There are few restaurants that can be described as culinary events — where it’s more than just a good meal but an experience. Most foodies know the good o’l hot spots like Thomas Keller’s Michelin-starred French Laundry, Alice Waters’ Chez Panisse and LA celebrity Chef Wolfgang Puck’s Spago. But what about Chef Diego Hernandez’s restaurant Corazon De Tierra? Never heard of it? Well, get on it fast! Because Valle De Guadalupe in Mexico is gaining attention – not just for it’s 150+ vineyards but its culinary scene.
Chefs preparing the night’s meal at Corazon de Tierra
I’m not talking burritos, fajita’s or salt-rimmed margarita’s here (which I do love, don’t get me wrong!). Throw out all your notions on what a Mexican restaurant should be like. My partner and I first visited Corazon de Tierra last year and were blown away. So much so when his parents suggested a trip to visit us in LA, we had to take them there.
First – let’s start with the journey. Driving to the restaurant is an adventure – located on the same grounds as gorgeous La Villa Del Valle, the B&B we were staying (which you can read more about here). Driving on the dirt roads – full of pot holes and gigantic rocks – is not for the faint of heart. My poor car. And slightly shaken parents.
Off-roading in my tiny compact to Corazon de Tierra. Get ready for a rumble!
But the location, as remote as it is, adds to the mystique. We had reservations that night and met our guide outside the B&B who stood guard with a flaming torch (talk about an entrance!). We followed him through the pitch darkness past the gardens and a pond.
I wish all restaurants had you walk by flaming torch – love an entrance!
There is no set menu at Corazon de Tierra – in fact, the menu changes almost daily. The ingredients are locally sourced with the vegetables from the same gardens we trudged by outside. The six course meal is an all-evening affair – meant to be savored over about 2-3 hours.
Here is a rundown of the meal (which warning, may make you hungry!):
Course #1: Roasted tomato tostadas, avocado pure, sea urchin dust, dry sea lettuce (note, I’m allergic to most fish, so everyone else had smoked Tuna)
A bonus snack was then brought out – beets with fresh cheese and flowers. Beautiful presentation.
Course #2: Oyster, fresh cheese with homemade bacon and swiss chard
Course #3: Pork feet, smoked tomato sauce, cauliflower, onion, swiss chard, steamed pickles, Caribbean chili and mint leaf
Course #4: Partridge, cauliflower pure, swiss chard and fennel (main course was swordfish for everyone else since I’m allergic)
Course #5: Short Rib with sauce, sweet potato pure, squash, bell peppers, pickles, and radish sprouts
Palate cleanser: Orange sorbet with chocolate crumbs
Course #6: Smoked milk ice cream, almond praline, guava pure, and fermented ginger
The Lowdown:
Cost:
$880 pesos per person without alcohol (or around $50 USD per person). They take credit cards or US dollars.
Food:
No set menu, but they will curtail any meal based on dietary requests or allergies
Hours:
Open every day (except Tuesdays) from 1:30-4:30 PM and for dinner open 6:30-8:30 PM. Reservations recommended, though each time we’ve gone, there have been some open tables for walk-ins.
Reservations:
Email your reservations to reservaciones@corazondetierra.com
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