Address: Emiliano Zapata 91, Ote. Centro Histórico, Tepic, Nayarit.
Hours: Monday – Saturday, 8:00 a.m. – 11:00 p.m.
Reservations: +52 (311) 216 2010
Emiliano, a mansion from 1800 with adobe walls in the center of Tepic, high ceilings and different rooms with a modern architectural renovation. His kitchen proposal elevated the traditional Nayarita flavors, highlighting local and seasonal products, especially those grown in our experimental garden on the city’s outskirts. Emiliano is the desire to experiment, fight and achieve; this is achieved by giving you great moments.
LOCAL CHEF
Marco Valdivia
He is a Nayarit cook dedicated to the rescue and promotion of the gastronomy of his state, from his field of action in the kitchen of Emiliano Restaurant in the city of Tepic, where he offers his diners the experience of traveling through Nayarit and Mexico through his menu. The restaurant is part of the Guide of the 250 Restaurants of Mexico endorsed by Culinaria Mexicana and San Pelegrino.
He has participated in renowned festivals such as Morelia en Boca, Festival Gourmet Internacional, La Feria de Nayarit in California, Festival Internacional Cervantino and has taken the cuisine of Nayarit and Mexico to countries such as India and Sri Lanka.
Tireless promoter of the culinary and cultural customs of Nayarit through his participation in books such as: Great Mexican Chefs “Fuego” version published by Larousse; “Sabores de Nayarit”; “De Texturas, Colores y Sabores, Nayarit Gourmet”. He has several publications of his cooking career in media such as Food and Travel, El Universal, Volaris Magazine, El Canal Gourmet, El Gourmet Magazine, Cocineros Mexicanos, among others. He is a founding member of the Academia Nayarita de Gastronomía, A.C., which promoted the recent law that raises the gastronomy of the State of Nayarit to the level of Cultural and Intangible Heritage.
GUEST CHEF
Omar Valenzuela Lugo
Originally from Ensenada, Baja California, Omar began his career working in local cafes and restaurants. In 2016, he took on the role of Executive Chef at Encuentro Guadalupe, where he has been a key figure in this new generation of chefs in Valle de Guadalupe. His work at Encuentro Guadalupe is distinguished by the use of local ingredients, with a focus on seasonal products, local dairy and fresh seafood from the coasts of Ensenada. Vegetables and herbs, mostly grown in the region or sourced from local farms, are essential to his cuisine. Omar also incorporates the distinctive smokey flavors of the valley and uses ingredients in all their stages, from sprouts to flower, which he employs as decorative elements in his dishes.
In 2021, he opened Célida Cafe in downtown Ensenada, a breakfast cafe that earned him recognition as one of the “Best New Chefs 2021” by Food & Wine. In 2022, he inaugurated Avia in Mexicali, a space where fire and art come together. In addition to offering fresh and seasonal products, Omar ensures that his diners enjoy both the seasoning and the presentation of his dishes, accompanied by the impressive panoramic view of Valle de Guadalupe from the terrace of Origen Restaurant.
