Corazón D'Petra

The story

Corazón D'Petra, Ensenada – Michelin Recommended BajaMexa Cuisine in Valle de Guadalupe

BajaMexa Cuisine

In the Valle de Guadalupe, Corazón D'Petra is rooted in the region’s bounty and Mexico’s culinary depth. The restaurant’s BajaMexa style merges fresh, organic ingredients from Baja California with the ancestral flavors of Oaxaca, Puebla, and Michoacán. A private garden supplies many of the herbs and vegetables, and every dish reflects a commitment to local sourcing.

Chef Carlos Esquivel

Chef Carlos Esquivel leads the kitchen with a passionate reinterpretation of Mexican cuisine from the root. The menu, with over 28 original dishes, balances technique, memory, and flavor. Guests might start with the Tiradito de Jurel — a mix of oils, chilhuacle pepper paste, and ponzu — or the Tetela de Chorizo de Abulón, made with criollo corn. The Tlacoyo de Frijol y Pulpo (blue corn, octopus) and the Quesadillas Fritas de Pato are also signatures. For the table, the Asado Diego and Asado Frida bring together grilled meats, seafood, and sides. Desserts like La Mousse, a sweet corn and white chocolate mousse with lemon peel purée, offer unexpected finishes.

Michelin Recommended

Since 2024, Corazón D'Petra has held a place in the MICHELIN Guide as a Recommended restaurant, the youngest kitchen in the Valle de Guadalupe to earn this recognition. Set within Casa Frida, a cultural space dedicated to art, wine, and tradition, the atmosphere is romantic and relaxed. The experience is à la carte or degustación, each plate a quiet celebration of the land and the craft.