Event Detail



                                                                        

The event has been cancelled.
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“Flavors of Mexico”
Valle de Guadalupe 2026 edición 2

 

Date: April 17-21, 2026

The LDEI Mexico Chapter is proud to announce:

We can’t wait to see you at our annual LDEI conference in Las Vegas and travel back to San Diego to begin a beautiful and delicious journey in to the renowned Valle de Guadalupe (Guadalupe Valley). While the Valley is not your typical colonial magical town in Mexico, it has become one of the most important rural destinations for the country. It has been called “An Unexpected Wine Sanctuary in Baja California” by the New York Times and “The Napa of Mexico” by Forbes.  Many world-renowned chefs have made a name for themselves and have developed the cuisine we know as Baja Med.  Valle de Guadalupe has more than 200 wineries producing world-recognized wines. Located 20 kilometers of Ensenada Municipality, Baja California, and (70 mi) southeast of the border crossing from San Diego.

Valle de Guadalupe has emerged as one of the most exciting culinary destinations in the Americas—a place where the land itself seems to speak through its food and wine. Set among rolling vineyards and sun-drenched hills, the region blends Baja’s rustic charm with world-class gastronomic innovation. Chefs here honor local ingredients—fresh seafood from the Pacific, organic produce from nearby ranches, and traditional Mexican flavors—while embracing modern techniques that have captured global attention. Today, Valle de Guadalupe is home to visionary kitchens, several celebrated by the Michelin Guide, where farm-to-table cooking, open-fire artistry, and extraordinary creativity come together. This is a place where every meal feels like a story, every plate an expression of the region’s soul, and every bite a reflection of Mexico’s rising culinary brilliance.

Ensenada is a port city on the Pacific coast of Mexico’s Baja California peninsula. At its heart is the harbor and waterfront area with the Malecón promenade. Once a casino, the Riviera de Ensenada is now a cultural center. Migrating gray whales visit the waters offshore. Ensenada is developing scientific research and natural science sectors, with special focus in the marine sciences sectors. Ensenada is claimed to be the city with the highest number of scientists per capita in Latin America. The Center of Scientific Research and Higher Education of Ensenada (CICESE) conducts research in Earth Sciences, Applied Physics, Oceanography, Communications and Experimental and Applied Biology. Further research is conducted on the campus of the Autonomous University of Baja California, Ensenada (UABC), mainly in Oceanography and education areas although there are groups in Physics, Biology, and other related sciences. Ensenada is the biggest port in the pacific of the northwest in Mexico exporting more than 90 species of fish that are commercially fished in Ensenada; the most important fisheries are tuna, shrimp, California spiny lobster, abalone, sea urchin, sardine, mackerel and seaweed. A large percentage of all catches are exported to East Asia.

Think Mexico, think beer, and the names are easy to recall, Corona, Pacifico, Tecate with a number of darker brews. But Baja California is poised right on the edge of being well known for its microbrewers and they are springing up all over the city of Ensenada producing some of the best beers in Mexico.

In summary Ensenada, and Valle de Gualadalupe are sure to be a foodies perfect destination.

History

The community was founded in 1834 by Dominican missionary Félix Caballero as Misión de Nuestra Señora de Guadalupe del Norte, making it the last mission established in the Californias. Caballero had to abandon the mission in 1840, under attacks from the indigenous people.

From 1905 to 1910, a mixture of Spiritual Christian faiths, mostly Pryguny from Transcaucasia, South Russia, settled in 4 farming colonies near Ensenada, Baja California Norte Territory, Mexico. Guadalupe was the main colony of about 20+ square miles purchased in 1905. Most owned or rented land communally. Not all were ethnic Russians, and were of various folk-Protestant (non-Orthodox) faiths. A few Russian Orthodox immigrants, had no priest or church, lived in Ensenada.

To make land and loan payments, paid in wheat, the settlers rented as much as 50 square miles from about 10 nearby ranches, north to the border. Most moved to California by World War II to join more prosperous relatives and work in the factories. Some intermarried with Spiritual Christian Dukh-i-zhizniki in California. Most of who remained, intermarried, assimilated and live in Ensenada and Tijuana.

Flavors of Mexico – Valle de Guadalupe 2026 (Edición 2)
Overview of Our 4-Day Experience

We have prepared a four-day journey that will allow you to truly savor and celebrate the Flavors of Valle de Guadalupe and Ensenada, including unforgettable meals at Michelin-Star and Michelin-Guide restaurants.

Friday, April 17, 2026

The day after our LDEI Annual Conference, guests will fly into San Diego International Airport.

Group transportation will meet us and take us directly to Valle de Guadalupe.

Lunch – Puerto Nuevo, Baja California

Our first stop is the famous “Lobster Village” near Rosarito, known for its abundant restaurants serving the iconic Puerto Nuevo-style lobster—pan-fried, served with warm tortillas, beans, and rice.

Hotel Check-In

El Cielo Resort: https://www.elcielovalledeguadalupe.com

Time to relax and enjoy the stunning property.

Dinner – Animalón (Michelin Star) (6) Course wine pairing Dinner)

Animalón is one of Valle de Guadalupe’s most enchanting culinary experiences—a Michelin-starred restaurant created by acclaimed chef Javier Plascencia. Nestled beneath a centuries-old oak tree, Animalón offers a magical, open-air tasting menu that celebrates Baja’s terroir and seasonal ingredients. Each course blends coastal freshness, local produce, and refined technique, resulting in a soulful, unforgettable dining experience. Animalón is more than a meal—it is an immersive journey where nature, artistry, and flavor come together in perfect harmony.

Saturday, April 18, 2026

Breakfast at the Hotel

La Cava de Marcelo – Cheese Cellar Experience

Transportation will take us to La Cava de Marcelo, one of Baja’s most cherished culinary treasures. Located on a working dairy ranch in Ojos Negros Valley, this family-owned cheese cellar offers an authentic taste of the region’s pastoral heritage. Guests descend into an underground cave where artisanal cheeses are aged using traditions passed down through generations. Enjoy tastings of their famous queso añejo and learn about the art of cheesemaking.

A light lunch will feature cheeses from La Cava.

Return to the hotel to rest and unwind.

Dinner – Lunario (Michelin Star)

Lunario is one of the Valley’s most exquisite dining experiences—a Michelin-starred restaurant where gastronomy, artistry, and nature come together under the Baja sky. Located within Mina Penélope, Lunario offers an intimate, seasonally evolving tasting menu showcasing the region’s finest ingredients. Each dish is presented as a quiet masterpiece, honoring local farmers, fishermen, and the surrounding landscape. Elegant, calming, and deeply rooted in the spirit of Baja, Lunario delivers a transcendent culinary journey.

Sunday, April 19, 2026

Breakfast at the Hotel

Wine Tasting – El Cielo & Bodegas Domecq

We will enjoy a day dedicated to learning and tasting the wines of Valle de Guadalupe.

El Cielo: A luxury boutique winery known for its stunning architecture, warm hospitality, and award-winning wines reflecting the Valley’s elegance and diversity.

Bodegas Domecq: One of Mexico’s most historic wineries with deep roots in the nation’s winemaking tradition. Domecq is a pioneer whose iconic labels and time-honored techniques helped shape modern Mexican viticulture.

Together, these wineries showcase the region’s breadth—from boutique innovation to historical mastery.

Lunch – Finca Altozano (Chef Javier Plascencia)

Finca Altozano is one of the Valley’s most beloved open-air restaurants, offering a rustic yet refined dining experience overlooking rolling vineyards. Created by Chef Javier Plascencia, this kitchen celebrates Baja’s bounty—seasonal vegetables, Pacific seafood, and locally raised meats—cooked over wood-fired grills that infuse each dish with smoke, earth, and authenticity. Warm, relaxed, and deeply connected to the land, Finca Altozano feels like sharing a meal among friends in the heart of the valley.

Return to the hotel to rest.

Dinner – Fauna (Michelin Guide, Award-Winning)

Fauna is a culinary jewel of Valle de Guadalupe—an innovative, Michelin-recognized restaurant led by Chef David Castro Hussong. Known for communal dining and bold creativity, Fauna highlights Baja’s freshest ingredients with dishes that balance modern technique and rustic simplicity. The ever-changing menu ensures every visit is unique. Fauna was awarded Latin America’s 50 Best Restaurants “Miele One to Watch Award” for emerging excellence. Dinner here is an artistic, soulful celebration of Baja’s evolving gastronomic identity.

Monday, April 20, 2026

Breakfast at the Hotel

Farewell Lunch – La Cocina de Doña Esthela (Michelin Guide)

Our farewell lunch takes place at La Cocina de Doña Esthela, a beloved Baja institution celebrated for heartfelt, traditional ranch-style cooking. Recognized by the Michelin Guide, Doña Esthela’s dishes are rooted in family recipes and northern Mexican heritage—handmade tortillas, slow-braised stews, rustic salsas, and ingredients sourced from the local land. Warm, generous, and unpretentious, this experience embodies the comfort and soul of true Mexican home cooking.

Return to San Diego

Hotel check-in (TBA).

Please note: No flights should be scheduled for Monday, April 20th, due to unpredictable border crossing times.

Tuesday, April 21, 2026

Departures

Registration to include:

Earlie Bird: January 9-28, 2026

Full Single $3,700.00

Full Double $2,900.00

Registration Single Occupancy: $3900.00, Double Occupancy: $3300. After January 28, 2026

*** Please note that your registration fee includes medical insurance**

*** A minimum of 30 registrations will be required to confirm this trip****

*** Checks and Zelle will be accepted*****

Cancelations will be accepted until Feb 12, 2026, with a 75% refund.

Cancellation will be accepted until Feb 25, 2026, with a 50% refund.

Cancellation after Feb 25, 2026, with 0% refund