Baja Summer Trip - Valle de Guadalupe Wine Country
It's hard to believe Valle de Guadalupe, about 14 miles north of Ensenada, is within driving distance of Los Angeles. I am more than happy with Napa Valley, Sonoma and the Central Coast. So now we go to touch upon the traditions and products of Baja Wine Country.
Our first official winery visit was Mogor Badan. The key varieties were Chasselas (based on a Swiss style), Cabernet Sauvignon, Cabernet Franc and Merlot.
We tried the locally produced olive oil as well.
Another winery we visited is Las Nubes.
He encouraged questions and lit up when I asked a series of them.
Despite a hearty breakfast the group really enjoyed the appetizers, such as this lettuce wrap containing honeydew melon and local cheese. It was an unexpected but refreshing combination. I also can rarely resist olives, and the olive cheese really tasted unique.
The grapes are produced onsite. They have a wine club and have begun selling their wine in San Diego, planning to expand even more in the future.
t's amazing how one feels like they really got away without getting too far in distance. Breathing the fresh air of this Mediterranean micro-climate, the wineries, buying olive oil and jam from the roadside, finding quaint bed and breakfasts as well as luxurious hotels and inventive Baja Med cuisine, it takes your mind and palate off day to day life.
Baja Summer Trip - Tasting Dinner at Manzanilla
Our "fancy" sit down dinner during the Baja weekend was at Chef Benito Molina’s restaurant Manzanilla in Ensenada. Chef Pablo Diaz was led our inspiring chef's tasting meal.
We really enjoyed the eclectic decor and the grounds. The building contains several rooms and patios, giving a wonderful indoor/outdoor vibe.
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| Pink building is their immaculate kitchen - I peeked through the large window |
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| artwork and Andy Warhol label Perrier bottle |
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| Chef Pablo Diaz |
And then came the luxurious, satisfying meal. I did not take notes during the meal, as with the other tasting meal because between photography and eating, I opted to enjoy the experience more. But I will fill in the captions in the future with more details.
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| amuse bouche and salad with fig tomato olive almond cheese |
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| housemade bread, lime and salt plate for tequila |
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| oysters 4 ways, served on rock salt |
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| abalone 3 ways - the one on left fried with fried parsley (wanted to eat it like a bowl of popcorn!) |
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| Bill Esparza |
He was in very good spirits and spent a long time chatting with us, enjoying a meal and toasting us at the end of the meal.
It was wonderful to have most of Club Tengo Hambre together in one place as they all share a true passion for the region and it's clearly evident.
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| yellowtail curdo and crab claw (removed from shell) |
This innovative plating for the quail dish is based on a game involving a cat and bird. I loved the deconstructed dish, although some of the sauces and pickles overwhelmed the quail flavor. It was tempting to eat one square at a time but they taste better combined into a bite.
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| eel and yellowtail courses |
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| who wouldn't love a purse full of warm, just made tortillas? |
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| tender ribeye steak with finishing salt and fresh salsa - loved this combination |
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| cheese course with local cheese, of course |
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| my favorite dessert of the trip - very textural, creamy and fruity |
Our last evening treat ended with a taste of Mezcal, with a sice of orange slices dipped in ant salt as the chaser. I try anything at least once and this is not my first taste of ant! It capped off our meal quite well.
