Chef Roberto Alcocer’s eatery acts as a culinary bridge between Southern California and Valle de Guadalupe, which is Mexico’s premier wine region, near Ensenada. Tuck into chayote squash barbacoa, shrimp in hibiscus mole, or a tostada with 30-day aged tuna, sea beans and chintexle (a chili and dried shrimp paste), paired with wines from the region where California winemaking began. There’s also a bar menu that offers a more relaxed experience, with Alcocer’s takes on Mexican street food. Try the sweetbreads taco with puréed mushroom.