Mixtura Restaurante, Valle de Guadalupe, Ensenada, Mexico. Vineyard, viñedo, winery, Relieve Vinicola.
Mixtura Restaurante, Valle de Guadalupe, Ensenada, Mexico. Vineyard, viñedo, winery, Relieve Vinicola.
HOW LOCAL PRODUCE SHAPED US INTO GASTRONOMERS

Viviana Martinez, Valle de Guadalupe, Ensenada, Baja California.

Have you ever noticed how a kitchen can bring all kinds of people together? Since the beginning of our times, we gather around it. Whether we are amongst friends, family, acquaintances or complete strangers, we religiously wait for those appetizing flavors that soothe our minds and melt our hearts.

 

Born and raised in Ensenada, I understood that food is not just a part of our culture and nourishment, it’s our everyday lifestyle. We celebrate our most beloved events with it and it’s our vastest form of affection. That’s why we cook for you because we love you and because we love to.

 

Since the first few architectural traces of what I envisioned for this restaurant I knew that the ultimate goal was to share with you. So we created an open kitchen. Having majored in Architecture with special studies in landscape design and urbanism, the idea was to seamlessly merge outdoor and indoor for a full interaction between cooks, guests and the vineyard experience. And we did it at the heart of Relieve Vinicola’s vineyards.

 

Surrounded by an incredible potential in our natural resources, our social structures have been deeply transformed. It has turned enthusiasts into passionate connoisseurs. scientists into winemakers and artists into food creatives. We have migrated to an industry based on the pursuit of enjoyment and delectation.

 

And so we began the journey of letting local produce shape us into gastronomers, by recognizing how profoundly rooted food and wine is in our city’s identity and ourselves. We became the first generation of change in an ever-growing region of gastronomy and viniculture.



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