Blown Away by Finca Altozana

The view of the vineyards of the Valle de Guadalupe from Finca Altozano. I would never have predicted that from the ashes of what was the Baja California tourism industry after about 2007, that a world-class wine and food scene would have emerged in the chapparal landscape of northern Baja California and in what were declining urban environments of  Tijuana and Ensenada. I am awed by the creativity, originality and entrepreneurial spirit of the purveyors and dreamers behind this wonderful scene. It is also a strong argument against Mexico’s past model of mega-tourism and demonstrates the vitality of a sustainable tourism model that celebrates Mexico’s diverse and unique landscapes, cultures and natural environment.

Trace and Teri have been traveling with us to Baja for over 20 years including an epic journeys to Bahia Magdalena, Bahia de los Angeles, and Laguna San Ignacio. Teri and I have been friends for 42 years (we grew up together down the street from each other).

It is truly a bucolic setting. It was hot yesterday–in the 90s–but the restaurant was an oasis.

Emily and I met in Lima, Peru, in August 1985, were married in Madison, Wisconsin, on September 2, 1989, and life has been an adventure ever since. Baja is so special to us since we lived in Laguna San Ignacio, Bahia Magdalena and Todos Santos for a total of 2 1/2 years and travel throughout the Peninsula extensively. We are so lucky to live on the Border so we can sample the best of Baja fairly easily.

Grilled red peppers and rose wine.

The outdoor grill.

They do a roast pig on occasion–so here’s the pig that will be roasted. Don’t get too attached!

Grilled and stuffed squash.

The open-air kitchen.

Beef tongue and lamb tacos were tasty.

Here’s grilled octopus in an Asian style sauce. I have a special place in my palate for pulpo because when Emily and I lived in Laguna San Ignacio in 1993-94 we spent many afternoons hunting it down on low-tide excusions with Maria Luisa “La Yaqui” Camacho de Aguilar and her son Octaviano along with our Australian shepherd Chip and their black lab Black. Pulpo or octopus is one of Javier Plascencia’s signature dishes, and for me, along with freshly harvested bay scallops or almeja catarina.  are my favorite seafood dishes.

Finca Altozano is all about the little things and food. All these touches like the wine bottles make it such a unique restaurant.

Emily in the garden.

An Argentine style roasting spit and BBQ.

Everything is done in great taste. The aesthetics of what I would call the Baja rustic and especially Valle de Guadalupe design style are really nice.

After a two-hour meal. I’m happy–I swear! Ilook forward to  many more adventures in Baja and returning to Finca Altozano and the Valle de Guadalupe with Emily.