Chef Drew Deckman, Deckman’s, Valle de Guadalupe

Download recipes and watch the full series at www.ciaprochef.com/wca/baja/
We visit the open air, wood-fired kitchen of Deckman’s, and talk to Chef-owner Drew Deckman about connecting with local producers. He shows us how he prepares Grilled Whole Sardines with Cabbage and Smoked Tomatoes. Deckman’s Grilled Quail with Black Beans, Pickled Radish, Purslane, Chorizo and Pumpkin Seed Powder and Pipian Sauce has become the restaurant’s signature dish. Lastly, he shows us one of his favorite dishes: Striped Bass with Asparagus, Tomatoes, Fried Espazote, Clams, and Birria Sauce.

[@markbrown2885]

The food, the natural environment and the whole experience is beautifully sublime...Deckmans is the best.

[@michaeljmckinnon]

My number one favorite restaurant dining experience of my life. I’m going to bring my dad back here this winter. I’m so excited.

[@theaq.5379]

Hi Drew, nice doing. Not the same what we make together in Reinstorf. But i think also delicious. Many greetings from north Germany.

[@AdrianaGarcia-xm3ty]

Exactamente en donde es el lugar y cómo se llama el restaurante estare ahi a fines de abril 2021

[@robertlaabs5066]

Looks Yummy, Could have done without the F Bomb. :-O