Ramblings of Artisanal Libations RSS

Seeking a better understanding of that illusive enigma—simple and ethereal— which has inspired human beings to ponder and pillage.

To dive into the timeless and delectable dichotomy—that which unites farmers, philosophers and creators. And, that which delivers us back to, while reminding us the importance of our mother earth.

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“This is not gourmet,” insists the fisherman as he hands me a hollowed-out coco shell voluptuously filled with chopped bell peppers, onion, judicious hints of jalapeno and the best fresh sea urchin I’ve ever put in my mouth. In spite of his firm assertion, tears rush to my eyes as I close them in awe, believing this to be the most exceptional rendition of elevated-cuisine I’ve ever experienced. But he’s no chef. Upon resuming consciousness, I realize that I am in Casa de Piedra. This is la Vendimia. The fishmonger goes on to explain how he has worked the entire Pacific coast— from Monterey to Chile— and that the best urchin comes from the waters just south of Ensenada, most of which is directly exported to Japan, with a head-spinning price tag. For the most fortunate natives of this region, it can be had atop a crispy tostada at la Guerrerense, a fish cart on the streets of Ensenada, for roughly three dollars. Or, served in a shot glass with mezcal, as it was to guests upon entering Casa de Piedra this eveing. Said improbably delectable combination was followed by Vino de Piedra, their single-vineyard Chardonnay. La Vendimia—the famed grape harvest celebration that primarily revolves around the beautiful Valle de Guadalupe, located some 12 miles northeast of Ensenada—is happening now. Where are you?

“This is not gourmet,” insists the fisherman as he hands me a hollowed-out coco shell voluptuously filled with chopped bell peppers, onion, judicious hints of jalapeno and the best fresh sea urchin I’ve ever put in my mouth. In spite of his firm assertion, tears rush to my eyes as I close them in awe, believing this to be the most exceptional rendition of elevated-cuisine I’ve ever experienced. But he’s no chef. Upon resuming consciousness, I realize that I am in Casa de Piedra. This is la Vendimia.

The fishmonger goes on to explain how he has worked the entire Pacific coast— from Monterey to Chile— and that the best urchin comes from the waters just south of Ensenada, most of which is directly exported to Japan, with a head-spinning price tag. For the most fortunate natives of this region, it can be had atop a crispy tostada at la Guerrerense, a fish cart on the streets of Ensenada, for roughly three dollars. Or, served in a shot glass with mezcal, as it was to guests upon entering Casa de Piedra this eveing. Said improbably delectable combination was followed by Vino de Piedra, their single-vineyard Chardonnay.

La Vendimia—the famed grape harvest celebration that primarily revolves around the beautiful Valle de Guadalupe, located some 12 miles northeast of Ensenada—is happening now. Where are you?