Deckman's at El Mogor Restaurant in Valle de Guadalupe | Ensenada | Valle Food
Deckman's at El Mogor is one of my favorite restaurants to visit every time I visit Valle de Guadalupe. Deckmans is located in Valle de Guadalupe in the San Antonio de las Minas area and it's one of the most famous Restaurants in Mexico. This beautiful outdoor restaurant is owned and ran by Michelin star Chef Drew Deckman. Drew Deckman obtained his michelin star when he was the executive chef at Vitrus Restaurant in Germany.
Michelin star Chef, Drew Deckman, created this sustainable "Farm to Table" restaurant with the intention of keeping it open for one year, but fell in love with the Guadalupe Valley that he decided to make the restaurant permanent. Deckman's at El Mogor has been recognized as one of the top restaurants not just in Baja, but in Mexico. It has also been recognized as a Gastronomic Restaurant destination, where foodies will travel to a specific location to experience the culinary art of a particular restaurant.
Deckman's at El Mogor is a one of a kind and unique sustainable restaurant. As you walk up to Deckman's, you can hear the people laughing and the chef cooking, but with no entrance in sight. Getting a little closer, you can see a passage way in between trees and at the end, you can see a hostess welcoming you to the restaurant. The kitchen is the focal point to the restaurant so you can see the chefs and your food in action.
Deckman's menu changes daily, as they accommodate their sustainable practices by creating dishes with what is available locally. Their wines list also serves wines from their own vineyard, along with other wine producers from Valle de Guadalupe. In addition, Deckman's at El Mogor dosen't offer commercial bottled waters or soft drinks and they re-capture waste water to use for irrigation. They also recycle their own plastic, glass and metal wastes. Something else that makes Deckman's at El Mogor so unique, is its location and architecture (or lack of). Deckman's is so rustic and beautiful, decorated with recycled products and hay. Part of the restaurant structure and kitchen is completely outdoors with one of the best panoramic views of Valle de Guadalupe.
Some dishes you must try are the oysters and the black ceviche. Every time I visit Deckman's (three times so far), I order these two items. They are exquisite and something I look forward to having. The quail is also delicious and juicy along with their octopus dish. Each time I've been to restaurant, the menu has been the same, with the exception of the oysters and black ceviche. Deckman's is very accommodating to dietary needs and will make anything according to your restrictions. Everything is sourced locally or on the property. All the their wine, vegetables, herbs, lamb, olive oil, and eggs are estate grown or produced on the Mogor Ranch. The fish and seafoods are sustainable and are always from the Baja Penninsula area and/or when possible from SmartFishAC. The salt is from San Felipe, Mexico and the cheeses come from from the Guadalupe Valley and their neighbors in Ojos Negros. All beef is local and responsible.
This is a MUST visit and this restaurant will not disappoint. I do suggest that you make reservations via Open Table so you can get an ideal seat. If you aren't able to get a reservation at Deckman's at El Mogor, then you can also visit one of his other restaurants. Chef Drew Deckman also consults and is the chef over at Concha de Piedra, which is also in the San Anotnio de las Minas at Casa de Piedra Winery. In addition, he's also the chef at Agua Mala located in el Sauzal near Ensenada. If you're ever in Valle de Guadalupe and you decide to visit, allow some time at any of these restaurants because, "Our food is slow, its not fast food". - Chef Drew Deckman
With Love | Erika