Manzanilla

"Manzanilla offers a truly worthwhile dining experience brought to you by chefs and partners Benito Molina and Solange Muris. A local favorite, the establishment feels like a world unto itself, located within a gated area and unwinding into a prettily arranged courtyard area and spaciously arranged dining rooms anchored by an ornate, carved wood bar. Speaking of drinks, an extensive selection of classic cocktails is on offer, as well as wines from the Valle de Guadalupe.The dishes lean simple but remain elevated and refined, showcasing a mastery of flavor and impeccable quality with dishes like their arroz de mar with guajillo chili and a myriad of seafood. The meal is not complete without their daily rotating crème brûlée, perhaps adorned with fig leaves from their garden." - Michelin Inspector

The 22 Best Restaurants in Ensenada, Mexico | Eater San Diego

"Slide along the antique wooden bar at this former warehouse tucked away across from Ensenada’s shipyard, and order one of the best gin and tonics you’ll ever have, made with citrus, Japanese cucumber, wild fennel, and Hendrick’s gin. Then ask for locally farmed Kumamoto oysters, both fresh, and grilled with Ramonetti cheese and tarragon, followed by fried abalone and seaweed, an ode to fish and chips. Either pairs well with a glass of local white wine selected by chef Benito Molina, who’s a pioneer of modern Mexican food, a visionary of contemporary Baja California cuisine, and a damned good sommelier. Once you make your way to a table, continue to imbibe with iconic dishes: a taco of the day, which might consist of octopus, chicharron, and refried black beans; fish of the day, that Baja classic, made with rockfish; or Molina’s riffs on traditional Baja California quail, a plate of tender breasts with poached quail eggs." - Bill Esparza

A Revival of Landmark Restaurant Corazón de Tierra Is Returning to Valle de Guadalupe - Eater San Diego

"Hernández will be buying whole animals and offering lesser-known cuts to reduce food waste. For the chef, a native of Ensenada, the emphasis will be on sustainability, which Hernández feels is missing in the runaway growth in Valle de Guadalupe that’s occurred over the past 10 years." - Bill Esparza

Where to Eat in Valle de Guadalupe — From Animalon to Lunario

"One of the area's pioneering chef-driven restaurants since 2000, this Ensenada port dining room from Benito Molina and Solange Muris helped define the Valle's modern gastronomy and the practice of pairing food with local wines. Guests can choose a rotating multi-course tasting menu that has featured refined, regionally rooted dishes such as six-year-old abalone with a pipián mole and seaweed and an infladita — a deep-fried masa pocket filled with carnitas." - Gowri Chandra

The 22 Best Restaurants in Ensenada, Mexico - Eater

"Slide along the antique wooden bar at this former warehouse tucked away across from Ensenada’s shipyard, and order one of the best gin and tonics you’ll ever have, made with citrus, Japanese cucumber, wild fennel, and Hendrick’s gin. Then ask for locally farmed Kumamoto oysters, both fresh, and grilled with Ramonetti cheese and tarragon, followed by fried abalone and seaweed, an ode to fish and chips. Either pairs well with a glass of local white wine selected by chef Benito Molina, who’s a pioneer of modern Mexican food, a visionary of contemporary Baja California cuisine, and a damned good sommelier. Once you make your way to a table, continue to imbibe with iconic dishes: a taco of the day, which might consist of octopus, chicharron, and refried black beans; fish of the day, that Baja classic, made with rockfish; or Molina’s riffs on traditional Baja California quail, a plate of tender breasts with poached quail eggs. [$$$]" - Bill Esparza