{"id":3794,"date":"2016-07-11T20:29:28","date_gmt":"2016-07-11T20:29:28","guid":{"rendered":"http:\/\/rtodos-santos.mx\/?p=3794"},"modified":"2016-07-11T20:29:28","modified_gmt":"2016-07-11T20:29:28","slug":"490-deckman-s-en-el-mogor","status":"publish","type":"post","link":"http:\/\/www.rtodos-santos.mx\/?p=3794","title":{"rendered":"Off the Culinary Grid: Deckman’s en el Mogor"},"content":{"rendered":"

This is reimagining food and sustainability in Valle.<\/em><\/p>\n

 <\/p>\n

Por Erick Falc\u00f3n<\/strong> | Todos Santos<\/em><\/p>\n

 <\/p>\n

\"deckmans\u00a0\u00a0\u00a0\u00a0 Deckman\u2019s is a mere step away from the vineyards of El Mogor<\/em> ranch. You know because you just passed an old wooden sign that indicated the entrance. The place is as lovely as you can imagine the Baja countryside: a rustic comedor made with reclaimed wood under a shed made of adobe, straw and wood planks. Now you\u2019re officially \u2018off the grid\u2019, in culinary speaking.<\/p>\n

\u201cWe try to communicate that you are voting with your fork everyday. Every purchase you make, you vote that you are in agreement with that product and its consequences, be them good or bad, and that means you agree with our broken food system,\u201d says Drew Deckman, the chef, or \u2018ingredient facilitator\u2019 at Deckman\u2019s<\/a>, as he likes to rather call himself.<\/p><\/blockquote>\n

This is one man\u2019s adventure at trying to do honest, pretention-free cooking far away from the big cities, aiming to be \u201coff the grid\u201d from the heavy influence of corporate food industries.\u00a0 There\u2019s no”organic”, “farm to table” and “sustainable” here. Drew prefers the word “responsible” for how he sources oysters, quail, wine, organic veggies, fish and other ingredients from regional farmers and fishermen.<\/p>\n

As things have turned out from industrial farming and cattle ranching, Drew likes to think of this project as less \u201cfarm-to-table\u201d and more like a \u2018culinary Anonymous\u2019. \u201cWe may not be wearing Guy Fawkes masks, but we’ll be doing everything we can to change the course of the food system anywhere we can.\u201d<\/p>\n

This is real Baja Cuisine at its best. Sit down and enjoy.<\/p>\n

 <\/p>\n

Deckman’s at El Mogor<\/em><\/a><\/p>\n

Carretera Ensenada-Tecate Km. 85.5, <\/em><\/p>\n

San Antonio de Las Minas, 22766 <\/em><\/p>\n

Valle de Guadalupe, B.C., M\u00e9xico<\/em><\/p>\n

 <\/p>\n

—————– en espa\u00f1ol ——————<\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0 Deckman\u2019s est\u00e1 a s\u00f3lo un paso de los vi\u00f1edos del rancho El Mogor. Al llegar, el lugar no se ve nada mal: un comedor campestre con mesas y sillas de made- ra reutilizada, resguardada por una construcci\u00f3n r\u00fastica de adobe, madera y paja adornada con varias hileras de focos. Ahora est\u00e1s oficialmente \u2018afuera del sistema\u2019, al menos en t\u00e9rminos culinarios.<\/em><\/p>\n

\u00a0\u00a0\u00a0\u00a0 \u201cTratamos de hacerte ver que t\u00fa votas con tu tenedor todos los d\u00edas. Cada compra que haces es un voto a favor de ese producto y sus consecuencias, buenas o malas, y eso querr\u00eda decir que est\u00e1s a favor del sistema alimenticio podrido de hoy en d\u00eda,\u201d dice Drew Deckman, el chef o \u2018facilitador de ingredients\u2019, como prefiere llamarse, en Deckman\u2019s en el Mogor. \u00c9sta es la aventura de un\u00a0 hombre que busca hacer una cocina honesta y sin pretensiones, lejos de las grandes ciudades, buscando estar \u2018afuera del sistema\u2019 (off the grid) que dominan las trasnacionales de la industria alimenticia. Aqu\u00ed no hay falsas etiquetas como \u2018org\u00e1nico\u2019, \u2018granja a la mesa\u2019 o \u2018sustentable\u2019. Drew prefiere llamar \u2018consumo responsable\u2019 a los ingredientes que obtiene de productores regionales o del mismo rancho El Mogor.<\/em><\/p>\n

\u00a0\u00a0\u00a0\u00a0 As\u00ed es la esencia de la verdadera cocina de Baja California, y Drew uno de sus principales cocineros. Basta sentarse y disfrutar.<\/em>
\nNo hace falta nada m\u00e1s que sentarse a comer y disfrutar. Esa es la misi\u00f3n de Deckman\u2019s.<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

This is reimagining food and sustainability in Valle.   Por Erick Falc\u00f3n | Todos Santos   \u00a0\u00a0\u00a0\u00a0 Deckman\u2019s is a mere step away from the vineyards of El Mogor ranch. You know because you just passed an old wooden sign that indicated the entrance. The place is as lovely as you can imagine the Baja countryside: a rustic comedor made with reclaimed wood under a shed made of adobe, straw and wood planks. Now you\u2019re officially \u2018off the grid\u2019, in […]<\/p>\n","protected":false},"author":3,"featured_media":3796,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,1],"tags":[1326,1325,556,40],"yoast_head":"\nOff the Culinary Grid: Deckman's en el Mogor — Revista Todos Santos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.rtodos-santos.mx\/?p=3794\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Off the Culinary Grid: Deckman's en el Mogor — Revista Todos Santos\" \/>\n<meta property=\"og:description\" content=\"This is reimagining food and sustainability in Valle.   Por Erick Falc\u00f3n | Todos Santos   \u00a0\u00a0\u00a0\u00a0 Deckman\u2019s is a mere step away from the vineyards of El Mogor ranch. You know because you just passed an old wooden sign that indicated the entrance. The place is as lovely as you can imagine the Baja countryside: a rustic comedor made with reclaimed wood under a shed made of adobe, straw and wood planks. 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