Mexico’s Valle de Guadalupe Thrives with Cross-Border Flavors as the Food and Wine Festival Makes Its Comeback

Valle de Guadalupe is celebrated for its unique wines and coastal cuisine. This October, food enthusiasts and wine lovers have even more motivation to explore the Baja wine region: The Valle Food & Wine Festival is returning after a three-year break. From October 21-23, chefs and winemakers from across Mexico and the United States will gather at the Bruma property—part winery, part resort—to indulge in exceptional food and drink. The event now welcomes food and wine aficionados to join in on the celebrations, with accommodations available at Bruma.

The weekend presents a chance to savor dishes from both renowned and emerging chefs, enjoy wine tastings, listen to live music, appreciate local art, and witness cooking demonstrations. Chefs will craft meals inspired by regional favorites—like Baja’s famous ceviches and fish tacos—alongside other creations that highlight local ingredients. Each day will showcase dishes from approximately 25 chefs and 20 winemakers from both sides of the border.

However, this event will have limited attendance, with around 1,000 tickets available each day. Festival cofounder and James Beard Award-winning writer Carolynn Carreño explains that the small capacity is not due to COVID-19 restrictions but rather reflects the community's commitment to maintaining the region's natural beauty by limiting large-scale events that often create light and noise pollution.

“We chose to seize the opportunity to create a more refined experience,” Carreño shared with Dinogo. “We have always curated a boutique event focused on the talent we feature, the ingredients we utilize, and our dedicated team. It is fitting that, with such meticulous attention to detail and consideration, the event remains on a smaller scale.”

Attendees can look forward to an impressive lineup featuring MasterChef judge Aarón Sanchez and James Beard award winner Nancy Silverton. Local talents will also shine, with appearances from Mexican cookbook author Gabriela Cámara and chef-owner Ruffo Ibarra of Oryx Restaurant and Nórtico.

Since its inception in 2017, the festival has aimed to celebrate the culinary arts and wines from the U.S. and Mexico while supporting the local community. Carreño mentions that the three-year hiatus due to COVID-19 has prompted a more reflective and appreciative atmosphere. Besides raising and donating funds for the Corazón de Vida Foundation, which aids orphaned and abandoned children, the event collaborates with valley-based initiatives like the Berry Good Food Foundation, promoting local regenerative food systems in San Diego and Baja California.

Carreño, a Tijuana native, emphasizes, “We aspire to be part of the community, not merely visitors or, worse, intruders.”