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A San Diego-based caterer is behind a new restaurant project debuting this weekend in Baja's Valle de Guadalupe. Chef Flor Franco (Indulge Catering) is launching Convivia Cantina Artesanal on the grounds of the spectacular Encuentro Guadalupe Antiresort.
San Diego Magazine has an interview with the chef, who has recruited fellow food crafters to help build the menu of ceviches, tostadas, salads and tacos for the new indoor/outdoor eatery, which she says will be "as ecologically friendly as possible."
Among the contributors are local cocktail consultants Snake Oil Cocktail Co. (Tidal, San Diego Symphony), who recently designed the drink menu at Chad White's Tijuana eatery, La Justina. At Convivia, ingredients from an on-site garden will find their way into the creative cocktails and boozy "anti-raspados" (shaved ice), with flavors that include mango and chile de arbol with mezcal to horchata and spiced rum.
