Valle de Guadalupe Chowzter



Baja California’s Valle de Guadalupe is one of Latin America’s largest wine producers, supplying most of the product consumed nationally. Just 90 minutes from San Diego, the Ruta del Vino was settled by Jesuit missionaries in the 19th century and further cultivated by Russian immigrants in the early 20th. Today there are over nearly 100 wineries, ranging from artisanal operations to Latin America’s largest (L.A. Cetto). Nearly 50 restaurants and campestre kitchens – seasonal, outdoor restaurants – operate both in and around wineries, creating rustic, imaginative dishes from the region’s bounty of fresh seafood, game meat, produce and beef from the nearby state of Sonora. Valle chefs apply French, Italian, Mediterranean and even Russian preparations to local ingredients, creating an international farm and sea-to-table experience.
Chief Chowzter
Scott Koenig
Smoked adobo shortribs @ Bodegas F. Rubio
Bodegas F. Rubio is a new family-owned vineyard and wine producer that features a year-round “deli.” Brother Alexandro Rubio prepares his smoked adobo shortribs with a marinade of spicy mustard and a robust, piquant adobo of g… MORE

Tostada of mussels and white beans @ La Terrasse San Roman
Chef Martin San Roman, trained at L’Ecole Lenôtre in Paris, is one of Mexico’s most beloved culinary artists. La Terrasse San Roman at Vinicola Alximia is his foray into Baja’s wine country where he prepares his trademark “Baja… MORE

Machaca (dried beef) and eggs @ La Cocina de Doña Esthela
La Cocina de Doña Esthela prepares hearty Mexican breakfasts that are a great way to fortify your system before a day of wine tasting in the Valle de Guadalupe. Doña Esthela is known for several breakfast favorites such as pan d… MORE

Escargot with Chipotle and Lime @ El Jardin de Adobe
South African chef Ryan Steyn is at the helm of Adobe Guadalupe vineyards’ El Jardin de Adobe. The tranquil, sun-dappled patio, in the shade of olive, peppercorn and fruit trees, is located outside of their winemaking facilitiy….MORE

Ceviche of red pata de mula (clam) @ Deckman’s en El Mogor
Chef Drew Deckman spent a decade in Europe, earning his Michelin star while in Germany. Deckman’s El Mogor represents the chef’s retreat to the Valle de Guadalupe where there are no set culinary boundaries and he is free to creat…MORE

Grilled bone marrow @ Olivia el Asador del Porvenir
Chef Giannina Gavaldon opened her restaurant in her parent’s beautiful stone home overlooking the vineyards in the Valle de Guadalupe after graduation from Cordon Bleu in Los Angeles. Grilled meats are the specialty here and chef … MORE

Borrego de Rancho Cortes a la caja China @ Finca Altozano
Finca Altozano is top Tijuana chef Javier Plascencia’s seasonal campestre kitchen. Reservations are strongly recommended for weekends, as the rustic outdoor venue is packed with Baja locals, diners from mainland Mexico and daytrip… MORE

Grilled local quail with carrot purée and beets @ Brasa del Valle
Jaime Galindo’s Brasa del Valle lies in the middle of the Valle de Guadalupe, offering panoramic views of the area’s vineyards and mountains. The shady outdoor patio is a terrific respite during hot Valle summers for sipping h…MORE

Pulpo adobado (marinated octopus) @ Fuego – Hotel Boutique
Fuego Restaurant at the Hotel Boutique Valle de Guadalupe boasts a menu featuring excellent Mediterranean tapas and plates made with local Baja California seafood, meat and produce. Chef Mario Peralta is no stranger to “Baja Med” … MORE

Sopes of abalone chorizo @ La Esperanza Baja Med
Chef Miguel Angel Guerrero holds the copyright on the term “Baja Med” to describe his fusion of Baja California ingredients and flavors with Mediterranean recipes. His Valle restaurant, La Esperanza, is in an idyllic setting overl… MORE

Grilled Romaine salad @ Vinos de la Ruta
Vino de la Ruta’s outdoor restaurant is located in the center of town in El Porvenir and specializes in Argentinian style barbecue, complete with house-made green and red chimichurri sauces. Before the main course of parrillada …MORE

Ceviche of yellowtail and pulpo with heirloom tomatoes, cilantro, onion and chili aioli @ Convivia
Chef Flor Franco was born in Veracruz and transplanted to San Diego in her twenties. She is an exemplary chef and one of the several responsible for helping bridge the culinary gap between Southern California and Baja. Her new res… MORE

Grilled Baja yellowtail with snap peas, tomatoes, broccoli and greens @ Latitud 32
Llike most other Valle restaurants, Latitud 32 uses only locally-sourced meats and seafood. The Baja yellowtail (that was swimming in the nearby Pacific that morning) is perfectly grilled and sits atop a bed of veggies fresh from … MORE

Baja oysters with shallots, chives and local olive oil @ La Terraza Parrilla
Established over 30 years ago, the Torres Alegre y Familia Vineyard was one of the first in the Valle de Guadalupe. Their seasonal campestre kitchen, La Terraza Parrilla offers a small and intriguing menu of tapas as well as grill…MORE


One Comment

  1. K. Collins
    Posted April 10, 2015 at 20:59 | Permalink | Reply

    This is place to see and eat on our next trip south,

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