TENOCH

RESERVE YOUR SEAT

A Culinary Journey Rooted in the Soul of Baja California SurAt the heart of Paradero, TENOCH invites guests to savor a reimagined expression of modern Mexican cuisine, where every dish is a love letter to Baja California Sur’s landscapes and traditions. Recognized by the Michelin Guide in both 2024 and 2025, the restaurant stands among Mexico’s most exceptional dining destinations. Led by hoteliers and restaurateurs Josh Kremer and Pablo Carmona, TENOCH blends the deep heritage of La Gran Tenochtitlan with the refined artistry of Japanese influences, crafting a dining experience that is both soulful and contemporary.

Recognized by the Michelin Guide in 2024 and 2025, TENOCH reimagines modern Mexican cuisine with flavors inspired by Baja California Sur. Led by Josh Kremer and Pablo Carmona, the restaurant blends the heritage of La Gran Tenochtitlan with Japanese influences for a soulful, contemporary dining experience.

Here, the bounty of the land and sea converge—fresh catches from the coast of Todos Santos, heirloom corn from our milpa fields, vibrant produce from local farmers—all prepared with techniques honed over decades and inspired by cultures from around the world.

Here, the land and sea unite—fresh coastal catches, heirloom corn, and local produce prepared with timeless techniques and global inspiration

Kitchen in motion

Every plate at TENOCH begins with seasonality mapping, a thoughtful approach that ensures the freshest, most nutrient-rich ingredients. Freshly nixtamalized heirloom corn becomes soft, warm tortillas; seafood is caught daily from the nearby Pacific and Sea of Cortez; vegetables, fruits, and aromatics arrive straight from the fields.The kitchen embraces fire-based cooking—from the smoky depths of the Spanish Josper ovento the delicate precision of the Japanese Hibachi grill and the earthy authenticity of a Mexican clay comal. Signature creations include line-caught Kampachi with Habanero Koshomayonnaise and grilled avocado, and organic La Paz chicken, air-dried and Hibachi-grilled to perfection.

Every dish at TENOCH starts with seasonal ingredients—heirloom corn for tortillas, daily-caught seafood, and farm-fresh produce. The kitchen’s fire-based cooking spans the Josper oven, Japanese Hibachi, and Mexican comal, with standout plates like Kampachi with Habanero Kosho and Hibachi-grilled La Paz chicken.

The First Milpa in Baja California Sur Surrounding Paradero, 60 acres of farmland are being transformed using ancient Milpa agriculture, a 2,500-year-old Aztec practice that cultivates a harmonious ecosystem of corn, squash, beans, fruit trees, and over 50 plant species. This regenerative method not only produces exceptional ingredients for TENOCH’s kitchen, but also restores the land for generations to come—a culinary and environmental legacy unfolding in real time.

The First Milpa in Baja California Sur
Around Paradero, 60 acres are cultivated with the ancient Aztec Milpa system—corn, squash, beans, fruit trees, and more than 50 species. This regenerative practice provides TENOCH with exceptional ingredients while restoring the land for future generations.

OUR SIGNATURE DISHES

The TENOCH experience celebrates bold, elemental flavors and clean, elegant presentations: Tenoch Hamburger | Brioche Bun, Wagyu beef burguer Chingon Oysters | Ponzu, Ikura Zarandeado Shrimps | Chile Toreado Mayo, Crispy Garlic, Togarashi Soft Shell Crab Taco | Basil Guacamole, Red Cabbage Salad Lychee Panna Cotta | Mango Mousse, Goat Cheese, Caramelized Popcorn

Signature Dishes & Drinks
Bold flavors, elegant presentations: Tenoch Hamburger | Wagyu on brioche Chingón Oysters | Ponzu, Ikura Zarandeado Shrimps | Chile mayo, crispy garlic Soft Shell Crab Taco | Basil guacamole, red cabbage Lychee Panna Cotta | Mango mousse, goat cheese, popcorn

The Story Behind the Vision. Together, our founders have crafted TENOCH not merely as arestaurant, but as a destination for culinary storytelling—one that carries flavors from the soil to the soul.

Our founders created TENOCH as more than a restaurant—it’s a destination where flavors journey from soil to soul.

FROM THE FIELD TO YOUR TABLE

At TENOCH, every ingredient carries a story. The heirloom corn pressed into warm tortillas was harvested from our very own milpa fields, where ancient Aztec agricultural practices regenerate the soil and nurture over 50 plant species. The catch of the day is brought in by local fishermen who know the waters of Todos Santos better than anyone. Vegetables, herbs, and citrus are handpicked at the peak of ripeness, ensuring that each dish bursts with the vibrancy of Baja’s land and sea.

This field-to-table philosophy is more than a culinary approach—it is a promise. A promise that what you taste at TENOCH not only nourishes your body, but also supports the farmers,foragers, and fishermen who are the lifeblood of our community

MIXOLOGY RITUALS

The journey continues beyond the plate. At TENOCH, our mixology rituals are designed to mirror the purity and depth of our cuisine. Each drink is crafted with precision—whether zero-proof, low-proof, or high-proof—balancing modern technique with ancient inspiration. Local botanicals, house-fermented infusions, and ingredients from the milpa converge in cocktails that are as expressive as the dishes they accompany.