Category Archives: Restaurants

Deckman’s En El Mogor

Deckman's at Mogor Badan in Valle de Guadalupe

During our two night stay at Hotel Endémico, once the sun began to set, we decided to leave our serene eco-lofts and venture out into the night. Bill pointed us all towards the direction of Deckman’s en El Mogor. Deckman’s en El Mogor is the pop up that Chef Drew Deckman is running for the summer season, while his restaurant in San Jose del Cabo is closed for that time being. Underneath a canopy of pine trees are wooden tables, chairs, and wine barrels, that make up the seating area. The kitchen is an outdoor grilling station, that billows the sweet smell of mesquite as soon as you approach the area. The table setting tied in with the scenery perfectly. Mason jars, mis matched plates, and a little bouquets of flowers from the surrounding area were on each table. Rustic wooden tables and eclectic table settings are one of my favorite sources of inspiration for design. You could not ask for a more beautiful backdrop for the evening. The sun setting left the sky with an irresistible hue of pink, and the temperature outside was nice and mild. They offer either a 3 or 5 course meal, which in all actuality is made up of 5 or 7 courses. We decided on the 5 course meal, with the wine pairings, and a mezcal shot just to get the evening started off on the right note. Go big or go home..right?

If you are reading this on an empty stomach, I highly suggest that you grab a snack, because this is going to take you on quite the tempting ride. Alright, here we go.

Deckman's at Mogor Badan in Valle de Guadalupe

The first course was abalone offal (Yes, you read that right.), beet and duck confit. The drizzle of local olive oil, added this smooth finishing touch to the overall richness of the dish. There were so many textures, and flavors, that my mind didn’t even know what to process first. At first bite, I knew that this was going to be a memorable night.

Deckman's at Mogor Badan in Valle de Guadalupe

The second course, fresh oysters from nearby Salsipuedes, drizzled with a red wine vinaigrette and pink peppercorns. The acidity was refreshing, and still let the natural juices of the oyster shine through.
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Tijuana Mariscos Progressive Meal

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Tijuana Mariscos Progressive Meal Tour with Turista Libre and Life & Food

We had a wonderful turnout for our second Tijuana progressive meal with Turista Libre. The mariscos theme was spot on in the heat of the July weather. I was more than content to hear all of the good comments, that everyone had to say. That is why we love doing what we do. It is such an amazing feeling to hear someone tell you, “This is the best food that I have had in my life.”

First stop was at Tacos Kokopelli. We had some people that have had the chance to enjoy their amazing tacos, but most were new to them. Everyone was so enthusiastic about the “unique” taco choices, and had nothing but positive comments to say about them.

Tijuana Mariscos Progressive Meal Tour with Turista Libre and Life & Food

The camaron enchilado tacos at El Mazateño are simply the best! Everyone handled their beast of a cheesy and spicy shrimp filled tacos like champs. If there wasn’t Erizo on the way, I know that there would have been more orders going around the table.
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Candelas “The House of Baja Wines”

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Candelas by Chef Martin San Roman in San Diego

Located in the heart of the Gaslamp District in downtown San Diego, you will find Candelas. Upon entering the restaurant, this incredible feeling of warmth and comfort surrounds you. Dimmed lighting and candlelight, provide a beautiful romantic glow to the space. Chef Martin San Roman has been running the kitchen of Candelas for a little bit less than a year now, but many of you have probably known of him for years. Whether you watched him on “Del Chef a Usted”, or visited his restaurants in Tijuana, his Franco-Mexicano food is truly unforgettable. Otherwise known as the “House of Baja Wines”, it only makes sense that the wine list at Candelas is full of wines from south of the border. In fact, this is the only restaurant in San Diego, that boasts such a list.

Candelas by Chef Martin San Roman in San Diego

There couldn’t have been a better backdrop to set the tone for our evening dining at Candelas. Our table was surrounded by wine bottles, and a candle lit gate. Before I knew it we were being presented with our first course, a machaca taco. Now this isn’t your ordinary taco, instead of a corn or flour tortilla, the tortilla was made of thinly shaved jicama. The last time that I had a jicama “tortilla” was at the LA Street Food Fest last year, and since then I keep telling myself to try and recreate it. It is amazing how much texture just that bite of crunch brings to the taco. The tiny taco was covered in a Champagne and dried tomato sauce, that I couldn’t help but eat up every last bit.

Candelas by Chef Martin San Roman in San Diego

Following that was one of the most beautiful presentations of Ahi Tuna Tartare that I have ever seen. The raw Ahi tuna is marinated in lime, sesame seed, roasted apples, garlic, and soy sauce, then placed on top of a piece of avocado. This placement of the avocado, ensured you that you would get just the right amount of creaminess with the tuna. Drizzled over the dish was a balsamic reduction, that tied in quite well with the side of sweet chopped mango. A crunchy tortilla chip topped with the beautiful colors and flavors of the tartare, was just magnificent. I can guarantee that when I do return to Candelas, this will be on our table.
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L’Escargot Bistrot

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Chef Ryan Steyn's L'Escargot Bistro in Tijuana

Very few of you may know about my passion for French cuisine and culture. That passion is actually what first sparked my interest into the world of gastronomy, and my French cookbooks were my first friends in the kitchen. Well..that’s enough about me. Let’s talk a little bit about Chef Ryan Steyn and his wife who opened L’Escargot Bistrot just about a year ago. They will actually celebrate their doors being open for a year on July 18th. South Africa is where Chef Ryan Steyn was born and raised, as well as where he met his wife. She is a Sommelier with an incredible passion for French food. He moved to Tijuana just three years ago, and they embarked on their journey together of what is now known has this quaint restaurant.

As soon as I stepped foot into the garden of L’Escargot Bistrot I felt as if I was transported into my own world and French dining experience. The warm summer evening could not have been a better excuse to enjoy dining al fresco. As the sun began to set, there were lit lanterns that filled the garden with a romantic light.

A basket full of fresh bread that was baked in their wood fired oven, was accompanied by an absolutely gorgeous cheese plate. Food really is art, and there are so many ways to embrace its natural beauty. The three cheeses that made up this cheese board were Brie, Goat Cheese covered in ashes, and a wedge of Roquefort. The bread has a wonderful crunch on the outside, with a pillow like soft interior. Brie is usually one way to my heart, but in this case the Goat Cheese came out as my favorite of the three.

Following that were Escargots in a red wine sauce that surrounded bone marrow. Escargots and bone marrow on the same plate? Hello lovely! If you have never tried snails, please put L’Escargot Bistrot on your restaurant list and come and taste these. It’s all part of the fun grabbing the shell with the tongs, and getting every bit of sauce possible with the meat of the snail.

Chef Ryan Steyn's L'Escargot Bistro in Tijuana
For those of you in California that need a Foie fix, head on down to Tijuana. I have always enjoyed Foie Gras, and growing up I always remembered my dad ordering it any time that it was offered on the menu. Take a piece of the crunchy toast, then slather on the apple marmalade, and top that with a bit of the buttery Foie Gras. That my friends is what it is all about. The flavors, and textures will knock your socks off.
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Valle de Guadalupe: Baja California’s Enchanting Wine Country

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Being in El Valle de Guadalupe there is always this feeling of serenity that I can not get enough of. On our most recent trip we were celebrating Father’s day. We rarely ever have a plan or set agenda, it’s more like we make the drive down there and see where we end up. With our stomachs doing the talking, you never know what we will be in the mood for. This time around our first stop was at a little road side stand bearing a sign that said “Barbacoa”. So you may have guessed it, we stopped for of course barbacoa, as well as tacos de lengua. The smell of the lamb meat was just intoxicating. It is honestly the random food stops that have such simplicity and quality, that make me love food just that much more. You might now think that it is possible, but it is all about the world of exploration.
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Horno 320

Horno 320 in Playas de Tijuana

The smell of the salty air, and view of the Pacific ocean never gets old. During the summer, being able to enjoy a meal outside is one of my favorite things. To be completely honest with you, we don’t make it to the beach, nearly as often as I would like to. The weather has been gorgeous lately, and what better opportunity, then being able to enjoy some time with family and friends over a wood fired pizza and glass of cold beer.

Horno 320 is located in Playas de Tijuana. It is a bit tucked away, if you aren’t familiar with the area, but plenty of the locals know where it is if you have any questions. As soon as we grabbed a seat outside, the place filled up with people within 20 minutes. There is just an overall great vibe at Horno 320. This is a place, that I could see us spending summer afternoons at, just eating, talking, and enjoying the view.

This isn’t your typical pizza place. To start off, they don’t even have a menu. They offer one size of pizza, that you can choose as many, or as little toppings as you would like. The base price of the pizza is 50 pesos (About $3.60), and won’t cost more than 80 pesos (About $5.70). They have everything from octopus to chorizo, and of course vegetables. We decided to order our pie with octopus, shrimp, and mixed vegetables. To wash it all down, they have an availability of craft beer that varies, as well sodas, wine, and more mainstream beers.

I am a huge fan of white pizzas, those without any red sauce. Of course I will eat pizzas with red sauce, but sometimes I feel that it overpowers the rest of the ingredients. The crust on the pizza is thin, but holds up to the hearty ingredients, and cheese. Many might assume that the seafood may come out a bit rubbery, because often times it doesn’t take much to over cook it. Both the octopus and shrimp had the perfect texture, and were full of their natural flavors. We will be returning, to try their other ingredients offered, as well as their different craft beers.

If you are looking for a lovely view, and creating your own pizza masterpiece, Horno 320 is your place.
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Bodegas Fariña’s 70th Anniversary Dinner At Romesco Baja Med Bistro

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Bodega Fariña's 70th Anniversary Dinner with Chef Javier Plascencia At Romesco Bajamed Bistro

Last Friday night Chef Javier Plascencia and Bodegas Fariña put together a five course dinner and wine pairing at Romesco, in celebration of their 70th anniversary. The dining room was full of eager appetites ready to embark on a Baja Med culinary adventure washed down with some beautiful Spanish wines.

Bodega Fariña's 70th Anniversary Dinner with Chef Javier Plascencia At Romesco Bajamed Bistro

Chocolata clam ceviche, wild salicornia, fresh squeezed tomato juice, lemongrass gel, lemon sea foam.

The night kicked off with this refreshing gorgeous beauty. Chocolata clams are a sweet Baja jewel, with an outstanding color and tender meat inside. The acidity of the tomato and lime juices went perfectly with the Dama de Toro Malvasia 2010 wine pairing. The wine was incredibly crisp and bright, and most definitely a lovely way to start off the evening.

Bodega Fariña's 70th Anniversary Dinner with Chef Javier Plascencia At Romesco Bajamed Bistro

Roasted Sonora pork, East Coast razor clam, Garlic-saffron-pork broth, fresh garbanzo, Guajillo chile powder.

The second course was a combination that I have never seen together on a plate, but the razor clam and Sonora pork created a superb harmony. The waiter came by and drizzled over a little of the garlic- saffron pork broth, which he called “magic juice”. This tied in the two components, of the meaty razor clam and the succulent piece of pork. The skin on the pork was crispy and bursting with flavor. I also loved the garbanzo beans on the plate, it added great color, and just one more element of texture.
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