I’m still salivating over my meal at Fauna, one of the top restaurants in Valle de Guadalupe.
Unless you’re located in Southern California, chances are you may not have heard of this region yet!
Just a few hours south of the San Diego border is Mexico’s up-and-coming wine and foodie destination, Valle de Guadalupe. The region is home to hundreds of wineries, stunning boutique hotels and delicious food. On my most recent trip, I was so excited to try out a few new restaurants — particularly Fauna!
Arriving at dinner, we were immediately delighted with the gorgeous, intimate setting. The seating is made up of communal tables with a rustic, chic decor.
The staff were friendly, attentive and informative regarding all the offerings (even Chef David Castro Hussong came by!). The restaurant offers a few tasting menu options so we opted for the ‘Experimental Tasting Menu’ along with some a la carte items.
Here’s a course by course breakdown of my dining experience at Fauna!
(Note: all tasting menu items are indicated with an asterisk)
Nopal cactus on a squid ink tostada
I loved this unique take on a tostada with local ingredients including the nopal cactus (also known as a the prickly pear cactus) which is native to Mexico.
This light and refreshing appetizer was a great start to our meal!
Selection of blood clams, chocolate clams and kumomoto oysters*
The almeja chocolata, or chocolate clam (named after the color of the shell) and the pata de mula, or blood clam are both delicacies from Mexico.
These clams were only recently approved for import into the U.S. and can be seen on some menus throughout southern California but the best place to get them is straight from the source!
Geoduck, sea urchin and seaweed topped with fish broth and dashi*
Geoduck (pronounced “gooey-duck”) is a type of clam that can be found along the West Coast including Baja California. This dish was fresh with a very unique flavor combination!
Duck sopes with avocado sauce
Sopes are one of my favorite Mexican dishes and this one did not disappoint. The thick tortilla was the perfect vehicle for the crispy, delicious duck!
Sardine and zucchini rolls*
Sardine lightly oiled and wrapped in thinly sliced cucumbers was the perfect bite-sized blend of fresh and salty ocean flavors.
Aguachile topped with cucumber*
Aguachile is a Mexican dish made of shrimp seasoned with chili peppers, lime juice, salt, and cilantro — similar to a ceviche but with heat!
Verdict: the chimayo pepper added a delicious, spicy flavor to this dish!
Kampachi with olive oil*
I loved the simplicity of this dish! No sauces or toppings needed. The flavor of the fresh fish was delicious!
Abalone with smoked bacon and brisket*
Local abalone with its famously chewy texture and fresh ocean flavors paired nicely with the savory notes.
So much flavor in one bite!
Pork salpicon with cucumber and tomatillo relish
This was hands down my favorite dish of the evening! The pork was expertly cooked and combined with the freshness of the relish, it was explode in your mouth delicious.
I could. not. get. enough!
Butter scallops and chicharrón*
Fresh buttery scallops and fried pork rinds. What could be better?
Lamb with chili sauce
This entree was simple yet flavorful with roasted lamb and a house-made red chili sauce.
Ribeye with salsa roja*
Ribeye with salsa roja*An incredibly flavorful steak dish cooked to perfection and paired with a salsa roja adding just enough spice.
This dish was another big hit with our group!
Charred cabbage
Not your ordinary cabbage dish! Charred to perfection, the cabbage carried through the smoky grill flavors.
Blueberry sorbet with lemon curd and crumble*
A wonderful and fresh ending to our meal (or so we thought!).
Banana ice cream with chocolate fudge cubes and brownie crisp*
We were surprised to find that the tasting menu included a second dessert! While we were getting quite full, we somehow had just enough room when we saw this dessert arrive.
The banana and chocolate combination was pure heaven!
Tips for Visiting Fauna
- This restaurant is located in Bruma, a beautifully designed hotel and winery (also worth checking out!).
- Reservations are strongly recommended (especially for dinner) and can be made online.
- The roads are unpaved and can be quite bumpy so having an SUV car is handy!
- Credit cards are accepted (we had no problems with ours there!).
- It can get quite chilly in the evenings so if you’re planning to go for dinner, bring a jacket or sweater. And during those hot summer days, they have misters so you can still dine outside!
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