Fourteen years ago in the heart of San Miguel de Allende, Cena Negra emerged as a bold reimagining of how Mexico honors one of its most sacred traditions, the Day of the Dead. What began as an intimate celebration has grown into one of the region’s most anticipated cultural events, blending gastronomy, contemporary art, and ritual into a single immersive experience. This year’s edition, held on Nov. 2, once again transformed Hotel Matilda into a space where memory and creativity met with striking elegance.
Over the years, Cena Negra has achieved near-mythic status, selling out every edition and drawing guests who understand the evening as more than a dinner. It is a shared act of remembrance and celebration, animated by conversation, ceremony, and visual spectacle. The guests themselves have become part of the experience, shaping an atmosphere defined by imagination, reverence, and joy.
“Thank you to all our guests, artists, chefs, and friends who have made 14 years of magic, art, and flavor possible,” said Bruce James GM and Partner at Hotel Matilda. “Thank you for keeping the spirit of Cena Negra alive.”
The 2025 edition was headlined by Chef Israel Loyola of Moxi, the acclaimed restaurant at Hotel Matilda. A native of Huajuapan de León, Oaxaca, Loyola began his culinary career in San Miguel de Allende at the renowned restaurant Jacinto, where he discovered cooking as a reflection of identity and belief. Now the creative force behind El Parián Atelier, Loyola is known for merging ancestral Oaxacan flavors with refined French technique, a combination that earned him Best Emerging Chef at the 2019 Gourmet Awards. For Cena Negra, he presented a tasting menu that honored the Day of the Dead through flavors rooted in memory, resilience, and renewal.
The evening was further elevated by an installation from celebrated Mexican visual artist Betsabeé Romero. Her contemporary intervention paid tribute to the popular and artisanal art traditions of Guanajuato, weaving together ceramics, candles, tin art, and traditional Day of the Dead bread. Created in collaboration with local workshops, the installation honored both regional artisans and victims of ongoing global conflicts, transforming Hotel Matilda’s spaces into a powerful meditation on life, loss, and cultural continuity.
Since opening in 2010, Hotel Matilda has stood at the crossroads of contemporary luxury and artistic innovation in San Miguel de Allende. Through events like Cena Negra, the hotel continues to honor tradition while challenging creative boundaries. This year, Hotel Matilda received the prestigious Key Michelin for the second consecutive year, reinforcing its reputation as a leader in hospitality, gastronomy, and cultural storytelling.