The MICHELIN Guide is now the gold standard in fine dining, but it started as a simple tool to sell tires.
The tire company‘s founders created the guide to encourage driving, offering practical info like where to find gas stations and restaurants. It was free at first, but everything changed when one of the founders saw the guides being used to prop up a workbench in a tire shop, according to the company’s website. In 1920, MICHELIN started charging for the guide and shifted focus to restaurants, introducing a star system in 1926.
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Throughout the 20th century, the MICHELIN Guide sold more than 30 million copies worldwide. Over 30,000 establishments across 30 territories on three continents have been reviewed in the guide by 2024, making it one of the world’s most reliable dining guides.
New York City became the first U.S. city to get a MICHELIN Guide in 2005. This was followed by San Francisco, Chicago, and other major cities, as the Guide slowly expanded beyond Europe.
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By 2024, the MICHELIN Guide had expanded worldwide—except to Texas. Known for its legendary BBQ and Tex-Mex, Texas had long been overlooked by the Guide.
That changed when Austin and Houston were finally added to the roster, marking the state’s culinary scene as a global player in November 2024. From the smoky brisket at CorkScrew BBQ to creative Mexican dishes at Tatemó, Texas is now officially part of the MICHELIN family.
What began as a way to sell tires has evolved into the world‘s most respected dining guide, now celebrating Texas’ diverse food culture as part of its culinary elite.
