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Good food. Good drink. Good read. • No. 29 • May-June 2015

Deborah Schneider | Muelle 3 Renascence of Guadalupe Valley Mexican Wine | Baja Fish

Experience the Art of Fine Dining with breathtaking views of Torrey Pines Golf Course | 877.512.6083 11480 North Torrey Pines Road | La Jolla, California 92037


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May-June 2015


Two Cents


Tidbits 6 Local talent: Debora Schneider


Edible reads: Tamales Hot & Easy


The Good earth: The renascence of Guadalupe Valley


Liquid Assets: The Year of mexican wine



A peerless pier: Muelle 3 serves up stellar seafood on ensenada bay


The Pig next door


baja's ripening food and and wine scene


hook, line and panga in baja


snappy mango cocktail by Snake Oil


Edible reads: 34 Baja Seafood made easy by La Jolla's expert chefs

Resources & Advertisers


Farmers’ Markets


Photo: Chris Rov Costa

{Two Cents} Even though dietary proscriptions against cholesterol, saturated fat and salt have recently been discredited, our fears and uncertainties about consuming them linger. So too many of us have lingering fears about heading south of the border. Memories of drug-war violence and onerously long waits at the border crossing conspire to deter visitors from exploring the rich cultural offerings and natural beauty of Baja California. I have had sympathy for this increasingly misguided attitude since I tend to be faint of heart myself when it comes to venturing into unknown territory. But recently I have overcome my trepidations and have been richly rewarded. With the guidance of more adventurous friends, I look forward to expanding my exploration of Baja California.

Photo: David Pattison

Gone are the days of three-plus hour crossings. Since the completion of an ambitious expansion project at the San Ysidro crossing in 2014 (now with 25 lanes), average wait times are less than 50 minutes except between the hours of 12 noon and 10 pm on weekends (peaking between 2pm and 6pm), when the average wait time is only 50 to 72 minutes. ( The feuding between drug cartels that fueled rampant, public violence in 2008-10 has ended, and the citizens of Tijuana and Ensenada now feel safe again. Most restaurants, wineries and other destinations employ bilingual staff, and the cost of almost every product and service is significantly lower than in the U.S. There are so many delightful culinary and cultural experiences to be had in Baja these days we can't even come close to sharing them all with you in this Baja issue. We Riley Davenport and John Vawter hope you will find the time and temerity to take a little road trip to some of the excellent finds we do share with you in this issue. If you want to hit the places mentioned herein, take this route starting at the San Ysidro border: 1. Take the ramp right for Via Rápida Poniente toward Playas de Tijuana/Rosarito Cuato. 2. Take the ramp right for Carretera Ensenada-Tijuana toward Playas de Tijuana/Ensenada. 3. C  ontinue onto MEX-1D/Carretera Ensenada-Tijuana/Carretera Transpeninsular highway. Continue for 56.1 miles until the sign appears for Ensenada. 4. Your first stop will be Muelle 3. Have a bite to eat, stroll along the seaside and explore Mercado Negro. (The smoked marlin at the fish market is worth the trip.) Article on page 13. 5. Next stop is Malva Cocina in Valle de Guadalupe. Follow the instructions in the article on page 30. 6. I f you have room for more excellent food, visit Deckman's en el Mogor, just 15 minutes north of Malva Cocina at Km 96. Article about el Mogor on page 18. 7. Check out the Guadalupe Valley Wine Museum on the Ruta del Vino. Article on page 4. 8. Adobe de Guadalupe will be your last stop. If you plan it right, spend the night and have a charming breakfast al fresco before heading home. Article on page 27.


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{Tidbits} EscoGelato: Creating sweet memories in downtown Escondido Suzanne Schaffner grew up literally around the block. Ice cream was the go-to treat after she and her family would spend an afternoon shopping or at the movies.

Photo courtesy of Escogelato

The newly pedestrian-friendly downtown Escondido is boasting about relative newcomer—EscoGelato—whose owner

Today Suzanne has created a communityfriendly destination by serving up gelato and sorbet made fresh daily using local ingredients. Aside from standard flavors like chocolate gelato and lemon sorbet (musthaves for loyal customers), she experiments with unique flavors based on seasonal availability and exotic culinary combinations. “We’ve done an apricot and goat cheese gelato as well as a kumquat jam and vanilla bean,” she recalls. Much of Suzanne’s

inspiration comes from the weekly Escondido Farmers’ Market, just a few yards north on Grand Avenue. EscoGelato was awarded Best Ice Cream Shop 2014 by San Diego A-List. ~ Lauren Mahan EscoGelato 122 S. Kalmia St. Escondido, CA 92025 760-745-6500 Open M–Sa 8am–9pm Su 10am–9pm

Nice to Meat You!

James Holtslag

butchery establishments providing high-quality, local and sustainable meat. “We work with local farms that are dedicated to humanely raising and slaughtering the animals,” says Holtslag. Heart & Trotter meats are never exposed to hormones, antibiotics or chemicals. “In addition to customary cuts,” adds Nichols, “our plan is to offer nonconventional cuts of meat, meat products and artisanal foods crafted in-house and by neighboring farms and small businesses.” ~ Lauren Mahan

Photo by Mike Mahan

Photo by Mike Mahan

The Heart & Trotter, San Diego’s first exclusively local whole-animal butcher shop, has arrived in North Park. Heart & Trotter, whose moniker refers literally to animal hearts and feet, is the brainchild of co-founders James Holtslag and Trey Nichols, who wanted to fill a void of

The Heart & Trotter 2855 El Cajon Blvd., Suite 1 San Diego, CA 92104 619-564-8976 Open Tu–Sa 11am–7pm Su 11am–5pm

Guadalupe Valley Wine Museum: A must-see on your trip to the wine country Of the seven wine-producing valleys of Baja California, Guadalupe Valley is the largest and best known. So it’s no wonder that the Museo de la Vid y el Vino (Museum of Vine and Wine) was

inaugurated in 2012 by Mexican President Felipe Calderón, who announced the establishment of a multimillion-dollar fund aimed at supporting Mexico’s wine industry by promoting tourism. In addition to interactive displays highlighting the history and tradition of winemaking in the region, the museum offers museum tours, wine tasting, a wine boutique and venues for special events.

Photo by Mike Mahan

~ Lauren Mahan


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May-June 2015

Guadalupe Valley Wine Museum Ensenada–Tecate Highway Km 83 011-52-646-152-8165 (from U.S.) Open Tu–Su 9am–5pm

Enjoy the flavors of Baja with Let’s Go Clandestino The secret’s out! Let’s Go Clandestino, which offers public and private tours to Tijuana and points south, is the brainchild of Chula Vista-born Angel Miron. The goal: To provide a hasslefree way for food, wine and craft beer enthusiasts to sample the unique flavors and culture of Baja California. “There are literally hundreds of restaurants, wineries and craft breweries that only the locals know about,” says Miron. “And many that even Baja natives aren’t aware of.” The company’s bilingual name—Let’s Go Clandestino (literally, let’s go secretly or undercover)—was chosen to reflect Miron’s own bicultural heritage, as well as the clandestine nature of its tour destinations. Day tours start at around $125 per person. For information, go to or call 619-519-3355. ~ Lauren Mahan

Photos by Mike Newton

May-June 2015

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Salerno Winery: Great Destination for Tasty Fun Wanting to further explore local wine and wanting to get away from our long list of to-dos, we headed for Ramona. We had heard that there was a good time to be had at Salerno Winery—including opera on Saturday afternoons!—and that they had some pretty good wine. I’m not a big opera fan, but sitting in sunny Ramona, drinking wine and listening to opera under blue skies sealed the deal. Walking up to the tasting patio we heard a live band, laughter, singing and glasses clinking. The casual patio is charming with a beautiful view of the hills around Ramona. We were greeted by Herman Salerno, the proprietor and a former opera singer. Moving to Ramona in 1998, Herman and his wife, Rose, brought with them 23 years of winemaking experience. Enjoy the wine we did. And the music, including a talented visitor who sang “La Vie en Rose” beautifully. Honestly, we couldn’t stop smiling. We took our glasses of wine and wandered around the impressive sculpture garden. I’m the first one to admit being no expert at judging wine, but Salerno wines have earned over 63 local, national and international awards, which made me feel like I knew a good thing. I came home with six bottles. More and more good wine is being made in the Ramona Valley American Viticultural Area and I’m happy to report very good experiences at Chuparosa, Milagro, Cactus Star and now Salerno wineries. With 20 bonded wineries in the area, there’s plenty more to explore.

Photos by Chris Rov Costa

The Wooden Spoon: Redefining comfort food The menu at The Wooden Spoon may look and taste like fine dining but it feels like comfort food, with choices like pork belly bruschetta, potato latkes and meatloaf with housemade ketchup.

~Riley Davenport

Located in an unpretentious locale on Valley Parkway near downtown Escondido, The Wooden Spoon serves up scrumptious dishes containing locally sourced ingredients and artisanal products designed to conjure food nostalgia among patrons. “I grew up in South Philadelphia,” says owner and chef Jesse Paul, “where both my grandmother and mother had operated catering businesses. When my wife, Catherine, and I decided to open a restaurant, we both agreed that we wanted that family feel.” The restaurant, which opened for business on February 24, does not accept reservations, preferring walk-in business from the local community. Photo courtesy of Salerno Winery

Salerno Winery 17948 CA-67 Ramona, CA 92065 760-788-7160 Open M-Th by appt Fr-Su 11am-dusk 6

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{Local Talent}

All Things Baja:

Enchanting place inspired Deborah Schneider’s culinary career By Susan Russo Photos courtesy of Ten Speed Press 8

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May-June 2015


or seasoned chef, restaurateur and award-winning cookbook author Deborah Schneider, Baja “is the most beautiful place on the planet.” Her adoration began over 30 years ago when she and her husband would trek south from San Diego in search of big swells. They surfed, they camped on the beach and eventually fell in love with all things Baja, particularly the cuisine.

on fishing and trading expeditions. What emerged was a unique mix of Mexican, Spanish and Asian cuisines.

“We would catch our fish and lobster. We would eat raw clams. It’s such amazing fresh food, something most people don’t experience when they come to Mexico.” Hungry to learn more, Schneider began working in the kitchens of Mexican restaurants, where her co-workers taught her “how to make the food their mothers, grandmothers and great-grandmothers made.” She says, “I learned to make Baja food from the perspective of someone who grew up there.” She was compelled to share her love of Baja cuisine with fellow Southern Californians and eventually opened several restaurants including Sol Mexican Cocina (locations in Newport Beach and Scottsdale, Arizona) and Solita Tacos and Margaritas in Huntington Beach. Yet, she discovered that not all Americans are ready for authentic Baja cuisine. “A good number people who come to my restaurants say, ‘This isn’t Mexican food! Where are the refried beans and the melted cheese?’ They really don’t know what [Baja cuisine] is. So we started calling it ‘fresh and healthy authentic Mexican' or 'Coastal Mexican,’ which helped.” This also helps explain Schneider’s reaction to the current fascination with Baja cuisine. “Oh, it’s going to be terribly hip to do all things Baja now,” she says with a warm laugh, “But, we’ve been doing Baja for years. Really, we’re pioneers in this industry.” Ironically, she earned her “pioneer” status by immersing herself in Baja’s history. “Today,” Schneider says, “people are looking for food with roots, and Baja food is food with roots.” She explains that over centuries, both Asian and European seafarers landed in Baja

This distinct cuisine became the focus of her first cookbook, Baja! Cooking on the Edge! that was re-released last year. Named one of the “Best Cookbooks of the Year” by Food and Wine magazine, it is considered one of the definitive cookbooks on Baja cuisine. There you’ll find quintessential Baja recipes for Puerto Nuevostyle lobster, Ensenada-style ceviche, carne asada tacos and cocktel de mariscos (seafood cocktail) made with 10 types of seafood including shrimp, octopus, scallops and crab. With stunning photography and engaging stories throughout, this is a cookbook you’ll turn to again and again. This spring, Schneider’s sixth cookbook, Salsas and Moles (Ten Speed Press) will be released. As someone who could “talk about salsa for hours,” Schneider says that salsa is integral to all Mexican cuisine, particularly Baja coastal cuisine. “Salsa is there to bring out the flavors of your food,” she says, and is “a way to strut your stuff as a cook.” Schneider has given us a sneak peak into her new cookbook with recipes for habanero salsa and salsa verde.

Deborah Schneider

Even though she has been exploring Baja since 1983 and is considered an authority on its cuisine, Schneider says, with wonder, “I’m still learning about Mexico. It’s just fascinating. There is no place else in the world like it.”


Susan Russo is a cookbook author and freelance food and travel writer. She contributes regularly to and has a monthly Get Fresh! column in the San Diego Union Tribune. Follow her at @Susan_Russo on Twitter or email her at

Recipes on pages 10 and 11 courtesy of Chef Deborah Schneider May-June 2015

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SALSA VERDE Cooked Tomatillo Salsa with Cilantro and Jalapeño

Native green tomatillos are the most widely used base for salsas throughout Mexico. They have a tart-sweet taste that drastically enhances other flavors. The most common is the green tomatillo, but cooks also love to use tiny purple tomatillos de milpa (milperas), and yellow tomatillos are prized and expensive. This typically simple salsa verde will become a staple in your repertoire. Choose firm tomatillos with their papery husks intact. Before using, remove the husks and wash off the sticky film under cold running water.

Place the tomatillos, garlic, onion, jalapeño and salt in a 1½-quart saucepan. Add just enough water to barely cover the tomatillos and quickly bring to a boil over high heat. Boil the vegetables until the tomatillos have softened and the tip of a knife can be inserted, about 5 minutes; do not overcook.

6 medium tomatillos, husked and washed

Serving Ideas: Spoon this salsa onto anything and everything—eggs, simmered or grilled meats, tacos, quesadillas or huaraches (masa cakes) with beans and cheese. This is the salsa used to make classic chilaquiles verdes as well as elegant, rich enchiladas suizas: corn tortillas stuffed with chicken and cheese and bathed in tart salsa verde and rich Mexican-style crema.

1 clove garlic, whole ½ white onion, cut into 1-inch chunks 1 large jalapeño or serrano chile, stemmed and diced 1 teaspoon kosher salt 10 sprigs cilantro, stemmed 10

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May-June 2015

Drain off the cooking water and transfer the contents of the saucepan to a blender, along with the cilantro leaves. Pulse the salsa until smooth. You will still be able to see some seeds, along with flecks of cilantro. Taste and adjust the seasoning as desired.

HABANERO SALSA Heat is around 8+ One of my “secret” salsas from SOL Cocina, this salsa is so hot that we don’t dare put it on the table for fear a child will stick a chip in it. Instead, we wait until guests ask for “something hotter” and then we fix them up with this fiery brightorange salsa, which is plenty hot enough for all but the most masochistic. Tellingly, it is a favorite of the kitchen crew. Habanero chiles bring an intense lingering heat to everything they touch—be sure to wear gloves when handling them. The small amounts of agave nectar, vinegar and salt in this recipe enhance the fruity nature of the chile. Habaneros will set your lips on fire, and too much will ruin your palate, so use it in small drops. The salsa will keep, refrigerated, for a week to 10 days. Be sure to stir before use and reseason if necessary.

In a 1-quart saucepan, heat the oil and sauté the onion and garlic until just softened. Add the water, salt, tomato and habaneros and simmer for 12 to 15 minutes, until the chiles are soft. Transfer

to a blender, add the vinegar and agave nectar and blend until fairly smooth, with a little texture. Variation: If this salsa is too hot, reduce the number of habaneros by half next time. Serving Ideas: This salsa has a natural affinity with all kinds of seafood, as well as anything made with lots of fresh lime, so shrimp cocktail, ceviche and fish soups are natural pairings. It’s unusual and delicious with fruit, especially orange or watermelon. The heat and salt work wonders with starchy, fried or salty foods, such as jicama, onion rings or fried potatoes.

2 teaspoons vegetable oil ¼ cup white onion, diced 2 cloves garlic, minced 2 cups water 2 teaspoons salt 1 Roma tomato, chopped into 1-inch chunks 8 fresh habanero chiles, stemmed 1 tablespoon white vinegar 1 tablespoon agave nectar

May-June 2015

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A Peerless Pier: Muelle 3 serves up stellar seafood on Ensenada Bay By Lauren Mahan


ucked away at the north end of Ensenada’s malecon (seafront promenade) is a small and unassuming seafood restaurant that many consider to be one of the best in town. Muelle 3 (“pier number three”) specializes in local, seasonably harvested shellfish— oysters, clams and mussels—which are served naturales (raw), al vapor (steamed) or as ceviche or sashimi. It is by no means a coincidence that Muelle 3 is directly adjacent to Aqua Cultura, one of the largest shellfish processing plants in Baja California, and just a block away from the Mercado Negro seafood market. “The local fishermen will call me in the morning to let me know what’s available,” says owner David Martinez, who opened Muelle 3 in 2007 as part-owner along with his brother and fellow restaurateur Javi* and acclaimed Mexican chef Benito Molina. Together they collaborated on

* Javi Martinez, owner of Boules restaurant in Ensenada, was featured in the Winter 2011/2012 issue of Edible San Diego.

Photo by Mike Mahan

May-June 2015

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developing the initial menu at Muelle 3. Today the menu continues to evolve. David, the principal owner, works hand-in-hand with Chef Aldonéy García to develop seafood dishes that are as pleasing to the eye as they are to the palate. The menu at Muelle 3 also includes pulpo (octopus), calamari, shrimp and a fish of the day, as well as seasonal vegetables and avocado with an assortment of condiments. For adventurous diners there are more exotic dishes such as pulpohuitlacoche (octopus with corn fungus, a Mexican delicacy). Diners can order clam chowder (crema de almeja) or a green salad for starters and choose from a selection of pasta and rice dishes to round out their meal. The dessert menu features mousse, flan, crème brûlée and other postres.

The environmental impact of shellfish farming Many are surprised—even shocked—to learn that much of the shellfish sold at markets and restaurants in Baja California, including Muelle 3, is locally farmed. “The mussels we serve are farmed here in Ensenada, just off Punta Banda at the foot of the Bay,” Martinez says. “Our oysters are farmed farther south along the coast at San Quintin.”

Y para tomar? (And what will you have to drink?) The wine list at Muelle 3 has always been interesting and includes a selection of red, white and rosado wines grown locally and priced

Photo by Mike Mahan

The environmental truth is that farming of oysters and other shellfish is considered relatively benign and possibly even restorative to the ecosystem. For example, farmed oyster populations provide many significant benefits to the ecosystem, including water quality maintenance, shoreline protection and sediment stabilization, and nutrient cycling. It is estimated that a one-acre oyster farm can produce hundreds of thousands of oysters, which in turn filter millions of gallons of water a day. David Martinez

Photo by Chris Rov Costa

The docks at Muelle 3.


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May-June 2015

Photo by Chris Rov Costa

Farmed shellfish

around $20–$30 for a bottle, or $5–$6 by the glass. They also offer mezcal and tequila by the glass. Along with a standard offering of popular Mexican beers— Victoria, Pacifico and Corona—a recent addition to the carta de bebidas (drink menu) at Muelle 3 has been a selection of locally produced craft beers, among them Agua Mala and Wendlandt.

Photo by Chris Rov Costa

Well worth the wait

Fresh seafood at Mercado Negro.

Muelle 3 is a popular hangout for locals and savvy tourists. Since it is a small venue with limited hours, a strategy for getting a table is to arrive shortly after they open at 1pm. (Mexicans typically start their midday meal later, around 2pm or 3pm) and preferably not on a Saturday or Sunday—unless you make a reservation. Otherwise, feel free to relax and enjoy the ocean air, the view of Bahia de Ensenada and perhaps a drink in the outdoor waiting area. Hours: 1–7pm Closed Sunday and Monday Phone: 011-52-646-174-0318 (from U.S.)

Mercado Negro

Directions from the San Ysidro border crossing: Stay in the right lanes toward Rosarita/Playas and continue toward Ensenada (about 1.5 hours). After the last toll booth as you enter into Ensenada stay in the right-hand lane. At the first stoplight entering downtown, take the SECOND right, not the first. When you see the mini lighthouse, proceed through the parking lot gate (take a ticket). Muelle 3 is straight ahead toward the water in the blue building.


Photo by Chris Rov Costa

Lauren Mahan is a freelance writer with over 30 years of experience, based in Valley Center, California, and Ensenada, Baja California. She and her husband, Mike Mahan, have been traveling to Ensenada and the Guadalupe Valley for more than two decades. Contact her at

May-June 2015

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Treat yourself to an unforgettable dining experience at Rancho La Puerta’s culinary center, La Cocina Que Canta, nestled in heart of a six-acre organic garden at the base of sacred Mt. Kuchumaa. Nourish your body with seasonal cuisine and wine from the Adobe Guadalupe Vineyards.




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{Edible Reads}

Tamales Hot & Easy By Kay Ledger Ask a Latina about tamales, get a strong opinion. “The best tamales are from Tijuana, much better than in San Diego,” declares a high school sophomore. “I’m from Guatemala, ours are much better than Mexican,” sniffs a cashier at a popular Mexican market. “We use banana leaves, and our dough is sweeter.” But each declaration invariably begins with a passionate “I love tamales but they are so much work!” That perception is why Los Angeles tamalera Alice Guadalupe Tapp is all about easy in her new book Tamales: Fast and Delicious Mexican Meals. It aims to make tamales an authentic “everyday menu item.” Her approach includes time management techniques such as preparing masa—the distinctive cornmeal-based dough used for tamales—ahead of time by using her Quick Masa recipe. She utilizes preprepared products such as frozen banana leaves or pre-cut and dried cornhusks, canned green chiles such as pasillas and Doña María jars of mole for chicken mole poblano tamales. Tapp’s slim cookbook efficiently presents primers on masa prep and salsa building with a thorough how-to on wrapping tamale bundles for steaming. She introduces several styles, including the familiar filled tamales and corundas, in which the masa and fillings are mixed together. Her tamale recipes include traditional favorites such as red chile and beef or chicken and chorizo along with vegetarian options such as artichoke or green corn. She offers texturally interesting combinations such as chicharrónes and cheese or baked fig with pine nuts and sweet masa. Most intriguing is a chapter devoted to nose-to-tail recipes with fillings such as beef cheeks and wine, oxtail, tripe and tongue. Of course, the whole point of tamales is to eat them. In my personal research of tamales, I came across many varied opinions on how to eat tamales—for example, my hairdresser, Teresa Robles, sneaks one out of the steamer half an hour before they are finished cooking—her special prerogative growing up. “It’s the best way to eat a tamale. They are so hot and soft.”

Tamale How-Tos The key to tasty tamales is the masa. Here are some preparation tips: • To save time, buy prepared masa, available in San Diego at Mexican markets such as Northgate or Pancho Villa Farmers Market. “We bought our prepared masa from El Indio restaurant in Little Italy and it was really good,” says Daniza Montero, a local high school athletic director. • C hoose prepared masa marked “masa prepared for tamales.” Others such as “masa regular” won’t work as well. • F or a fluffier masa texture, knead pre-prepared masa a little bit when ready to use. • Toss a pinch of mixed masa into a cup of water; if it floats, the masa is ready to spread. • A dd flavor to masa with a little broth, or additions such as jalapeños chopped small, shredded cheese or a pinch of chile powder.

D May-June 2015

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{The Good Earth}

Photo by Jaime Fritsch

The Renascence of Guadalupe Valley: Reclaiming the land and cultivating Baja culture “I

have ideas for the future,” says Pablo Rojas, livestock manager at Rancho el Mogor in Valle de Guadalupe. Along with caring for the cattle and sheep being raised at the ranch, Pablo represents a small group of like-minded farmers striving to renew the quality and longevity of agriculture and animal husbandry being practiced in the Valley, which has recently gained notice as an emerging region for winemakers and tourism.


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May-June 2015

After having lived in Mexico City for several years, he decided “that was the last time I was going to live in a city, ever.” He returned to his hometown of Ensenada in 2010. One day, he visited a friend for a carne asada, or barbecue, at Rancho el Mogor and never left. He was enchanted by the land and the people—to him it felt like home. He enjoyed raising animals and winemaking and actually left the ranch to study winemaking

By Britta Kfir

in Argentina for two years. Upon his return in 2013, Pablo took over the position of “cowboy” at Rancho el Mogor. A few local producers from Rosarito and Sonora invited him to take a course on holistic land management. They were eager to transition the Guadalupe basin entirely into holistic practices due to major ecological and environmental implications such as drought and wildfires. What do

holistic land management practices entail? Restoring the fertility and quality of the soil through the use of livestock. Animals help create soil and mulch, which in turn capture more water than bare soil. Organic matter takes ages to fully decompose in arid climates, so it’s not really about how many inches of rain, but how many are captured and kept where it's best kept: in the soil. Raising livestock can ameliorate the soil faster, yield better nutrients and fulfill a sustainable, more complete approach to land management in the region. “I noticed early on [in his time in the Valley] that people would treat animals as things, instead of animals. There aren’t any real cowboys or shepherds anymore. Just a few people had a few ideas about how to raise animals. There’s not a lot of knowledge about this craft.”

Photo by Jaimie Fritsch

Photo by Chris Rov Costa

Fresh quail from Rancho el Mogor is served at Chef Drew Deckman's restaurant, which is on ranch grounds.

Pablo harvests a lamb to be served in Deckman's as well as in other Valle de Guadalupe restaurants .

“The animals give so much back to the soil, but because we killed all of our animals here 10,000 years ago, wild animals have [too] low population levels to make a difference, so it is necessary for us as ranchers and farmers to use animals in this way to restore that fertility.” The weather patterns make these practices necessary as well. Pablo is concerned over the fact that the humidity in this area—the rain pattern—only occurs during winter or early fall, so he is committed to raising livestock holistically in order to improve and maintain the beauty and the health of the land. After he began learning to let the land rest, to rotate the animals and let the soil receive what the animals contributed, “it all started to make sense. It’s basically an experiment,” he says. This new cycle will allow more carbon to be captured in the soil, using that carbon to produce more

organic matter, capture more sun and energy and allow farmers to raise lamb, chicken and game like trout and quail. “I trust that what I’m doing is right and necessary to help improve the quality of this land, this Valley, these animals and this culture." He compared the notion of “animal culture” to areas like Spain where they produce jamon from native pigs. The pigs eat the native oak, the fruits and their seeds, and everything that goes into the land goes into the animals. The ham represents the culture of the area—it’s about what you can produce with and because of the land.

Each cut of the animals Pablo raises directly expresses the culture and taste of their surrounding area. Their beef, when you taste it, reflects the quality and nature of the Several years ago, Pablo was advised by land itself—the wind, the dirt, the flowers, the government to grow the air, the music and the corn in order to feed View of Rancho el Mogor vineyards from Deckman's rustic restaurant. chaparral grasses. It’s all part his animals. “We don’t of the region, the quality of an have water here to grow area, the people, the culture of corn—that’s ridiculous!”, Valle de Guadalupe. he replied. Pablo’s open-mindedness and “We’re working to create, or rewillingness to turn away create, an identity based on the from established cultural food that we nurture here.” and philosophical agricultural practices has Britta Kfir is the managing editor created an opportunity of Edible San Diego. She teaches to educate, inspire and yoga and partner acrobatics and empower other local cultivates community by sharing her love of food and movement. producers to evolve their Follow her @brittarael on techniques.


Instagram or at

Photo by Chris Rov Costa

May-June 2015

edible San Diego


featuring farm-direct, premium quality heritage pork from Cook Pigs Ranch Humanely and sustainably raised. Antibiotic, cage, and hormone free. All natural. All the time.

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May-June 2015

The Pig Next Door By Barry Estabrook


everal years ago, I bit into a chop that caused me to all but eliminate pork from my diet. It wasn’t that the chop was bad. On the contrary, it was transcendent: rich, juicy, fatty and sublimely piggy. Compared to the commodity meat at the supermarket, it was like an August heirloom tomato picked from the garden versus a pale, imported January facsimile. I lost my taste for the factory-raised “other white meat.” I also became determined to find out how meat from pigs could be so different—and how I could secure a dependable supply of great pork for my own table. A little sleuthing revealed that the pig that produced the chop responsible for my epiphany was an old-fashioned heritage animal bred for flavor, not cookie-cutter leanness. It had spent its life with about 300 fellow hogs on the rolling pastures and

Mangalitsa heritage pig raised at Point Loma Farms in Valley Center. Photo by Chris Rov Costa

May-June 2015

edible San Diego


woodlots of a small farm about an hour from my Vermont home. It had cavorted, rooted, wallowed in mud baths, snoozed in the summer sun and dined on a plant-based diet. Its manure made the vegetation richer for future pigs.

noticed that a cheesemaker at the farmers’ market I frequent had a cooler full of frozen pork. She told me her animals were free range and fed a vegetarian diet mixed with whey left over from her cheese operation. I became a customer.

As I got deeper into my quest, which by then had become a book Around the same time, a few conscientious chefs in the area made project, I spent a memorable day with a pig farmer in Iowa. He raised deals with farmers to produce hogs, which they would buy whole 150,000 hogs a year that produced meat and break down into an array of tasty, often of the sort that makes up 95% of the imaginative dishes. pork Americans consume. To prevent my I settled on a simple principle: By any After listening to the stories of these chefs and bringing in diseases, I had to strip naked, criterion—environmental, ethical farmers and visiting a few swineherds, I settled shower and put on special clothing, as on a simple principle: By any criterion— and gastronomic—factory-raised did the owner and everyone else who ethical and gastronomic— entered the facility. pork is the worst meat you can eat. By environmental, factory-raised pork is the worst meat you can the same token, pork raised by small In one dimly lit barn, more than 1,000 eat. By the same token, pork raised by small sows spent their entire lives in metal farmers near home is the very best. farmers near home is the very best. cages too small for them to turn around A year or so ago, the long-time meat manager in or even contain their swelling, at a nearby supermarket saw that an increasing pregnant bellies. Piglets were raised indoors in groups of 20 or so in number of his customers came in looking for the same sort of meat enclosures too small to allow them to take more than a step or two in that I sought. He left his job, purchased a USDA-compliant mobile any direction. The floor was slatted concrete that allowed the feces slaughter truck, and opened a meat market about 10 miles down the and urine to dribble into a basement-like pit directly below, where it highway. Demand was so brisk that he soon opened a second store accumulated, creating an eye-watering stench and emitting gaseous not much farther away up the road. For me today, getting great, local ammonia and hydrogen sulfide that would have killed every pig in pork requires no extra effort, regardless of which direction I drive. the barn were it not for jet-engine-sized ventilation fans that blew the fumes outside, causing the air to reek for miles around. You may not be as fortunate—yet. But in my travels, I have noticed that pork and other meats are on offer at more and more farmers’ The hogs’ commercial feed included “animal protein” rendered from markets. Websites such as Eat Wild ( dead pigs, chicken litter (feces contain protein) and “feather meal” html), Food Alliance ( and Slow from poultry packing houses. Their feed also contained antibiotics, a Food USA ( have national listings practice that breeds resistant bacteria that kill 23,000 Americans a year. of small, sustainable pork producers that can guide you to wellraised pigs living near you. Get to know them, but be warned, you My taste buds were obviously trying to tell me something. may never visit the supermarket meat counter again. At first, finding pork that met my new standards involved effort. I could order it online from a few suppliers such as Niman Ranch, Barry Estabrook is the author of Pig Tales: An Omnivore’s Guide to which entailed shipping costs and more advance planning than I Sustainable Meat. typically give to weeknight dinners. Then one Saturday morning, I

San Diego Local Pork



You can find heritage breeds and other sustainably raised pork products at the ranches and farms listed below. Not all pigs below are estate bred and raised.

Campo Creek Ranch


Heritage Yorkshire/Hampshire cross hogs. Estate bred and raised. Available at farmers' markets and through CSA.

Various mixed heritage breeds bred for climate adaptability and flavor. Estate bred and raised. Available by CSA and at farmers' markets. 951-657-3056 farmhouse , 619-206-2691 cell

Cook Pigs Ranch Eight varieties of heritage pork, including Berkshire, Tamworth, Red Wattle, Duroc, Yorkshire, Large Black, Mulefoot, and Kunekune. Available wholesale and retail. Cook Family Butcher Shop 8280 Clairmont Mesa Blvd., Suite 117, San Diego, CA Julian Station 4470 Julian Rd., Julian, CA 619-378-4432 x1004

edible San Diego

May-June 2015

Point Loma Farms Mangalitsa pigs. Estate bred and raised. Consumer direct sales only. Purchase whole, half or quarter animals only. Contact for availability. Email through the website to order and reserve:

Sage Mountain Four varieties of heritage pork, including Berkshire, Red Wattle, Hampshire and Yorkshire. Available by CSA and at

farmers' markets. 951-663-3079

Stehly Farms Organics Heritage breeds. Estate bred and raised. Consumer direct sales only. Whole animals only at this time. Call for availability. 760-742-1186

TAJ Farms Heritage breeds. Estate bred and raised. Consumer direct sales only. Whole animals only at this time. Call for availability. 760-670-7012

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May-June 2015

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{Liquid Assets}

The Year of Mexican Wine By Aaron Epstein


s I write these words, I sit 15 miles from the San Ysidro border crossing to Mexico, roughly an hour and a half drive to the Guadalupe Valley in Baja California. The “Valle,” as it’s referred to (with the Spanish pronunciation), is by far the best known wine producing region in Mexico. Although one might think that San Diego would host a broad audience for wine from this area, bottles have been notoriously difficult to track down on this side of the border. Given that this is Edible San Diego’s first Baja issue, it seemed like the right time to finally ask the question: “Where’s all the Mexican wine?” So, I asked a handful of local restaurateurs and wine importers for their opinions on why there’s such a dearth of it out there. They agreed that Mexican wine imports have had a bumpy start on the export market, due in large part to a high price point (perceived by many). But they also share the belief that the growing pains are over. By all accounts, 2015 is poised to be the year of Mexican wine in San Diego. In the United States, a bottle of wine from outside the country must pass through three sets of hands—importer, distributor and ABD (alcoholic beverage division) retailer—before it may legally be served to you. So,

Photo by Chris Rov Costa


edible San Diego

May-June 2015

By all accounts, 2015 is poised to be the year of Mexican wine in San Diego.. my quest began at the top of this chain with the importers. I was surprised to discover several pioneering companies in Southern California that have actually been importing wine from Mexico for years. La Mision Associates, based right here in San Diego, began a decade ago with only three Mexican wineries, and currently has 80 labels on offer. Garber & Co., located in Los Angeles, has been distributing wine from Baja throughout California since 2011. However, to my eyes, the truest sign of progress lies in the number of newcomers to the category, many of whom have long represented wines from other parts of the globe. Youssef Benjamin, owner of Volubilis Imports, believes that these wines should be just as popular and well respected as those coming from betterknown parts of the wine world. “The quality is excellent,” he said. “But the availability has been limited.” Now, thanks to folks like Benjamin, as well as Michelle Martain of La Mision, an increasing number of San Diego wine lists are featuring wine from Baja. And not only those that serve food from south of the border, such as Puesto and Común. Perhaps most notably, Maurice DiMarino, wine director for the Cohn Restaurant Group, has thrown his support behind Baja. There are wines from Baja A few wines from Valle de available at several of the Cohn Guadalupe are carried by restaurants, and a tasting that these local wine shops: DiMarino held in March at Sea 180° (in Imperial Beach) Grape Connections was sold out with nearly 200 1130 Scott St. attendees from all over the San Diego 92106 county. In Mission Hills, the Patio on Goldfinch hosts Mexican winemakers for semiThey carry two Hacienda annual tastings, and Brooklyn la Lomita wines. Girl—right across the street— The Wine Connection also has several Baja wines 2650 Via de la Valle available. Surely, this is only the beginning. Someday, we’ll all look back and say, “What do you mean, it used to be hard to find Mexican wine in San Diego?”

Del Mar 92015

They carry five Adobe Guadalupe wines.


Aaron Epstein is the curator of Le Metro Wine wine club (lemetrowine. com) and was included in Imbibe Magazine’s “75 People, places, and flavors that will shape the way you drink in 2015.” He has been studying, selling and writing about wine since before he could legally drink it, and has traveled the world to work in almost every aspect of the wine industry. Aaron also contributes to Riviera San Diego and writes a blog, The Winedad ( Follow @thewinedad on Instagram or Twitter.

May-June 2015

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Baja’s Ripening Food and Wine Scene


he Guadalupe Valley in Baja California is experiencing a renaissance that is attracting individuals whose stories are as varied—and interesting—as the wines it produces. Here are just a few businesses, stories and individuals who are crafting the culture in the Guadalupe Valley.

By Lauren Mahan

Clockwise from top left: road to Adobe Guadalupe, Leda Gamboda and her Food Truck at Adobe Guadalupe, food and wine at Malva Cocina , riding horses in Valle de Guadalupe, wine grapes at Mina Penelope vineyard, fresh oysters at El Jardin de Adobe Restaurant. Photos by Chris Rov Costa and Mike Mahan.

May-June 2015

edible San Diego


Tru Miller, Owner • Adobe Guadalupe Inn & Vineyard

“In the early days there were no hotels in the Valley,” recalls owner Tru Miller. “So the original idea for Adobe Guadalupe came out of necessity. I needed a place for friends to stay when they would visit. To this day, we still have only six rooms available for overnight guests.” In keeping with Adobe Guadalupe’s “angel” theme, each room is named for one of six archangels—Miguel, Raphael, Gabriel, Uriel, Serafiel and Kerubiel.

French restaurant, El Jardin de Adobe featuring chef Ryan Steyn (see below), as well as a food truck in the patio area outside the wine store (see page 29). Adobe Guadalupe blended wines are available at the wine store on the premises, as well as stateside at The Wine Connection in Del Mar. Directions: From the toll road take Route 3 east toward the Ruta del Vino (wine country). Drive 17.6 miles and turn left into the village of Francisco Zarco (Km 77). Turn left again and drive approximately five miles. Turn right at the stop sign onto a dirt road that leads to Adobe Guadalupe (on right).

Photo by Lauren Mahan

A native of the Netherlands, Southern California business owner Tru Miller migrated to the Guadalupe Valley in 1997 to pursue her dream of owning a vineyard. Located near the small village of Francisco Zarco in the central Valley, Adobe Guadalupe has slowly evolved into a mecca for visitors seeking fine wine, fine food and the solace of a hacienda-inspired bed and breakfast in the beautiful Baja California wine country.

Phone: 011-52-646-155-2094 (from U.S.)

Photo courtesy Adobe Guadalupe

The culinary offerings at Adobe Guadalupe include a dining room for guests, a warm and inviting breakfast table in la cocina (kitchen), an al fresco

Clockwise top to left: Tru Milller, diners al fresco, la cocina.

Ryan Steyn, Chef • El Jardin de Adobe Restaurant South African Ryan Steyn graduated from the Swiss Institute of Hospitality Training in 2003. His first gig was as executive chef at an African game preserve, after Left to right: Fresh fish crudo, Chef Ryan Steyn.

which he eventually followed his wife, Susan Monsalve, a Tijuana native, back to Baja California. In 2014, drawn to the culinary buzz in the Guadalupe Valley,

he collaborated with owner Tru Miller to establish El Jardin de Adobe, a tree-shaded open-air restaurant located on the grounds of Adobe Guadalupe Inn & Vineyard. Steyn’s French-inspired menu features classics such as foie gras and coq au vin, using locally sourced, seasonal ingredients, with Mexican accents and Steyn’s signature artistic presentation. El Jardin de Adobe is open from March through November. Seating is limited. Hours: Th–Su noon–9pm March–November Reserv.: 011-52-646-156-5384


edible San Diego

May-June 2015

Marci Plopper, Trainer • Azteca Horse Breeding and Training Center For Ontario, Canada, native Marci Plopper, what started out as a quick trip to Baja California for wine tasting ended up as a newfound friendship as well as a new professional opportunity. “When I first visited Adobe Guadalupe in 2000, owner Tru Miller and I hit it off immediately,” Marci says. “We’re both horsewomen and she had trail horses at the time, but not a stable. That came later.” It wasn’t until 2005 that Adobe Guadalupe’s Azteca Horse Breeding and Training Center began to take shape. Today, Azteca breeds and sells horses and provides

insemination services worldwide. An internationally recognized dressage competitor, in 2010 Marci accepted a position as a dressage trainer at Azteca. She is the founder and driving force behind Azteca’s equine therapy program for local special-needs children. “Here you get a feeling for what Napa Valley must have been like 20 or 30 years ago,” she explains. “It’s a small, close-knit community that’s trying not to be overly commercial.” A good example of this strong sense of community occurred in 2014 when local vintners banded together to oppose

a planned development in the Valley that would have seriously compromised the water supply and delicate For an interactive map septic system. of the Guadalupe By threatening Valley listing wineries, to cancel the restaurants and more, go annual vendimia, to a celebration of valledeguadalupewine. the grape harvest that brings a significant amount of tourist business—and revenue—to the area, they were able to stave off the planned development.

Photo by Lauren Mahan

Left to right: Marci Plopper and friend, Azteca stables

Leda Gamboa • Adobe Food Truck Since Adobe Food Truck arrived in September 2014 it has become a huge hit with visitors to Adobe Guadalupe Inn & Vineyard. Located in a small patio area just outside the Adobe Guadalupe Wine Store, the Food Truck offers wines by the glass in addition to a selection of reasonably priced tapas, salads, sandwiches and desserts. Wine Store customers are Left to right: encouraged to open and sample their purchases while enjoying the pleasant views and sunny weather that the Guadalupe Valley is known for.

first wine bar in Cancún on the Yucatán peninsula, where she became fascinated by, and very adept at, the art of pairing wine with food.

Hours: 11:30am–6pm Closed Wednesday. Phone: 011-52-646-117-0627

“I truly enjoy helping my customers select a wine based not only on taste but also smell,” she says. Leda Gamboa, ham croquettes and patatas bravas

“I worked with Chef Pita Gomez to develop our menu,” Food Truck manager Leda Gamboa recalls, adding with a laugh “but I really came for the wine.” Before moving to the Valley, she opened and operated the

May-June 2015

edible San Diego


Roberto Alcocer, Chef • Verónica Santiago Corona, Oenologist • Malva Cocina Restaurant hectares). Their private label, Julio 14, is available at the restaurant and through a distributor based in Mexico City. Alcocer sums it up: “My father had always advised me to choose a career according to what I love to do so that I wouldn’t be bored. And that’s exactly what Verónica and I are doing: what we love.” Photo by Mike Mahan

Directions: From the toll road take Route 3 east toward the Ruta del Vino (wine country). Drive 5.8 miles to Malva Cocina (Km 96) on the right.

Chef Roberto Alcocer

Roberto Alcocer and Verónica Santiago Corona grew up as childhood friends in Ensenada, Baja California, she being the best friend of his older sister, Andrea. Much later, after studying culinary arts at the Lycée Professionale in Bordeaux, France, Alcocer eventually followed his dream of becoming a world-class chef, first at Pujol in Mexico City and subsequently at Asao in Tecate, Mexico. In the meantime, Verónica was pursuing her own dream of creating world-class wines. After earning a degree in food science from the Monterrey (Mexico) Institute of Technology, she went on to earn her master’s in viticulture and oenology from the University of Adelaide in South Australia. It wasn’t until decades later that the two would meet up again and decide to open

Oenologist Verónica Santiago Corona

a restaurant together at Verónica’s Mina Penélope vineyard in the Guadalupe Valley. “I was working as the chef at Asao in Tecate,” Roberto recalls. “I had come out of the kitchen to greet the customers and there was Verónica.” They started chatting and discovered they shared a common philosophy with respect to creating clean, natural and sustainable food. In developing the menu at Malva Cocina, Chef Alcocer naturally begins with what’s readily available from the ranch, orchard, animals and garden at Mina Penélope. In addition, he relies on small local producers for meat and fish that is sustainably sourced. Verónica’s husband, Nathan Malagón, shares her passion for wine and serves as vineyard manager for the Mina Penélope vineyard, which covers approximately 10 acres (four

Malva Cocina's fresh garden salad with roasted carrots.


edible San Diego

May-June 2015

Hours: 1–8pm Closed Monday and Tuesday Phone: 011-52-646-155-3085 (from U.S.) Lauren Mahan is a freelance writer with over 30 years of experience, based in Valley Center, California, and Ensenada, Baja California. She and her husband, Mike Mahan, have been traveling to Ensenada and the Guadalupe Valley for more than two decades. Contact her at

Malva Cocina Named Best New Restaurant in 2014 by Travel & Leisure Magazine, Mexico Received First Place award for wine and food pairings at the 2014 Guadalupe Valley Fiestas de la Vendimia

Art mural in dining room of Malva Cocina.

Taste Local! featuring the wines of

Stehleon and Vesper Vineyards MADE FROM 100% SAN DIEGO COUNTY GRAPES


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May-June 2015

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Hook, Line and Panga in Baja By Caron Golden


Group er Pink Baquetta



edible San Diego

May-June 2015

Dav e

y mm

➛ s e om

Photos by Chris Rov Costa

Rud ie


hen San Diegans talk local food, “local” doesn’t arbitrarily stop at the border. With Baja California so close to San Diego, it just makes sense for local restaurants and markets to brag about carrying local seafood from Baja fisheries.

for the day. That’s one reason why the waters have more fish.” Another reason for the disparity and the need for San Diegans to do business with Baja fishermen has to do with our own fishing environment. U.S. regulations make it more difficult for American fishermen to bring in the catch they need to earn a living. Additionally, there are simply fewer fishermen out there—and they’re getting old. As Catalina Offshore Products’ fishmonger Tommy Gomes put it, “They’re an endangered species.”

One reason wholesalers like Catalina Offshore Products are deeply engaged in bringing Baja fish across the border is the obvious one: We don’t have a lot of those species available to us here. Scallops, groupers and snappers. They’re just not in California waters, according to Catalina Offshore Products' founder Dave Rudie. “Baja has a good volume of fresh fish and it’s not just because there’s such a long coastline,” he said. “They’re not fishing as much as Americans, given the opportunity. Culturally, they’re more laid back. They work in tiny boats called pangas, get the catch, and by noon they’re back and done

So, with a limited amount of fish coming into California, it makes sense to Rudie to buy from Mexico. “It’s a close supply and it’s mostly sustainable,” he said. Rudie explained that Mexico also has very different fisheries management controls in place from the U.S. Until about 1983, foreign fleets—most notably from the U.S.

and Japan—were allowed into Mexican waters. But in the 1980s, a 200-mile limit was imposed and has kept most foreign fleets out. Trawling for shrimp has continued to be a problem, but most fin fisheries are fished in small pangas so overfishing hasn’t continued. “Mexico is a little behind the U.S. in setting fisheries management controls, but they’re catching up,” said Rudie. “What they do is unique. Instead of simply setting limits, you’ll find a variety of requirements. For instance, we buy from fishing cooperatives. They have to be permit holders, authorized by the government to create an invoice, or factura, for the fish. If you haven’t got a permit, you can’t sell the fish. This would include co-ops, corporations, individuals and ejidos—areas of communal land used for agriculture.” Continued on page 34.

Fish sourced from Baja California.

Sculp in


Pacif ic

Yellowt ail Snap per

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{Edible Reads}

Baja Seafood made easy by La Jolla's Expert Chefs By Britta Kfir If you delight in culinary mastery and enjoy views of the ocean, you’ve most likely heard of the prestigious and popular Marine Room in La Jolla, known for its exquisite view of La Jolla Cove and 70-years of fine dining service and rich, global flavors. Executive chef Bernard Guillas and Chef de Cuisine Ron Oliver recently published their second collaborative cookbook entitled Two Chefs, One Catch, which includes 120 delectable fish, shellfish and crustacean recipes, organized by species and geographical location and accompanied by expert tips on selection and preparation. With the wealth of knowledge and intriguing personal stories both Guillas and Oliver bring to the table, preparing seafood in your home kitchen will be both easy and rewarding. Two recipes that originate close to home in San Diego are the Wild Baja Shrimp Cocktail and the Puerto Nuevo-Style Spiny Lobster. Utilizing fresh, local flavors like citrus, chile, cilantro, and cumin, these recipes capture the essence and culture of the small, Mexican coastal towns that pepper the gorgeous Baja coastline.


Find two recipes from Two Chefs, One Catch on our website

Hook Line and Panga in Baja Continued from page 33. Additionally, more valuable species like lobster, abalone, shrimp and scallops are covered by government quotas. But all of this in done in the context of integrated decision making between the government, the environmental NGOs (which in Mexico are working to form partnerships with fishermen), and fishing coops like the FEDECOOP. Today, FEDECOOP is a model of sustainable, small-scale fisheries management, and the program is meeting its biological, economic and social goals. Launched by the Mexican government in 1992, it comprises 13 areabased concessions that run along the remote west coast of Baja. Establishing fisheries controls has gotten much more buy-in because the government has brought in these additional voices to set policy. With all this in mind, it makes it easier for the consumer to select seafood that comes from Baja without concerns about sustainability. These include familiar names like halibut, pompano, corvina, 34

edible San Diego

May-June 2015

grouper, snapper and yellowtail (both wild and farmed).

farmed—Baja grouper, white sea bass, halibut and rockfish.

Fishing is seasonal, so shoppers looking to source across the border should familiarize themselves with when various fish are actually available to avoid any concern over sourcing. For instance, while grouper and snapper are available year round, corvina is a spring fish and white sea bass are generally found in late spring into summer.

If shoppers need more help figuring out which Baja fisheries to support, there’s a great resource called Seafood for the Future. The organization gives ratings when they have the information available (language and science availability can be an issue). The Aquarium of the Pacific’s nonprofit seafood advisory program offers recommendations of specific stocks, branded products and local seafood to help shoppers make responsible choices. Catalina Offshore Products is one of their many partners, and if you look in the retail cases, you’ll see signs that show if a particular variety is recommended by the organization.

Shoppers should also open their palates to less common fish that Rudie and others are trying to develop into more popular options—like Pacific tilefish and rockfish. You’ll sometimes find goldspot sea bass on chef Amy DiBiase’s menu at Tidal. Kingklip, a fatty, flavorful fish popular in Europe and South Africa, sometimes is available, as well as black snook, palometa amarilla and a variety of jacks. A stroll along the refrigerated cases at Catalina Offshore Products in March yielded half a dozen fresh Baja fisheries choices: ocean whitefish, also known as Pacific tilefish, yellowtail—both wild and


Award-winning freelance writer Caron Golden is the author of the blog San Diego Foodstuff and Edible San Diego's blog Close to the Source. She appears frequently on radio, and has contributed to Saveur, Sunset, Culinate, Riviera, the San Diego U-T, the Los Angeles Times and many other publications.

{Local Marketplace}

{Resources & Advertisers}

Thank these advertisers for their local and sustainable ethic by supporting them with your business.


Bring your own beer or wine and get ready for fun, great food and to learn about seafood from top San Diego chefs. Events held in the warehouse benefit San Diego children and charities in need. Produced by Catalina Offshore Products and Specialty Produce. •


Join Edible San Diego publishers on a week-long journey, Sept 18-25, 2015, exploring the regional foods, wines and craft beers of the Piedmont in northwest Italy. Limited to 12 people. Call 805-886-1551 for more information.


Dine with farmers from Stehly, Connelly, Blue Heron, Mary’s and Brandt Beef in this garden affair featuring five courses paired with award winning beer and wine at the Garden Show at the San Diego County Fair, June 6 from 4:30 to 7:30. Tickets $125. •

Farm tour day­­—Sd COUNTY FARM BUREAU

Sat, June 20, 9-3. Annual event gives San Diegans an intimate look at our robust agricultural region. Visit four farms in one of three farming communities. Learn from the farmers themselves as they guide you through their operations. A fun, educational day for the entire family. • 760-745-3023 •

Dominick Fiume 330 A Street, Ste 4 San Diego, Ca 92101

CalBRE No. 01017892


Mira Mesa (Tue, 2:30-6 fall; 2:30-7 spring); State Street Farmers’ Market in Carlsbad Village (Wed, 3-6 fall; 3-7 spring); Kearny Mesa (Fri, 10:30-1:30), and Leucadia (Paul Ecke Central School) (Sun, 10-2). 858-272-7054 •


Weekly certified farmers’ markets: NEW! Grossmont Center (Wed, 3-7); NEW LOCATION! UTC (Thur, 3-7); Golden Hill (Sat, 9:30-1:30); Point Loma (Sun, 9:30-2:30); Unique farmers’ market CSA. EBT Market Bucks accepted. • 619-795-3363 •


At the corner of E Street & Vulcan every Wed, 5-8 May-Sept, 4-7 Oct-April. 40+ vendors. Bring your own reusable bags: no singleuse plastic bags provided. • 760-651-3630 •


la cocina que canta at RANCHO LA PUERTA


Cultivates yards in San Diego homes to deliver organic, locally grown, pesticide-free produce through a CSA model. Garden & nutrition coaching and Fruit Tree Care & Share services offered. • • 858-375-6121 •

Bella Notte – A Taste of Italy Spring Gala, May 2, 5-9pm. KPBS Kids Workshop – Clifford, May 9, 10:15am. Discover Garden Family yoga, Mondays, 9-9:45 through June 29. Blue Star Museums Free Admission for active military and their families Memorial Day through Labor Day. 320 North Broadway in Escondido. Kids admitted free. • 760-233-7755 •



Sponsored by the Escondido Arts Partnership. Tues 2:30-6pm year round on Grand Ave. between Juniper and Kalmia. • 760-480-4101 •

Nourish your body and celebrate Baja cuisine and wines June 27, August 15 and November 21 at farm-to-table wine dinners and special events at La Cocina Que Canta, Rancho La Puerta’s culinary center nestled in the heart of a six-acre organic garden. • •

Real Estate Broker

6. Fairy Festival, June 20. Discounted membership for Active Duty Military through December 31. • Call 760-436-3036 for more info, or go to


Thursday Family Fun Nights, May 28 – Aug 27. Photo contest (ongoing), deadline June 30. Chocolate Festival, May 9. Endangered Species Day, May 15. Palm, Cycad, Bamboo and Tropical Plant Sale, May 23. Encinitas Rotary Wine Festival, June



Sunday, 9-2 at the DMV on Normal St, with over 175 vendors. The largest farmers’ market in the county. 3960 Normal Street • 619 299-3330 •


A lavender farm in an idyllic setting with home and beauty products made onsite. Tours Wed through Sun, 10am to 3pm during the bloom in May and June. Soap making and other classes, English High Tea, a beautiful venue for weddings. • • 760-742-3844 •

A true European style market

Italian Cuisine | Wine Tasting | Gelato | Espresso Live Music | Silent Auction | and more! Tickets available at

2015 Spring GalA Saturday, May 2 • 5-9PM 320 North Broadway, Escondido, CA 92025 Proceeds benefit San Diego Children’s Museum Educational Programs

Del Rayo Village Center 16079 San Dieguito Rd. Rancho Santa Fe • 619-743-4263 Sundays, 9:30am –2:00pm May-June 2015

edible San Diego


{Local Marketplace}


Weds 3-6:30pm winter, 3-7 summer. Pathway Center, corner of Carlton Hills Blvd and Mast Blvd. WIC, EBT & CCs • 619-449-8427 •


Freshly picked organic and sustainably sourced produce, much of it local. Great app for iPhone and Android with easy-to-use database of over 1200 produce items. Wholesale and retail. Farmers’ Market Bag & Box options. 1929 Hancock Street #150, San Diego • 619-295-3172 •

Friday, 3-6pm fall/winter, 3-7pm spring/summer. Over 50 vendors in La Mesa Village, corner of Spring St. and University, west of the railroad tracks. • • 619-249-9395 •


Sun 10:30-3:30 at the Sikes Adobe Historic Farmstead. Fresh, locally grown fruits, veggies and herbs, eggs, meat, honey, artisan foods, hot food and entertainment. Located just off I-15 at Via Rancho Pkwy, Escondido • northsdfarmers

Oceanside farmers' Market

Thur 9am-1pm rain or shine at 300 North Coast Hwy. Certified fresh, locally grown fruits, veggies and flowers, hot food, baked goods and crafts. • • 619-249-9395 •


Family owned and operated in the heart of Temecula Valley Wine Country, a beautiful setting for special occasions like weddings, receptions, birthdays, photo shoots and other private events. 39925 Calle Contento, Temecula 92591 • 951-695-1115 •

From our garden to your plate. 26 years in La Jolla European Bakery & Deli Breakfast, lunch & dinner Full-service catering 7837 Girard Avenue La Jolla, CA 92037 858-454-3325


Sunday, 9-1 at La Jolla Elementary School on Girard. A great community success story! All proceeds benefit the school. Fresh produce, food court, local artisans and entertainment. 7335 Girard Ave. at Genter. • 858-454-1699 •




A family owned and operated 1200 acre buffalo and hop farm near Ramona that supports sustainable agricultural management practices, respecting the animals, the land and all of its natural resources, and which produces 100% grass fed Bison meat and San Diego grown hops. Tours by appointment only. • 760-789-8155 •


Wed 3-6pm fall/winter, 3-7pm spring/summer. Over 50 vendors in Carlsbad Village east of the railroad tracks. • • 858-272-7054 •


Sun from 10am to 3pm at the Valley Fort, 3757 S. Mission Road, Fallbrook. Great atmosphere, vendors and music. • vffarmfresh@ • 760-390-9726 •


Sun 9am–1:30pm. This beautiful market is modeled on the town square concept. Sponsored by the Helen Woodward Animal Center. 16079 San Dieguito Rd. Rancho Santa Fe 92067 • 619743-4263 •

Educating the next generation of farmers, gardeners and homesteaders. Learn about sustainable farming, permaculture and how to live sustainably. Visit their blog; • •



Weekly farmers’ markets: College Area, 4747 College Ave. (Wed, 2-6); Linda Vista, 6900 Linda Vista Rd. (Thur, 2-7, and 2-6 in winter); City Heights, Wightman St. between Fairmount & 43rd (Sat, 9-1) and San Marcos on Restaurant Row, San Marcos Blvd. & Via Vera Cruz (Sun, 10-2). WIC and EBT Market Bucks accepted. • 760-580-0116 •


Pacific Beach on Bayard btwn Grand & Garnet (Tue, 2-7), North Park (Thu, 3-7), and Little Italy Mercato now on Cedar St. (Sat, 9-2). Farmers market vendor training, Vendor 101 and 102. • 619-233-3901 •

Come t o


Stay for


Experience the art of fine dining in an elegant timbered room overlooking the 18th hole of the Torrey Pines Golf Course. Market driven and seasonal cuisine. Reserve a seat at the Artisan Table, Thursday nights. 11480 N. Torrey Pines Rd. • 858-453-4420 •


Mobile catering service featuring locally grown, organic produce. Specializing in events, farmers markets and private parties. At State Street Farmers Market Carlsbad (Wed, 3-6), Oceanside Sunset (Thur, 5-9) and Leucadia Farmers’ Market (Sun, 10-2) • 858-210-5094 •

262 E. Grand Ave, Escondido

Lunch !

Sunday Market SundayFarmers Farmers Market Sunday Farmers Market at the Valley Fort Fort at the Valley Fort Sunday Farmers Market

at the Valley Fort

3757 South Mission Rd. • Fallbrook CA 3757 South Mission Road Fallbrook CA 92028 3757 South Mission Road Fallbrook CA 92028

Open Everyevery Sunday 10am to 3pm Open Sunday Open Every Sunday 10am to 3pm 10 am to 3pm vendor info: or 760-390-9726

3757 SouthforMission Road Fallbrook CA 92028 more info email: for more info email: Open Sunday 10am to 3pm for Every info email Follow us on Facebook: Valley Fort Sunday Farmers Market

vendorVendors info: or 760-390-9726 contact Amanda Atwood at for more info email: or 619-417-8334 us on Facebook: Valley Fort Sunday Farmers Market vendor info: or 760-390-9726 Valley Fort Sunday Farmers Market

Tuesday 2:30 - 6

Operated by the Escondido Arts Partnership Follow us on Facebook: Valley Fort Sunday Farmers Market


edible San Diego

May-June 2015


{Local Marketplace}

Diego • 619-222-8787 •

A certified purveyor of honest pints. Local & craft brews, Neapolitan style pizza with fresh mozzarella, local veggies and charcuterie housemade from sustainably produced meat. 3416 Adams Avenue, San Diego • 619-255-2491 •


From the BLAH and Tiger!Tiger! folks comes Panama 66 in the Sculpture Court at the San Diego Museum of Art in Balboa Park. Beer, wine and cocktails, salads, hot and cold sandwiches, housemade meats, vegetarian and vegan, brunch, kids menu, desserts and more. Open Mon – Sun, 11 to 3.


Great tasting hamburgers made from sustainably raised, grassfed beef and other pastured meats. Perfect for health and environmentally conscious diners, vegetarians and salad lovers. Eight locations in San Diego County: Kensington, Coronado, Little Italy, Hillcrest, Gaslamp, La Jolla, Del Mar and Carlsbad •


Humanely raised Niman Ranch meat, Jidori chicken, sustainable seafood, and locally grown organic vegetables in simple, delicious dishes. Great wine and craft beer menu. Many vegetables and herbs grown in the patio seating area. 4095 30th Street, San Diego • 619-283-1720 •


Rustic American cuisine made with quality, local ingredients and commitment to community, environment and culinary creativity. 626 South Tremont St., Oceanside, 92054 • 760-453-2940 •

san diego seed company Local Organic Heirloom Seeds


Authentic Italian cuisine by award winning Chef Accursio Lota with focus on seasonal, locally sourced ingredients. Fresh made pasta, organic produce, wild caught fish and hormone-free meat. Great wine list, craft cocktails and beers. Happy hour Tues-Sun, Tues wine specials, Live jazz Thurs. 2820 Roosevelt Rd., Liberty Station, Point Loma • 619-270-9670 •


La Jolla’s premier deli, bakery, restaurant & caterer for 25 years. Tasty and healthy menu items created with fresh and seasonal ingredients. Francois and Diana grow many of their fruits and vegetables in their own organic garden in Julian. 7837 Girard Avenue, La Jolla, CA 92037 • 858-454-3325 •


Dinner. Cocktails. Late night dining. Cuisine that uses year-round local produce. Menu changes frequently to offer San Diego’s seasonal bounty. Sunday brunch. Great cocktails. 21 and up. 3175 India Street, San Diego • 619-358-9766 •


The most aggressive sustainability program of all Southern California restaurants. San Diegans’ perennial “best sushi” pick. Sushi made with sustainably harvested seafood. 3964 Harney Street, San Diego • 619-295-3272, and 301 Mission Avenue, Oceanside • 760-967-1820 •



A casually elegant neighborhood hangout serving classic American comfort food. Organic produce is from their own ½-acre garden or purchased locally. Humanely treated and sustainably raised proteins. 741 W. Washington Street, San Diego • 619-295-6000 •


The Wellington is an intimate supper club in San Diego’s historic Mission Hills. Fresh, responsibly grown and raised ingredients. Organic produce is sourced from their own ½-acre garden. Live music Wed & Thurs, 7-9pm. 729 W. Washington Street, San Diego • 619-295-6001•

Nourish your body and celebrate Baja cuisine and wines June 27, August 15 and November 21 at farm-to-table wine dinners and special events at La Cocina Que Canta, Rancho La Puerta’s culinary center nestled in the heart of a six-acre organic garden. • •


Farm fresh organic food and craft beer, wine and more! New menu is more Creole inspired. Offerings change seasonally and are made from scratch. Vegetarian, vegan and gluten free options. Watch for cocktails and a patio soon! 3827 5th Avenue, San Diego • 619-795-4770 •



Nursery and community marketplace under mature oaks with plants, soil amendments & unique local arts & crafts. "Vintage Market" events Sun, May 3 & Sun, June 14. Open Tuesday-Saturday, 9-5, and Sunday, 10-4. 2442 Alpine Blvd. (next to Janet’s) • 619-452-3535

Casual waterfront dining in the historic fishing neighborhood of Point Loma, serving up locally caught seafood with a view of the bay and the San Diego sportfishing fleet. 1403 Scott Street, San

Local, Seasonal, Organic Fare Serving you at the following farmers’ markets: Leucadia, Carlsbad State Street and Stone Brewing Company Store Oceanside (Friday 4–8) Catering • HolistiC HealtH CoaCHing

858-210-5094 •

Handcrafted red, rosé and white wines

WoofRamona ’n RoseValley Winery

Tasting • Tours • Picnic Area Come visit! Open Wed.–Sun. and most Monday holidays 10–5 Bring a picnic and enjoy the views at our sustainable ranch. Dog friendly.

34680 Highway 78S, Warner Springs 760-782-0778

Open Sat & Sun 12–6pm & by appt. 23578 Highway 78, Ramona 760-789-1622 •

Specializing in red wines made only from estate grown and Ramona Valley grapes. National and international award winning wine. Tasting veranda open Sat. & Sun. and by appointment. 760-788-4818 • May-June 2015

edible San Diego


{Local Marketplace}




Heritage pigs raised in Julian in large, outdoor pens with no hormones or non-natural supplements. Whole hogs, primal and individual cuts of pork, wholesale and retail. 8280 Clairemont Mesa Blvd., Ste. 117, Thur 10-6, Sat 9-2; Julian Station, 4470 Julian Rd. Fri, Sat 12-6. • •

Five acres in San Marcos with rganic and natural products for your edible garden, and trees, shrubs, flowers, succulents and everything you need for their care. Home canning supplies. COUPON p. 7. 1019 San Marcos Blvd. off the 79 Fwy near Via Vera Cruz • 760-744-3822 • Four miles of garden trails on 37 acres, with flowering trees, majestic palms, and the nation’s largest bamboo collection. Plants from all over the world thrive in a variety of microclimates. See events, p. 35. 230 Quail Gardens Drive, Encinitas • 760-436-3036 •


Heirloom vegetable, herb and companion flowers sustainably grown and acclimated to San Diego’s microclimates and soil conditions. Find them at City Farmers Nursery, In Harmony Herbs, Mighty Hydroponics, Mission Hills Nursery, Progress, Ramona Hydroponics, San Diego Hydroponics, Summers Past Farms and Walter Andersen Nursery. •

240.246.5126 | Juicewavesd #JuiceWavesd #Sippinonzenandjuice



Leading advocate for the farm community. Promotes economic viability of agriculture balanced with good stewardship of natural resources. Membership open to all, helps your local farmers and has many benefits. SDCFB sponsors four farmers’ markets: College Avenue, Wed, 2-6; Linda Vista, Thur, 2-7; City Heights, Sat, 9-1; and San Marcos, Sun, 10-2. • 760-745-3023 •


Supporting good food in San Diego and Riverside counties since 2001. Join the growing national movement to reclaim and preserve good food and food traditions. Slow Food San Diego, Slow Food Urban San Diego and Temecula Valley Slow Food. • • •





Five acres of displays showcasing water conservation through a series of beautiful themed gardens. How-to displays about mulch, irrigation, compost and more. Free admission for both guided and self-guided tours. Open daily, 9am-4pm, 12122 Cuyamaca College Dr. West, El Cajon, CA 92019 • (619) 660-0614 •

Mon.-Fri. 7am-5pm • Sat.-Sun. 8am-5pm


Sustainably raised, farm fresh, USDA inspected meats by the cut and CSA. Beef, pork and lamb sides. Free-range eggs. No hormones, steroids, incremental antibiotics, GMO/soy. Available at SD, Riverside and Orange County farmers’ markets, or at farm by appointment. Farm tours/internships available. • da-le-ranch. com •

Inspiring children to learn about our world through exploration, imagination and experimentation. Workshops, Discovery Camp, birthday parties. 760-233-7755 •

Design, installation and maintenance of edible landscapes for home owners, restaurants and corporate settings. Complete orchard care, composting systems, and detailed organic garden care. They'll create the garden of your dreams! • 619-563-5771 •

San Diego’s first juice & smoothie truck providing fresh, natural, organic & local beverages Visit us at our new store at 3733 Mission Blvd.


Family owned and operated natural food market with local, organic produce, raw milk, grass-fed meats, vitamins, supplements, specialty foods and more. Open Mony-Fri, 8-8, Sat, 8-6 and Sun, 10-6. 642 Main St. Ramona • 760-787-5987 •


An eco-friendly and socially conscious salon that strives to make social and environmental change through the small things that they do. Hours: Mon- at from 10am-6pm. 109 S Acacia Ave, Solana Beach • 858-792-5959 •




Suppliers of all natural diet and supplements for dogs and cats, including fresh raw foods and selected natural dry and canned foods. Human-grade and chemical free. Two locations, 2508 El Camino Real, Carlsbad, 760-720-7507; and 1229 Camino Del Mar, Del Mar, 858-792-3707 •





C O R N E R O F G I R A R D AV E . & G E N T E R S T.

9AM-1PM L A J O L L A M A R K E T. C O M





edible San Diego

May-June 2015

{Local Marketplace}


If you’re looking to buy or sell a sustainable home, contact agent Marc Correll, CalBRE No. 01944251. 13400 Sabre Springs Parkway, Suite 100, San Diego, 92128. • 760-644-5254 •


Dominick Fiume, Real Estate Broker, provides exceptional customer service with specialized knowledge of urban San Diego. CalBRE No. 01017892 909 W. University Ave. San Diego, 92103. • 619-543-9500


Freshly picked, organic and sustainably sourced produce, much of it local, from over a dozen farms each week. Great app for iPhone and Android with easy-to-use database of over 1200 produce items. Wholesale and retail. Farmers’ Market Bag & Box options. 1929 Hancock Street #150, San Diego • 619-295-3172 •



Refreshes and nourishes the soul with fresh juices, smoothies, shots and Acai bowls served from a food truck modified to run on propane. Ingredients are sourced from local farmers’ markets, and all waste is recycled. Follow on Facebook, Twitter and Instagram. • 240-246-5126 •

farm, one garde

Join our CSA!



im e



ity ac


Indoor and outdoor kitchen design and construction by Michael Mahan since 1980. License #395296. • 760-749-1505 •

Just off Grand Ave. in Escondido, EscoGelato’s luscious, super creamy gelato is full of intense flavor and made fresh daily with the highest quality ingredients including fruit sourced from local farmers at the Escondido Farmers Market. 122 South Kalmia, Escondido, 92025 • 760-745-6500 •

l di

Michael Mahan Desing and Construction



We plant organic seeds Install and maintain backyard gardens Harvest and deliver produce to your door


Handmade artisan designer jewelry created using traditional goldsmith tools with eco-friendly sterling silver, gold and fine quality stones. Strong, cleanly designed rings, necklaces, bracelets, earrings and objet d’art. Custom orders welcome. • khmetalwork. com • •


Not your average kombucha! 100% raw and organic with 9-12 unique flavors on tap. For sale by the glass, growler or your own container! Market 302 Wisconsin St. Oceanside, 92054 • 760-696-2376 • 858-375-6121



Bustling wholesale and retail seafood market in a working warehouse with fresh sustainably harvested sushi grade and other fish and shellfish, much of it from local waters. Fri and Sat cooking demos. M-F, 8-3; Sat, 8-2. 5202 Lovelock St., San Diego • 619-297-9797 •


400 fresh ground herbs and spices, 140 hand-blended seasonings, organic selections, extracts and gift sets. 937 South Coast Hwy 101, C-110 in the Lumberyardshopping center. • 760-230-4801 •



Authentic Mediterranean dips and sauces made from the freshest ingredients high in nutritional value, sold at farmers markets and brick & mortar stores all over Southern California. 8765 Dead Stick Rd. San Diego 92154 • 619-426-6946 •

100% estate grown Zinfandel, Sangiovese, cabernet franc and Malbec. Picnic on the patio overlooking the vines or warm up by the fireplace inside the new tasting room! Open Sat & Sun 11-5pm. 910 Gem Lane, Ramona, 92065 • 760-788-0059 •



Full bodied red wines served from a small, family-run outdoor tasting patio overlooking the vineyard. Estate grown Syrah, Petite Sirah, Cabernet Sauvignon and blends showcase the quality of the RVAVA. 26502 Hwy 78, Ramona • 760-788-6800 •

Installing owl nest boxes in and around your farm, vineyard, garden or homestead is an extremely effective form of pest control and helps restore balance to the environment. 346 Oak Street, Ramona • 760-445-2023 •


A handcrafted blend of nine different organic seeds, superfoods, mineral salts and spices, made in small batches. Available at La Mesa (Fri), Little Italy Mercato (Sat), Rancho Santa Fe Del Rayo (Sun) and Hillcrest and Leucadia (alternating Sun) farmers’ markets. Contact: •



Boutique winery in Ramona Valley with fine, handcrafted wines made in small lots from their own grapes and grapes from the Ramona AVA. Open noon to sunset on Sat and most Sun. Please call to confirm. Picnics welcome. 23578 Hwy 78, Ramona, CA 92065 • 760-789-1622 •


Buy, sell, trade new and recycled clothing. Recommended by One Green Planet for helping the planet! Two San Diego locations: 1079 Garnet Ave., Pacific Beach, CA 92109 • 858273-6227 • 3862 5th Ave. Hillcrest, 92103 • 619-298-4411 •


Specializing in Viognier, Sauvignon Blanc and Muscat Cannelli, and sparkling grand cuvee. Also Cabernet Sauvignon, Carignane, Grenache, Merlot, Syrah and Zinfandel, estate grown or sourced locally. Tasting cellar open Wed thru Sun, 10am-5pm, and most holidays. 34680 Hwy 79, Warner Springs, CA 92086. • 760-782-0778 •


From the grapes to the winemaker, Stehleon Vineyards is San-Diego grown. Stehleon wines blend four generations of agricultural heritage with local product and talent. • 760-741-1246 •

Home winemaking and cheese-making supplies. Large selection of wine kits. Make wine at the shop! Cheese-making cultures and equipment available and cheese-making demonstrations. 7194 Clairemont Mesa Blvd., San Diego •858-384-6566 • Known for their fabrics, colors and flattering fit, Cut Loose has an extensive line of casual clothing that’s sewn and dyed to order in San Francisco. Each Cut Loose boutique customizes its own collection. 142 S. Cedros Avenue, Solana Beach, CA 92075 • 858-509-0386 •



Features award winning red wines made from 100% Ramona Valley American Vitacultural Area (AVA) grapes, mostly estate grown. Try their flagship wine, Estate Cabernet Franc. Open by appointment most days. Call ahead to allow them to give you good directions and to confirm availability. • 760-788-4818 •


JazzWeek Magazine’s Large Market Station of the Year in 2011 and 2013, and 2014 National Jazz Station of the Year! Full-time jazz radio station licensed to the San Diego Community College District. Member supported, commercial free, community radio •


Vesper Vineyards aims to expose wine drinkers to San Diego's diverse microclimates. They support local grapes, wine and all local agriculture and cuisine. Tasting room & winery. 298 Enterprise St., Suite D, Escondido, CA • 760-749-1300 • May-June 2015

edible San Diego


Snappy Mango Cocktail Courtesy of Frankie Thaheld, Snake Oil Cocktail Co.

*Mango Mix

2 ounces tequila

3 mangos, peeled and sliced

4 ounces mango mix*

1 chile de arbol

2 cups crushed ice

2 cups water

Fill sundae glass with crushed ice. Mix tequila and mango mix in a tin and shake with ice. Strain over crushed ice and garnish with a whole chile de arbol on top.

1½ cups sugar


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C by

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R ov

ta Cos

Cuates means close friends. This one is from Convivia Cantina, Valle de Guadalupe at Encuentro. This is a traditional raspado (Mexican snowcone) turned into a cocktail. We wanted to represent southern tropical Mexico with mangos and spice.



edible San Diego

May-June 2015

Mix all ingredients in a blender until smooth. Bottle and refrigerate.

Farmers’ Markets MONDAY Escondido—Welk Resort # 8860 Lawrence Welk Dr. 3 – 7 pm, year round 760-651-3630

Seeds @ City Urban Farm

16th & C Sts., San Diego City College 10:30 – 12:30 am (Sept to June)

TUESDAY Clairemont - Reopens soon 4271 Clairemont Mesa Blvd. 3 – 7 pm 619-795-3363


1st St. & B Ave., Ferry Landing 2:30 – 6 pm 760-741-3763

Escondido *

Grand Ave. btw Juniper & Kalmia 2:30 – 6 pm year round 760-480-4101

Mira Mesa *

10510 Reagan Rd. 2:30 – 7 pm (3 – 6 pm fallwinter ) 858-272-7054

Otay Ranch—Chula Vista

2015 Birch Rd. and Eastlake Blvd. 4 – 8 pm (4 – 7 pm winter) 619-279-0032

Pacific Beach Tuesday *# Bayard & Garnet 2 – 7 pm 619-233-3901

UCSD/La Jolla

UCSD Campus, Town Square 10 am –2 pm (Sept to June) 858-534-4248

WEDNESDAY College *#

4747 College Avenue 2 – 6 pm 760-580-0116

Encinitas Station

Corner of E St. & Vulcan 5 – 8 pm, May-Sept 4 – 7 pm, Oct-Apr 760-651-3630

Grossmont Center # NEW! 5500 Grossmont Center Dr. 3 – 7 pm 619-795-3363

Ocean Beach

4900 block of Newport Ave. 4 – 7 pm (summer 4–8 pm) 619-279-0032

Santee *#

Warner Springs

Pacific Beach

North San Diego #

State Street in Carlsbad Village


People’s Produce *#

Point Loma #

Carlton Hills Blvd. & Mast Blvd. 3 – 7 pm (winter 3 – 6 pm) 619-449-8427

State St. & Carlsbad Village Dr. 3 – 7 pm (3 – 6 fall-winter) 858-272-7054

Temecula *

40820 Winchester Rd. by Macy’s 9 am – 1 pm 760-728-7343

30951 Hwy 79 Warner Springs 3 pm – 6 pm (Sept – June) 760-782-3517

Borrego Springs Closed ‘til Fall

Christmas Circle Comm. Park 7 am – noon (October–May) 760-767-5555

Fallbrook Village Assn.

4150 Mission Blvd. 8 am – noon 760-741-3763 Southeast San Diego 4700 Castana St. (north of 47th & Imperial) 3 – 6 pm 619-262-2022

Poway *


102 S. Main, at Alvarado 11 am – 3 pm 760-723-8384

Old Poway Park 14134 Midland Rd. at Temple 8 am – 1 pm 619-249-9395

Carmel Valley

Imperial Beach *#

Ramona *

5951 Village Center Loop Rd. 2:30 – 7 pm 858-945-5560

Chula Vista

Center St. off Third Ave. 3 – 7 pm (3 – 6 pm fall-winter) 619-422-1982

El Cajon #

Prescott Promenade on East Main Btw Magnolia & Claydelle Aves. 3 – 7 pm, year round 619-641-7510 x-277

Horton Square San Diego

225 Broadway & Broadway Circle 11 am – 3 pm, March thru October 760-741-3763

Linda Vista *#

6900 Linda Vista Rd. 2 – 7 pm (2–6 winter hours) 760-580-0116

North Park *#

Seacoast Dr. at Pier Plaza Oct-Mar, 12 – 7 pm; Apr-Sep, 12 – 7:30 pm info@

Kearny Mesa

North Island Credit Union pkg lot 5898 Copley 10:30 am – 1:30 pm 858-272-7054

La Mesa Village *

Corner of Spring St. & University 2 – 6 pm 619-249-9395

Rancho Bernardo Winery

13330 Paseo del Verano Norte 9 am – 1 pm 760-500-1709

SATURDAY City Heights *!#

3151 University & 32nd St. 3 – 7 pm year round 619-233-3901

On Wightman St. btw Fairmount & 43rd St. 9 am – 1 pm 760-580-0116

Oceanside Market & Faire *

Del Mar

Pier View Way & Coast Hwy. 101 9 am –1 pm 619-249-9395

Oceanside Sunset

Tremont & Pier View Way 5 – 9 pm 760-754-4512 x-103


Campanile Walkway btw Hepner Hall & Love Library 10 am – 3 pm (Sept to June)

UTC # New Location!

7131 Regents Rd. just south of Arriba St. 4 – 7 pm 619-795-3363

1050 Camino Del Mar 1 – 4 pm 858-465-0013

Escondido Saturday 110 Kalmia St. 9 am – 1 pm 619-838-8020

Golden Hill #

B St. btw 27th & 28th Sts. 9:30 am – 1:30 pm 619-795-3363

Lemon Grove *# NEW!

Broadway & Lemon Grove Ave. 9 am – 1 pm 619-289-5535

Little Italy Mercato #

W. Cedar St. (Kettner to Front St.) 8 am – 2 pm 619-233-3901

1855 Main St. (K-Mart pkg lot) 9 am–1 pm 760-788-1924

Scripps Ranch

10380 Spring Canyon Rd. & Scripps Poway Parkway 9 am – 1 pm 858-586-7933

Temecula *

Sixth & Front St. Old Town 8 am – 12:30 pm 760-728-7343

Vista *#

325 Melrose Dr. South of Hwy 78 8 am – 1 pm 760-945-7425

SUNDAY Gaslamp San Diego 400 block of Third Ave. 9 am – 1 pm 619-279-0032

Hillcrest *

3960 Normal & Lincoln Sts. 9 am – 2 pm 619-237-1632

Julian Opens June 15 1656 hwy 78 Library/school prkg lot 10 am – 3 pm 760-765-1749

La Jolla Open Aire Girard Ave. & Genter 9 am – 1 pm 858-454-1699

Leucadia *

185 Union St. & Vulcan St. 10 am – 2 pm 858-272-7054

Murrieta *

Village Walk Plaza I-15, exit west on Calif. Oaks/ Kalmia 9 am – 1 pm 760-728-7343

12655 Sunset Dr. Escondido 10:30 am – 3:30 pm year round 858-735-5311 Corner of Cañon & Rosecrans 9:30 am – 2:30 pm 619-795-3363

Rancho San Diego

NEW LOCATION, DAY & TIME! Valhalla HS, 1725 Hillsdale Rd. 1 – 4 pm 619-977-2011

Rancho Santa Fe Del Rayo Village 16079 San Dieguito Rd. 9:30 am – 2 pm 619-743-4263

Rincon’s Outdoor Market

Apr – Aug, first or second Sunday of each month 34323 Valley Center Rd. 10 am – 2 pm

San Marcos *#

San Marcos Blvd. & Via Vera Cruz 11 am – 3 pm 760-580-0116

Solana Beach

410 to 444 South Cedros Ave. 1 – 5 pm 858-755-0444

Valley Fort Sunday

3757 South Mission Rd., Fallbrook 10 am – 3 pm 760-728-3205 * Market vendors accept WIC (Women, Infants, Children Farmers’ Market checks) # Market vendors accept EBT (Electronic Benefit Transfer) ! Currently only City Heights accepts WIC Farmers’ Market Checks and the WIC Fruit and Vegetable Checks. All San Diego County markets listed except Rincon, SDSU, Seeds @ City and Valley Fort Sunday are certified by the County Agricultural Commissioner. Visit and click on "Local Food” for more complete information and links to farmers’ market websites and social media pages.

People everywhere who love music love Jazz88.3 Your local jazz station recognized as the 2014 National Jazz Station of the Year M e M b e r-s u pporte d, coM M e rcial-fr e e, coM M u n ity radio

Voted on by readers, writers and editors of JazzWeek Magazine as well as music producers and record companies across the country. Jazz 88.3 FM competed against five other stations in the same category in large metropolitan areas that included New York, Portland and Detroit. Another feather in San Diego’s hat!

Profile for Edible San Diego

ESD 29 May-June 2015  

Come enjoy our splendid adventure into Baja! #baja

ESD 29 May-June 2015  

Come enjoy our splendid adventure into Baja! #baja