Indulge in a culinary journey like no other at our Oaxacalifornian dining experience!
Four talented chefs come together to craft a harmonious fusion of Oaxacan and Baja Californian flavors. Immerse yourself in the rich tapestry of Mexican cuisine, where traditional Oaxacan spices meet the fresh, coastal ingredients of Baja California. From velvety mole-infused dishes to mouthwatering seafood creations, prepare for a sensory adventure that celebrates the vibrant essence of both cultures on your plate. Join us for an unforgettable gastronomic exploration that transcends borders and tantalizes your taste buds.
Wednesday October 18th, 4:45 PM at Cafecito Tres Estrellas
Price $150 USD per person, tax and wine pairing included.
Transportation is provided, please meet at the Administration Building.
Van departs from the Administration building on Wednesday at 4:45 PM.
Maximum of 20 guests. Sign Up at the Appointments Desk or email firstname.lastname@example.org.
René Saynes, the visionary culinary artist behind Sirilo | Cocina Folk in the vibrant city of Oaxaca, México. Hailing from the enchanting town of Juchitán, Oaxaca, he honed his culinary craft at the prestigious “Le Cordon Bleu México”.
René is a master at elevating traditional Mexican ingredients into mesmerizing, emotion-filled culinary experiences. His innovative approach to modern Mexican cuisine is a harmonious blend of flavors, with a spotlight on the rich and ancient tastes of the Istmo de Tehuantepec, a region celebrated for its ancestral culinary heritage.
Prepare to embark on a sensory journey like no other when you dine at Sirilo, as René Saynes crafts dishes that transcend mere meals, inviting guests to savor the essence of Mexico’s culinary history and innovation. @rene_saynes , @sirilo_oaxaca
Chef Andrea López is a Culinary Arts graduate with a specialization in the rich tapestry of Oaxacan cuisine. Renowned collaborator with Gudo Magazine and speaker at prestigious gastronomic summits. She is a culinary consultant in the vibrant city of Oaxaca and Mexico City and has been distinguished as the Secretary of the National Chamber of Restaurants (CANIRAC) in Oaxaca. Since 2017, she is the proud owner of El Tendajón, an enchanting restaurant nestled in the heart of Oaxaca, were she passionately showcases her ancestral culinary heritage. @iandysl , @eltendajon.oax
Chef Paola Rendon’s, culinary journey began amidst the heart of Baja California, the picturesque town of Tecate. From a young age, she embarked on her culinary journey learning from Chef Marcelo Hisaki at Amores. Her passion for the culinary arts led her to pursue a formal education at Culinary Art School Tijuana.
In 2018, Paola’s insatiable thirst for culinary knowledge propelled her to the bustling streets of New York City, where she honed her skills at acclaimed establishments such as Lamano and Sobre Masa. Here, she not only perfected her craft but also proudly showcased her Mexican culinary heritage to the world.
Now, in a heartwarming return to her roots, Paola has rejoined her hometown, embracing Rancho La Puerta’s Family. As the culinary leader of Cafecito Tres Estrellas, she orchestrates a farm-to-table symphony, artfully crafting seasonal delights using the bounty of our 6-acre organic farm.
Paola’s culinary ethos is a reflection of her genuine love for food – it’s homemade, fresh, and infused with a generous sprinkle of love. She beckons you to savor the flavors of her journey, where each dish is a testament to her dedication to the art of cooking.
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 attends the University of California, San Diego’s Integrative Nutrition program, 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 and currently collaborates as manager of Team Mexico on their way to the Bocuse d’Or Finale 2023.