Between the salty air of the Pacific and the fertile land of the Guadalupe Valley, Roberto Alcocer has woven a cuisine that not only interprets its surroundings: it represents them. Through his restaurants Malva, in Ensenada, and Valle, in California, this chef has shaped a culinary identity that combines the character of Baja California with a sophisticated and contemporary look.
Malva, his original project among vineyards and olive groves, is a tribute to local producers and the region’s edible landscape. Here, the cuisine is defined by its honesty and its direct link to the countryside and the sea. Dishes such as roasted marrow with escamoles, sea urchins with cauliflower foam or slow-cooked kid are a reflection of a sensibility that values the origin over the label.
At Valle, his restaurant in Oceanside, Alcocer takes this vision to another level. The experience is intimate, precise, articulated in a tasting menu that changes with the seasons. Here, creations such as blue corn tamale with aged Parmesan cream, abalone served with mushroom broth and hoja santa, or duck confit with pixtle puree and light mole stand out. Each bite tells a story, and each story is anchored in a deep sense of place.
Through both spaces, Alcocer has helped to profile Baja California cuisine as one of the most vibrant in the country. His proposal does not rely on spectacle, but on detail: carefully selected ingredients, techniques that combine tradition and rigor, and a sober aesthetic that allows the flavor to speak for itself.
His work has received attention outside of Mexico, but beyond the awards, what distinguishes his cuisine is his ability to move without the need for grand gestures. Alcocer does not cook to impress: he cooks to connect.
Today, when to speak of Mexican cuisine is also to speak
of territorial diversity, sustainability and precision, Roberto
Alcocer’s name has become indispensable. Not for
following trends, but for building his own language, born
from the land and elevated with respect.
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