The number of restaurants has multiplied exponentially, too.” The last time I was there about three years ago, I counted signs for 58 and some estimates say there are 90 or 100. “When I first visited, Hugo D’Acosta - who people call ‘the Mexican Robert Mondavi’ - told me there were 14 wineries in the valley. were already talking about it as a place to go - a more rustic, cheaper, more authentic alternative to Napa and Sonoma,’ ” Andrews said. “It was obvious when I visited that there was great potential in the area, for both food and wine, and people in San Diego and L.A. Cimarusti said he looks forward to exploring the Valle, collaborating with the all-star chef lineup and, hopefully, hitching a ride with some local fishermen to explore Baja’s bountiful waters. seafood restaurant, Providence, just picked up two Michelin stars. New to the party this year? Wolfgang Puck of Spago Beverly Hills fame and Michael Cimarusti, who this year was named Best Chef: West by the James Beard Foundation and whose 13-year-old L.A. and Northern Mexico, as well as some of some of the two nations’ most famous chefs. 5 for its third year, has become such a must-see event that it’s now drawing first-time visitors from throughout the Southwestern U.S. Two years ago next month, the inaugural Valle Food & Wine Festival debuted in Baja’s Valle de Guadalupe, offering a daylong celebration of Baja’s Mediterranean-influenced cuisine and its locally produced wines.īack then, it drew a mostly insider crowd of Valle regulars from Southern California and Mexico who were already in on the secret of the Valle’s rustic but charming atmosphere.
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