We are really grateful that you gave us the opportunity to be your table today

Unless otherwise noted:

  • All our Wine, Vegetables, Herbs, Lamb, Olive Oil, and Eggs are estate grown or produced here on the Mogor Ranch.
  • All our Fish and Seafoods are sustainable, always from the Baja Penninsula.
  • All our salt is from San Felipe
  • All our cheeses from our neighbors both here in Guadalupe Valley and Ojos Negros
  • All our beef is responsible and mexican.
  • We strive to be as sustainable as possible and therefore do not offer commercial bottled waters or soft drinks.
  • We re-capture our waste water to use for irrigation and recycle our plastic, glass and metal wastes.

All of our food is prepared to order which maximizes freshness and allows you to customize your order based on your dietary requirements. Please let your server know about special needs you may have, we are more than happy to comply.

Thank you for being part of the sustainable table that is Deckman’s en el Mogor. This is slow, not fast food.

Our wine list is based on supporting and voting for small producers, wines that are 100% family operated, giving this valley the sustainable impulse to grow in community.
That's why we constantly rotate our selection of wines, since productions are limited.
Remember, everyday you vote with your fork. Choose wisely.

Buen Provecho.

Drew & Paulina Deckman

Drew M. Deckman
Valle de Guadalupe, Mexico

Chef Drew Deckman, after growing up in Peachtree City, GA and completing a degree in Philosophy from Rhodes College, embarked on a culinary journey that has brought him to Guadalupe Valley in what is now "DECKMAN'S en el Mogor.". Chef Drew spent 10 years in France, Switzerland and Germany cooking with Gastro-Masters such as Paul Bocuse, Jacques Maximin, Gilles DuPont and Tommy Byrne.

Drew was awarded a coveted Michelin Star for his work in Restaurant Vitus in Germany as well as Rising-Star Chef in Berlin in 2003 during his tenure as Executive Chef at the Four Seasons Berlin (17pts Gault Millau) and in March 2014 was Host Chef of James Beard Foundation: Baja meets NYC Dinner.

After mentoring under star-teacher and cookbook author Madeleine Kamman, Chef Drew was part of the final class of the School for American Chefs at Beringer Vineyards. He has worked in Kona Hawaii, Cancun, Mx, Rome, Italy, Shanghai, China and spent time as a private Chef to an entertainer in Los Angeles.

Chef Drew has finally found a permanent home in Baja California where he grows roots with a beautiful family. Drew is dedicated to local, sustainable ingredients, is Regional Governor for Slow Food International, and has been the culinary consultant for Casa de Piedra Winery, Paralelo Winery, Estacion Porvenir Winery and La Contra Vinos. Chef Drew is also an active participant in various Culinary Festivals and Events like Celebrate the craft, Conchas y vinos nuevos, Viñedos en flor, Rebelle rally and Mint 400.

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WWF Mexico (Institution) Sustentable Sea Food Table (Panel Moderator) 2019
Hill Country CHEFS ROLL event 2019, Texas
The Anti Convention 2019 by Chefs Roll
Celebrate the Craft - Lodge Torrey Pines
San Diego Bay Wine + Food Festival 2016, 2017, 2018
Zero Waste Family Meal 2018 with Massimo Bottura
Torrey Pines: celebrate the Craft 2015, 2016, 2017, 2018, 2019
Slow Food Nations by Slowfood
Boston Seafood Expo 2017, 2018, 2019
Culinary Collaboration, Theme Dinners at 4 Seasons Palo Alto
Culinary Collaboration at Lion Fish
Provino Events, Active member of the Culinary Area
Wine & Food festival Mexico City 2016
Terra Madre Salone del Gusto 2014, 2016, 2018 (as delegate from USA & Mexico)
Chef's Roll presents: Chef's Plate 4 Baja
Terra Madre: Turin Italy by SLOWFOOD
Delegate Slow Meat 2014 Denver, CO Slow Food USA
James Beard Foundation Dinner

School for American Chefs with Madeleine Kamman.
Beringer Wine Estates | Student
Restaurant Vitus.
Germany | Executive Chef
Four Seasons Berlin.
Berlin, Germany | Executive Chef
Rhodes College.
Memphis, TN | BA Philosophy

Menu development
Food styling
Food/menu costing
Ingredient sourcing
Fish butchery

Kitchen management
Meat butchery
Labor cost management
Product ordering


Ambassador Chef for Kumiai Oysters
Regional Governor Baja California Slow Food International
Convivium Leader for Slow Food BCS


Gourmet Award By Travel and Leisure - Mejor cocina regional de México 2019
Culinaria Mexicana 120 Best Restaurants by S. Pellegrino 2016, 2017, 2018, 2019
Todos Santos REVISTA MEJOR RESTAURANTE Baja California 2017 to 2019
Marco Beteta Guide 2016, 2017, 2018, 2019
San Diego Magazine, Best of Baja 2016, 2017, 2018
100 Imperdibles México 2017
Recognition Contest Pairing 2018


Conde Nast Traveler, Golden list 2019

Conde Nast Travele, A Perfect Weekend in Baja's Wine Country

Zero Waste Family Meal 2018 with Massimo Bottura


Food and travel Wine Harvest Edition


5 restaurantes para “saborear” el Valle de Guadalupe, BC


El imperio del vino mexicano

Top Baja California bars and restaurants

3 rutas del vino que debes hacer en México

Deckman's Californian in Ruta del Vino & Valle de Guadalupe

Gringo’s Choice Awards: Baja California's 10 Best Dishes of 2017

5 Restaurants Leading the Culinary Boom in Mexico’s Wine Country

Deckman’s en el Mogor: 5 years of celebrating the call of the sea

San Diego Bay Wine + Food Festival

The West’s New Hottest Wine Region Is South of the Border

Nominated for “Casual Dining”, Gourmet Awards 2017

The Baja Cookbook 2017

Baja Fresh: A Guide to Mexico’s Burgeoning Wine Region

Local Talent: Drew Deckman

Si te gusta el vino y la gastronomía tienes que ir a este festival

101 Best Restaurants in Latin America and the Caribbean of 2017

Experience South - of - the - Border Romance in Valle de Guadalupe

17 Restaurantes de Ensenada y el Valle de Guadalupe que necesitas probar antes de morir

Chef Drew Deckman to head up vip food experience at the 2017 mint 400

Valle de Guadalupe: en busca de un gran vino

2017 Rebelle Rally Registration Open with up to 60 Spots Available

Best of Baja 2016

Todos Santos: Los 20 mejores restaurantes de Baja California – Best of Baja Cuisine 2016
17 Restaurantes de Ensenada y el Valle de Guadalupe que necesitas probar antes de morir
Forbes: Move Over, Margaritas: Welcome To Mexico's Vibrant Wine Valley

The Huffington Post: 7 lugares para tu primera visita al Valle de Guadalupe

El Financiero: Brasa de Autor...

Bloomberg Business: Mexico Has Its Own Wine Country—and It’s Amazing

Celebrity Chefs to Convene at the 13th Annual San Diego Bay Wine + Food Festival

vogue.com, July 2016, Visit Mexico’s Wine Country

Orange Coast Magazine, July 2016, Perfect Getaway: Guadalupe Valley

S.Pellegrino y Nespresso GUIDE (120 BEST RESTAURANTS IN MEXICO)

Pop, Fizz, Clink, Slurp: Conchas de Piedra arrives to Valle de Guadalupe

Todos Santos Magazine, July 2016, Off The Culinary Grid

harpersbazaar.com, May 2016, A PERFECT DAY IN... BAJA

San Diego Magazine, May 2016, San Diego's Best Restaurants 2016


Yahoo, May 2016, 25 Best Restaurants in Mexico 2016

El Universal, April 2016, Cocina de Ensueño

Bringing the Table to the Farm – Deckman’s en el Mogor

#GallinitaSugerente Deckman´s en el Mogor

Transcending Expectations at Deckman’s en El Mogor

Sustainable Table With a View


San Diego Magazine, November 2014, Faces of Baja: Drew Deckman

Baja Traveler

The Latin Kitchen, June 2013, Deckman's Beef Tongue Tiradito

Life & Food, August 2012, Deckman's En El Mogor

Escoto, September 2012, Deckmans Valle de Guadelaupe

The Best Wines of Mexico’s Burgeoning Baja Region

Valle de Guadalupe: Mexico’s Answer to Napa

Where to Eat in Mexico’s Valle de Guadalupe

Baja California Dreaming

Featured Recipe Three Potatoes 3 ways by Drew Deckman

Chef Drew Deckman

Where to Eat, Drink & Stay in Baja California´s Valle de Guadalupe


Manzanilla and Deckman’s in Baja California, Mexico


Regional Governor of Slowfood
Active member of the Culinary area of Provino events

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Team Bad Company
Cavas del Mogor
La Contra Vinos
Legends Rally
Rebelle Rally
NORRA 1000

Estacion por Venir Winery
Paralelo Winery
Casa de Piedra Winery
Lechuza Winery
Cardon Resort
MINT 400

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Our menu is designed honoring the elements the sky, sea and earth of our Baja Californian orchard have to offer daily. Benito, our orchard manager, tasks himself with providing precious vegetables from the locally renowned Mogor orchard comanded by the matriarch Natalia Badan.

In the same way our local producers of oysters, stripped sea bass and seafood allow us to enjoy the freshness of the pacific ocean according to the season.

Our quails go through a special fattening process for our restaurant and that way we can express this that cooks 100% on wood fire from Valle de Guadalupe. The only element not belonging from our state it's the Rib-eye, we get that from our neighbors in Sonora, world known for their undeniable excelence in livestock produce.

The desserts are product of the magic of our pastry chef Clara Galván who makes them daily with the fruit of the season, like every ice cream quenelle made by her.

5 times Prefix Menu for groups $900 pesos PP

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