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HISTORY
Distinct character. Cooked with fire.
Pork Belly began in 2016 with Erick and Carmen’s shared vision: honest food with a character of its own. What started as an intimate room has grown into a vibrant destination for lunch, dinner, and cocktails on the terrace. Through it all, smoke, open flame, and slow cooking remain at our core—bringing an unmistakable point of view to contemporary comfort food in San Miguel de Allende.
CHEF ERICK
European experience. Mexican roots. An unmistakable command of smoke.
Chef Erick’s years in kitchens across Europe inform a culinary perspective grounded in his Mexican heritage. At Pork Belly, that experience finds its fullest expression through smoke, fire and slow cooking. Meat, fish and vegetables each reveal a different facet of his craft, giving the menu a confident, personal signature.
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THE PEOPLE BEHIND PORK BELLY
Distinct talents. A shared standard.
From the kitchen to the terrace, our team brings skill, character and care to every service. Each person plays a part in the Pork Belly experience: cooking with conviction, a warm welcome and attentive service that feels effortless.