Simbiosis | The Mushroom Boutique is not a shelf: it is the living core of the project, in the heart of San Miguel de Allende. Shop and kitchen share the same room. On the shelves you will find tinctures and functional extracts, dried mushrooms, bulk powders, screen prints and objects by our collaborators, books of the fungal kingdom, and the gourmet larder we gather for chefs and the curious. At the counter — The Shrooms Bar & Deli — the mushroom is neither garnish nor passing fashion: it is the center of the plate, the foundation of a cuisine built on more than a decade of fungal exploration. A place made for wellbeing, good company and knowledge, where fungal nutrition happens to taste extraordinary.

Climbing to the second floor of Mercado Sano and pushing the door open is entering another logic. This is where everything Simbiosis does turns sensory: where you taste the ingredients we cultivate and forage, and where you sit on furniture that was not manufactured but grown. Our benches, chairs, lamps and mycomaterial objects are born from agave bagasse pressed into a mold and inoculated with reishi (Ganoderma lucidum): the mycelium runs through the substrate, colonizes it and turns it into solid matter. Season by season, the forest larder changes too. This is not one more restaurant in the market. It is a fungal experience designed so that fungidencias may happen: those encounters that look like chance, but which the fungal kingdom had long been preparing.

Become a Fungivore

Some people eat plants. Some people eat animals. And some eat mushrooms with an awareness of what they are: neither vegetable nor animal, but a kingdom of their own — the third great lineage of life, closer to us than most imagine.

A fungivore is someone who makes the fungal kingdom a living part of their diet and their curiosity. It is not a restrictive diet nor a stance against anyone: the fungivore is friendly to the vegetarian and to the meat eater alike. The mushroom sits gladly at any table — it brings deep umami where the vegetarian looks for flavor, and accompanies without competing the plate of those who eat everything.

To be a fungivore is, above all, to eat with wonder: to know which species is in front of you, from which forest or farm it comes, what it offers your body. The shop exists so that you may take that step — so that you taste, ask, and discover why mushrooms have accompanied human nourishment since long before we had words to name them.

Explore the fungal kingdom in depth →

Where we are

Mercado Sano — Second floor
Ancha de San Antonio 123, Colonia San Antonio
San Miguel de Allende, Guanajuato, C.P. 37750

Hours: Monday to Friday 9:30–16:30 · Saturday 9:00–16:30 · Sunday 10:00–16:30
WhatsApp / Phone: +52 415 177 4937

The Shrooms Bar & Deli menu

The counter of the shop. Available to order today on Uber Eats, or for pickup at Mercado Sano through WhatsApp.

Functional Lattes — $110

Made with premium oat milk and organic, local ingredients. Each one is served hot with oat milk, or cold with fresh coconut milk.

Functional Shakes — $130

Built on fresh coconut milk and premium, organic, local ingredients.

Fungctional Drinks

Spelled that way on purpose: fungctional, because the mushroom is the functional ingredient. Cold-pressed on a coconut milk base, every one with adaptogenic mushrooms. Some comfort, some refresh — choose by the day.

Packaged Food

Seasonal at the Counter Seasonal

What you will find today at the Mercado Sano counter. The seasonal menu changes with what the nanacateras bring from the forest and with what ferments in house. Order it on WhatsApp for pickup — we are adding it to Uber Eats soon.

Living Ferments

Fermentation as ancestral science: bacteria and yeasts that pre-digest food and fill it with life. Here live our fermented drinks — kombuchas, mead, kefir — and the solid ferments of the house. Discover the science behind it →

Fresh and Gourmet Raw Ingredients

Rare ingredients you will seldom find elsewhere in the region — gathered by Simbiosis for chefs, the curious, and cooks who look for the extraordinary. Availability varies by season.

And many more that rotate with the season — if you are after a special ingredient, ask us: more often than not we have it, or we find it.

Prices and availability subject to season and daily stock. Confirm with us on WhatsApp before your visit if you are looking for something specific.

The proposal: the mushroom from its origin

There are no tricks in this kitchen. The mushroom that reaches the plate has a history: we know its species, the forest or farm it came from, how it was prepared. We work with high-quality cultivated mushrooms and with seasonal wild mushrooms — the ones the nanacateras and foragers bring from the forest during the rainy season.

The menu changes with the season. In August and September, when the forests of the Sierra de Guanajuato and the surrounding regions reach their peak fungal production, the menu reflects that abundance. The rest of the year, cultivated mushrooms — shiitake, oyster, enoki, portobello — are the base of dishes that prove the mushroom has enough depth of flavor and texture to carry a complex, satisfying cuisine.

Impeccable service, the finest ingredients and a room designed to keep you: to eat, to talk, to learn. Here, comfort and eating well happen at the same table.

What those who came before say

The Shrooms Bar & Deli holds 5.0 stars on Uber Eats in San Miguel de Allende, and the shop is part of one of the most beloved gastronomic destinations in the city. Visitors single out the warm service and the freshness of every preparation. More than 4,700 people follow Simbiosis across Facebook and Instagram; the project has been spreading the culture of the fungal kingdom since 2014.

Read the reviews on Google → · Simbiosis in the media →

Simbiosis Recipe Books

Did something on the menu stay with you? Come, taste, ask — and take the rest home. We have 28 recipes inspired by the work of The Shrooms Bar & Deli, organized by culinary tradition — Mediterranean, Asian and Mexican — and by the origin of the mushroom: cultivated all year, or wild from the rainy season. When you visit, we gladly share the recipes behind what you tasted.

→ See the complete recipe collection (28 recipes)

Recommended bibliography

For those who wish to go deeper into the cuisine and culture of Mexican mushrooms, we recommend these academically and editorially backed sources:

• Diccionario gastronómico de hongos mexicanos — Laura Linares Colmenares and Amaranta Ramírez Terrazo (PhD in Sciences, UNAM), Elefanta Editorial, 2024. The result of a dialogue between mycology, ethnomycology and the gastronomic community (foragers, traders, cooks). See it at Elefanta Editorial →
• De hongo me como un taco: Recetario-catálogo de hongos recolectados en El Llanillo Redondo — Díaz-Cano, Vargas-Huesca, Chévez and Pacheco-Cobos, Facultad de Biología, Universidad Veracruzana (PRODEP-SEP). An academic recipe-catalogue of wild mushrooms with university backing. Download PDF →
• Recetario Tradicional de Hongos Silvestres — Patrimonio Biocultural, with field ethnomycological research in Mexican foraging communities. Download PDF →

Events and tastings

The shop is also a space for private events: themed mushroom dinners, pairings, fungal cooking workshops and tasting sessions of functional extracts. If you would like to organize something — for a group of friends, a work team, a special celebration — write to us and we will design it together.

• Guided tasting of cultivated and wild mushrooms (when the season allows)
• Fungal cooking workshop with recipes from our collection
• Educational presentation on the fungal kingdom plus a tasting of Simbiosis extracts
• Pairing of mushrooms with wines and mezcals of the region
• Private 4–6 course dinner with a seasonal fungal menu

Contact us for more information →

A meeting point for fungivores of the world

San Miguel de Allende gathers travelers, artists and the curious from five continents — and many end up, almost without meaning to, climbing to the second floor of Mercado Sano. Some arrive drawn by the aroma of a chaga latte; others, because someone told them “you have to see the mushroom shop”. What they find is hard to forget: a counter where every ingredient has a name and a provenance, living ferments bubbling, fungal art on the walls, furniture grown from mycelium, and a conversation always open about the kingdom that connects every living being.

Here a vegetarian from Berlin, a cook from Oaxaca and a child tasting their first wild mushroom share a table without knowing it. That is what we call an atmosphere of fungidencias: the space where fungivores recognize one another. You come once out of curiosity — and you return because something in this corner made you feel part of something larger.

If you are passing through the city, take away more than a photograph: take the experience of discovering a singular place, and the wish to return. And if you are from here, you already know this corner is yours.

Find us on Google Maps and leave us a review →

The shop within the Simbiosis ecosystem

Simbiosis | The Mushroom Boutique is not an independent business — it is a living part of everything the project does. This is where the mushrooms gathered on our tours land. This is where the recipes that will appear in the recipe books are developed. This is where the extracts we sell online become a cooking ingredient, and where mycelium becomes furniture. It is the most tangible, most sensory point of contact between the world of mushrooms and the people who want to know it. Every visit is one of those fungidencias that are not chance: the moment when the fungal kingdom and you meet.

If you are in San Miguel de Allende and want to understand what all of this is about, the shop is the best place to begin. Climb to the second floor of Mercado Sano and let the fungidencias happen.

→ Explore every Simbiosis product — fresh, dried, adaptogens, art and books
→ Foraging tours in the forests of the region
→ The Nanacateras — guardians of the Mexican fungal forest
→ How to bring mushrooms into your daily cooking
→ Which mushroom do you need? Take the quiz

Simbiosis functional products and extracts contribute to supporting general wellbeing as a complement to a balanced diet. They are not medicines and they do not cure, treat, prevent or diagnose any illness. Consult your health professional in case of any condition.