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Tierra
Finca La Carrodilla is a sister project to Lunario. This allows us to have first hand a wide variety of vegetables and farmyard products backed by their organic certification. All vegetables, dairy and some protein come from this farm.
Litoral
The Ensenada municipality is recognized as the star supplier of seafood products in Mexico. At just about 15 kms from the valley we have the luxury of having the best abalone, bluefin tuna, oysters, clams, uni and lobsters from the rich waters of the pacific ocean.
Viticultura
Two-thirds of Mexico’s vine plantation belong to this region that’s why our food is strongly influenced by the presence of wine at our table. The Lunario wine program is crafted by exclusive vintages and unique wines from our wineries La Lomita and Finca La Carrodilla.
“I think Sheyla Alvarado has got to be the most talented chef in the valle.”
— RICK BAYLESS. Food and wine.
Chef Sheyla Alvarado
Originally from the mexican state of Sonora, at the age of 18 she made the decision to move to Ensenada to pursue her degree on gastronomy at the Universidad Autónoma de Baja California. At the same time she began her professional career and became an important part of the second generation of chefs of the Baja California gastronomic scene. After accumulating experience in the kitchen, she joined the farm to the table restaurant Traslomita in 2015 as the sues chef and later as the head chef.
In her short but prolific career, Sheyla has earned the respect of the press, colleagues, and diners alike. Her cuisine has received mention by the American Culinary Institute, Conde Nast and the New York Times among others. She has also had the opportunity to share the kitchen with high end chefs such as Daniela Soto Ines from Cosme, Guillermo Gonzalez Beristain from Pangea, Edgar Nuñez from Sud777, Walter Manzke from Republique, Tomas Kalika from Mishiguene and Enrique Olvera from Pujol.
In her own words:
"I cook things that I like to eat, influenced mostly by Mexican flavors ... I am inclined to cook with fresh products that are nearby and thus let the ingredients express themselves without manipulating them to a great extent."
At just 30 years old, Sheyla Alvarado represents the present and especially the future of Baja California cuisine.
