TENOCH by Paradero Todos Santos

TENOCH is a Michelin-recognized restaurant located within Paradero Todos Santos in Baja California Sur, Mexico. Founded by hoteliers and restaurateurs Josh Kremer and Pablo Carmona, it features a unique combination of modern Mexican cuisine with Japanese influences. The kitchen emphasizes seasonality, sourcing seafood, livestock, vegetables, fruits, and beverages directly from local suppliers throughout Baja California. The restaurant employs fire-based cooking methods, utilizing a Spanish Josper oven, a Japanese Hibachi grill, and a Mexican clay comal where heirloom corn is nixtamalized on the spot to make tortillas. This culinary approach supports minimalist presentations that highlight the natural flavors of the ingredients. Among the standout dishes are the Kampachi fish line-caught in La Paz, served with Habanero Kosho mayonnaise and grilled avocado, as well as organic farm-raised chicken that is air-dried, roasted, and grilled on the Hibachi. TENOCH supports sustainability through a 60-acre milpa around the property, using a 2,500-year-old Aztec regenerative agriculture system to cultivate corn, squash, beans, fruit trees, and over 50 species of plants. The cocktails complement the menu with local botanicals and house-fermented infusions, creating a fully immersive dining experience for adults as part of the Paradero Unbound package, which includes breakfast, cocktails, and dinner.