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Fauna

Valle de Guadalupe

Boundary-breaking cooking from Mexico’s most exciting culinary duo

What's the story? Chef David Castro Hussong and pastry chef Maribel Aldaco Silva opened Fauna in 2017 after working and travelling around the world. Castro was born and raised in Ensenada and had always dreamed that one day he'd pay homage to the ingredients of his hometown and its surrounding region. Today, the couple creates experimental menus which change daily, using exclusively seasonal and local ingredients.

The experience: Fauna has evolved a lot since its birth: it is now part of the Bruma winery, featuring a vineyard, beautiful cellar, a bakery, vegetable and herb garden, hotel with 15 villas and a B&B with eight rooms. The dining room holds a big, communal wooden table that was constructed to create a sense of community among diners. The view from this room and the terrace are stunning, especially at sunset.

On the menu: Chefs Castro and Aldaco mix ingredients in creative ways with incredibly tasty results. The best way to enjoy the dishes on the à la carte is by sharing, but there is also a tasting menu of 15-18 courses, ending with Aldaco's desserts, which bring local ingredients to the table with impressive techniques. Standouts include a tuna fin and beef trotter tostada, sea snail with peanut and shitake mushroom and suckling pig with pipián.

Worthy of note: Fauna won the One To Watch Award in 2020 and debuted on Latin America's 50 Best Restaurants 2022 with the highest ranking of any new venues, earning it the Highest New Entry Award and Maribel Aldaco Silva won the Latin America's Best Pastry Chef Award in 2023.

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