Why We Love it: This family-owned and operated winery is not only producing some of the best wines in the Valle de Guadalupe, but they’re delivering them to customers with personal attention. Information: tastings by appointment only Also, as a helpful guide, they provide a graph on the back of every bottle of red letting you know how long to store the wine for optimal drinking pleasure. The bold but easy-to-drink wine is available as a part of their classic tasting.ĭBTC Insider Tip: Order their cheese plate here and you’ll get the chance to try olive oil and cheeses made just down the road at Rancho Cortés, the valley’s most well-known dairy ranch. Wine to Try: They just released their 2015 vintage of Selección de Barricas (a red blend) a month ago. Winemaker Victor Segura is a knowledgeable and hospitable host who’s created a welcoming environment for customers to enjoy his wines. The beautiful stone winery was constructed from rocks mined from the property and takes advance of natural breezes to help keep things cool. Why We Love it: With a name meaning “the clouds,” Las Nubes is perched up on the hillside with impressive sweeping views of the valley that are best enjoyed from the large outdoor patio with a glass of wine in hand. Information: tel: 011-52-64, tasting room open 10am-5pm daily Enjoy Baja-style gastropub fare like lechón tacos and sliders with beer-battered tomatillo and bacon marmalade. It’s not included in the tasting, but definitely buy a bottle to enjoy later for a special occasion.ĭBTC Insider Tip: TROIKa food truck, by Chef Diego Hernandez, is located right outside Vena Cava under a canopy of recycled irrigation tubing. The Espomoso Brut Rosé is a delectable sparkling rosé that takes three years to make by hand. Wine to Try: Vena Cava is one of only two wineries in the Valle de Guadalupe currently creating a sparkling wine. Winemaker Phil Gregory can often be found around the winery regaling clients with stories and explaining his winemaking methods. Architect Alejandro D’Acosta constructed the winery out of five vintage wooden fishing boats from Ensenada, turned upside down to create the roof of the winery. Why We Love It: The great wines and unique architecture of Vena Cava have made this winery a popular choice for both customers and the media (Vena Cava has been mentioned in The New York Times, The Guardian, and NPR). Information: tel: 011-52-64, tasting room open 11am-5pm daily with tastings on the hour. For a wine tasting tour to any of the wineries below, contact Vena Cava We’ve picked some our favorite boutique wineries that capture the true essence of the valley with rustic charm, intimate atmospheres, and great wines. Peninsula Picks: 5 Boutique Wineries in Valle de Guadalupeĭ There are currently over 120 wineries in the Valle de Guadalupe, which means that while there are plenty of options, it can be challenging to know the best places to go. Simply go to the map , click the vino(wine glass) icon and scroll the map to the north to find wineries for your Wine Valley Tour. Cebollas Encurtidas (Pickled Onions) #AtoZrecipech.Bajadock: Our team of cartographers is working hard on updating the Valle de Guadalupe Interactive Map area with all of the new wineries and restaurants.Ensalada de Esquites (Mexican Street Corn Salad) #.Chicken Vegetable Sopa de Fideo #AtoZrecipechallenge.Ground Beef Picadillo #AtoZrecipechallenge.Horchata de Cacahuate #AtoZrecipechallenge.Italian Pasta Salad #AtoZrecipechallenge.Taquitos de Jamaica (Hibiscus Flower Taquitos) #At.Classic Mexican Michelada #AtoZrecipechallenge.Nopales en Salsa Verde #AtoZrecipechallenge.Top with 2 to 3 tablespoon of the ground beef filling. Spoon 2 tablespoons of refried bean down center of the lettuce leaves. To serve the tacos, layer 2 leaves of Romaine lettuce.
While the meat is cooking, heat the refried beans in a small saucepan over medium heat. Season with salt, to taste remove from heat. Reduce heat to low cover and let simmer, stirring occasionally, for 12 to 15 minutes until all of the liquid has evaporated. Add the juice of the 2 limes along with the chile powder, ground cumin, crushed oregano, and black pepper. Cook the meat, using a wooden spoon to break up the meat, until no longer pink. Add the garlic and saute for an additional 30 seconds. Saute the onion for 2 to 3 minutes until translucent. Heat the vegetable oil in a medium skillet over medium-high heat. 24 Romaine lettuce leaves, rinsed and patted dry.
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