The vibrant beach town of La Paz may be lesser known than the more crowded resorts of Baja, but offers some of the region’s most beautiful white sand beaches and sunset views. We’ll set the table on the sand overlooking the pristine waters of the Sea of Cortez, where our host Cody Requejo and the team at Omega Azul raise sushi-grade Baja Kanpachi utilizing a three-pronged approach to sustainability: environmental, economic and social. Cody is good friends with our guest chef, Javier Plascencia, who is considered the global ambassador for Baja cuisine. He’ll bring the best local produce from the sprawling onsite gardens at his restaurant, Jazamango, to go with the gorgeous seafood from Omega Azul. Did we mention, we’re visiting during the whale shark season? La Paz is one of the few places that you can swim with the largest fish in the world, and February is the perfect time to do so.
La vibrante ciudad costera de La Paz puede que sea menos conocida que los complejos turísticos más concurridos de Baja, pero ofrece algunas de las playas de arena blanca más hermosas y vistas al atardecer de la región. Montaremos la mesa en la arena con vistas a las aguas prístinas del Mar de Cortés, donde nuestro anfitrión Cody Requejo y el equipo de Omega Azul crían Baja Kanpachi de calidad sushi utilizando un enfoque de sostenibilidad de tres aspectos: ambiental, económico y social. Cody es buen amigo de nuestro chef invitado, Javier Plascencia, considerado el embajador mundial de la cocina de Baja. Traerá los mejores productos locales de los extensos jardines de su restaurante, Jazamango, para acompañar los deliciosos mariscos de Omega Azul. ¿Mencionamos que estamos visitando durante la temporada de tiburones ballena? La Paz es uno de los pocos lugares donde puedes nadar con el pez más grande del mundo, y febrero es el momento perfecto para hacerlo.
Recognized by UNESCO as a World Heritage Site for its astonishing beauty and contribution to civilization, the canal-crossed neighborhood of Xochimilco is one of the oldest in Mexico City. The chinampas date back earlier than the Aztecs, who built wood and clay rafts that would eventually root and become the human-made islands that form the lush canals of today’s Xochimilco, one of the world’s most historically productive and sustainable agricultural systems. We will take a ride on one of the garden’s colorful, flat-bottomed trajineras to see a slice of the expansive canal system, where mariachi music wafts through the air from floating fiestas drifting down nearby canals. Lucio Usobiaga, founder of Arca Tierra, will tell us a bit about the efforts to restore the chinampas and preserve the neighborhood’s agricultural legacy. We’ll sample some of the over 50 varieties of fruits and vegetables grown in the canals at dinner with our good friends, Donnie Masterston and Eduardo García. At The Restaurant in nearby San Miguel de Allende, Chef Donnie works with many of the areas best farmers and producers. He’s coming into town to cook with chef Eduardo, whose restaurant, Máximo Bistrot, regularly makes it onto the list of Latin America’s 50 Best Restaurants for their ingredient-driven seasonal cuisine with a focus on traditional Mexican cooking techniques.
Reconocido por la UNESCO como Patrimonio de la Humanidad por su belleza y su contribución a la civilización, el vecindario cruzado por canales de Xochimilco es uno de los más antiguos de la Ciudad de México. Las chinampas se remontan a antes de los aztecas, quienes construyeron balsas de madera y arcilla que eventualmente arraigarían y se convertirían en las islas artificiales que forman los canales del Xochimilco actual, uno de los sistemas agrícolas históricamente más productivos y sostenibles del mundo. Daremos un paseo en una de las coloridas trajineras de fondo plano del jardín para conocer una parte del extenso sistema de canales, donde la música de mariachi se eleva en el aire desde las fiestas flotantes que avanzan por los canales cercanos. Lucio Usobiaga, fundador de Arca Tierra, nos contará un poco sobre los esfuerzos para restaurar las chinampas y preservar el legado agrícola del vecindario. Probaremos algunas de las más de 50 variedades de frutas y verduras cultivadas en los canales durante la cena con uno de los mejores chefs de la Ciudad de México.
Oaxaca is the capital of mezcal. As complex and nuanced as fine wine, mezcal can be made with more than three dozen types of agave, each contributing its own flavor to the finished blend. Many of these maguey species grow in the wild, and some take up to 20 years to mature. Mezcal Real Minero is one of the only female-owned palenques in the state, and Graciela and her brother Edgar are considered some of the world’s finest producers. Their great grandfather, Papa Chico, was one of the town’s early palenqueros. We will taste through several smoky mezcals before our meal from guest chef Rodolfo Castellanos. He was the first winner of Top Chef Mexico and is very much a local culinary celebrity here. At Origen, Chef Rodo’s menus honor the native ingredients and traditional cooking techniques of his Oaxacan homeland.
Oaxaca es la capital del mezcal. Tan complejo y lleno de matices como un buen vino, el mezcal puede elaborarse con más de tres docenas de tipos de agave, cada uno de los cuales aporta su propio sabor a la mezcla final. Muchas de estas especies de maguey sólo crecen en estado salvaje, y algunas tardan hasta 20 años en madurar. Mezcal Real Minero es uno de los únicos palenques propiedad de mujeres en el estado, y Graciela y su hermano Edgar están considerados como unos de los mejores productores del mundo. Su bisabuelo, Papa Chico, fue uno de los primeros palenqueros de la ciudad. Degustaremos varios mezcales ahumados antes de la comida del chef invitado Rodolfo Castellanos. Fue el primer ganador de Top Chef México y es toda una celebridad culinaria local. En Origen, los menús del chef Rodo honran los ingredientes autóctonos y las técnicas culinarias tradicionales de su tierra natal, Oaxaca.
You may think you’re in Napa Valley, but you’re not. Valle de Guadalupe is a buzzy wine country destination less than two hours from San Diego. Host vintner Natalia Badan’s wines are among the valley’s most critically acclaimed, with a portfolio ranging from Sauvignon Blanc to Nebbiolo. And the splendor in the glass will be matched by the splendor on the plate. Guest chefs Drew Deckman and Sheyla Alvarado are two of the region’s very best. A Michelin-starred chef, Drew worked with such greats as Paul Bocuse and Madeleine Kamman before opening the vineyard’s on-site restaurant Deckman’s. Sheyla’s restaurant Lunario was quickly named one of the region’s best after opening in 2019. Together, they’ll craft a meal with ingredients grown right here on the estate and other nearby farms and ranches. Not to mention seafood caught fresh from the waters of the Pacific just a half-hour to the west. Deckman’s was named to San Pellegrino’s 50 Best Discovery list. We invite you to join us on your own voyage of discovery to experience the terroir of the Baja Peninsula.
You may think you are in Napa Valley, but you are not. Valle de Guadalupe is a winery less than two hours from San Diego. Winemaker Natalia Badán’s wines are among the most acclaimed in the valley, with a portfolio that ranges from Sauvignon Blanc to Nebbiolo. And the splendor in the glass will be accompanied by the splendor on the plate. Guest chefs Drew Deckman and Sheyla Alvarado are two of the best in the region. The Michelin-starred Drew worked with great chefs such as Paul Bocuse and Madeleine Kamman before opening the vineyard’s Deckman’s restaurant. Sheyla’s Lunario restaurant was quickly named one of the best in the region upon opening in 2019. Together, you’ll craft a meal using ingredients grown right here on the farm and on other nearby farms and ranches. Not to mention shellfish caught in the Pacific waters just a half hour to the west. Deckman’s was named to San Pellegrino’s Top 50 Discoveries list. We invite you to join us on your own journey of discovery to experience the terroir of the Baja California Peninsula.
The sleepy coastal village of Todos Santos at the southern end of the Baja Peninsula is one of Mexico’s 36 pueblos mágicos or “magic towns.” It’s also a world-class fishing and surfing destination known for fresh-as-it-gets fish and sought-after swells. The semi-tropical waters are brimming with mahi mahi, yellowtail, marlin, and mackerel. Not far from the lapping waves is the Paradero, an austerely luxurious eco resort designed to immerse the visitor in the beauty of the surrounding landscape, with views of the sea, distant mesas and cactus studded desert, all set within 160 acres of family owned farms. Guest chef Eduardo Rios is at the helm of the property’s fine dining restaurant, where his farm-to-table menu makes use of the local harvest and the Paradero’s own market garden. Eduardo uses a traditional Oaxacan clay oven to turn out simple yet sophisticated dishes showcasing coastal Mexican cuisine. In our beach kitchen, Eduardo will cook us a feast of fresh fish and shellfish caught just beyond our seats—along with a bounty of indigenous vegetables and tropical fruits. While Eduardo tends to the meal, OITF founder Jim Denevan will be busy crafting his own version of beach art in the sand along the sparkling Pacific. If you’re looking for the ultimate Valentine’s Day experience, this may be it.
El tranquilo pueblo costero de Todos Santos, en el extremo sur de la península de Baja California, es uno de los 36 pueblos mágicos de México. También es un destino de pesca y surf de categoría mundial, conocido por su pescado fresco y su codiciado oleaje. Las aguas semitropicales de arena suave están repletas de dorado, cola amarilla, marlín y caballa. No muy lejos de las olas se encuentra el Paradero, un lujoso y austero resort ecológico diseñado para sumergir al visitante en la belleza del paisaje que le rodea, con vistas al mar, a las lejanas mesetas y al desierto cubierto de cactus, todo ello dentro de 160 acres de granjas familiares. Eduardo Rios es el chef invitado y está al frente del restaurante de alta cocina de la propiedad, donde su menú de la granja a la mesa hace uso de la cosecha local y de la propia huerta del Paradero. Eduardo utiliza un horno de barro tradicional oaxaqueño para elaborar platos sencillos pero sofisticados de la cocina mexicana de la costa. En nuestra cocina de playa, Eduardo nos preparará un festín de pescado y marisco fresco capturado justo al lado de donde nos sentaremos, junto con una gran cantidad de verduras autóctonas y frutas tropicales. Mientras Eduardo se ocupa de la comida, el fundador de OITF, Jim Denevan, se dedicará a crear su propia versión de arte playero en la arena del resplandeciente Pacífico. Si buscas la mejor experiencia para San Valentín, ésta puede ser la tuya.
We cannot wait to return to San Miguel de Allende, where we’ll be setting our long table this January at a new central highlands locale — a beautiful vineyard property just 10 minutes from the heart of San Miguel’s Centro. Plan to take some time to soak in the culture and history of one of Mexico’s most vibrant and beautifully restored colonial cities. Donnie Masterton will be back in the field kitchen serving his global comfort food, a staple of San Miguel’s thriving culinary fabric since 2008. Masterton earned his stripes in some of the United States’ most renowned kitchens before moving to Mexico for a slower pace of life. Expect this meal to be muy deliciosa.
We’re going to Mexico! Come with us to a secret beach, off the beaten path, where we will set the table near the calm, lapping waves. Chef Calixto Gattás will prepare a feast of local seafood from our guest fisherman (including oysters fresh off the boat!), and beautiful produce from the region. We will also feature local tequila and wine!
Oaxaca is the capital of mezcal. As complex and nuanced as fine wine, mezcal can be made with more than three dozen types of agave, each contributing its own flavor to the finished blend. Many of these maguey species grow in the wild, and some take up to 20 years to mature. Mezcal Real Minero is one of the only female-owned palenques in the state, and Graciela and her brother Edgar are considered some of the world’s finest producers. Their great grandfather, Papa Chico, was one of the town’s early palenqueros. We will taste through several smoky mezcals before our meal from guest chef Rodolfo Castellanos. He was the first winner of Top Chef Mexico and is very much a local culinary celebrity here. At Origen, Chef Rodo’s menus honor the native ingredients and traditional cooking techniques of his Oaxacan homeland.
Oaxaca es la capital del mezcal. Tan complejo y lleno de matices como un buen vino, el mezcal puede elaborarse con más de tres docenas de tipos de agave, cada uno de los cuales aporta su propio sabor a la mezcla final. Muchas de estas especies de maguey sólo crecen en estado salvaje, y algunas tardan hasta 20 años en madurar. Mezcal Real Minero es uno de los únicos palenques propiedad de mujeres en el estado, y Graciela y su hermano Edgar están considerados como unos de los mejores productores del mundo. Su bisabuelo, Papa Chico, fue uno de los primeros palenqueros de la ciudad. Degustaremos varios mezcales ahumados antes de la comida del chef invitado Rodolfo Castellanos. Fue el primer ganador de Top Chef México y es toda una celebridad culinaria local. En Origen, los menús del chef Rodo honran los ingredientes autóctonos y las técnicas culinarias tradicionales de su tierra natal, Oaxaca.
Henequen, a type of agave used to make sisal as well as a fiery spirit, was once the major source of wealth throughout the Yucatan. About 15 miles from the center of Merida, our host Laura Kirar and her husband de ella Richard Frazier have transformed an abandoned, former 17th Century henequen plantation into an elegantly rustic estate, the perfect setting for our long table. Laura Kirar is a renowned furniture and interior designer who collaborates with skilled artisans in Mexico to create work combining ages-old techniques infused with a modern sensibility. For your event, she will stage a pop-up shop of her de ella tableware collection made from local materials including henequenes and jipi japa, a palm leaf. Chef Roberto Solis is a Mérida native who honed his craft in kitchens around the world, working with celebrated chefs in London (The Fat Duck), Copenhagen (Noma), New York (Per Se) and Tokyo (Narisawa). After years abroad, Roberto returned to Mérida with a mission to honor and elevate traditional Yucatecan cuisine, itself a smoky melange of indigenous Mayan foods and the international influences brought by the Dutch, French, and Spanish to the peninsula’s many port cities.
Henequen, a type of agave used to make sisal and a spirit, was once the main source of wealth throughout the Yucatan. About 15 miles from downtown, our hostess Laura Kirar and her husband Richard Frazier have transformed an abandoned 17th-century former henequen plantation into an elegantly rustic estate, the perfect setting for our long table. Laura Kirar is an artist and designer who has collaborated closely with skilled artisans from Mexico to express her practical and conceptual work. For this event, she will stage a pop-up store of her tableware collection. Chef Roberto Solís is a native of Mérida and has honed his art in kitchens around the world, working with celebrity chefs in London (The Fat Duck), Copenhagen (Noma), New York (Per Se) and Tokyo (Narisawa). After years abroad, Roberto returned to Mérida with a mission to honor and elevate traditional Yucatecan cuisine, which is a smoky blend of indigenous Mayan foods and the international influences brought by the Dutch, French and Spanish to the many port cities of the peninsula.
The sleepy coastal village of Todos Santos at the southern end of the Baja Peninsula is one of Mexico’s 36 pueblos mágicos or “magic towns.” It’s also a world-class fishing and surfing destination known for fresh-as-it-gets fish and sought-after swells. The semi-tropical waters are brimming with mahi mahi, yellowtail, marlin, and mackerel. Not far from the lapping waves is the Paradero, an austerely luxurious eco resort designed to immerse the visitor in the beauty of the surrounding landscape, with views of the sea, distant mesas and cactus studded desert, all set within 160 acres of family owned farms. Guest chef Eduardo Rios is at the helm of the property’s fine dining restaurant, where his farm-to-table menu makes use of the local harvest and the Paradero’s own market garden. Eduardo uses a traditional Oaxacan clay oven to turn out simple yet sophisticated dishes showcasing coastal Mexican cuisine. In our beach kitchen, Eduardo will cook us a feast of fresh fish and shellfish caught just beyond our seats—along with a bounty of indigenous vegetables and tropical fruits. While Eduardo tends to the meal, OITF founder Jim Denevan will be busy crafting his own version of beach art in the sand along the sparkling Pacific. If you’re looking for the ultimate Valentine’s Day experience, this may be it.
El tranquilo pueblo costero de Todos Santos, en el extremo sur de la península de Baja California, es uno de los 36 pueblos mágicos de México. También es un destino de pesca y surf de categoría mundial, conocido por su pescado fresco y su codiciado oleaje. Las aguas semitropicales de arena suave están repletas de dorado, cola amarilla, marlín y caballa. No muy lejos de las olas se encuentra el Paradero, un lujoso y austero resort ecológico diseñado para sumergir al visitante en la belleza del paisaje que le rodea, con vistas al mar, a las lejanas mesetas y al desierto cubierto de cactus, todo ello dentro de 160 acres de granjas familiares. Eduardo Rios es el chef invitado y está al frente del restaurante de alta cocina de la propiedad, donde su menú de la granja a la mesa hace uso de la cosecha local y de la propia huerta del Paradero. Eduardo utiliza un horno de barro tradicional oaxaqueño para elaborar platos sencillos pero sofisticados de la cocina mexicana de la costa. En nuestra cocina de playa, Eduardo nos preparará un festín de pescado y marisco fresco capturado justo al lado de donde nos sentaremos, junto con una gran cantidad de verduras autóctonas y frutas tropicales. Mientras Eduardo se ocupa de la comida, el fundador de OITF, Jim Denevan, se dedicará a crear su propia versión de arte playero en la arena del resplandeciente Pacífico. Si buscas la mejor experiencia para San Valentín, ésta puede ser la tuya.
