We invited Candice, who recommended restaurants and the seven of us drove into Mexico on a beautiful Wednesday in May.
Our first stop was at Doña Sabina Bandera's La Guerrerense in Ensanada, the street mariscos cart made famous by Anthony Bourdain's No Reservations in 2012. I heard lots of great things about their tostadas and was intrigued. I bit into a sea urchin and clam tostada and my first thought was that is is not chilled (most raw food that I eat in the States is refrigerated) followed by the taste of pure fresh seafood deliciousness. The tostada was phenomenal and I can see why they were invited to be a vendor at Anthony Bourdain's Pier 57 food hall opening in New York on August 1, 2017.
Vena Cava looks like it was built by artists and could be an artist colony. The tasting room is made of recycled materials and the place sparks creativity. It is the place where you want to paint your masterpiece while sipping a glass of their tempranillo.
Michelin starred Chef Drew Deckman creates dishes with ingredients grown and produced at the Mogor Ranch or sourced from local producers.
Tip: Before going to Valle de Guadalupe, call the individual restaurants and wineries and check their operating hours. All restaurants vary and some may be closed on certain days or for the season. Complete information is not always online.
Deckman's en el Mogor