Plus Valle de Guadalupe wines to seek out in the U.S.
Chef Javier Plascencia’s live-fire cooking drives the menus at both Finca Altozano, his primary restaurant, and Animalón, a short walk away. Finca Altozano is open year-round; Animalón is open summer through fall.
Sonoran chef Sheyla Alvarado runs this outdoor destination at Lomita winery. Make sure to try her roasted vegetables with mole and hazelnut butter.Esthela Martínez Bueno started out with a tiny store selling potato chips and toothpaste; now people flock to her restaurant for delicious Sinaloan cooking: machaca, borrego tatemado, and corn pancakes with honey. With its pyramidal buildings and light passing through reclaimed-wine-bottle walls, it suggests a monastery devoted to vino.
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