Yellowtail crudo with jicama, kimchi and habanero Michael A. Gardiner
It is no longer a secret that one of the great culinary destinations in our region is Mexico’s Valle de Guadalupe. It did not remain a secret for long. There’s the media-juiced star power of Javier Plascencia’s Finca Altozano, the Michelin-starred juice ofDeckman’s en El Mogor and the utter perfection of Laja and Corazon del Tierra.
"It is hot and the foodie media is all over it."
So Roberto Alcocer and his Malva Cocina de Baja California (Km. 96 Route 3, San Antonio De Las Minas, Baja) are something of a rarity: a brilliant chef and great restaurant working a known patch of turf under the radar and beneath the glare of the media.
This won’t be a secret for much longer.
Like a number of the better restaurants in the Guadalupe Valle…
Toros Pintos is a century-old farm owned and operated by brothers David and Abel Bibayoff Dalgoff, descendants of a group of Russian Molokan families who emigrated in the early 1900s to Valle de Guadalupe via California after winning release from imperialist Russia where they were harshly persecuted by tsarists and the Russian Orthodox Church for their Christian pacifist views.
The Molokans believed in peace and harmony with all brothers and sisters and refused to fight for the Russian Army. Due to this they were routinely tortured, imprisoned or forcibly conscripted into military service.
Although initially denied permission to leave Russia by Tsar Nicholas, their steadfast faith and conviction so impressed n…