Tijuana Culinary School graduate Jaime Galindo teamed with Chilean Master Chef Carlos Vargas in 2013 to create the menu and run the cocina for their seasonal campestre kitchen, built around the gardens from which their produce is sourced. They serve a variety of grilled meats and seafood as well as a hearty whole wheat “risotto” with grilled carrots, asparagus, nuts and garden greens. The dish pairs well with Santa Brasa’s Dama del Valle house Chardonnay.