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:
Reyna Venegas, Executive ChefLa Cocina Que Canta at Rancho La Puerta and member of Team Mexico for Bocuse d’Or 2023
Javier Plascencia, Chef, James Beard Award Nomination, Michelin Star 2024 for Animalón
Oscar Torres, Chef, Michelin Star 2024 for Animalón
Marcelo Hisaki, Represented Mexico in the Bocuse d’Or 2023 and 2024 and the Michelin Service Award 2024 Lauren Plascencia, Sommelier, Wine Spectator Restaurant Award in 2023 and the Sommelier Award from the Michelin Guide Mexico in 2024
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!
Reyna Venegas
Executive Chef Reyna Venegas prepares fresh and delicious food that energizes, inspires, and nourishes guests. She fuses the culinary and cultural heritages of her own Northern Baja roots with the nutritious “spa cuisine” pioneered 80 years ago by Rancho La Puerta co-founder Deborah Szekely. At La Cocina Que Canta, “The Kitchen That Sings,” Chef Reyna teaches healthy eating as a celebration of life in farm-to-table cooking classes.
As a lifelong learner, Chef Reyna recently completed the Integrative Nutrition program at the University of California, San Diego, which focuses on how food promotes wellness. She is also a graduate of the Culinary Art School in Tijuana, and holds a Pastry Degree from the Lycée Technique et Hôtelier de Monte-Carlo and Fondation Turquois.
She and her husband Chef Marcelo Hisaki own Restaurante Amores, a hidden culinary jewel in the heart of Baja. Their cuisine is influenced by Mexican, Japanese and French cultures, using local produce with respect, love, and creativity. They have been selected by the Michelin Guide Mexico in 2024 and received the Exceptional Service Award.
Chef Reyna, as the manager of Team Mexico for the Bocuse d’Or since 2022, has been instrumental in guiding the team to compete in this prestigious culinary event. In 2023, Team Mexico was recognized with the Social Commitment Award for their impactful initiatives addressing food insecurity among migrants in Baja California. Now, they are poised to proudly represent Mexico once more at the Bocuse d’Or Americas 2024 in New Orleans, aiming to secure their spot in the Bocuse d’Or Finale 2025.
Chef Javier Plascencia
With a distinguished culinary career spanning over 30 years, Chef Javier Plascencia is known as a free spirit who never tires of learning and experimenting with new ingredients. His passion for cooking and the restaurant industry makes him a great entrepreneur and a magnificent chef. Having established successful restaurants in Tijuana, Valle de Guadalupe, San Jose del Cabo, and Todos Santos, and having received numerous accolades, including a James Beard Award Nomination, he has now achieved Michelin Star status with his restaurant Animalón in Valle de Guadalupe, a magical space set beneath a 200-year-old oak tree. @javierplascencia, @animalonbaja
Chef Oscar Torres
Chef Oscar Torres is an East LA native who’s formal culinary education began early when he enrolled in his high school’s culinary program. Here, he had the opportunity to participate in culinary competitions, showcasing his natural talent. While in this program, he was awarded a scholarship to attend the renowned Restaurant School at Walnut Hill College in Philadelphia, PA. His career spanned several Michelin-starred restaurants with acclaimed chefs like Christophe Émé and Tony Esnault before becoming the culinary mastermind at Animalón, where he has served as Executive Chef for the past five years. Thanks to his expertise, passion, determination, and innate talent, he has established Animalón as one of the best restaurants in Mexico. He has earned the prestigious title of Michelin Starred chef, with Animalón receiving a star in the Michelin Guide Mexico 2024.
Born in Mexico City to Japanese parents, Chef Marcelo Hisaki grew up surrounded by a diversity of flavor, texture, color, and tradition that combined both Japanese and Mexican culinary heritage.
At an early age, his talent and discipline led him to earn a scholarship from Fondation Turquois Monaco to study French cuisine at the Lycée Hotelier de Monte Carlo and train in Michelin-starred restaurants Yoshi and Joël Robuchon, in Monte Carlo, Monaco.
In 2013, Chef Marcelo and his wife, Chef Reyna Venegas, opened Restaurante Amores in Tecate, Baja California. Their culinary concept is influenced by Mexican, Japanese and French cultures, using local produce with respect, love, and creativity. In 2024, they were awarded the Michelin Service Award and are part of the Michelin Selected Restaurants.
He recently represented Mexico in the Bocuse d’Or Finale 2023, a prestigious culinary contest in Lyon, France, receiving the social commitment award as a recognition of his team’s involvement in support of migrants’ food insecurity in Baja California.
He currently works as a mentor and teacher for new generations of culinary professionals at Culinary Art School and collaborates in the development of BRECHA, the first Mexican culinary innovation and research center.
This year Chef Marcelo and his team once again represented Mexico in the Bocuse d’Or Americas 2024, earning the bronze medal and their pass to the Finale which will be held next January in Lyon, France. @restauranteamores, @marcehisaki
Sommelier Lauren Plascencia
Growing up in the family restaurant business, Lauren has sought to become familiar with every aspect of the industry. As a marketing graduate from ITESM Campus MTY, she discovered her true passion for wine after working in the service area during the first seasons of Jazamango and Animalón in 2017. She now holds Sommelier certifications as a French Wine Scholar and WSET Level 3. She successfully opened her boutique wine shop, Baja Divina, the first store in Valle de Guadalupe specializing in wines from Baja California. She curates the wine list for Animalón and successfully manages the wine program, earning a Wine Spectator Restaurant Award in 2023 and the Sommelier Award from the Michelin Guide Mexico in 2024. @wawenp, @bajadivina
Schedule Of Events
2:00 PM WINTER WELLNESS DRINKS DEMO BY SOUS CHEF VIVIAN MERCADO, TIERRA ALEGRE JUICE BAR
Join Sous Chef Vivian Mercado and discover how to create delicious, nutrient-rich beverages using seasonal ingredients. Perfect for boosting your health and celebrating the season with vibrant, festive flavors.
4:00 PM CACAO CEREMONY BY CLAUDIA SUGEY VILLALON, LOS OLIVOS
Join us for our Cacao Ceremony and enjoy the opportunity to reconnect and remember the power of gathering together in community to share a cup of ceremonial cacao, embracing the compass and depth of our hearts as a starting point for profound healing.
5:00 PM WINE TASTING EXPERIENCE BY WINEMAKER SERGIO SALGADO, BAZAR DEL SOL
$50.00 USD Fee
Join winemaker Sergio Salgado from Santos Brujos and enjoy a Baja wine tasting experience at the Bazar del Sol.
1:00 PM SUSTAINABLE WINE LECTURE BY SERGIO SALGADO, OLMECA
5:00 PM GUEST RECEPTION, BAZAR DEL SOL
Join chefs Javier Plascencia, Marcelo Hisaki, Reyna Venegas, Paola Rendón and Vivian Mercado to enjoy delicious appetizers and libations at the Bazar del Sol
10:00 AM TAMALES & TRADITIONS HANDS-ON COOKING CLASS BY EXECUTIVE CHEF REYNA VENEGAS, LA COCINA QUE CANTA
$90.00 USD Fee
Experience the essence of a Mexican holiday celebration in this hands-on cooking class. You’ll learn to make tamales from scratch, explore traditional festive recipes, and delve into the rich customs of the Posadas. Enjoy a lively atmosphere as you cook, taste, and immerse yourself in the vibrant flavors and joyful spirit of the season!
4:00 PM HANDS-ON COOKING CLASS BY CHEF MARCELO HISAKI & WINEMAKER SERGIO SALGADO, LA COCINA QUE CANTA
$145.00 USD Fee
Join Bocuse d’Or Americas Bronze winner and Michelin-selected Chef Marcelo Hisaki for a cooking class featuring seafood and vegetable dishes from our Tres Estrellas Organic Garden. Winemaker Sergio Salgado of Santos Brujos will lead the wine pairings, adding a harmonious balance to each dish.
5:00 PM MEET CHEF JAVIER PLASCENCIA AT BAZAR DEL SOL
Join us for an exclusive opportunity to hear Chef Javier Plascencia’s inspiring journey in shaping Baja’s contemporary culinary scene. Discover the story behind his innovative approach and influential contributions to the region’s vibrant food culture.
12:00 PM TACOS & ANTOJITOS FEAST BY CHEF MARCELO HISAKI, DINING HALL
Join Chef Marcelo Hisaki and RLP Culinary Team to enjoy a scrumptious Tacos & Antojitos buffet inspired in our Tres Estrellas Organic Garden.
4:00 PM HANDS-ON COOKING CLASS BY CHEF JAVIER PLASCENCIA & SOMMELIER LAUREN PLASCENCIA, LA COCINA QUE CANTA
$145.00 USD Fee
Join Michelin-starred Chef Javier Plascencia for an exclusive cooking class featuring his renowned Baja dishes. His daughter, Lauren Plascencia, 2024 Michelin Sommelier Award winner, will expertly guide you through the wine pairings, enhancing the flavors of each course.
5:00 PM WINE TASTING EXPERIENCE BY SERGIO SALGADO, BAZAR DEL SOL
$50.00 USD Fee
Join winemaker Sergio Salgado from Santos Brujos and enjoy a Baja wine tasting experience at the Bazar del Sol.
2:00 PM HOLIDAY COOKING DEMO BY SOUS CHEF VIVIAN MERCADO, TIERRA ALEGRE JUICE BAR
Join Sous Chef Vivian Mercado at Tierra Alegre Juice Bar to create a vibrant plant-based holiday appetizer board. Discover delicious, refreshing recipes perfect for celebrating the season with a healthy twist!
5:00 PM HARVEST OF STARS: MICHELIN CHEFS & SOMMELIER AT TRES ESTRELLAS ORGANIC FARM BY CHEFS JAVIER PLASCENCIA, OSCAR TORRES, MARCELO HISAKI, REYNA VENEGAS & SOMMELIER LAUREN PLASCENCIA, LA COCINA QUE CANTA
$200.00 USD Fee
Join us for a spectacular evening at Tres Estrellas Organic Farm featuring Michelin-starred chefs Javier Plascencia, Oscar Torres, Marcelo Hisaki, and Reyna Venegas. Enjoy their exceptional dishes paired with wines selected by Michelin-awarded sommelier Lauren Plascencia for an unforgettable farm-to-table dining experience.
5:30 PM COCKTAIL HOUR & APPETIZERS BY CHEFS JAVIER PLASCENCIA & MARCELO HISAKI, DINING HALL ENTRANCE
6:00 PM FARM-TO-TABLE DINNER EXPERIENCE, DINING HALL
Join us for an exceptional closing dinner curated by our chefs, local winemakers, and brewers. Enjoy an evening of farm-to-table delights and fine local beverages.
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.
