Ranking the World’s Best Restaurants
Who’s to Judge?
How the World’s 50 Best Restaurants are chosen.
In the colonnaded courtyard of the Antiguo Colegio de San Ildefonso, a former Jesuit boarding school in Mexico City, under a grove of magnolia trees hung with punched-tin stars, more than five hundred people had gathered to learn which restaurants would be proclaimed the fifty best in Latin America. The party was meant to be attended with a drink in one hand, a phone in the other. There were a multitude of bars: wine by Robert Mondavi, tequila by Casa Dragones, rum by Zacapa, champagne by Veuve Clicquot. The Modelo stand was manned by a team of studs in suspenders. Water sommeliers—white tie, white gloves, wearing tasting cups on silver chains—circulated with magnums of San Pellegrino.
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