Bonsai Smokehouse: Smoked Salmon with a Family Recipe

The air in Tulum is thick with the scent of wood smoke and the taste of fresh, hand-cured salmon at Bonsai Smokehouse. Jair Gudiño and Mariana Niño, a married couple with a shared passion for cuisine, have turned a family recipe into a thriving business in Tulum's La Veleta neighborhood.

Back in 2011, Jair’s grandfather, a New York native, would make lox and bagels during his visits. These breakfasts, rich with smoked salmon and bagels, became a cherished memory. Years later, Jair couldn’t find smoked salmon that matched his grandfather’s, so he started curing and smoking fish as a hobby. Eventually, this hobby evolved into Bonsai Smokehouse.

Mariana and Jair met in Mexico City and spent 15 years apart before reuniting in Tulum. They fell in love and decided to build a life together, combining their skills in hospitality and gastronomy. Today, Bonsai Smokehouse not only offers smoked salmon and trout but also a small tasting counter, deli, and café that open to the public six days a week.

The process at Bonsai is simple yet meticulous. The salmon and trout are cured, cold-smoked, and hand-sliced daily, never frozen. It is a reflection of the couple’s commitment to quality and tradition.