Flavor of Mexico

Valle de Guadalupe (Guadalupe Valley) while the Valley is not your typical colonial magical town in Mexico, it has become one of the most important culinary and enriched with world recognize wines destination for the country. It has been called “An Unexpected Wine Sanctuary in Baja California” by the New York Times and “The Napa of Mexico” by Forbes.  Many world renown Chefs have made a name for themselves and have developed the cuisine we know as Baja Med.  Valle de Guadalupe has more than 200 wineries producing world recognize wines. Located 20 kilometers of Ensenada Municipality, Baja California, and (70 mi) southeast of the border crossing from San Diego.

Ensenada is a port city on the Pacific coast of Mexico’s Baja California peninsula. At its heart is the harbor and waterfront area with the Malecón promenade. Once a casino, the Riviera de Ensenada is now a cultural center. Migrating gray whales visit the waters offshore. Ensenada is developing scientific research and natural science sectors, with special focus in the marine sciences sectors. Ensenada is claimed to be the city with the highest number of scientists per capita in Latin America. The Center of Scientific Research and Higher Education of Ensenada (CICESE) conducts research in Earth Sciences, Applied Physics, Oceanography, Communications and Experimental and Applied Biology. Further research is conducted on the campus of the Autonomous University of Baja California, Ensenada (UABC), mainly in Oceanography and education areas although there are groups in Physics, Biology, and other related sciences. Ensenada is the biggest port in the pacific of the northwest in Mexico exporting more than 90 species of fish that are commercially fished in Ensenada; the most important fisheries are tuna, shrimp, California spiny lobster, abalone, sea urchin, sardine, mackerel and seaweed. A large percentage of all catches are exported to East Asia.

Think Mexico, think beer, and the names are easy to recall, Corona, Pacifico, Tecate with a number of darker brews. But Baja California is poised right on the edge of being well known for its microbrewers and they are springing up all over the city of Ensenada producing some of the best beers in Mexico.

In summary Ensenada, and Valle de Guadalupe are sure to be a foodie’s perfect destination.

History

The community was founded in 1834 by Dominican missionary Félix Caballero as Misión de Nuestra Señora de Guadalupe del Norte, making it the last mission established in the California’s. Caballero had to abandon the mission in 1840, under attacks from the indigenous people.

From 1905 to 1910, a mixture of Spiritual Christian faiths, mostly Pryguny from Transcaucasia, South Russia, settled in 4 farming colonies near Ensenada, Baja California Norte Territory, Mexico. Guadalupe was the main colony of about 20+ square miles purchased in 1905. Most owned or rented land communally. Not all were ethnic Russians, and were of various folk-Protestant (non-Orthodox) faiths. A few Russian Orthodox immigrants, had no priest or church, lived in Ensenada.

To make land and loan payments, paid in wheat, the settlers rented as much as 50 square miles from about 10 nearby ranches, north to the border. Most moved to California Norte by World War II to join more prosperous relatives and work in the factories. Some intermarried with Spiritual Christian Dukh-i-zhizniki in California Norte. Most of who remained, intermarried, assimilated and live in Ensenada and Tijuana.

We have prepared a 5-day experience that will allow you to truly enjoy and taste the Flavors of Valle de Guadalupe and Ensenada.

This is an overview of what so far has been planned:

April 24, 2022

Everyone will fly in and meet in the beautiful city of San Diego.

San Diego Hotel Check In (1 night) (Transportation on own)

Welcome Dinner prepared by Chef Luisteen Gonzalez in one of his restaurants “Puesto”,

April 25, 2022

Breakfast

Transportation depart to Valle de Guadalupe (international border crossing San Diego-Tijuana)

Visit at Olibaja.  Olibaja Procesadora de Aceituna has won a Silver Award at the 2020 NYIOOC World Olive Oil Competition, the world’s most prestigious olive oil quality contest.

Lunch at Malva Featuring Chef Roberto Alcocer

Who is Chef Chef Roberto Alcocer? Chef Alcocer grew up in Ensenada and worked in high-profile kitchens, including Michelin-starred La Broche in Madrid, Spain and Mexico City’s Pujol, number 12 on The World’s 50 Best Restaurants list, before returning to the area to open Malva Cocina de Baja California in 2014

Hotel Check-In (3 nights)- El Cielo Winery & Resort our lodging for this event will take place at the new and amazing El Cielo Wineries. Set on 71 acres of rolling Baja California vineyards, El Cielo features elegant suites enhanced by sweeping mountain views. A fusion of Old-World traditions and refined new architecture, all shaped by nature is an innovative and exclusive experience right in the heart of Valle de Guadalupe, Mexico’s coveted wine region.  https://youtu.be/yVZealpYx28

Make your own wine class at Cielo Winery

Wine Dinner at La Cava (The cellar)

Abril 26, 2022

Breakfast at Doña Esthela’s- The World’s Best Breakfast, Northwest of Mexico. Dona Esthela features local cuisine, celebrity Chefs such as Rick Bayless and the late Anthony Bourdain braved about her food.

Kumiai Reserve We will visit the Kumiai, Baja California’s indigenous people. Although the Kumiai have lived in this area for thousands of years, only a few hundred residents still remain. Even so, their connection to the land and their heritage is strong. During your time with the Kumiai, you will watch them weaving baskets of willow branches and grasses using traditional techniques and see a performance of dances, songs and chants. For a deeper understanding of their ways, you can browse the museum in the Kumiai community. You will also have the opportunity to sample their traditional foods, much of which contains corn and acorns. The Kumiai consider oak trees sacred, as their diet was largely acorns before they abandoned their nomadic lifestyle and started to grow corn. Although you may hear the people speaking in native Kumeyaay, it is in danger of becoming a lost language.

Lunch at Finca Altozano Featuring Chef Javier Plascencia

Who is Javier Plascencia? he is a down-to-earth, charismatic man, who is continuously in the search for flavor. Born in Tijuana, and brought up in a hardworking family, Javier is a person with a natural curiosity for taste. This has led him to take an adventurous journey, first into Baja, and then to the rest of the world to find unique ingredients. There are no limits to his culinary vision.

After studying in San Diego, he opened his first restaurant in Tijuana in 1989, and today he is one of the most prolific entrepreneurs of the region, with several establishments, all with innovative concepts.

Also known as an ambassador, Javier Plascencia proudly represents Baja California, and speaks highly of it wherever he goes. He is a fervent promoter of local products, from wine and beer to meat from organic farms and seafood.

The story of Javier continues with his outdoors activities. The beautiful locations in the region put a spell on him, so he takes every opportunity to enjoy his favorite hobbies on the beach, valley or any other natural scenery of Baja California.

Open fire dinner “Cena de Humo” – An outdoor experience open fire dinner featuring local food and wines in the beautiful Cielo Winery and Resort.

April 27, 2022

Breakfast at Restaurante Cuarzo

Departure to the port of Ensenada where we will visit a top   beer brewery featuring artesian beer Wendlandt   while enjoying Ensenada regional food (Menú tacos de pescado (the home of the fish taco and much more)

Visit winery Domecq– History and information- Originally from France, their winemaking tradition dates back to 1730, when the Haurie family was running a bodega in Jerez together with the Irishman Patrick Murphy. Jean-Charles Haurie inherited it from Murphy and later the business was passed on to his nephew Juan Carlos Haurie.

Visit – Finca la Carrodilla is  a new generation winery of the Ejido El Porvenir in the Valle de Guadalupe. It started as a dream of the Pérez Castro family (owners of La Lomita) to honor the Virgin of the Vineyards.

La Carrodilla has 4 single varietal wines (Chenin Blanc, Shiraz, Cabernet and Tempranillo), showing with them the richness that the fruit can give us at its finest, a young red (mixture of the 3 red varietals) and a premium wine (Bordeaux blend).

Of bright passage through the academy, he graduated as a chemist at the University of Berkley and obtained his master’s degree in Enology at the University of Davis, California.

With over 20 year’s experience in the art of making wine; Gustavo González is one of the most renowned winemakers in the American Union. From 2015 he takes over La Lomita and Finca La Carrodilla wines in the Guadalupe Valley. With this, looking back at his parents’ country of origin.

Dinner Fauna –  Featuring Chef David Castro

Who is Chef David Castro? David Castro Hussong is the chef at Fauna, the restaurant inside Bruma, a resort in the Valle de Guadalupe. If his last name sounds familiar, it’s because his family owns the famous Hussong’s Cantina in Ensenada, where the margarita is said to have been invented

“Fauna” restaurant, located in Valle de Guadalupe in Baja California, was announced by Latin America’s 50 Best Restaurants as the 2020 winner of the Miele One To Watch Award for being an emerging restaurant in Latin America.

Abril 28, 2022 

Breakfast at Polaris

Hotel Check out

Wine Tasting at Montefiori Winery with more than 20 years producing wines in the Valle de Guadalupe

The synergy between the Italian tradition, the knowledge acquired over the years, the access to high technology combined with the high quality of the grapes in this vineyard, results in unique wines with an unprecedented originality. It is for this reason that Montefiori proudly call them “Mexican Wines with an Italian Heart”.

Farewell Lunch at Adobe Guadalupe In 1997 Tru (originally from the Netherlands) and Donald Miller bought the lands that would become Adobe Guadalupe. In 1998 they plant 20 hectares of vineyards where they grow Cabernet Sauvignon, Cabernet Franc, Tempranillo, Merlot, Nebbiolo, Viognier, Syrah, Cinsault, Malbec, Mourvèdre and Grenach.

Lunch prepared guest chef Luisteen Gonzalez Who is Luisteen Gonzalez? Luis Gonzalez was born and raised in Mexico City on his grandmother’s farm where his passion for traditional Mexican cuisine blossomed. Learning about the art of cooking and the rich history of these dishes ignited a passion. In addition to learning cooking from his grandmother, he sought out local bakers and chefs for their advice. Luis pursued as many opportunities as possible to improve his skills and understanding of the hospitality and culinary industries from formally studying gastronomy and hospitality to professional residencies at hotels and restaurants throughout Mexico. Throughout his travels, he learned unique regional dishes that he added his own flare to.

Armed with his skills, Luisteen launched his own catering company and became a force to reckon with on the San Diego and Los Angeles food scene. After years of building a name for himself, a new opportunity awaited him in San Diego allowing him to expand from catering to his very own restaurant, Puesto, with 10 locations in California.

Travel Back to San Diego (international border crossing Tijuana- San Diego)

Hotel Check in Hotel TBA

April 29, 2022

Departures On own

Please note that we need a minimum of 45 registrations in order to confirm this event

Additional Information:  Everyone attending must be vaccinated and will need to provide proof, strict regulations are changing every day when crossing international borders. A Covid-19 test may be necessary in order to cross back to the US, we will coordinate testing at the hotel in Valle de Guadalupe, additional cost will apply.

If you have any questions, please email us at ldeimexicochapter@gmail.com