Hierbabuena

From the moment you enter this zen like garden you know you’ve arrived at a good spot.
Although not inexpensive, worth every peso. Fresh, clean and very creative dishes. A vegetarian heaven with so many choices — I had the chicken enchiladas and salad — both excellent!
You’ll be sitting outdoors so bring a wrap if it’s soon, (before summer) although the owners do offer authentic Mexican blankets .
I’d most definitely return if I ever planned to return to Todos Santos.

Stayed at Rancho Pescadero with the wife for a few days. This place is located on the same road. Tried the Margarita Pizza, Carrot and Ricotta Raviolis, Hummus with Vegetables. All very good and very fresh. We also had a couple of Margaritas, very good as well. I would recommend a stop here if you are in the area.

From the fantastic friendly service to the jaw dropping splendor of the beautiful gardens and farms that surround the perimeter of hierbabuena I enjoyed one of the most memorable meals of my life. Even at dusk the lighting illuminated the open-​air dining patio that made me feel at home and at peace. The pizza, soups, and fresh meats and vegetables come from either hierbabuena’s garden or other local producers. The menu changes based on the availability of certain produce and carne; however everything I ate tasted exquisite, fresh, and quintessentially cooked. The great food and great prices alone make this place a must visit anytime you travel along the pacific coast of Baja.

The restaurant is on the dirt road to the Hotel Rancho Pescadero about half a mile in on the left, past the S curve. Ok, I am being generous but you get the idea. :) They have a big sign outside that make it easy to identify.
The food… we had the fish special, mahi mahi with a green mole sauce and a pizza with cheddar, tomatillo, cilantro pesto. Wow. You can taste the fresh ingredients. Definitely worth the drive and will be back.
For desert we tried the coconut caramel flan. Again awesome.
The flies are bad and I suggest appropriate placement of the fans.
Oh yes, almost forgot. Cash only

Stopped for lunch on our way to Todos Santos from Cabos San Lucas. Beautiful setting and the food was to die for. My BF and I both had the fish of the day — Mahi Mahi — grilled to perfection. Mine came with grilled vegetables and my BF’s came with pico de gallo with pineapple and a green mole’ sauce. I also got the limeade with fresh mint and basil from the garden. The guacamole was the best we’ve had in Baja. Our server was friendly and helpful. Well worth the stop. Will come again.

I love everything about Hierbabuena! The atmosphere, the fresh organic food, the beautiful onsite gardens, open-​air concept… it’s one of the best places in Baja!

It’s one thing to say you’re «Farm to Table», but another when the farm is three feet from your table. Even if I didn’t love the food (I definitely do), I’d have to love the open air concept, right in a the middle of a big garden, surrounded by local farms. The fact that it’s down a dirt road in the small town of Pescadero only adds to the charm and my admiration of their pioneering spirit. Granted, being open air means you deal with gnats and other flying insects, but they put fans on us and we enjoyed ourselves thoroughly.
The sangria was fresh, fruity and delightful. We tried the quinoa stuffed tamales and the pizza – both outstanding. I had a terrific pesto ravioli, and I heard great things about roast chicken and the sopa del dia. I kept thinking how well-​suited this would be to a place like Sonoma, CA. But considering the quality, the fact they nailed it down here is truly impressive to say the least. And the bar is separate from the dining area, so definitely a good place to sit while the evening creeps in. Me mucho gusta!

We timed our visit there for the prime bug and heat season but from the gardens going towards the restaurant, the fans blowing on every customer in this open air but covered space, the gentle music and the subtle lighting, the ambience was beautiful.
They do everything to give you pleasant surroundings for your meal
We started with Fava bean soup; I was happily surprised by its subtle flavors
I had the yellow fin tuna on pico de gallo and mole verde; the flavors complemented each other but were refreshing and distinct
My husband had chicken enchiladas which were topped with a coleslaw that made him say,“this is the best I’ve ever had” multiple times during the meal.
We will return at every oppurtunity

Is it weird that my favorite building in Mexico is a washroom?!?
Every single thing about this place is winningly endearing.
The pics of the food will hopefully speak for themselves. Farm to table. Great service. AMAZEBALLS drinks.
Seriously, to miss this would be a tragedy.

Off a dusty road we drive up to a jewel of Baja and Mexico in general, this is as good as farm to table gets with this open air gem situated right in the middle of their growing grounds. Pizza’s, fish, desserts and a great wine list! Staff is amazing and people watching is good! Will be back!

I could have spent hours here! We had just eaten lunch down the road but stopped for a juice and to admire the gardens. The staff is friendly and the gardens are amazing. Fragrant herbs on every table, such a nice atmosphere! The juice was fresh and yummy but I’m going back for a pizza asap!

Phenomenal find in Baja. I ate here everyday for a week, it was that good. The design of the dining room, bar and kitchen, set in the middle of a working garden is lovely, relaxing and modern. The staff are friendly and knowledgeable and the owner’s touch is clearly present in every detail. Highly highly recommended!

This amazing open air family-​owned restaurant was a terrific find in Pescadero — there’s a fabulous view of the ocean (we saw evidence of whales) and the tables are surrounded by a lush garden, complete with olive and citrus trees. We ordered our meal and watched as one of the staff ran out to the garden to harvest the ingredients for our salads and entrees. So good. And gluten free pizza — total bonus! We came here for dinner, and then went back a couple days later for lunch, where we lingered over french press coffee that rivaled Blue Bottle. If you’re adventurous enough to seek out Pescadero, there’s no need to let an unmarked, winding dirt road get between you and what will most likely be a revelatory dining experience!

Had dinner here during christmas vacation. Stayed at the Rancho Pescadero resort about a mile away. This place is quaint with a great outdoor vibe, delicious fresh food and great service. Decent wine list too. My husband had the enchiladas and a salad. So light and fresh. Who knew enchiladas could taste like that? I grew up eating Taco Bell. Highly recommended.

This is definitely my new favorite restaurant in Baja California, maybe all of Mexico. We found this great place when when the restaurant at the place we were staying notified us that they were having a benefit dinner at their restaurant the night of our arrival. Since we were arriving late, we asked for suggestions and they made a reservation here for us. Good thing they did, because people without reservations were told a 1 hour wait. Not only were they getting overflow from the nearby place, there was also a large wedding party there taking up half the tables. So don’t worry and don’t expect that all the time — there are not many places to eat around here, so when one place is closed in high season for a benefit, others get crowded. This was an unusually large crowd.
They clearly were not prepared for the crowd they had that night, but we were seated within 15 minutes of arriving. The small staff is friendly and helpful, the menu is small but varied, and the same for the wine list.
They have a set menu and a set of special. Both are written on chalkboards for easy viewing. To label this place as «Mexican, pizza» is doing Hierbabuena a disservice, Yes, they have some Mexican dishes (enchiladas, chile relleno) but these are not your typical beans/​meat/​tortilla dishes. And yes they have pizza too. But they have fresh salads, house made ravioli, fresh made soups, and other dishes where many of the ingredients come straight from the garden you walk past as you arrive. It also means that the menu changes throughout the year — you can’t grow beets in Baja mexico in summertime. They really do a «farm to table» type menu — though the meat and fish are obviously brought in.
The entire place is open air — basically a large palapa. They also now have a bar area over to the side about 10 feet from the dining area with a few seats at the bar and a few chairs around a small table. Speaking of the bar, they have a full bar with a small but good selection of spirits (Grey Goose, Titos, Hendricks, Bombay, etc.). They have a handful of bottled beers and a selection of wines from the US, Mexico, and South America. More than enough to choose from.
The first night we ordered the Beet salad, enchiladas Zihuataneho style, and roasted carrot ravioli. Even though we were not terribly hungry because we had been traveling all day, we polished off every morsel on our plates. This was even with the large crown they had to handle.
A few days later we stopped mid day to pick up a couple items — oh, I didn’t mention that they sell produce from their garden? fresh produce picked 20 feet away. We got a bunch of carrots to snack on with the hummus and crackers from Minisuper Munchies (
). very good — as good as the ones I grow in my garden :). While we were there, they had pulled a pizza from the oven that they made to test the temp and have a little food for the staff and they offered us a slice. fresh, crispy thin crust with fresh basil. very good.
The third time we were there was for dinner again. This time we got the Arugula salad, Chile Relleno, and the special soup of the day (I think Carrot and coconut). The owner remembered us (as he did the second time) and gave us a free small cup of the fava bean soup. Again, everything was wonderful. You could taste the freshness in the ingredients. The dressing on the salads is light and delicious. The Chile Relleno is probably the best I have ever had.
My only disappointment is that they are not open every day. Also — cash only (they accept USD and pesos).

Incredible dinner at Hierbabuena! A true farm-​to-​table restaurant right in the middle of a huge organic garden. Fresh, delicious food and great service. Highly recommended!

Voici ce que j’appelle un fantastique concept et je me demande bien pourquoi personne n’a eu l’idée ailleurs qu’ici où alors je né dois pas connaitre l’adresse où quelque chose de semblable existe en Europe. Imaginez-​vous face à un champ avec un certain nombre de culture potagères, herbes, légumes, fruits et autre salades. Jusque-​là rien de bien particulier. Une approche bio… la non plus on né sort presque pas vraiment de l’habituel.
La première différence est qu’ici cela pousse au milieu du désert mais ce que je pourrais qualifier de vraiment innovant, c’est la création d’une cuisine presqu’à ciel ouvert où les produits passent du champ à l’assiette…
C’est donc un peu au milieu de nulle-​part entre la petite ville de «Todos Santos «et l’agglomération très touristique de «Cabo San Lucas «que se trouve cet endroit appelé «Hierbabuena Hortaliza «. Le long de la route, à un moment donné au lieu-​dit «Pescadero «(sortie Hwy 19 à l hauteur de la station Pemex, au Km6 2), il faut s’engager sur un chemin ensablé et après environ un kilomètre vous arriverez devant ce jardin totalement inattendu.
Une enseigne artistiquement rouillée, une grande porte, quelques panneaux de bois sur lesquels vous êtes invités à entrer dans ce petit jardin d’Eden. Tout de suite il y a quelque chose d’original dans l’accueil mais ce né sont que les prémices de ce que vous allez découvrir.
Un jardin parfaitement structuré avec des petits passages ainsi que des rangées de plantes et au loin une espèce de hangar… On comprend bien que de faire pousser ici des légumes né doit pas être une chose facile lorsque l’on voit l’aridité du sol.
A première vue, des betteraves, des oliviers, du basilic, du thym, et surement autres plantes.
C’est en s’approchant de ce hangar que vous découvrirez un endroit vraiment hors du commun. Une cuisine centrale ouverte et autour une série de tables; certaines communautaires et d’autres individuelles.
A quelques mètres une autre structure dans le même esprit qui sert de bar pour consommer au préalable.
Ces deux structures épurées sont réalisées avec de très beau matériaux; pierre, métal et béton ciré. Le restaurant ouvert sur trois coté a quelque chose de très avant-​gardiste avec ce côté «ferme-​atelier-​laboratoire «…Quelque chose de savamment étudié et totalement adapté au climat de la région.
Trois petites marches et vous voici invité à vous asseoir ou bon vous semble.
Le menu du jour ainsi que les boissons sont manuellement inscrits sur de grandes ardoises murales qui vous seront apportées à votre table. Ici comme précédemment relaté, tout provient principalement du jardin ou de cultures locales. A prime abord, une cuisine qui serait une association de mets un peu nouvelle cuisine californienne, mexicaine avec une touché méditerranéenne. Egalement une impressionnante liste de boissons avec des jus et des limonades maison.
Né manquez pas d’aller observer l’activité en cuisine puisque celle-​ci se trouve à quelques mètres de votre table. Des planchas, un piano de cuisson et ingrédients-​épices ci et là; le «molcajete «mortier traditionnel. Visiblement le travail est orchestré aujourd’hui par une dame qui office en tant que chef de cuisine. Sur le côté un four à pizza dans lequel on trouvera du bois en train de se consumer.
Un peu partout des décorations choisies; légumes, artisanat local, journaux dans une corbeille en osier.
On sert de l’alcool également mais pour un repas de midi nous préfèrerons prendre une limonade qui s’est avérée être délicieuse avec des citrons verts mais aussi un peu de menthe. Autre boisson très rafraichissante avec le jus d’hibiscus parfois appelé ici «Jamaica «. Comme je l’écrivais dans un autre billet, il s’agit en fait de fleurs d’hibiscus comme l’on trouve en Egypte sous le nom de «karkade «. Ces fleurs séchées sont ensuite réhydratées comme des feuilles de thé et colorent l’eau d’un rouge très profond. On sucre la boisson que l’on peut simplement servir froide ou alors utiliser une décoction du jus pour réaliser, sauces, cocktails et mais aussi un chutney. Le goût est plutôt citronné et très rafraichissant.
En guise de bienvenue nous voici tout de suite offert une verrine avec la soupe du jour. Il s’agit d’une onctueuse crème de fèves mais ici dans la version «pois-​cassé «avec une larme d’excellente huile d’olive et une feuille de basilic.
Nous choisirons une simple salade de betterave, mais quelle salade… Les betteraves sont encore très légèrement fermes, associées à de la roquette comme je l’aime, c’est-à-dire en feuilles larges et de la salade amarante. L’amarante est originaire d’Amérique du Sud, était cultivée par les Incas comme une céréale et en consommaient les graines. Sa culture a été abandonnée après l’arrivée des Espagnols en Amérique du Sud. Elle était consommée sous forme de farine mais on peut aussi comme ici utiliser le feuillage. Sur le dessus, un peu de fromage émietté et des graines de citrouilles torréfiées.

We were staying at the picturesque Hacienda at Los Cerritos Surf Colony and I heard about this lovely little organic farm to table place just down the road. It’s just before the gas station in Pescadero on the left down an unmarked dirt road about 1.5 Km. They are closed Mondays and Tuesdays but the other days, they are open 12p-​9p. The restaurant is smack dab in the middle of their lovely farm. It features newly built tin roofed structures with about 10 – 12 tables including picnic tables. It’s open air so be prepared for pesky flies and skeeters at night. Recommend bug spray big time.
The menu is small and is presented on a chalk board. The wait staff was a little slow but hey this is Mexico… Chill! Great selection of fresh made fruit juices, teas, and mixed drinks. The eggplant parmesan was delicious, the guac was a little bland, the quinoa salad was decent. The show stopper however was the flank steak with chimmichurri sauce. Desserts were really tasty.
Bottom line is if you are staying in Todos Santos or Pescadero, you really need to try this place.