3 Best Restaurants in Baja California Norte, Los Cabos and the Baja Peninsula

Imagine a restaurant where communal tables sit among sunflowers, where rosemary sprigs burn like incense, and where chefs are free to create an experimental menu. That’s Fauna, tucked within the Bruma property and run by prodigy-chef David Castro Hussong, who consistently pours out culinary magic. He’s like a pilot that doesn’t know his destination but ends up taking you to a place you never dreamed existed. Let him take control by going straight to the "Fauna Feast" tasting menu ($110/$165 with wine pairing) that may include abalone with pumpkin seeds, chocolate clams, scallops with eggplant puree, crispy pork with sauerkraut, shredded lamb with chili sauce, charred cabbage bathed in butter, and honey semifreddo that will leave your taste buds dumbfounded. At first glance prices may seem high, but portions are substantial, presentation is impressive, and the contemporary Mexican cuisine will blow your mind.

Tucked away on a quiet street, this Ensenada restaurant is located in an 80-year-old house whose cozy dining room gives a glimpse of the home-turned-restaurant with local artwork and adobe archways piled high with books. Chef Miguel Bahena and Carolina Verdugo have created an innovative Baja fresh menu showcasing oysters with chili butter, squid ink risotto, confit duck with guava mole, and bay scallops with barley. Handmade tortillas are made Sanora style, slightly thicker to soak in the flavors. Weekend brunch draws a crowd, as does the tasting menu available in five- or seven-course pairings.

Dining at Deckman’s is like stepping into the quintessential Pinterest photo, replete with an open-air kitchen, straw floor, and wooden tables adorned with wildflowers. As if the chirping birds, adobe structure, soft jazz, and vineyard views weren’t enough, you’ll find a revolving menu built around seasonable products from the neighboring Mogor Ranch. Exclusively for Deckman’s are fresh eggs, lamb, olive oil, and all things green that travel 0 kilometers from the farm to your plate. The seven-course tasting menu ($120) may highlight foie gras, oyster tacos, grilled quail, beet gazpacho, and enough veggies to justify that berry pie. Complementing the cuisine are wines from Mogor Badan or artisanal beers from Agua Mala. Don’t expect to see a freezer, plastic bottles, or soft drinks for that matter, since every item is local, organic, unprocessed, and as natural as they come. The best part of the restaurant is Drew Deckman himself, an unpretentious chef and true ambassador for the Slow Food movement. Late diners should arrive early since this romantic spot closes at 8 pm.