OUR STORY

We didn’t originally plan to come to Mexico, and honestly, at first, we weren’t exactly thrilled about it. But when life throws you a curveball, you find the silver lining and nurture it. We decided to embrace the change, did some research, and ended up falling in love with San Miguel de Allende. The culture, the atmosphere, the whole vibe of the city—it’s magical. It’s funny how sometimes, when life seems to be at its worst, it’s actually setting you up for exactly what you’ve always wanted.

Growing up at my grandma’s house, it was always open to the neighbors. She’d wake up at 3 a.m. every day to start rolling dough. If we didn’t grow it or raise it ourselves, we didn’t eat it. Everything—jams, jellies, pickles—was homemade, stored in jars, labeled, and kept in the cellar. Do people even remember those creepy old cellars? No electricity, just pure old-school charm. I digress, though. The heart of it was always about feeding anyone who was hungry, and when I had my own home, I kept that tradition alive.

My single mom was a Regional Manager for a major food chain, and I grew up alongside her in the industry. She wasn’t home much, so I’d spend time with her at work. By the time I was in 5th grade, I was already making store schedules, and by 6th, I was doing P&L reports. I also spent some time working in Female Self Empowerment, training women in self-defense methods, which was an amazing experience. But beyond that, it’s always been restaurants for me. I love seeing people enjoy the food and service I provide. I’m fascinated by the little quirks of customers—their idiosyncrasies—and building relationships with them.

My name is Keli Silveyra, and I’m looking forward to meeting you soon!"

Ruben was born and raised in Veracruz, Mexico. His father was a butcher, and his mother was a homemaker who would make candies and popsicles to sell for extra money. She always prepared authentic Veracruz-style food, which left a lasting impression on Ruben. His dream was to open a restaurant in Kansas City, bringing the true flavors of Veracruz to life. After twenty years as a Head Chef in some prestigious restaurants, he gained a wealth of knowledge that would help make that dream a reality. But then life had other plans, and those dreams shifted.

Recognizing the need for authentic, home-cooked meals right here in our new beautiful city, we decided to bring a little taste of comfort to Kansas City. Meatloaf, open-faced roast beef sandwiches with scratch gravies, real mashed potatoes, and cinnamon rolls so soft, you know you’ll finish them—even when you probably shouldn’t. Friends, we’re excited to share this with you. It might not be tacos, but every once in a while, nothing beats a home-cooked meal like Grandma used to make.

From our home to yours, let’s create memories together.

It's been awhile, since we opened, and our story has definitely grown . 

On January 11, 2020, we opened the doors to Silveyra’s Restaurant in San Miguel de Allende, Guanajuato, Mexico. In the beginning of Covid.  Not speaking the language, very little money to start, and a boat load of kids. A Stone courtyard, one table, 4 chairs, 5 menu items, over 80 years experience, between two people. Our one goal was to create comfort food, in a family style atmosphere. As the number of regulars grew, so did the request. Food from their memories, their food “happy place” slowly grew our menu, into over 50 daily items.  Some were harder to source than others, as “US Foods” doesn’t have a place in Mexico. When we say scratch made, we really mean it.

             Running a restaurant in Mexico, is a whole new endeavor. One that is unlike any other. Twenty years of restaurant management skills, and over 40 years in restaurants,  could not prepare me for running a successful and soul feeding business, in the “Heart of Mexico” . We’ve done it though, and in ways I could never begin to imagine.  What makes us unique in a tourist city, is we have no desire to be “fancy”, we would rather touch your heart, pull your memory strings with food and hospitality. We build and nurture relationships with the locals. Typically you would find 4 or more chefs in a kitchen. In ours it will always be Ruben. Rubens’ extensive background cooking foods from different nationalities and cultures, has made him a magician in the kitchen. Every single dish is made at the time it is ordered, by one chef. Giving you consistency, and a passion tasted in the food, in every single serving,  that is unmatched.  

             Almost four years after opening, Silveyra’s has a  life of its own. We are not just a small crew, we are a village full of humans that walk together, hold each other up and support each other. We are not divided down to one restaurant, one artist, one local venue, we are unified. Voted the #1 Tourist Destination in the World by several Magazines, and celebrities, it is a special city indeed. It is not that we have one of the most beautiful Parroquias in the world, the picturesque buildings, the beautiful art galleries. In San Miguel de Allende, it is the people. Your value in dollars, the color of your skin, your religions views, that is not relevant to the ones, that San Miguel has chosen to walk her streets. At Silveyra’s we strive to embody everything that makes this city so extraordinary, and with absolute assurance, I can say we’ve been successful.

             Our mural on the wall when you enter includes the ones that first began walking with us. Upon the return of our favorite artist, EKZA, we will continue with so many more. So welcome to Silveyra’s, sit down and make yourself comfortable. You won’t be dining on porcelain plates or sipping out of crystal champagne glasses. But you will be fed well, serviced with love and appreciation. Thank you SMA, for choosing us as your local comfort food, “Cheers” of Mexico. It is always our pleasure.

                                                      Edited to Add 1/15/2025

Last May, Silveyra’s, along with several other businesses at Callejón San Antonio 2, lost our spaces. Our rental agreements were not honored, and many of us, who had paid years in advance, lost everything. But the heart of San Miguel de Allende shone brightly. The community came together, started a GoFundMe, and helped us find a new home. We reopened at Salida a Celaya #47 in June 2024.

Then, just before Thanksgiving, right in the middle of our busiest season in a prime tourist area, the city shut us down. Bureaucracy in Mexico works a bit differently, that’s for sure. But even in the face of what felt like insurmountable obstacles, we persevered. And now, we’re back—stronger, more resilient, and better than ever.