In Apartamento and Belmond’s 'Recipes & Wanderings' series, we celebrate the joys of meandering through culinary communities around the world. In latest book in the series, El Bajío, we explore a region nestled in the heart of Mexico between rugged mountains that has long been an engine of agriculture in the country.

The dishes in this new publication have been largely gathered from the Sazón cookery school at Belmond’s Casa de Sierra Nevada hotel in San Miguel de Allende, where chef Rubén Yáñez Hernández has collected traditional Bajío dishes and recipes from his region to share with future generations.

This book is a celebration of that produce, as well as the people and recipes that keep it alive today.