Tenoch at Paradero Todos Santos

Three kinds of fire drive the kitchen at Tenoch, the restaurant of Paradero Todos Santos, a concrete-and-garden design hotel set among farm fields between Todos Santos and El Pescadero. The MICHELIN Guide selected it, and the restaurant notes it has been featured since the MICHELIN Guide Mexico 2024. The food is modern Mexican with Japanese influences, cooked over a Josper charcoal oven, a hibachi grill and a clay comal where tortillas are made from heirloom corn nixtamalized on site. The hotel grows much of its own produce.

The official menu highlights line-caught kampachi from La Paz with habanero kosho mayonnaise and grilled avocado, and air-dried organic chicken from La Paz finished on the hibachi. MICHELIN's inspectors picked out soft-shell crab tacos, slow-roasted beef tongue, mole manchamantel and chocolate tacos for dessert. Take a seat at the counter if you can, where you watch the tortillas go on the comal.

Tenoch is adults only (18 and over), so it's not an option for a family day. It's in MICHELIN's top price band. If you want more than a meal, the hotel runs a public cooking class on Wednesdays, Fridays and Sundays from noon to 2 PM, which is a good way to see the kitchen's approach up close. Book dinner on OpenTable.

Getting there takes about an hour from Villa 1, with a final turnoff from the highway at La Mesa. We'd only drive up for dinner if you're staying the night in Todos Santos or have a driver, since the highway back is dark and has livestock on it after sunset. For a daytime visit, the cooking class followed by lunch is the smarter plan. For a couple celebrating something, there's no better meal on the Pacific side.