is the most architecturally distinctive of the village's contemporary openings — exposed colonial-stone walls, an open kitchen, and a glass wall onto the Hotel Matilda courtyard. Service is family-run — the Velázquez siblings rotate the floor.

Bovine is the close-a-deal room in San Miguel — the contemporary steakhouse format is the right answer for a senior visitor, the Hotel Matilda location is the village's most fashionable address, and the kitchen's fire-and-flavour register is genuinely distinctive. Book the chef's-counter four-top.