Paradero Todos Santos in Baja Debuts Exclusive Taco Series in Partnership with Top Chefs from Across Mexico

Paradero Todos Santos will kick off its inaugural Taco Series on September 17, 2021 with esteemed chef Dani González of Culiacan’s Casa Bon. The Paradero restaurant is helmed by Chef Eduardo Rios. He was previously with Pujol, ranked one of the World’s 50 Best Restaurants in 2020 and is widely considered to be among the best in Mexico. At Paradero, Chef Rios creates simple, elevated dishes that are made up of a maximum of five ingredients, all grown in-house or sourced from family farms and other local purveyors in Todos Santos and Baja California.

Paradero Todos Santos announces an inaugural Taco Series to celebrate Mexico’s most famous comfort food.

The Taco Series events is a collaboration between Chef Eduardo Rios and four visiting chefs from acclaimed restaurants in Mexico City, Tulum, Veracruz, and Culiacan. The chefs will draw on their own culinary backgrounds to create tacos that reflect the authentic flavors of Todos Santos. The charming Pacific Coast town is home to a booming culinary scene, thanks to its Mediterranean climate, farm-to-table ethos, and vibrant community of ranchers and farmers. In addition to the restaurant at Paradero, other standouts include Tijuana born Javier Plascencia’s Jazamango, Barracuda Cantina, a beachside spot that featured in Netflix’s Taco Chronicles, Tres Galline a northern Italian restaurant producing fresh pastas, Noah Sushi, a fresh seafood Baja style sushi restaurant and Hierbabauena, a plant-based eatery helmed by celebrity chef Javier Plascencia.

The Taco Series dinner—the anchoring event of a multi-day weekend program—will be bookended by a Cooking Master Class the following day, as well as a Tasting Menu dinner that night. Space for each event is limited and priority will be given to hotel guests.

During the Taco Series, a total of six inventive tacos will be served, half of which will be the creation of the visiting chef. Paradero’s Chef Rios will create the remaining three tacos, plus dessert. The visiting chefs will put their own distinctive spin on the tacos using fresh, seasonal produce from Paradero’s working organic garden. As Todos Santos is renowned for its seafood, guests can expect creative takes on classic Baja fish tacos, ceviche tostadas, and other regional specialties. Tacos are made from scratch and cooked in a traditional Oaxacan clay oven, while meat and fish are sizzled in a wood fired Josper oven and in a hibachi grill over binchotan charcoal. From $85 USD++ per person excluding beverages; 35 seats, preference for hotel guests.

Top chefs from around the country will participate in Paradero’s Taco Series, held at the boutique Todos Santos resort.

Visiting chefs to include Dani Gonzàlez of Culiacan’s Casa Bon, Ezequiel Hernandez of Campo Baja, Juan Cruz of Tulum’s Sushi Batta, and finally, Erik Guerrero of Nemik in Veracruz. Below are the 2021 dates:

  • September: 17-18 (Fri/Sat) Dani González
  • October: October 15-16 (Fri/Sat) Ezequiel Hernandez
  • November: 26-27 (Fri/Sat) Juan Cruz
  • December: 9-10 (Thu/Fri) Erik Guerrero

The Tasting Menu dinner (from $135 USD++ per person, excluding beverages) will be overseen by Paradero’s Chef Eduardo Rios. The dinner will feature 6-7 courses as well as wine and cocktail pairings. Guests who book the Tasting Menu can also sign up for a Cooking Master Class ($50 USD+ per person) earlier that day. During the hands-on session, guests will learn the art of nixtamalization, a traditional maize preparation process, and create heirloom corn tortillas to take home.

The Taco Series is the latest event to cement Paradero’s reputation as one of Mexico’s top destination restaurants. Executive Chef Rios beat out at least 20 top chefs who interviewed for the job. Other events this fall and winter 2021 include special themed dinners celebrating the Dia de la Independencia (September 15), Dia de los Muertos (November 2), Thanksgiving (November 25), Christmas (December 24), and New Year’s Eve (December 31).

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Chris Sands and Michael Mattos


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