TENOCH by Paradero Todos Santos

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TENOCH by Paradero Todos Santos – Michelin Dining in Todos Santos, Mexico

Fire, Sea & Heirloom Corn in the Baja Desert

Within the desert landscape of Paradero Todos Santos, TENOCH has earned a Michelin recommendation for its focused, ingredient-driven cooking. Created by hoteliers Josh Kremer and Pablo Carmona, the restaurant presents modern Mexican cuisine with Japanese influences, a pairing rooted in the Baja California peninsula's natural abundance.

Kremer and Carmona are deeply involved in every aspect of the experience, from seasonality mapping to hand-picking suppliers for seafood, livestock, produce, and wine across Baja's multi-ecosystems. The menu is deliberately minimalist, letting the quality of the ingredients speak without excessive garnish. Fire is the primary cooking method, employed across a Spanish Josper oven, a Japanese Hibachi grill, and a Mexican clay comal. Heirloom corn, nixtamalized in house, is used for fresh tortillas.

Signature dishes include line-caught Kampachi from La Paz with Habanero Kosho mayonnaise and grilled avocado, and organic farm chicken from La Paz that is air-dried—similar to Chinese Peking duck—then roasted and finished on the Hibachi. The result is a clean, precise take on contemporary Mexican food, recognized by the Michelin Guide Mexico 2024.

TENOCH is an adults-only space, welcoming guests aged 18 and above. For those staying at the hotel under a Paradero Unbound reservation, meals and beverages are included from morning breakfasts through sunset cocktails and evening dinner, creating a seamless flow from day to night.