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Deckman's en el Mogor
Contemporary Mexican
A live-fire kitchen sits open-air at the center of everything here, on a timber platform shaded by trees on a Baja wine country estate. Drew Deckman runs a contemporary Mexican kitchen with a serious sustainability streak, the kind where soft-shell crab meets Pilsner foam and short rib arrives legitimately hearty. The setting, strung with cafe lights over the vineyard, does a lot of the work before the food even arrives.
The awards strongest first
- AAA Four Diamonds
- MB100 Mexico's Best 100 Restaurants
- Michelin Guide Selected Restaurant
- The 50 The 50 Discovery
One number, weighted & current 88
How we scoreThe dishes from the writeups
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Tempura fried soft shell crab
“Drew Deckman's cooking is contemporary Mexican, as in a tempura fried soft shell crab on a bed of dressed arugula and sorrel leaves with avocado purée and a Pilsner foam.”
Michelin Guide -
Short rib
“Main dishes, like the short rib or smoked chicken with potatoes and sauerkraut, lean hearty.”
Michelin Guide -
Smoked chicken
“Main dishes, like the short rib or smoked chicken with potatoes and sauerkraut, lean hearty.”
Michelin Guide
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