No.42

Corazón de Tierra

Valle de Guadalupe, Mexico

On the pass:

Diego Hernández

Pastry chef:

Elsa Olmos

Style of food:

Baja Californian

Standout dish:

Fennel, potato and coal

Contact:

La Villa del Valle, Valle de Guadalupe, Baja California

+52 1 646 156 8030
www.corazondetierra.com

Homegrown native Baja Californian cuisine

Corazón de Tierra, meaning ‘Heart of the Land’ in Spanish, is the creation of young chef Diego Hernández, whose belief that the best flavours come from the healthiest, freshest food sparked the idea for the restaurant and its onsite orchard. Hernández grows everything from fruit and vegetables to olive oil and honey onsite and serves beautifully presented, colourful dishes from a five-course tasting menu that changes daily.

Hernández’s back-to-nature approach extends beyond the food: the bright, modern restaurant building is made entirely from recycled materials, and much of the wine comes from the Vena Cava winery housed at the same site. Ensenada-born Hernández trained under renowned Mexican chefs Benito Molina, Guillermo González and Enrique Olvera and prides himself on creating inventive cuisine based on his native Baja California.

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