Valle de Guadalupe has become a unique and special destination in the country, since its natural beauty, its landscapes and especially its offer in terms of wine and food is unmatched.
One of the pioneers in Mexico in making world-class wine is Monte Xanic, and this 2020 it opens its doors for diners to enjoy a new gastronomic concept from the hand of the renowned Chef Víctor Morales, who was born in San Diego but grew up in Ensenada, Baja California. His vast experience includes restaurants such as Hamilton´s Street Grill in Vancouver, George´s California Modern with Chef Trey Foshee and Top of the Market with Chef Michael Mcdonald, as well as being part of the team of Chef and businessman Alberto Ituarte for several years, and later earning the title of Executive Chef at Aitana in Mexico City.
We were able to talk with Chef Víctor Morales to learn more about this new adventure in his professional career, which relates him more than ever to his roots and passions.
Chef, where does your passion for cooking come from?
I love to believe that I was born with it. I grew up in a family that loves to gather in the kitchen and cook all sorts of delicious food. One of my biggest figures in life is my grandfather who was a hunter, very passionate about animals, food and wine.
What does Valle de Guadalupe mean in your life and how did this opportunity arrive in your professional career?
For me Valle de Guadalupe is the origin of the things that matter the most to me. This opportunity arrived in the very precise moment that I realize what I want to keep doing for the rest of my life: to cook what the earth, land and sea gives me and inspires me the most, because it is home.
What is your relationship with wine and how have you translated it into your cooking at Artio?
As I look throughout the years the greatest moments of my life have been around a table, surrounded by delicious food and magnificent wines. We are fortunate to work hand on hand with passionate and talented people at Monte Xanic; foodies and wine experts have gathered and created pairings to remember, that’s what we want our guests to experience at Artio.
What values do you share with Monte Xanic?
Loyalty, honesty, respect and passion.
What makes you most proud of being Mexican?
My roots, the cooking of my ancestors, the amazing and unique products that this land has to offer to the world.
What are the mandatory dishes to order at Artio?
If you come to Baja you have to try fresh sea food, local vegetables, cheese and amazing wines.
So, at Artio you have to start with Scallop aguachile paired with MX Sauvignon Blanc, followed by our seasonal heirloom tomatoes with vegan chili spread paired with MX Grenache, and finishing with one of our oven cast iron skillet rice dishes: either our black rice with calamari sofrito, shrimp and grilled octopus paired with MX Chenin Colombard,
or the 12 hour braised oxtail with sheep cheese creamy rice paired with MX Syrah.
Photos courtesy of Artio