In the heart of Valle de Guadalupe, you can find a concept where gastronomic excellence, quality service, and a dining room that invites you to get in touch with nature come together.
By Andreina Longoria.
Tijuana.- We discovered a beautiful place in the heart of Valle de Guadalupe, which proposes contact with nature, first-class service, and cuisine with dishes inspired by Oaxacan food prepared with ingredients from the region. All this is in the gastronomic proposal ‘Salvaje.’
The restaurant started last June 2022, and diners have not stopped visiting the place since the concept offers you an interesting author culinary proposal, taste Xolo Wines, as well as other outstanding labels and exotic mixology, as well as enjoy an incredible landscape.
You will be surprised by the enormous architecture with the Xolo logo, which in turn is the place’s mascot, and on one side, a beautiful boutique with very exclusive clothes and articles. The hall is a spacious lounge area inviting you to taste the house wine, decorated with barrels and huge fermentation tanks, and a few steps away, the dining room offers you a beautiful view of the vineyards.
The country area has spaces to receive large groups, surrounded by marvelous desert nature and intertwined vine trunks that provide shade between the tables, and unique in the concept, a small lake where the main attraction is the location of a rest round with fire pit, which simulates being inside a boat in the middle of the sea, without a doubt, an authentic experience offered by ‘Salvaje‘; reservation required for use—the perfect photograph, in the background enormous mountains and immense vine fields.
To talk about Salvaje is to recognize the dedication, creativity, and love that Vivian Marcovich and her brothers gave to a unique project in Valle de Guadalupe, a different proposal to the nine gastronomic brands she already has in CDMX. Despite how demanding it is to dedicate herself to the culinary art trade, she is passionate about it and feels fulfilled at having found her true vocation for work and service, which experience is indisputably seen in the staff’s attention towards the diners.
On the menu, you will find delicious delicacies that can be at the center of the table due to how abundant some dishes are. The prices are affordable, and the options: meat, seafood, chicken, and wild rice (unmissable). Ask about the desserts! Vegetarians or vegans are welcome.
I lived unique moments, an experience between the primitive surroundings, the marriage of wild flavors, and the vine.
MENU.- (some options)
Entree:
- Oaxacan black mole, plantain, and cornbread.
- Fried mushrooms with truffled cauliflower puree.
- Chocolate clams, grilled pineapple, and machaca.
Vegetables:
- Grilled corn with toreado chile, mayonnaise, and cotija cheese.
- Roasted cauliflower and peanut mole.
Mixtamal:
- Fish flautas al pastor.
- Tlayuda with machaca and cheese.
- Tlacoyo with cottage cheese and short rib.
- Oaxacan tamal stuffed with beans.
Sea Specialties:
- Rice with seafood.
- Grilled fish.
- Pappardelle pasta with jumbo shrimp.
Main dishes:
- Tomahawk with hazelnut butter.
- Ranchero Chicken.
‘Savage,’ Blvd. Emiliano Zapata 703, Francisco Zarco, Valle de Guadalupe. Reservation is recommended.
