If you take a look at Malva’s twitter page and website you will see …… Cocina hecha con ingredientes de la tierra Baja Californiana de la mano de nuestro Chef Roberto Alcocer. Cocina de Baja California por @alcocerroberto, criamos nuestros borregos, cuidamos nuestra huerta y huerto, cocinamos en asador y horno de lena. Translated to english this means:  Cooking made with ingredients from the earth of Baja Californian hand of our Chef Roberto Alcocer . Baja California cuisine @alcocerroberto , we raised our sheep, we take care of our garden and orchard, grill and cook in oven.

Here is my translation. Chef Roberto Alcocer has created a beautiful outdoor dining experience. The location is entirely outdoor with a thatched roof overlooking his herb garden and the Valle de Guadalupe vineyards below. Groovy & jazzy versions of hit songs play. It’s definitely a full sensory experience. He has created a menu and food experience that I would make an international day trip to enjoy!  On a recent trip to Baja I was lucky to enjoy a leisurely lunch at Chef Roberto’s Malva Cocina de Baja California.

Malva Restaurant in Valle de Gudalupe

Malva Restaurant in Valle de Gudalupe

Overview: Incredible food with an amazing outdoor setting and I even got to meet the chef!

alexa meisler and chef roberto alcocer.

Chef Alcocer and me!

Lunch began with Octopus ceviche with wild herbs. A perfect amuse bouche from Chef Roberto Alcocer.

Octopus ceviche at Chef Roberto Alcocer's Malva Restaurant in Valle de Guadalupe.

Octopus ceviche at Chef Roberto Alcocer’s Malva Restaurant in Valle de Guadalupe.

Next, an appetizer of raw oyster minuet with blood Chinese vinegar.

Malva restaurant in valle de guadalupe, mexico.

Raw oyster minuet with blood chinese vinegar at Malva.

Before our main courses arrived we had the pleasure to enjoy the view of the valle and watch the chefs in action.

malva-sous-chef

Malva Restaurant in Mexico.

The busy outdoor kitchen at Malva.

Our first entree was butterfish with baked carrot, lime purée, rosemary flowers & tomato compote served with a 2014 Chenin Columbard from Monte Xanic. The sweet from the carrot combined with the tang of the lime purée was a delicious duo of flavors with the richness of the fish.

Butterfish at Malva in Valle de Gudalupe, Mexico

Butterfish with baked carrot, lime purée, rosemary flowers & tomato compote

Our next course was yellowtail with caramelized onions, oyster mushrooms, garlic salt, radish flowers & Swiss chard served with rosemary water. It was such a pleasure tasting Chef Alcocer’s food and knowing so many of the herbs came from the garden just outside of the dining area.

Chef Roberto Alcocer's Malva in Valle de Guadalupe

Yellowtail with caramelized onions, oyster mushrooms, garlic salt radish flowers & Swiss chard

For dessert, a marsh ‘mallow’ treat with sorbet and fresh herbs and edible flowers.

Marshmallow dessert with a duo of sorbet.

Marshmallow dessert with a duo of sorbet.

An amazing lunch in the beautiful Valle de Guadalupe wine region!

Chef Roberto Alcocer at Malva.

Chef Alcocer with the kitchen team.

Takeaway: I’m no longer afraid of oysters and realized I love octopus!

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A huge thank you to Malva and Chef Alcocer for the generous hospitality.  I was their guest for lunch, but as always, all opinions are my own.