Join us for a foodie adventure during Culinary Week, where we’ll celebrate the vibrant flavors of Baja California cuisine. Using the freshest organic produce, talented chefs will prepare dishes that showcase Mexico’s rich cultural heritage and traditions. From savory seafood to spicy salsas and organic produce, you can savor the bold and complex flavors that make this cuisine unique. You’ll have the chance to learn from expert chefs and explore our beautiful organic garden that produces the ingredients for our delicious meals. Join us for an unforgettable, five-star week of gastronomic excellence, fun, and community!
Featured Chefs and Sommelier:
Chef Miguel Angel Guerrero & Sommelier Judith Medrano – La Querencia, TJ / La Esperanza, Valle de Guadalupe Chef Diego Hernández – DH-Valle de Guadalupe Chefs Carolina Verdugo & Miguel Bahena – Madre, Ensenada (Michelin Selected 2024–2025) Sommelier Romina Mendoza – Creator of El Podcast de Vino Chef Kim O’Donnell – Culinary writing lecture series
This will be a wonderful culinary week, where you will learn from expert chefs and a winemaker, you will explore our beautiful organic garden where we grow the ingredients that are the inspiration for our delicious meals.
We look forward to you joining us for an unforgettable, five-star week of culinary excellence!
Chef Diego Hernández
Chef Diego Hernández is a celebrated Mexican chef and culinary visionary, known for pioneering the farm-to-table movement in Mexico’s Valle de Guadalupe. Born in Ensenada, he holds a degree in Culinary Arts from Tijuana’s Culinary Arts School and trained under iconic chefs Benito Molina, Guillermo González, and Enrique Olvera.
With over 20 years of experience, his cuisine reflects a deep connection to Mexico’s terroir, blending intuition, spontaneity, and regional authenticity. Chef Hernández has led numerous acclaimed culinary projects, including bars, cevicherías, and his flagship Restaurant Diego-Hernandez, opened in Valle de Guadalupe in 2025.
He has been recognized by Latin America’s 50 Best Restaurants, La Liste, and has earned national awards such as Best Hotel Restaurant in Mexico and Best Restaurant Concept in Mexico.
Chef Hernández has represented Mexican cuisine on the global stage, with guest appearances at Michelin-starred restaurants, prestigious events like Obsession 16 (UK) and All-Star Chefs Classic (USA), and culinary festivals across Europe, Asia, and the Americas.
A respected thought leader, he has given masterclasses and lectures at Le Cordon Bleu, the Culinary Institute of America, and UNESCO’s culinary initiatives, sharing his expertise on Mexican gastronomy with global audiences.
@dhbaquedano @dhrestaurant
Sommelier Judith Medrano Rayas
Originally from Tijuana, Baja California, Judith Medrano Rayas holds a Law degree from the Universidad de Baja California, where she met Chef Miguel Ángel Guerrero Yagües. Together, they embarked on a professional journey into the culinary world.
She holds certifications in Restaurant Administration, Personnel Management, and Hospitality Service.
Ms. Medrano currently serves as General Director of Grupo BajaMed, where she leads public relations and marketing efforts.
She is responsible for the logistics of both domestic and international catering events, including the design of menus and wine pairings. Her work has supported projects in Japan, Israel, Paris, Spain, and other countries, promoting BajaMed cuisine, along with wines, craft beers, and regional products from Baja California.
With over 22 years of experience in banquet services, she discovered her true passion: the world of wine.
She holds a Diploma in Sommelier Studies and Viticulture from Art Culinary School and has been certified by the Mexican School of Sommeliers in Chinese Wines, Sparkling Wines of the World, and Catalan Wines.
She is an active member and serves on the Board of Directors of the Baja California Sommeliers Association.
@laquerenciabajamed @laesperanza_bajamed
Chef Miguel Ángel Guerrero
Chef Miguel Ángel Guerrero is the creator and sole author of BajaMed cuisine, a culinary movement that blends Mexican, Mediterranean, and Asian influences. Since registering BajaMed as a trademark in 2001, he has become one of its most recognized ambassadors, representing it across Japan, South Korea, Israel, France, Spain, England, Argentina, and the United States.
He holds a Law degree from the Autonomous University of Baja California and a diploma in Haute Cuisine from Ambrosía Culinary Center in Mexico City.
As Executive Chef, he leads restaurants such as La Esperanza BajaMed in Tijuana and Valle de Guadalupe, and previously El Picollo and El Pequeño at The Park.
His work has been recognized with multiple awards, including the Mérito Turístico Award (2009), the Estilo Gourmet Award, and the Forjador Gastronómico del Año Award (2017). He won first place at the Sabor a Cabo Gastronomic Festival, one of Mexico’s top culinary events.
Chef Guerrero has been an invited speaker and guest chef at major international events such as Fusión Madrid (2010), Worlds of Flavor in Napa Valley (2011), the Paris Air Show (2013) with the Mexican Embassy, and the International Culinary Celebration in San Diego. He has represented Baja California’s gastronomy and wine culture at FITUR Madrid (2018–2025), and in Tokyo, Korea, and Israel through ProMéxico and SEDECO.
He has been featured in national and international media including The New York Times, México Desconocido, and Día Siete, and has contributed to culinary documentaries and TV shows like “Baja Taste”, CNN, and Canal Gourmet.
Chef Guerrero continues to promote the identity of Baja California through its cuisine, and serves as an advisor to TV Azteca Baja California and Bancomer Baja California.
Romina Mendoza is a distinguished wine and gastronomy expert with over a decade of experience in curating immersive experiences, strategic consulting, and business development within the wine industry. She holds a degree in Gastronomy from Universidad Anáhuac México and is one of the few Mexicans to hold the WSET Diploma—currently the only holder in Baja California and the only Latina in California with this distinction. She is also a Certified Sommelier by the Court of Master Sommeliers, a French Wine Scholar, and holds certifications in wine business from both San Diego State University and Sonoma State University. Additionally, she is an official WSET educator.
Romina combines technical expertise with a strategic outlook to advise restaurants, wineries, and wine brands on positioning, education, and experiential development. She is a member of the Wine Commission of CANIRAC Tijuana. Furthermore, she is the creator of El Podcast de Vino, a platform dedicated to making wine education accessible to Spanish speakers around the world.
Kim O’Donnel
For the past 25 years, Kim O’Donnel has been working in food as a chef, journalist, and teacher. A former food writer for The Washington Post and several other newspapers big and small, Kim is the author of three vegetable cookbooks. Most recently, she has been the recipe editor for the forthcoming cookbook from chefs Mike Solomonov and Steve Cook of Zahav and Laser Wolf fame. The thing she is most proud of: Going to Poland in April of 2022 as a World Central Kitchen volunteer cooking for Ukrainian refugees.
Carolina Verdugo and Miguel Bahena
Carolina Verdugo and Miguel Bahena are the chef-owners of Madre Restaurante, a culinary space in Baja California devoted to seasonal, regional, and responsibly sourced ingredients from both land and sea.
Their journey began in the kitchen of the renowned Restaurante Manzanilla, under the mentorship of chefs Benito Molina and Solange Muris. While Carolina built her foundation there in 2011, Miguel expanded his experience in other acclaimed kitchens, including Deckman’s in Baja California and Bestia in Los Angeles, California.
In 2016, the couple launched their first joint venture, Pacífico, a seafood-focused restaurant that over time evolved into Madre, a project that better reflects their culinary philosophy: honoring local ingredients through creative technique, respect for the product, and a deep sense of place.
Madre has earned recognition in several prestigious publications, including Larousse’s 250 Best Restaurants in Mexico, the Marco Beteta Guide, and most notably, a recommendation from the Michelin Guide in 2024 and 2025. It was also featured in Culinaria Mexicana’s Guía México Gastronómico as one of the country’s Top 250 Restaurants in both 2021 and 2022.
Beyond the kitchen, Chef Miguel Bahena actively collaborates with Ensenada Creativa, part of UNESCO’s Creative Cities of Gastronomy, representing the region in international culinary congresses in Brazil, South Korea, and the United States.
Meanwhile, Chef Carolina Verdugo has recently expanded her culinary reach with the opening of María Carolina, a pastry shop where her desserts carry the homemade warmth and detail that reflect her personal style.
Together, they continue to shape Baja California’s contemporary cuisine — one that is rooted in origin, elevated through craft, and always guided by respect for the ingredient.
Smoothie Demo: Fresh & Vibrant
Begin your Baja culinary experience with a refreshing smoothie demo that celebrates the region’s vibrant produce. Chef mixing local fruits, herbs, and superfoods into delicious, nutrient-rich smoothies. Learn the secrets behind perfect flavor balance and take-home tips straight from our Rancho La Puerta culinary team.
Sommelier Experience: A Journey with Baja California’s Best Sommeliers
Led by recognized sommeliers from Baja California, this tasting invites you to explore the region’s finest wines. Sip your way through unique varietals, learn about local vineyards, and discover how Baja’s terroir shapes every bottle. A refined and flavorful experience no wine lover should miss.
Chefs’ Guest Reception: Meet the Chefs
Meet the celebrated chefs from Baja California, including Michelin Guide-awarded talent, at an intimate welcome reception. Enjoy carefully crafted bites and local refreshments as you connect with the culinary artists who will guide your journey thought the week.
Hands-On Cooking Class with Baja’s Best
Step into the kitchen for an immersive, hands-on class with some of Baja California’s top chefs—each with recognition in the Michelin Guide. Learn techniques, recipes, and the regional secrets behind each dish as you create it yourself. A fun, interactive way to gain skills and taste Baja’s culinary heritage firsthand.
5-Course Paired Dinner: An Unforgettable Evening with Baja’s Finest
An unforgettable evening where the essence of Baja California comes alive on every plate and in every glass. Five-course dining experience brings together the region’s most celebrated chefs for a culinary showcase.
Each course tells a story of Baja: its land, its sea, its traditions. From the first bite to the last sip, expertly paired by top Baja sommeliers, enhanced by thoughtful wine selections that elevate the entire journey.
This dinner is more than a meal—it’s a moment. A celebration of place, passion, and the people redefining Baja’s place on the global culinary map.
Chefs Talk: Stories, Philosophy & Passion from Awarded Chefs
Sit down for an intimate and inspiring conversation with the chefs behind Baja California’s rising culinary scene. Each chef, will share their personal journey, creative philosophy, and connection to the region’s ingredients. Ask questions, hear untold kitchen stories, and gain a deeper understanding of the passion that drives their craft. A rare opportunity to connect beyond the plate.
Culinary Week Venues
La Cocina Que Canta Cooking School and Culinary Center
Set in the heart of our six-acre farm, La Cocina Que Canta (“The Kitchen That Sings!”) celebrates the magical results of cooking with just-picked organic ingredients. The colors, aromas, and tastes that emanate from La Cocina are nothing short of amazing.
Ranch guests can join us for two cooking classes and a Chef’s Table dinner every week, hosted by internationally renowned guest chefs and cookbook authors (check the event calendar for details).
Dining At The Ranch
We have developed, tested, and proven hundreds of delicious recipes since 1940. Over eighty years of culinary creativity, experimentation, and dietary research have culminated in a superb all-natural diet. Our fresh lacto-ovo cuisine provides protein, vitamins, minerals, and probiotics. It is low in fat, sodium, and refined flour and sugar — while high in energy, fiber, and complex carbohydrates. Portions can be abundant and guilt-free thanks to our recipes’ low calorie counts as well as your activity-filled days. Questions visit out Dietary FAQ’s.
The Dining Hall
Meal times at the Ranch are about creating camaraderie and community. Our guests frequently say that one of the best things about the Ranch is that they meet wonderful people. For these reasons we provide three meals at which guests can come together and enjoy each other’s company. Breakfast and lunch are informal while dinner is a sit-down affair with wait staff.
Tres Estrellas Organic Farm
Guests at Rancho La Puerta enjoy the flavors of freshly picked fruits and vegetables year-round. Visits to our organic farm, located about 2 miles up the valley from most of our facilities and accommodations, take place almost daily: a favorite is an early morning guided hike that combines a 2-mile walk through rolling meadows and chaparral with a welcoming breakfast, a tour of the gardens, and an introduction to the principles of organic farming led by our charismatic head gardener, Salvador Tinajero. The garden and cooking school were designed and created by Rancho La Puerta President Sarah Livia Brightwood. Our ecological specialist, Enrique Ceballos, also assists Sarah Livia in the garden’s vision.
Bazar Del Sol
The Bazar Del Sol serves local wine from the Guadalupe Valley, has an espresso bar, and a boutique full of handmade artisanal creations from Mexico. Relax on an indoor sofa or on the outdoor patio to soak up the gorgeous mountain views.
The Ranch Program
In addition to all the Culinary Week events, your week at Rancho La Puerta will include classes that will energize your body, calm your mind, lift your spirits, and get you ready to taste some of the freshest cuisine Baja has to offer.
Every week at Rancho La Puerta you will enjoy:
Guided hikes on 40-miles of mountain trails each morning.
More than 50 daily fitness classes, including Pilates, Pickleball, Barre, TRX, Hydro-Fit, yoga, and Zumba.
Three farm-to-table meals, sourced from our organic garden and other local farms.
Eleven gyms, four pools, a running track, as well as tennis, Pickleball, basketball and volleyball courts.
Three full-service spas offering massage, facials, wraps, scrubs and other holistic therapies.
Art classes, including painting and sculpting.
Presentations on music-making, nutrition and brain health.
Mind-body classes such as mindfulness, meditation, Feldenkrais and sound healing.
Live evening concerts and entertainment with world-class performers.
