Malva

“We eat with the seasons and produce more than fifty varieties of vegetables in our garden, and now collaborate with a local winemaker to produce our own wines. We love to work within our community, promoting local produce and growing techniques.”

Aguachile de chayote, prepared as if it were fish; borrego de Malva: Malva lamb braised in an adobe oven with rich, piquant birria sauce; and Guadeloupe Valley carob coulant.

At Malva, chef Roberto Alcocer prepares a rustic version of modern Mexican cuisine based on the flora and fauna of Baja California.

The setting is informal and woodsy. Vegetables are gathered from an onsite garden. Though the menu is largely vegetarian, sheep and goats are raised on a hill just above the vineyard.

Alcocer recently began collaborating with winemaker Veronica Santiago at Mina Penelope to produce his own wines designed to pair with Malva’s seasonal tasting menu. The chef works closely within the community to promote local gastronomy, organic growing techniques, and to train chefs.

“A hidden gem compared to the usual restaurant suspects in Valle, the stylish Malva has perks like lower prices, fewer crowds, and food that’s delicious.” –Archana Ram, San Diego Magazine