Is the Valle de Guadalupe wine and food scene the “New Napa”? We hope not. My friends and I prefer rustic scenery, fresh food and owners who spend more time in the kitchen and on the dining room floor than catching the media spotlight. Hey, no offense to you pro food writers!
Quercus Restaurante, owner Federico Cota and team provide a fine experience of Baja food in a warm stone and wood building under the trees.
We were thrilled that Quercus welcomed us at 7PM this Sunday evening. Careful on your Baja winter dining as so many restaurants close at 7. And bring a decent cold weather jacket.
Federico greeted us and got us started on a bottle of Retorno “Parabola” wine. We had just finished a champagne celebration at happy hour, so this light mix of Tempranillo, Barbera, Carignan would work well with our food decisions that were not yet determined.
Some fresh bread with a jalapeño salsa and a serano salsa eased our stomachs while chatting and reading the new menu. We were very hungry.
This tuna tiradito was a light snack with pineapple and cucumber. Never tried tiradito before coming to Baja, btw.
On this cool Valle evening(forecast was 41F), a warm plate was suggested next. I do enjoy raw oysters, but these grilled, cheesed, smoked slurpees were a fun combo.
Federico also introduced us to a pepper known as cascabel in this dish and others on the menu. That’s “rattlesnake” for me.
Well, the name has the same reference for the peppers as the seeds rattle inside the little dried bulbs.
It has a moderate heat index and was in the small red dollops of our delicious oysters.
Quercus has about 12 tables and feels very much like someone’s home. Federico is here adding items to our table for the next plates. He was our host, server and such a warm gentlemen to take time to discuss his business and the food details.
A couple of online discussions have thrown around whether Baja needs to fashion a food nickname or marketing handle to better advertise what the wine and food scene is all about here. Federico and I have weighed in on a few of those.
Youbetcha, “Baja Med”, “Baja Fusion” and others have been used. Yes, Mexico has many different food regions, as it is a big country. But, I think “Baja” is good enough to describe the creativity and expansive choices available in Baja for food.
These pork ribs had a sweet and smokey combo on the thick sauce coating. Easily could have ordered another bottle of Parabola to quaff with the meat. Did not.
This snapper on top of orzo was done perfectly with a crunchy seed and nut crust.
Back to overall observations on the Valle de Guadalupe, didjaevernotice how so many of the magazine articles cover the same 6 restaurants and wineries over and over and…??? I’m just a bit too independent to go with the big crowds.
Not saying Quercus is hiding. It is only 200 meters east of the stop light in San Antonio de las Minas in the Valle de Guadalupe. But Quercus is a less celebrated gem for ambience, food, service, value and their updated food offerings.
Five out of five autumn oak leaves are awarded to Quercus Restaurant, Federico and team.
Geezo, I noticed the shipping containers on Playa Hermosa Sunday afternoon wondering what that fuss might be about . Hope this development succeeds in its attempt to “dignify” the area, whatever that means.
It is a beach. Other than a convenience store and some taco shops, what else do you need? It’s a beach!
The Ensenada waterfront is simply one haphazard idea slapped upon another without any overall planning. A cement plant, military base, snail museum and other eyesores dominate and obfuscate the city’s number one attraction. Ouch!
Playa Hermosa will have a commercial and gastronomic center, a professional skating rink, a minigolf and a beach club, as part of a program to dignify that coastal area and turn it into a family and tourist recreation area.
Héctor Bautista Mejía, director of the Port Administration Integral of Ensenada (API), reported the above and noted that several partial assignments have already been granted in what is one of the most visited areas of the city.
He stressed that to give diversity of uses and attractions were granted to different assignees small areas, low investment parameters and very specific operation, this to ensure that they build and operate businesses that are familiar and attractive to residents, domestic tourists, foreigners and cruise passengers
He informed that the commercial and gastronomic center already has an important advance in its construction which has as a base element the use of containers.
He added that in what will be the Beach Club different services will be offered to members and users and in what refers to the skating rink according to the project will have the characteristics of a professional installation for that sport and recreational activity.
Other works Regarding the pending works of the current administration, Bautista Mejía said that the extension of the breakwater to 400 meters is about to end and that construction has allowed not only the arrival of large boats, but also when the large ships are in docks can be calm
He also announced that it is expected to conclude, before the end of November, the Monument to the Fisherman – which is built at the beginning of the coastal walker – and will be completed for the month of January the reconstruction and renovation of the docks of El Sauzal.
The sixth edition of the Wings & Beer Festival 2018 will take place on Saturday the 13th and Sunday the 14th, on the Costero Boulevard, in front of the Riviera Ensenada Civic and Cultural Center.
The celebration is coordinated by Pico Producciones, a company whose main sponsor is the Chevrolet brand.
There will be more than 30 modules that will participate offering the best dishes made with Mexican products.
As part of the festival’s activities, a “Come more wings” contest will be held on Sunday.The inscriptions will be the same day and the winning person will be creditor of a prize with value of 5 thousand pesos.
On both days, the schedule will be from 10:00 a.m. to 10:00 p.m., during which time they will liven up different musical groups, exponents of pop and rock music.
In media talk, director José Pico said that there are still some events of the organization that will be for the benefit of causes, as part of their social responsibility commitments.
As Fauna was just opening its doors to the public last year, the buzz around it was already swirling.
The New York Times, Food & Wine and Sunset magazine had written about the luxuriously rustic restaurant in Baja’s Valle de Guadalupe wine country within days of its debut. A slew of influential publications and websites followed, including Forbes, the Robb Report and the Independent in London.
Most of the hubbub centered on the estimable pedigree of Fauna’s young Mexican chef, David Castro Hussong, who’d done a stint at Noma, in Copenhagen, and spent several years cooking at New York’s Eleven Madison Park and Blue Hill at Stone Barns.
“Consider Fauna a stunning homecoming for a chef returning to his hometown after a first-class world tour,” wrote the Robb Report, which caters to an ultra-luxe audience.
“The first two months, it was all word of mouth that brought people in. We didn’t even do any social media,” Hussong, 28, said recently in an interview on Fauna’s patio. “Things happened really fast. By December, there were five tables in the dining room filled with people from New York.
“Crazy.”
The Valle de Guadalupe’s crazy trajectory — with this once-sleepy wine region riding a wave of accolades and hippest-hottest designations since the early part of the decade — has fueled dizzying amounts of foreign investment, global tourism and ever-more buzz.
So it’s only fitting that the area will play host to one of the biggest culinary events on the planet next weekend, the Valle Food & Wine Fest, featuring nearly three dozen of the most lauded chefs in America and Mexico and 25 of Baja’s top wineries.
The lineup reads like a food lover’s bi-national dream team: Rick Bayless, Nancy Silverton, Dominique Crenn, Jonathan Waxman, Javier Plascencia, Benito Molina, Solange Muris, Ray Garcia, Drew Deckman, Walter Manzke, Ori Menashe, Miguel Ángel Guerrero and Fauna’s Hussong among a bounty of other celebrity chefs from Los Angeles, San Francisco, New York and Baja. The cream of San Diego’s crop is also making the 90-minute trip south, including Trey Foshee, Brian Malarkey, Jason Knibb, Flor Franco, Jason McLeod, Andrew Spurgin and Claudia Sandoval.
For this professional watcher of the food-fest scene, it’s not hyperbole to predict that the second annual Valle Food & Wine will be a knockout on a grand scale.
Three of the region’s most revered restaurants will be on display: Plascencia’s Finca Altozano will host the main event Oct. 6; Deckman’s en el Mogor will be the setting for the VIP chefs’ welcome dinner (which will honor Bayless) Oct. 5, with an A-list afterparty to be thrown at Fauna. Things get real on Oct. 7, when the top food trucks from Tijuana, Rosarito and Ensenada are being brought together for a street-food festival called De La Calle Al Valle (from the street to the valley). It will be held under the oak trees at the events venue El Kiosko de Santo Tomás.
For the mega-festival, the non-Baja chefs will eschew their fine-dining accouterments — festival co-founder Fernando Gaxiola joked that he told Crenn that she’d had to leave her tweezers behind in San Francisco — and cook locally sourced ingredients on no-tech, open-flame, woodfire Caja China pig roasters, barrel smokers, Santa Maria-style grills and traditional copper pans.
And the people who started it all — the winemakers and producers — will have their one-of-a-kind vinos poured alongside star-chef creations. Adobe Guadalupe, Casa de Piedra, Decantos, Lomita, Monte Xanic, Torres Alegre and Viña de Frannes are among the wineries represented.
“The wine is just getting better and better,” said Valle wine expert Michael Langdon, who, as a former wine and spirits buyer for Whole Foods, has given Baja a big boost in San Diego.
“You listen to the winemakers talk — they’re realizing it could be even better. You still have your older generation … but there’s a new generation coming up, maybe they’re not the farmers their dads and grandfathers were, but they’re willing to experiment; they want to make better wines.”
Like anyone who travels to the Valle with any regularity, Langdon said he sees wineries opening up every time he goes down.
“My goodness, there are so many new ones,” he said. “The last time I was there, there were three wineries that hadn’t been there a couple of months before.”
For a little perspective on the Valle’s roots, we tapped the historical memory of Tru Miller, owner of the magical Adobe Guadalupe, the elegant ranch-style inn that opened in 1997; the winery’s first vintage was released in 2000.
“We were the only ones here back then; now it seems like we’ve been doing interviews every day with U.S. (media), Europe and Mexico,” Miller said.
“The wine brought the chefs, and the chefs brought the people.”
She said the Valle’s relaxed, small scale and anything-goes attitude when it comes to blending wine grapes distinguishes it from the wine regions it’s often compared to — Napa and Sonoma.
Miller credited the late Anthony Bourdain and Bayless, the Chicago chef who is considered America’s master of regional Mexican cooking, with spreading the early Baja gospel to the masses.
Bayless now works with Adobe Guadalupe to produce wine for his Chicago restaurants and also carries multiple Valle labels on his wine lists.
And Bayless continues to spread the word on the Valle de Guadalupe. He was featured in a multi-page spread entitled “Baja on the Rise” in the August issue on Mexico in Food & Wine, in which his tasting travels took him to Adobe Guadalupe, Plascencia’s Animalón— where you eat under a 200-year-plus oak tree — the cult breakfast spot La Cocina de Doña Esthela, and TrasLomita, the pastoral outdoor restaurant behind Lomita winery.
In the article, Bayless called out TrasLomita’s young chef for particular praise.
“I think Sheyla Alvarado has got to be the most talented chef in the Valle,” he said.
Alvarado, 28, recently was deftly multi-tasking in her kitchen without walls, tending to whole fish and asparagus spears grilling in the wood-fire oven, while answering questions from a succession of cooks, as well from a reporter interviewing her in English, her second language.
In a way, she said, the Valle Food & Wine Fest validates all the hype the Valle gets.
“It’s cool that all these people with importance are coming here to support what we do here, the open fire, the wine, our small producers of cheese, olive oil, honey, our vegetables, our animals,” Alvarado said. “We don’t have these big … factories.”
No, she said, she’s not nervous to be cooking in the same lineup as Michelin-starred chefs (although she was last year, the festival’s debut).
“I’m making dessert, and only Nancy Silverton and I are making dessert, so that’s exciting,” she beamed. “Nobody ever complains about dessert.”
Top 5 Valle wineries to visit
There are scores of wineries in the Valle de Guadalupe, but if you’re a first-time visitor, here are my picks that will give you a true flavor for the region.
Across-the-board elegance and deliciousness in a gorgeous setting. The Adobe Food Truck outside the tasting room is a must try. Top sip: The earthy Kerubiel Rhône blend; the older the better, as Adobe wines age impressively.
The Valle’s first producer of high-quality wine, Monte Xanic’s facility is a stunner. Reservations required to visit. Top sip: The sauvignon blanc Viña Kristel for impressive acidity and intoxicating citrus and tropical fruit flavors.
A project by Valle pioneer Ernesto Álvarez Morphy Camou with an assist from the Bordeaux-based, globe-trotting wine consultant Michel Rolland. The winery is modern and stylish. Top sip: The silky and rich Legat cabernet franc.
A tasting provides a master class in how the Valle’s Mediterranean climate makes it so hospitable to Italian varietals, particularly nebbiolo. Reservations preferred. Top sip:The brick-red Paoloni brunello tastes like Tuscany.
The signature winery of Hugo D’Acosta, who’s considered the region’s Robert Mondavi. Reservations preferred. Top sip: Espuma de Piedra Blanc de Blancs, an unorthodox Mexican bubbly that’s world class.
Get a taste of the Valle in San Diego
If you’re curious about tasting Valle wines — or just can’t get enough — here are places in San Diego to try it.
Shops: Truly Fine Wine (on Morena Boulevard), Vintage Wines (on Miramar Road) and Krisp (downtown San Diego) are among the stores that put a premium on selling premium Valle wines.
Restaurants: Pueblo (Pacific Beach), Red O (UTC area), 3rd Corner (Ocean Beach), El Jardín (Liberty Station), Coasterra (Harbor Island), Vistal (downtown San Diego), and Puesto* (La Jolla and The Headquarters, downtown San Diego).
* Puesto gets a special shout-out for its extensive by-the-bottle list and — cheers! — the Valle by-the-glass, on-tap program. Puesto’s director of operations, Lucien Conner, has worked tirelessly to secure top Baja wines by the barrel. Currently on tap are Lechuza’s pristine unoaked chardonnay and Amantes red blend (which, by the way, joins the Monte Xanic sauvignon blanc, on the wine list at The French Laundry). Also by the glass right now is the Casa de Piedra blanc de blanc. Pair these balanced wines with Puesto’s tacos and you might never down a margarita or cerveza with Mexican food again.
This new monthly Baja California digest will provide information on events and openings from Tijuana to Ensenada and everything in between, including Tecate, the Valle de Guadalupe and Rosarito. Have a tip, opening or event? Send it to sandiego@eater.com.
Edgar Lima
Baja Culinary Fest
From October 18 to October 20, the Baja Culinary Fest will take place in Tijuana at Club Campestre with this year’s theme centering around sustainability. Intended to highlight the region’s gastronomic tourism opportunities, 20 acclaimed chefs, mixologists, researchers and oceanographers including Joe Magnanelli of Cucina Urbana, Claudette Zepeda of El Jardin, Janina Garaya of Addison Del Mar and Alex Chang of Exchange LA will be leading extensive lectures and demonstration cooking workshops. Saturday’s main event will be held at the Club Campestre de Tijuana, where attendees will be able taste dishes from 30 culinary stations, enjoy live music and interact with chefs.
Valle Food & Wine Fest
The Valle Food & Wine Festival returns for a second run over the weekend of October 5-7, featuring a star-studded lineup of chefs including celebrity chef Rick Bayless, Netflix Chef’s Table stars Nancy Silverton and Dominique Crenn, acclaimed Baja chef Javier Plascencia, Top Chef Jonathan Waxman, Michelin-starred Drew Deckman and Michael Mina, San Diego-Based chefs Jason McLeod, Brian Malarkey, Trey Foshee and Jason Knibb. Also in attendance will be over 25 of Baja California’s winemakers, local craft brewers, musicians, artisans, and artists. The main festival will take place on Saturday, October 6 from 4 pm to midnight at Finca Altozano with exclusive break-off events featured throughout the weekend.
Berry Good Noche
For the first time in the dinner’s eight-year history, Berry Good Night will become Berry Good Noche. The annual dinner, which seeks to bring together like-minded people in the food industry with a specific passion for sustainability, will be held on October 18 at Troika, the casual dining location at Villa del Valle, which also houses acclaimed restaurant Corazon de Tierra and the Vena Cava winery. The dinner, which will be cooked by a nine Valle de Guadalupe chefs, can also be ordered vegan and will cost $150 with Baja wine pairings. Tickets can be purchased here.
Edgar Lima
Quercus Restaurant’s 5th Anniversary Dinner
On October 28, Seven courses from Quercus chef Luciano Gonzalez and Cantera Cocina de Baja chef Joel Quintana will be served at the Valle de Guadalupe restaurant Quercus’ fifth anniversary dinner. “Restaurante Quercus is a lesser-known gem in the Valle. It’s chef Luciano Gonzalez and chef Joel Quintana from Cantera Cocina del Valle are two to watch in the Valle de Guadalupe. As far as the fifth anniversary dinner goes, expect many big, delicious things,” says San Diego-based W. Scott Koenig, blogger at AGringoInMexico.comand author of the book Seven Days in The Valle: Baja California’s Wine Country Cuisine.
Cocina La Baja Seafood Festival
Baja chefs, restaurateurs and seafood producers will join forces to throw a big seafood party, the Cocina La Baja Seafood Festival, on Estero Beach in Ensenada on October 6.
Festival Los Lomas
The first annual Festival Las Lomas at the Valle de Guadalupe’s Maglén Resort will take place on October 13 and will feature a paella competition, wine, beer, live music and will be kid friendly.
Etéro Panadería
Alex Barraza, who won the Tijuana Chiles en Nogada competition three times, opened a new bakery in August called Etéro Panadería on Avenida Revolución in the Pasaje Revolución next to La Justina and One Bunk hotel.
Known for serving more than 30 domestic and international wines by the glass alongside an array of appropriately friendly food options, The Wine Pub serves up happy locals seven days a week (with specials on five of the days).
For the past three years, the Point Loma bar/restaurant’s owner Sandy Hanshaw has teamed up with Baja Wine + Food’s Fernando Gaxiola to host sold out tours helping introduce wine enthusiasts to Valle de Guadalupe — the happening winemaking region in Mexico.
The team is now unveiling their latest tour opportunity for locals, an exploration of the exploding craft beer and street food scene in Tijuana and Ensenada. Launching with the first tour on Sept. 22, the tour includes a taco vs. tostada showdown in Tijuana, a stop at Ensenada’s La Guerrerense, which Anthony Bourdain called “the best street cart in the world,” fish tacos at the famous El Fenix, brewery tours and tastings at Cervecería Agua Mala and Wendlandt Cervecería, dinner by the water at Popotla Fisherman’s Village, and finale toasts at Plaza Fiesta’s craft beer garden.
Ahead of the tour, PACIFIC spoke with Hanshaw to find out more about the two tours, wine “virgins” and, of course, what you’ll be drinking.
PACIFIC: How did you hook up with Fernando and Baja Wine + Food?
SANDY HANSHAW: We were both at SommCon here in San Diego three years ago. I had just gone down to the Valle, and absolutely fell in love. I was on a mission to find someone to educate and take people down. (Gaxiola) ran the panel at SommCon, we met, and we’ve been doing this for three years!
What’s something unique that sets your wine tour apart from others?
We always meet with the winemakers and owners, not like typical tastings where you sit or stand in the tasting room. We get the VIP treatment due to Fernando’s relationships — everyone knows him there! You feel like you’ve been taken in by family. On a recent trip, we went down into the wine cave and ate at a family table with the winemaker.
What varietals can folks expect to taste in the Valle?
Nebbiolo is a big grape there, and a few of the winemakers are Italian. Also Grenache and some roses from Grenache. They do cabernet and merlot, also sangiovese, syrah, and mourvedre. Big reds dominate.
You’re making us thirsty. What about food?
We do a family-style dining experience at one of the wineries there. We sit at a big table, and Fernando does the ordering. We have a free for all, from fresh oysters to beautiful heirloom tomatoes, and smoked meats, like lamb or quail. We pair each course with wines.
Favorite Valle memory?
We do an introduction in the van on the way down, and a lot of times we get what we call “virgins” (those who have never been to the Valle) and it’s cool to watch their eyes open. They cannot believe the beauty of the people and the space. It’s raw and rustic; what I imagine Napa or Sonoma 60 years ago. They are blown away.
Ok, let’s talk about the new beer and food tour. What’s the scoop?
It’s run fairly similar to the wine tour. That part comes from my husband’s beer passion; we thought it would be fun and that scene is blowing up down there as well. It’s become especially exciting in the past year. We will be focusing on TJ and Ensenada. My husband has pretty high standards, and everywhere we are going meets his criteria.
How’s the feel different from the wine tour?
We are doing more street food, so it’s a little more rustic, visiting cool street food spots, and having a tacos vs. tostadas taste-off. Each stop will be paired with craft beer.
What do you want people to know who are considering a tour with The Wine Pub?
It’s a unique experience to enjoy time with friends and get to know people on these tours. We create friendships that last beyond the trip. Fernando and I are passionate about this area, and that energy overflows into our day trips.
In the heart of Mexico’s Wine Valley, Carne y Vino showcases Argentinian grilled meats, local fish & organic produce highlighting the abundance of Valle de Guadalupe.
Carne Y Vino is a restaurant in Valle De Guadalupe that opened in 2018 at boutique winery, Cava Maciel. The restaurant is inspired by the the childhood of Argentinian owner, Andres Furman, and his two decades living in Baja California. The menu utilizes ingredients sourced weekly by the chefs from local farms incorporating classic Argentinian cuisine with Baja soul.
Chef Cosmo Goss and Mike Raskin join us from culinary centric Chicago, IL. They prepare the food in a rustic outdoor kitchen, cooking most of the food over a handcrafted wood-fired grill. The hyper-local and seasonal produce and fish are accompanied by hand-selected meats from a ranch in Sonora, Mexico.
It is an inviting outdoor restaurant space to gather with family friends and reflects the simplicity of the surrounding area. Enjoy a glass of wine from award winning winery Cava Maciel and create memories with us.
PHONE +52 1 (646) 161-8471
LOCATION
Cava Maciel Calle Sonora L02 M07 LAS LOMAS DE SAN ANTONIO CP 22766 EJIDO FRANCISCO ZARCO, BC
At K92(approx 1.6 miles north of the San Antonio de las Minas traffic light) on Hwy 3 you will see Hotel Plaza Fatima. Approx 300 meters beyond Fatima(north) on the right will see Cava Maciel’s sign and a big “Las Lomas” brick wall sign. Take that right turn from the Hwy 3 to the end.
With a private sector investment of 1,300 million pesos over a period of twenty months, a 110-kilometer aqueduct will be built that will bring treated water from the southeast of Tijuana to the Guadalupe Valley.
The governor Francisco Vega de Lamadrid subscribed yesterday the agreement that officializes the beginning of the work that will be in charge of the company Odis Adversa, of Israeli origin.
As explained by the representative of that company Fabián Yáñez Carbajo, the investment will go from 1,100 to 1,300 million pesos and in its first stage will be sanitized and will drive 300 liters per second to Valle de Guadalupe and in the final phase – by June 2020-, a thousand liters per second will reach this region.
He reported that the first water deliveries are projected to be carried out by October of next year.
He also assured that these treated waters in terms of cost and quality will have better conditions than those that are currently extracted from the Guadalupe Valley aquifers.
Historical fact Vega de Lamadrid highlighted in his message the importance of the aqueduct, since not only will it be possible to guarantee the survival of the aforementioned wine region, but to increase its production and growth.
The effort of three generations who managed to convert the Valley of Guadalupe not only into a successful wine region, but also into one of the most important tourist areas of Baja California and Mexico, is being preserved.
Likewise, he said, the emissions of treated water that were made in the coasts of Tijuana will be reduced and the aquifer mantles of the Guadalupe Valley will be protected by reducing the extractions of the subsoil.
He acknowledged that making the reuse of treated water a reality was difficult, since it was a project that had been working for fourteen years.
The governor added that parallel to these efforts for the supply of water, has also been promoted to improve the legal framework for the development of the wine sector, particularly in the production and marketing of Baja California wine.
Cerveza Dos Equis (XX) changes its name for the first time in its more than 120 years of existence, according to its website.
To celebrate inclusion and fairness, the Mexican brand changes the logo into a special limited-edition beverage with XY label (male chromosome combination) instead of the traditional XX (combination of female chromosomes).
With the motto of “irresistible” the equality promoter drink will be on sale during this month of August and the first days of the month of September. Half of the bottles that will be distributed during this month will have the label in which one of the X changes to Y.
“In these times when the world speaks of diversity, Dos Equis has decided to go one step further by showing the progressive spirit and open-mindedness that has always been present in the DNA of our brand. That is why today, Dos Equis launches special limited edition XX-XY, in which it transforms its emblematic icon of the XX in the labels of the Ambar and Lager bottles. Dos Equis celebrates that although we were born XX or XY, a chromosome does not define our tastes, our passions and our way of thinking.” (SIC)
To publicize this campaign, Dos Equis has gone to social networks, and as of next week, the message will be expanded to traditional media.
Dos Equis beer has grown in double digits in recent months. This 2018, the brand of the Heineken portfolio, entered for the first time the ranking of the most valuable brands in Mexico, prepared by Brand Finance, in which it ranked 26 with a value of 499 million dollars, above Sol, Carta Blanca and Indio.
Also, according to data from IRI and Grocery Headquarters, Dos Equis Lager Special was in 2017 the sixth imported beer brand with the highest participation in the US market (5.54%). Corona Extra was the number one brand on this list with 23.9%, followed by Modelo Especial (14.3%) and Heineken in third position (11.89%).
Cerveza Dos Equis: An Inclusive Mexican Brand
“With this edition we want people to understand that, regardless of whether we were born XX or XY, a chromosome does not define our tastes.”
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