{"id":4430,"date":"2017-07-26T09:59:48","date_gmt":"2017-07-26T16:59:48","guid":{"rendered":"http:\/\/www.rtodos-santos.mx\/?p=4430"},"modified":"2017-07-26T10:02:19","modified_gmt":"2017-07-26T17:02:19","slug":"346-deckmans","status":"publish","type":"post","link":"http:\/\/www.rtodos-santos.mx\/?p=4430","title":{"rendered":"Deckman’s en el Mogor: 5 years of celebrating the call of the sea"},"content":{"rendered":"

In your fork lies the future of oceanic species, so it\u2019s time to know where your fish comes from: aquaculture, artisanal fishing and seasonally available catch are one way to go.<\/em><\/p>\n

 <\/p>\n

\u00a0Por Erick Falc\u00f3n<\/strong> |\u00a0 Todos Santos<\/em>
\nYou are what you eat. And that also means you\u2019re responsible for what you eat, as chef Drew Deckman likes to remind visitors to his heavenly al fresco<\/em> restaurant at Valle de Guadalupe, Deckman\u2019s en El Mogor<\/a>.<\/p>\n

 <\/p>\n

\"\"<\/a>Known for its ingredient-driven and regionally responsible cuisine, Deckman\u2019s 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. 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. His wood-fired Baja Cuisine sources many ingredients from local fishermen and producers, including vegetables and lamb from the Mogor ranch, fish and seafood from SmartFish<\/a> and other local, responsible producers, like Pacifico Aquaculture<\/em><\/a>\u2019s farm-raised striped bass or Baja Shellfish Farms oysters. Eating food sourced from local producers (instead of them exporting 100% of it to foreign countries) allows chefs, producers and everyone involved in the Baja food & wine industry to give back to the regional economy and help sustain Valle de Guadalupe\u2019s delightful culinary scene.<\/p>\n

This is why eating responsibly makes all the difference, and why it is a central idea behind Deckman\u2019s en El Mogor<\/em>. It\u2019s all about careful balance. Drew steers away from having fixed species on his menu, as that adds up pressure on fisheries (who concentrate efforts on high-value species) and fish populations affected by market demands (think salmon, bluefin tuna and others), and rather features the catch of the day. Who wouldn\u2019t prefer a fresh-caught Baja yellowtail than a foreign fish from the other side of the sea?<\/p>\n

\u201cThe catch of the day\u2019s definitely better, especially if it comes from a sustanaibly managed fishery, or even farmed. I like farmed striped bass, oysters and other fish that are seasonally available and sustainably caught, that\u2019s why I\u2018ve worked with SmartFish. That\u2019s why it\u2019s important for people to know where their fish and food comes from.<\/p>\n

T\u00fa eres lo que comes. Y por eso eres responsable de lo que te comes. <\/em>
\nPor ello es mejor comer en forma responsable, asegura el chef Drew Deckman, quien dirige el restaurante Deckman\u2019s en el Mogor en Valle de Guadalupe, conocido por su cocina basada en el ingrediente local y sustentable. Sus hortalizas y borrego vienen del propio rancho El Mogor, y su pescado y marisco es de productores certificados como Smartfish, o bien, proveniente de granjas marinas locales, como la lovina rayada de Pac\u00edfico Aquaculture o los moluscos de Baja Shellfish Farms.<\/em><\/p>\n

Comer localmente ayuda a los chefs, productores y otros involucrados en la escena a aportar de vuelta a sus econom\u00edas locales, y as\u00ed poder crear para\u00edsos culinarios como el Valle de Guadalupe, en lugar de que todo el producto de calidad se exporte a otros pa\u00edses. Es por eso que promover el consumo local y sustentable es una de las ideas centrales de Deckman\u2019s en el Mogor. Drew se aleja del salm\u00f3n y especies controversiales o en posible riesgo, y prefiere ofrecer un pescado de granja o la captura del d\u00eda, porque eso ayuda a no saturar la demanda sobre una sola especie, como el at\u00fan aleta azul, por ejemplo.<\/em><\/p>\n

\u201cCreo que es mejor ordenar el pescado del d\u00eda, procurando que provenga de una pesquer\u00eda responsable o de granja. Yo estoy sirviendo especies que vienen de granja y que son deliciosas, como la lovina rayada o los ostiones, y por eso creo que es importante que el comensal conozca el origen de la comida que est\u00e1 probando.\u201d<\/em><\/p>\n

 <\/p>\n

Deckman\u2019s en el Mogor<\/em>
\nCarretera Ensenada-Tecate Km 85.5<\/em>
\nValle de Guadalupe, B.C<\/em>.
\nRSVP: +52 (646) 188.39.60
\nwww.deckmans.com
\nf\/ Deckman\u2019s en el Mogor<\/a>
\n@deckmansenelmogor<\/p>\n

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

In your fork lies the future of oceanic species, so it\u2019s time to know where your fish comes from: aquaculture, artisanal fishing and seasonally available catch are one way to go.   \u00a0Por Erick Falc\u00f3n |\u00a0 Todos Santos You are what you eat. And that also means you\u2019re responsible for what you eat, as chef Drew Deckman likes to remind visitors to his heavenly al fresco restaurant at Valle de Guadalupe, Deckman\u2019s en El Mogor.   Known for its ingredient-driven […]<\/p>\n","protected":false},"author":3,"featured_media":4431,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[998,556,555,40],"yoast_head":"\nDeckman's en el Mogor: 5 years of celebrating the call of the sea — Revista Todos Santos<\/title>\n<meta name=\"description\" content=\"Deckman's en el Mogor celebrates its fifth anniversary in Valle de Guadalupe this July 26th with a special dinner.\" \/>\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=4430\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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