#BacktoBaja- RE-Thinking Deckman's en el Mogor: a study in sustainability

By Erick Falcón | Photos: Falcao Communications

You can never put ‘new’ and ’normal’ in a single phrase when it comes to Drew Deckman. Since 2012, the celebrated chef of Deckman’s en el Mogor has shifted form and function of all things related to his gastronomic venture in Valle de Guadalupe to adjust to change without violating the essence of his culinary dogma: fresh, sustainable ingredient-driven cuisine.

Since the first table was served in 2 012, evolution has changed everything: from the menu (now QR code-based–“never again telling people we are out of something again!”–), to its physical straw-based structure (now with open walls), its sanitary filters & safety protocols (federally and state-regulated) and two daily shifts (Brunch from 11-3 pm; dinner 5-9 pm). Yet the sunsets, the view of the vineyards, the feeling of the wild, the great Baja Cuisine, the oysters, the wine... still there.

Dekcman’s en el Mogor Carretera Ensenada-Tecate Km 85.5 Valle de Guadalupe, B.C. RSVP: +52 (646) 188.39.60 www.deckmans.com f/ Deckman’s en el Mogor ig -- @deckmansenelmogor