Corazon de Tierra

Off the beaten path in the heart of the Guadalupe Valley is where you will find Corazon De Tierra, rated #30 on Latin America’s top 50 (2014) best restaurant.
For a very reasonable $ 65 /​PP we had two amuse bouches + 6 courses. From start to end was approximately 3 hours. Corkage: $ 16 Per Bottle.
Presentation superb. Flavor not so. Service was par. I enjoyed the farm-​to-​plate concept. However, it felt like the restaurant was trying too hard to innovate instead of embracing the local Mexican food culture. — Oh, and the flies! You will be sharing your food with them due to the proximity of the farm and the open design of the restaurant.
Like the wines in Valle De Guadalupe, Corazon De Tierra is a step back from Napa and its top rated restaurants. However, for $ 65 it’s well worth the drive, the view and the experience.

Ok let me first warn you this: unless you’re staying at the hotel next door, it’s a long, dark and really bumpy road up. SUV recommended but I made it up in our Civic. Give yourself plenty of time because they apparently have a very strict late show policy. 15min and you’re out of luck.
Open air feel, open kitchen, rustic décor, all very nice.
Pre fixe 6 course menu but really more like 8 courses withe the amouse bouche and palate cleanser. We were 2 girls and were stuffed. For the heavier appetites, maybe just enough.
Food was pretty seafood heavy, nor surprising for this area.
— Kampachi
— Salad
— Octopus
— Fish
— Rib eye
— Dessert
Everything was colorful and beautiful presented. The only couple I wasn’t crazy about was the fish which was a little overcooked, and the meat which was a little tough despite having been aged 60 days… But the rest was fantastic. Oh I loved the sorbet and the dessert perhaps the most.
For the quality of the food we had here, the price point was fantastic. This would have easily costed twice as much in LA.
The main negative point though is that also all the ingredients are local etc, I don’t feel like I tasted anything Mexico in any of the dishes. It was very similar to any of these «new American» restaurants here in LA and I really wish the chef incorporated more traditional flavors.