Nestled above the vineyards of Valle de Guadalupe, in a modern, light-touch space that seems to hover above the land, Chef Diego Hernández welcomes guests to a table
unlike any other in Mexico.
The open kitchen, with its chef’s counter for eight, invites diners into the heart of the action—a place where the flavors, stories, and soul of Baja come together in a 12-course exploration of the region’s bounty.
Born and raised in Ensenada, Diego’s journey as a chef has always been about coming home. “I left my hometown thinking I wanted to go to the big cities,” he shares, “but when I got there, everyone told me the best ingredients in Mexico came from Ensenada. So I came back. I see it as my duty to be a good representative of this area, this region, and this culture.” For Diego, Baja cuisine is defined by its extraordinary ingredients—from two oceans, rugged mountains, and vibrant valleys—and the unique blend of cultures and influences that converge at the border.
In this spirit of honoring place and product, Diego’s approach to seafood is simple: let the ingredient shine.
“We don’t want to spoil what’s already perfect.
We don’t want to over-season, overcook, or
over-present anything. The goal is to showcase
the ingredient as it is.”
That philosophy drew him to Azero Steelhead, a sustainably ocean-farmed fish raised just off the Ensenada coast.
“This project is beautiful because it’s sustainable,” Diego explains. “Sometimes fishing puts too much pressure on the ocean, and restaurants—when we need the same ingredients over and over—can add to that pressure. But with Azero, you know how it’s handled, how it’s raised, what it’s fed, and who’s behind it. It’s the kind of product you want to use again and again.”
The availability and consistency of Azero Steelhead inspire Diego’s creativity. “I love that it’s available all year round, and that it changes with the seasons. In the winter, when the ocean is cold, the fish is fattier. In the summer, it’s a bit leaner, so you can do something different. It’s very cool to handle a fish like this.”
Diego has visited the Azero farms himself.
“It’s amazing to see. The flavor is unique—it’s not salmon, even though it might look similar. It tastes like it’s from the ocean, with a natural depth that comes from being raised in the Pacific. The water, the salinity, the temperature—it all suits this ingredient.”
In the kitchen, Diego treats the steelhead with care and respect. He air-dries the fish for a couple of days, just enough to concentrate the flavor and get the skin extra crisp on the grill.
“I prefer fresh, meaty, and fatty fish. Drying it just a day or two gives you that beautiful texture without losing what makes it special.”
During our visit, Diego prepared Azero Steelhead three ways—each reflecting his Baja roots and the global influences that shape his cooking:
Rubbed with dried chiles, lemon zest, ginger, and rosemary, then grilled over open flame and finished with a Basque-inspired sauce of olive oil, apple cider vinegar, chile de árbol and roasted garlic. Served family style with charred handmade bread, it’s a rustic celebration of communal dining.
Whole Fire-Roasted Steelhead
The back of the trout, seasoned and grilled skin-down for maximum crispness, plated over a romesco that swaps out tomato and bell pepper for broccoli, with almonds, olives, and serrano chile, plus a bright lemon and pickled black olive relish. A dish that’s both refined and rooted in the valley’s produce.
Seared Fillet with Broccoli-Serrano-Almond Romesco
Kept minimal to let the freshness speak, with citrus
and umami accents—pure Baja on a plate.
Steelhead Crudo
“This is a great ingredient. It’s fresh, it’s local, and it respects the ocean and the community. The people of Ensenada accepted it immediately. It’s not salmon; it’s something different, with a unique flavor that truly tastes of the Pacific. If you care about flavor and about the future of our food, this is a fish that lets you cook with conscience, without compromise.”
For Diego, and for Baja, Azero Steelhead represents a future where sustainability, community, and incredible flavor go hand in hand—a future that’s just waiting to be tasted.
Ready to catch the current?
Discover how Azero Steelhead can elevate your menu—contact us to learn more.
