"Corazón de Tierra, meaning ‘Heart of the Land’ in Spanish, is the creation of young chef Diego Hernández, whose belief that the best flavours come from the healthiest, freshest food sparked the idea for the restaurant and its onsite orchard. Hernández grows everything from fruit and vegetables to olive oil and honey onsite and serves beautifully presented, colourful dishes from a five-course tasting menu that changes daily.
Hernández’s back-to-nature approach extends beyond the food: the bright, modern restaurant building is made entirely from recycled materials, and much of the wine comes from the Vena Cava winery housed at the same site. Ensenada-born Hernández trained under renowned Mexican chefs Benito Molina, Guillermo González and Enrique Olvera and prides himself on creating inventive cuisine based on his native Baja California."
