In our restaurant Parcela 70, located in the heart of the wine route, Chef Alex Rubio uses fresh ingredients from our garden and the rest of the region to create plates adjusted to the wines of the house, offering unique gastronomical experiences.
When Chef Alex Rubio designs menus for our restaurant, he does it by always incorporating seasonal ingredients originated from Valle de Guadalupe and the Ensenada port, creating plates that showcase the balance of the Bodegas F. Rubio wines: Mexican wines, Baja California wines. His objective is to create recipes that show the bridge of flavors existing between plates and wines, achieving a perfect marriage.
Also, with the conviction of always strengthening the region, all the used products in our kitchen come from local organic producers, from cheeses crafted in Rancho Cortez to proteins acquired in small valley farms.
Finally, we believe in an open door philosophy, where gastronomy students from the region are received by Chef Alex Rubio to learn about his cooking and thus continue to develop professionally.
Every weekend you can find a different and complementary dish
to the permanent menu. Ask your host!
FRESH OSTION WITH MIGNONET (6PC)
QUESATACOS DE BORREGO
TACOS DE COLIFLOR CON MOLE
PORK BELLY CASSEROLE
BUTTERED SCALLOP (6PC)
SALAD WITH JAMAICA AND RED WINE DRESSING
ADOBO PORK RIBS
FISH WITH ROMESCO
SWEET APPLE CASSEROLE
THE GRANDPA'S PIZZA
GELATOS AND SORBETS
MEAT AND CHEESE BOARD