Our Restaurant
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.
Culinary Philosophy
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.
Menu
Every weekend you can find a different and complementary dish
to the permanent menu. Ask your host!
COLD STARTERS
CEVICHE SAMPLER
Duo of ceviches, fish and octopus. Fish ceviche, nori powder and tatemada vegetables. Octopus ceviche, soy sauce, sesame oil and yellow lemon.
FRESH OSTION WITH MIGNONET (6PC)
Fresh oysters with mignonet and serrano sauce.
WARM STARTERS
QUESATACOS DE BORREGO
Lamb cooked in coffin for 4 hours over cheese crust tacos, served with chimichurri sauce.
BRIE CHEESE
Baked brie cheese on a bed of pears with honey and nuts.
TACOS DE COLIFLOR CON MOLE
Cauliflower stuffed fried tacos with homemade mole sauce.
EMPANADAS GALLEGAS
Galician style empanadas made with seasonal ingredients.
SHORT RIB
Tatemada rib casserole, consommé and dried chilli sauce.
PORK BELLY CASSEROLE
Smoked and confit pork belly, with chilli sauce, roasted peanuts and green pepper jam.
BUTTERED SCALLOP (6PC)
Buttered scallops composed of dried chili peppers and roasted garlic
SALADS
TOMATO SALAD
Cherry tomato with olive oil, peanuts, olive and garlic carrot cream.
SALAD WITH JAMAICA AND RED WINE DRESSING
Mix of lettuce, cranberries and pickled beets.
PLATES
ADOBO PORK RIBS
Pork ribs marinated in adobo for 48 hours, smoked and sided with buttered roasted corn.
RIB EYE
750 gm of Rib eye on volcanic stone, with chimichurri sauce infused with green pepper ash, sided with potato wedges and sauteed grapes.
FISH WITH ROMESCO
Fish of the day with pepper sauce and nuts.
SHRIMP PASTA
Homemade fettuccine in a sun-dried tomato and confit garlic sauce with shrimp, bacon and parmesan cheese.
DESSERTS
SWEET APPLE CASSEROLE
Baked apple casserole with crumble and vanilla ice cream.
THE GRANDPA'S PIZZA
Cheese, sweet quince paste and guava pizza.
SPRING DESSERT
Flowerpot with a base of brownie, vanilla ice cream and Oreo crumble.
GELATOS AND SORBETS
Seasonal flavors.
EXTRAS
MEAT AND CHEESE BOARD
Selected variety of cold cuts and cheeses platter.
Make your Reservation Here
In our restaurant, Parcela 70, you will be able to relish in meals with the flavor of the fields, accompanied by our wine, in a relaxed environment in Valle de Guadalupe.
Timetable:
Groups of 10 or more with booking
Book online now or call at: (646) 156 8046