Within twenty minutes from turning inland from the Baja California coast at Ensenada, Mexico the dusty brown hills became vine filled valleys dotted with a mix of rustic haciendas and sleek, modern wineries. At the Mogor Badan Winery, under the shade of three tall pine trees at the edge of… Read More →
What I like about chef Javier Plascencia’s Mision 19 is that it’s in Tijuana, just over the border. There’s something that hop over the imaginary line – seemingly completely unchecked when you are heading into Mexico – does. It’s a weird, wonderful feeling of entering another country even though you were in San Diego twenty minutes before.
In 2012 several restaurants in Peru, Mexico, and Brazil inched their way up the World’s Best list and countless superb new restaurants opened. Last month I met with Noma founder Claus Meyer in Copenhagen and his words were “I think South America is the next continent.” He was talking about food and restaurants and the sheer amount of opportunity there for haute cuisine. There is much to look forward to…
After arriving in Mexcio’s blossoming wine region, the Valle de Guadalupe, in I drove over to the Mogor Badan winery (Carretera Tecate Ensenada Km 86.5), where Drew Deckman, a Georgia born chef who own’s the restaurant Deckman’s in San José del Cabo, set up a seasonal, farm to table bistro under the shade of three tall pine trees at the edge of the vineyard.