Interview Series Chef Extraordinaire - José Peña
Chef José created from scratch the concept which celebrates cocina honesta — honest cooking rooted in fresh, local ingredients, sustainable seafood, and the seasonal flavors that define the region of Todos Santos. His menu blends Baja traditions with global inspiration, featuring dishes designed to share — from fresh ceviche and sashimi to grilled vegetables, tacos, and house-made specialties. Every plate highlights the richness of Baja California Sur and the creativity of Mejibó's kitchen. They also serve thoughtful vegan and vegetarian options, along with homemade pastries crafted in-house daily.
by Mayté Rodríguez Cedillo and Fernando Favela · Chef Extraordinaire · BajaTraveler.com
Your cuisine feels deeply personal. If you had to distill your culinary identity into one essential idea, what would it be—and how has it evolved over time?
Coming from a family of doctors, where values, ethics, discipline, and humanity were always a priority, I learned early on the importance of caring for people. That gave me a deep respect for food as a basic human need, but also as something that can restore the soul. At Mejibó, Todos Santos, we focus on strong processes, respect for every ingredient, and warm hospitality to create an authentic Baja experience.
Baja California offers a striking sense of place. How do you translate the landscape—sea, desert, and vineyard—into a coherent culinary language?
Baja offers unforgettable landscapes and incredible fresh products. Our goal is to give every traveler an experience through flavors, textures, and aromas that reflect the harmony of this place and everything that makes Baja California Sur special.
Every great chef develops an almost obsessive relationship with certain ingredients. Which ones define your kitchen, and why are they indispensable?
Fresh ingredients define our kitchen. Living in Todos Santos is a blessing because we have access to products that are freshly harvested or caught daily. We focus on balance in flavors, always paying close attention to seasoning and salt to create harmony in every dish.
For me, the balance comes from the meaning of restoration. Technique is essential because it shows respect for the ingredient, the profession, and the guest’s experience. It’s about quality ingredients, well-executed processes, and attention to detail. The intuitive side comes from connecting with the environment, the season, and the love we want to transmit through the food, creating a deeper and more genuine connection with the guest.
We design our dishes with balanced flavors and defined textures so they pair naturally with a wide range of wines. Our list includes both regional wines and selections from around the world, giving guests plenty of variety to explore.
I’m also working on a new wine program to strengthen pairings and expand our selection, offering more variety at fair prices for our guests.
From your perspective, how is Valle de Guadalupe positioned today within the international food and wine landscape?
I believe Valle de Guadalupe, just like Baja California Sur, is becoming increasingly visible to international travelers because of the quality of its wine, gastronomy, and hospitality. It has built its own identity through local producers, native flora and fauna, and seasonality, which makes it very attractive to visitors.
The overproduction and exploitation of the planet have created more awareness about respecting ingredients and nature. Today, using sustainable products and conscious practices add real value for travelers and creates a more honest and organic connection.
Sustainability is often discussed, but rarely understood in depth. What meaningful practices—often unseen by the guest—truly shape your approach?
As restaurateurs, we understand the impact a restaurant operation can have through waste generation. Because of that, and aligned with our values, at Mejibó, we’ve implemented internal, day-to-day practices to operate more responsibly.
We separate waste and work with Punto Verde to recycle cardboard, glass, and plastics, helping reduce what goes to landfills. At the same time, I’ve personally been developing the Mejibó garden as an internal project, applying biodynamic practices.
Organic waste is composted and processed through vermiculture to regenerate the soil. We’re already growing zucchini, different tomato varieties, kale, arugula, and more for use in the restaurant. We also work closely with local producers who share the same conscious and sustainable approach.
Which global influences have shaped your vision, and how do you reinterpret them while preserving a strong sense of place?
In recent years, there has been much more global attention on sustainable products, organic processes, and respecting natural timing and practices. This has transformed many restaurants toward a stronger farm-to-table philosophy, which creates a deeper sense of belonging to the place and greater respect for everything around us.
Beyond trends, what kind of legacy do you hope to build—and how do you envision the future of Baja’s cuisine on the global stage?
More than following trends, we want to build a legacy based on honesty and hospitality. We want to restore people through comforting food made with love and care, proving that you can work with strong techniques and excellent processes without pretension. Creating a healthy environment for our team is also important to us, because that helps build a more intimate and genuine experience for everyone.
BajaTraveler® Signature Closing
1. A wine that never fails to move you (red, white, or sparkling)
White
2. One Baja ingredient you can’t live without
Seafood
3. A restaurant anywhere in the world that recently inspired you
I’m inspired by places that integrate nature and gardens into the
experience, such as Buche Perico in Santo Domingo and Luuma in Holbox.
4. Sea or land—where do you find more inspiration?
Sea and Land
5. A perfect pairing—simple, yet unforgettable
Seafood – Albariño
6. A guilty pleasure
A Berliner doughnut filled with raspberry jam
7. The first dish or memory that defined your palate
Cuachala, a traditional dish from Ciudad Guzmán, Jalisco,
where I was born.
8. If you weren’t a chef, what would you be…
A Doctor
9. A culinary destination you consider essential today
Baja California
10. In one word: what is Baja to you?
ABUNDANCE – The name MEJIBO was chosen out of respect for
Baja California. In local ethnic groups, “Mejibó” represented a season of abundance, and that is exactly what Baja represents
to me.