Marina Fernández de Córdova found purpose in San Miguel by connecting her refined design perspective with Mexico’s extraordinary folk-art traditions. Through Marquesa de Mancera, she supports master artisans, helps preserve generations-old techniques, and brings their work to collectors and opportunities around the world.

Guadalupe Álvarez has helped introduce the magic of San Miguel to couples from around the world through Penzi’s unforgettable weddings. From vibrant local traditions and artisan details to her work with María Brunel, she celebrates Mexican creativity in everything she does. Guadalupe shares the journey behind her work, the women who inspire her, and why San Miguel’s people make it unlike anywhere else.

Having called San Miguel home since childhood, Sarah Hoch has spent decades helping shape its cultural life. She shares how the city influenced her path, inspired the creation of the Guanajuato International Film Festival, and remains at the heart of her work supporting Mexican filmmakers and bringing their stories to audiences around the world.

Artist and Mexico News Daily co-owner Tamanna Bembenek shares how San Miguel gave her space to return to painting, reconnect with her Indian roots, and explore belonging through art. Her exhibition, Ancient Wisdom: India & Mexico, brings those connections to Mexico City this November.

Día de Muertos in San Miguel is filled with candlelit altars, Catrina parties, special dinners, family traditions and an energy unlike any other time of year. The San Miguel Life women share how they celebrate, where they find makeup and outfits, and the experiences they return to each season—plus our guide to this year’s most exciting events around town.

As cooler weather arrives in San Miguel, local tables fill with pumpkin soup, mole de olla, pozole, tamales, atole and the fruits of the season. Chef Gaby Green shares what to look for in markets and restaurants, the foods she places on her Día de Muertos altar, and her recipe for pipián verde con pollo—a comforting green mole made with toasted pumpkin seeds, tomatillos and chiles.