Culinary Corner November 2020

La Raíz de Nos

Chef Denise Roa (formerly of Rancho la Puerta) and Chef Mariela Manzano (of El Lugar de Nos) have partnered in a new venture that will be coming soon to Tecate, La Raíz de Nos. You can follow on Facebook at


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Photo courtesy Finca Altozano

New Finca Altozano Pop-up

Chef Javier Plascencia recently opened a new pop-up area on the grounds of popular Valle de Guadalupe restaurant, Finca Altozano. The new area, called “Bajo Los Olivos” (or “Under the Olive Trees”) is a casual, al fresco dining experience with food prepared on outdoor grills. Open Friday-Sunday. Reservations can be made via Whatsapp at +52 (624) 129-5626 or


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Photo courtesy Mexico in my Kitchen

Pan de Muerto Recipe

Día de los Muertos is upon us and one of the most popular traditions of the holiday is to have a sweet bread called Pan de Muerto. The large bun with finger skeleton shapes on top, is traditionally placed on an altar or grave to welcome back deceased loved ones and to nourish them after their long journey from the afterlife. While the bread is easily found in bakeries around Mexico this tine of year, it’s difficult to find in the U.S. You can make your own at home following this recipe from Mexico in my Kitchen. Get the recipe.


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Photo courtesy El Cruce+241

New Baja Restaurant and Taproom Opens in Chula Vista

If you can’t make it to Baja, but are craving Baja California cuisine and Mexican wine and beer, the long-awaited El Cruce+241 has recently opened on Third Ave in Chula Vista. Designed by Ensenada chef Sano Hussong, the menu features classic Baja dishes like ceviche, pulpo asado, fish tacos, and fresh oysters from San Quintín. Add on wines from some of Valle de Guadalupe’s best boutique wineries and 30 of Baja’s best craft beers on tap, and it’s sure to satisfy all of your Baja culinary cravings! They will also be offering retail and to-go sales of beer crowlers and bottles of wine.










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