![]() Put them together and you have a splendid "surf-and-turf"-themed restaurant opened four years ago by Gabriela Cámara and Pablo Bueno of the popular Contramar. A suggestion to keep in your back pocket: Diners suggest taking a cooler along so you can buy some fresh produce and artisanal goods to bring back to your hotel with you. Sometimes, farm walks are offered pre-meal, and often there is live music into the early evening. Diners rave about the fresh juices and the specialty cocktails, like the hibiscus martini or the pelo de perro, Flora Farm's twist on the Bloody Mary. ![]() New chef Aaron Abramson, a veteran of Blue Hill at Stone Barns, offers diners everything from a sandwich of homemade sausage with pickled vegetables (at lunch) to burrata with tapenade to 12-inch pizzas from the wood oven to family-style fried chicken dinners with mashed potatoes, gravy, and biscuits. All ingredients used come from the farm, owned by Gloria and Patrick Greene breads are made from a wood oven, and the free-range meat comes from their nearby 150-acre ranch. Flora's Field Kitchen, located on Flora Farm, a 10-acre organic farm-plus-market in the foothills of the Sierra de la Laguna Mountains, offers an unforgettable farm-to-table dining experience in a beautiful setting. Its location down a rutted, dirt road may make some tourists wary, but don't let the adventure of getting there deter you. Also available are dishes like fresh pasta with several sauces to choose from, like roasted tomato sauce or pesto, lamb chop in pesto sauce, and a range of tacos, tostadas, and burritos employing such uncommon fillings as smoked marlin, giant squid, manta ray, tuna fin stew, and abalone "chorizo" - all of it delicious. The focus here is on fresh Baja seafood - scallop carpaccio, grilled shrimp salad, Cajun salmon, a mixed seafood plate with red and white miso sauces, and hot chiles. Subtle, low-tech touches abound, like mounted game trophies on the walls, a tropical fish tank at one end of the dining room, and a row of rusty old cooking implements hanging above the divider that separates the open stainless steel kitchen from the dining room. ![]() La Querencia has a hip, contemporary-industrial look: bare concrete floors, lacquered steel tables, and exposed ducts overhead. Miguel Ángel Guerrero Yaguës, the chef–proprietor of this Tijuana original, may have coined the term "BajaMed." He was certainly one of the earliest practitioners of this tantalizing hybrid cuisine. Salas' brother, Francisco, is the sommelier here and creates unique food and drink pairings, making sure not to neglect local beers and spirits. Mains include oxtail in a manzano pepper mole served with a salt-cured nopal (cactus) salad and cilantro sprouts roasted veal breast braised for six hours and served with refried beans, pico de gallo, and guacamole-tomatillo sauce chicken with mole served with glazed sesame and vegetables and ribeye served with smoked mashed potatoes, organic white beets, and truffle oil. For appetizers, go for the pig's trotters carpaccio au vinegar - fine slices of boneless pig's feet with vinegar, olive oil, and oregano, cabbage salad, chayote, carrots, and serrano chiles. Salas uses modern cooking styles to enhance local produce and deliver dishes with big, bold flavors, one of the many reasons his restaurant landed a spot on this year's Latin America's 50 Best Restaurants list. About an hour outside of Mexico City, chef Pablo Salas is implementing forward-thinking techniques and practices at his raved-about Amaranta.
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