Dine in the Vines | Latitud 32 at El Cielo Winery, Valle de Guadalupe, Baja California, Mexico

The Décor

The design of the restaurant, as well as the resort, is modern. If you sit inside, you will not be able to see the vineyards. You have to choose between the quite elegant décor of the dining room in golden tones, or the natural backdrop when sitting on the patio. Or, experience the restaurant more than one time to appreciate both.

The Food

If the décor of the restaurant carries almost no Mexican accents, it is not the case for the cuisine. It is all about Mexican flavors. The owners being from Yucatán and the restaurant situated in Baja California, it became intuitive to mix the cuisines from the two regions.

After having one dinner and two lunches at Latitud 32, I can attest that the chef has done so with success. The dishes are tasty, attractive and very pleasing to the palate.

From the Ceviche Maya, to the Tacos de Pork Belly, the Kastakan de Pulpo (pork rind–breaded octopus) or the Croquetas de Cochinita Pibil, the meal is on a good start. Continue with the Arroz con Camarón; the Polpo al Grill, finished table side; the Cazuela de Mariscos (seafood pot); or the Filete Angus “Maya.”

Whether you are heading to Latitud 32 for lunch or dinner, do not rush through the meal and take the time to enjoy these very satisfying dishes, as well as the desserts.

Wine wise, the best is to select the ones from the property.

El Cielo Winery has five lines, elaborated from Chardonnay, Sauvignon Blanc, Tempranillo, Sangiovese, Malbec, Merlot, Syrah, Zinfandel, Primitivo, Nebbiolo, Cabernet Sauvignon, Cabernet Franc, Grenache and Pinot Noir varietals.

Note that the wines from El Cielo Winery are not exported to the USA.

When the Caesar Salad is Revisited

The story goes that the Caesar Salad was invented in 1924 by Caesar Cardini, an Italian living in San Diego, California, who had opened restaurants in Tijuana, Mexico, to attract American customers during Prohibition.

As we have seen it in many places, it is a romaine lettuce salad with croutons seasoned with lemon juice (or lime juice), olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.

Here at Latitud 32, the chef made his own interpretation of this dish bearing the name of its creator. It includes torching the salad and drops of salsa tatemada in the dressing. It is so flavorful that I ended up having it three times.

What is Salsa Tatemada? It is a fire roasted salsa made with fresh tomatoes, onion, jalapeños, serrano peppers, garlic and cilantro.