Have lunch in the shade of three tall pine trees on the edge of El Mogor Badan’s vineyards at Deckman’s, a farm-to-table bistro that opened in 2012 and serves forward-thinking five- or seven-course tasting menus (from $45) that change daily. Helmed by former Michelin-starred chef Drew Deckman, the kitchen turns out elegant plates of beef tongue tiradito and sea bass tartar with sesame, ginger, and gooseneck barnacle tempura.
Dine on a working farm at Finca Altozano (Km. 83, Carretera No. 3 Ensenada-Tecate; 52-664-166-6839), a casual spot opened last August by Tijuana’s celebrity chef Javier Plascencia. The menu consists largely of small plates of meats grilled outdoors over mesquite; try the barbecued lamb ($14) or beef short-rib tacos ($4 for two).
Make a reservation for dinner at the valley’s oldest destination restaurant, Laja. The twelve-year-old spot engenders a sort of fanaticism among diners with its rustic dining room, farm-to-table ingredients, and dishes like oven-roasted lamb and house-cured bacon risotto on the four- and eight-course menus (from $55).