At TENOCH, the land itself is our kitchen. Just steps from the restaurant, our own milpa field grows corn, beans, squash, herbs, and citrus, a living ecosystem rooted in ancient Aztec techniques that regenerate the soil and sustain biodiversity.

Every flame, grain, and flavor is born from that same soil. What grows in our fields becomes the heart of our dishes, and what’s caught in the waters of Todos Santos is served the very same day. This continuous cycle, from harvesting to cooking over the wood from our own land, tells a story of regeneration, of people and place working in harmony.

Through every meal, we share the landscape that feeds us, honoring the rhythm of Baja’s earth and sea.