Sunday, October 26, 2014
Enjoy a one day vacation full of culture, cuisine, learning and exercise
The Rancho La Puerta Cultural-Culinary experience is almost here! On October 26th we will host a Baja Culinary Food Festival where top chefs of the region will give talks and share their dishes (highlighted below). Tickets are still available! Transportation will be provided by Rancho La Puerta from Mission Bay in San Diego.
Join us for a wonderful day of not only this rich culinary festival, but also a chance to experience The Ranch itself. For details of the day, schedule and a complete list of participating chefs, please visit our Culinary Day Page.
Chef Miguel Ángel Guerrero, La Querencia
Chef Miguel Ángel Guerrero is a pioneer in the field of Mexican fusion cooking. He is the founding father of “Baja Med” cuisine, which features a base of Mediterranean recipes infused with Mexican and Asian flavors. Since Baja California has a climate similar to the Mediterranean, Chef Guerrero marries ingredients that can easily grow in the region, such as lemongrass, olive oil and corn, to create a combination of flavors that are primarily influenced by Spanish culture. Fish tempura tacos, pizza with mole sauce, and beet carpaccio with blue cheese and mint vinaigrette are just some of the creative dishes that Chef Guerrero serves at his four restaurants in Baja: La Querencia, Almazar, El Taller and El Colegio. Chef Guerrero completed culinary school in Mexico City in 2001.
Chef Javier Plascencia, Mision 19
Javier Plascencia is the owner of and head chef of several restaurants in Baja and Southern California, but he is best known for Mision 19 in Tijuana. This famous restaurant was honored as “Best New Restaurant” at the 2012 Travel+Leisure Magazine Gourmet Awards Mexico, and Anthony Bourdain pronounced it a place that will “definitely will rock your world” (Comi-Con, 2012). Each dish is created from local ingredients sourced within a 120 mile radius of the restaurant. Chef Plascencia is passionate about Baja Mediterranean cuisine, and he is an organizer of the annual Baja Culinary Fest. He studied in Culinary Art Schools in San Diego, CA.
Chefs Benito Molina and Solange Muris, Manzanilla
Benito and Solange are the founders of Manzanilla Restaurant in Ensenada, which was ranked #25 in The World’s 50 Best list of the top 50 restaurants in Latin America, 2014. Manzanilla, which opened in 2001, is famous for its creative gourmet Baja Med cuisine. The Molina-Muris duo also own Silvestre, a rustic open-air restaurant located in the Guadalupe Valley that only opens in the summertime. At Silvestre a fusion of international flavors are creatively reinterpreted. When they are not tending to their restaurants, these two chefs appear on “Utilísima en Fox Life” daily show, where they teach audiences how they prepare their favorite recipes.
Chef Molina graduated from New England Culinary Institute (NECI), and Chef Muris trained at the Central Piedmont Culinary College in Charlotte, North Carolina.
Chef Diego Hernández, Corazón de Tierra
Diego Hernández is the co-owner and head chef of Corazón de Tierra, a gourmet farm-to-table restaurant in the Guadalupe Valley. Corazón de Tierra opened in 2011, and in 2014 The World’s 50 Best website ranked it as the 42nd best restaurant in Latin America. It is nestled in the middle of a garden and is located inside of a wood building made from recycled materials. Chef Hernández is a graduate of the Culinary Art School in Tijuana, and in 2008 he became the co-owner of his first restaurant, UNO, in Tijuana.
Tru Miller, Adobe Guadalupe
Tru Miller helped pioneer the bed and breakfast boom in Baja California’s Valle de Guadalupe Wine Country with the founding of her Adobe Guadalupe Vineyards & Inn in 1998. Her companion winery, Adobe Guadalupe, has helped to shape The Guadalupe Valley into what many, including The New York Times, have hailed as the “next Napa Valley”. Adobe Guadalupe produces around 8,000 crates of their premium wine, “Arcangel de Adobe Guadalupe” annually. All of Adobe Guadalupe’s wines are eclectic mixtures where elegance and self-expression predominate. They are made with great care and passion which starts with hand selecting grapes from over 50 acres of vineyards.
Save your spot now!
Note: Date is open to a maximum of 45 guests.