Cristian Díaz Montejo
Drew Deckman’s Valle de Guadalupe bistro has become a by-word for sustainability in Mexico, thanks to the US-born chef’s commitments to locality. All ingredients are sourced as close to the rural restaurant as possible: olive oil, eggs and lamb are produced in the property’s organic orchard’ vegetables and beef are supplied by trusted neighbours; seafood arrives daily from the nearby coast, and cheese is made in the next valley.
A daily-changing menu celebrates the seasonality of the produce. Past standouts include quail cooked over carob wood, local Kumiai oysters doused in mignonette and flying fish roe, and a plum granita for dessert. Deckman previously worked as an award-winning chef at Germany’s Restaurant Vitus before moving to Mexico in 2010 to open Deckman’s San Jose, in Los Cabos. A year later, he opened the El Mogor restaurant.