{"id":130925,"date":"2026-10-02T11:40:09","date_gmt":"2026-10-02T17:40:09","guid":{"rendered":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/02\/amapola-valle-de-guadalupe-aniversario\/"},"modified":"2026-10-02T11:40:09","modified_gmt":"2026-10-02T17:40:09","slug":"amapola-valle-de-guadalupe-aniversario","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/02\/amapola-valle-de-guadalupe-aniversario\/","title":{"rendered":"Amapola cumple un a\u00f1o: la mesa \u00edntima de Solange Muris y Benito Molina en Valle de Guadalupe"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">En el Valle de Guadalupe hay restaurantes que convierten una comida en una experiencia, pero <strong>Amapola<\/strong> lleva esa idea a una escala mucho m\u00e1s \u00edntima. El restaurante de los chefs <strong>Solange Muris y Benito Molina<\/strong> cumple su primer aniversario dentro de Banyan Tree Veya Valle de Guadalupe con una propuesta en la que el men\u00fa cambia seg\u00fan las estaciones, los productos disponibles y lo que ofrece Baja California.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Amapola abri\u00f3 sus puertas en octubre de 2025 y, desde entonces, mantiene una capacidad de apenas <strong>16 comensales<\/strong>. La intenci\u00f3n es clara: crear una relaci\u00f3n mucho m\u00e1s cercana entre la cocina, el servicio y quienes se sientan a la mesa.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed28929-1024x683.jpg?resize=1024%2C683&#038;ssl=1\" alt=\"\" class=\"wp-image-130921\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed28929.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed28929.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed28929.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed28929.jpg?w=1120&amp;ssl=1 1120w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Una mesa para solo 16 personas<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La experiencia comienza desde el tama\u00f1o del restaurante. Amapola recibe \u00fanicamente a 16 personas, lo que permite que la cena se desarrolle de una manera m\u00e1s cercana y que el men\u00fa degustaci\u00f3n de <strong>seis tiempos<\/strong> tenga el espacio necesario para contar su propia historia.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La propuesta est\u00e1 a cargo de Solange Muris y Benito Molina, dos chefs con m\u00e1s de 25 a\u00f1os de trayectoria en Baja California. Despu\u00e9s de m\u00e1s de dos d\u00e9cadas al frente de Manzanilla, en Ensenada, ambos encontraron en el Valle de Guadalupe la oportunidad de construir un proyecto diferente: m\u00e1s peque\u00f1o, pausado y conectado directamente con su entorno.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un a\u00f1o despu\u00e9s, esa idea contin\u00faa siendo parte central de Amapola.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Un men\u00fa que cambia con las estaciones<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Aqu\u00ed no hay una carta que permanezca exactamente igual durante todo el a\u00f1o. La disponibilidad de los ingredientes determina buena parte de lo que llega a la mesa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Las vedas, las cosechas y el trabajo de productores de la regi\u00f3n influyen en cada nueva versi\u00f3n del men\u00fa. El mar de Baja California es uno de los principales protagonistas, pero tambi\u00e9n aparecen vegetales de huertos locales y de la propia propiedad, aceite de los olivos que rodean el restaurante y productos provenientes de granjas y ranchos cercanos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Por eso, comer en Amapola tambi\u00e9n significa encontrarse con una cocina que cambia constantemente. Lo que llega al plato depende de lo que el territorio tiene para ofrecer en ese momento.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed281029-683x1024.jpg?resize=683%2C1024&#038;ssl=1\" alt=\"\" class=\"wp-image-130923\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed281029.jpg?resize=683%2C1024&amp;ssl=1 683w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed281029.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed281029.jpg?resize=768%2C1151&amp;ssl=1 768w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed281029.jpg?resize=1025%2C1536&amp;ssl=1 1025w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed281029.jpg?w=1120&amp;ssl=1 1120w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Baja California llega directo al plato<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La cocina de Amapola aprovecha productos que forman parte de la identidad gastron\u00f3mica de la regi\u00f3n. <strong>At\u00fan aleta azul, erizo, abul\u00f3n, langosta y diferentes variedades de conchas<\/strong> aparecen cuando se encuentran en su mejor momento.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La idea no es transformar los ingredientes hasta hacerlos irreconocibles, sino trabajar alrededor de su origen y aprovechar sus caracter\u00edsticas. En el men\u00fa tambi\u00e9n aparecen referencias a sabores familiares, recetas dom\u00e9sticas y recuerdos que conectan la cocina contempor\u00e1nea con la memoria.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Esta relaci\u00f3n con el producto es parte de lo que diferencia la experiencia: el ingrediente no se elige \u00fanicamente por lo que puede aportar a un plato, sino tambi\u00e9n por el momento espec\u00edfico en el que se encuentra.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">El restaurante que tom\u00f3 su nombre de las amapolas<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Hasta el nombre del restaurante tiene una relaci\u00f3n directa con el paisaje. Cada primavera, <strong>amapolas silvestres<\/strong> aparecen de manera natural en los terrenos de Banyan Tree Veya.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La flor termin\u00f3 dando identidad a un proyecto que desde su comienzo busc\u00f3 crecer junto con el territorio. Es una referencia sencilla, pero bastante representativa de la filosof\u00eda del restaurante: observar lo que ocurre alrededor y dejar que ese entorno tenga un papel dentro de la experiencia.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A un a\u00f1o de su apertura, Amapola mantiene esa conexi\u00f3n con el paisaje no solo en su nombre, sino tambi\u00e9n en la manera en que selecciona y trabaja sus ingredientes.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed281129-1024x683.jpg?resize=1024%2C683&#038;ssl=1\" alt=\"\" class=\"wp-image-130922\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed281129.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed281129.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed281129.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed281129.jpg?w=1120&amp;ssl=1 1120w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Amapola celebra su primer aniversario en Valle de Guadalupe<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Despu\u00e9s de un a\u00f1o, <strong>Amapola<\/strong> contin\u00faa con la misma f\u00f3rmula con la que abri\u00f3: una mesa peque\u00f1a, un men\u00fa que se transforma con las estaciones y una cocina profundamente ligada a Baja California.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La experiencia se encuentra dentro de <strong>Banyan Tree Veya Valle de Guadalupe<\/strong>, en Ensenada, y requiere reservaci\u00f3n previa. Las cenas se realizan de mi\u00e9rcoles a s\u00e1bado, de 7:30 p.m. a 11:00 p.m.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para quienes buscan descubrir otra cara del Valle de Guadalupe, Amapola propone una experiencia que empieza mucho antes del primer plato: sentarse frente a una mesa para pocas personas y dejar que el territorio decida, en buena medida, qu\u00e9 llegar\u00e1 a ella.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Amapola<\/strong><br \/>Banyan Tree Veya Valle de Guadalupe<br \/>Camino Vecinal #179, Ejido El Porvenir, Valle de Guadalupe, Ensenada, Baja California.<br \/>Cena: mi\u00e9rcoles a s\u00e1bado, 7:30 p.m. a 11:00 p.m.<br \/>Se requiere reservaci\u00f3n previa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<!--themify_builder_content-->\n<div id=\"themify_builder_content-130925\" data-postid=\"130925\" class=\"themify_builder_content themify_builder_content-130925 themify_builder tf_clear\">\n    <\/div>\n<!--\/themify_builder_content-->\n","protected":false},"excerpt":{"rendered":"<p>Amapola celebra su primer aniversario en Valle de Guadalupe con una experiencia para solo 16 comensales y un men\u00fa que cambia con las estaciones.<\/p>\n","protected":false},"author":4,"featured_media":130924,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6870],"tags":[9597,15361,15362,5040,14433,15366,15368,3467,15367,3139,15364,15369,7540,15370,15363,15365,15281,10400,15371],"class_list":["post-130925","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodie","tag-alta-cocina","tag-amapola","tag-amapola-valle-de-guadalupe","tag-baja-california","tag-banyan-tree-veya","tag-benito-molina","tag-cocina-de-temporada","tag-ensenada","tag-gastronomia-de-baja-california","tag-gastronomia-mexicana","tag-guia-michelin-mexico","tag-menu-degustacion","tag-restaurantes","tag-restaurantes-en-valle-de-guadalupe","tag-restaurantes-michelin","tag-solange-muris","tag-turismo-gastronomico","tag-valle-de-guadalupe","tag-wine-country","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - 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No es cualquier cosa, ya que este premio es como el Oscar de la gastronom\u00eda, y cuando te lo llevas\u2026","rel":"","context":"En \u00abFoodie\u00bb","block_context":{"text":"Foodie","link":"https:\/\/zeromagazine.mx\/index.php\/category\/lifestyle\/foodie\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/08\/MP_valledining2_65423-scaled.jpg?fit=1200%2C750&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/08\/MP_valledining2_65423-scaled.jpg?fit=1200%2C750&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/08\/MP_valledining2_65423-scaled.jpg?fit=1200%2C750&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/08\/MP_valledining2_65423-scaled.jpg?fit=1200%2C750&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/08\/MP_valledining2_65423-scaled.jpg?fit=1200%2C750&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":81279,"url":"https:\/\/zeromagazine.mx\/index.php\/2024\/08\/01\/valle-estrella-michelin-y-mas\/","url_meta":{"origin":130925,"position":4},"title":"\u00abValle: Estrella Michelin y M\u00e1s\u00bb","author":"zeromagazinemx","date":"1 de agosto de 2024","format":false,"excerpt":"Hola a tod@s,\u00a0\u00a0Hoy les traigo el chisme m\u00e1s cool del mundo culinario. 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La Gran\u2026","rel":"","context":"En \u00abBlog\u00bb","block_context":{"text":"Blog","link":"https:\/\/zeromagazine.mx\/index.php\/category\/blog\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/08\/20210817_Valle_%C2%A9AudreyMa_0476-scaled.jpg?fit=800%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/08\/20210817_Valle_%C2%A9AudreyMa_0476-scaled.jpg?fit=800%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/08\/20210817_Valle_%C2%A9AudreyMa_0476-scaled.jpg?fit=800%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/08\/20210817_Valle_%C2%A9AudreyMa_0476-scaled.jpg?fit=800%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":79994,"url":"https:\/\/zeromagazine.mx\/index.php\/2024\/07\/05\/primer-restaurante-con-estrella-michelin-en-oceanside\/","url_meta":{"origin":130925,"position":5},"title":"1er Restaurante con Estrella Michelin en Oceanside","author":"zeromagazinemx","date":"5 de julio de 2024","format":false,"excerpt":"\u00bfTe imaginas entrar a un lugar donde cada platillo es una verdadera obra de arte? Pues en 2021, el s\u00faper famoso Chef Roberto Alcocer abri\u00f3 Valle en Oceanside, California, y desde entonces ha sido el boom en la escena culinaria. Su pasi\u00f3n por la cocina ha hecho que Valle sea\u2026","rel":"","context":"En \u00abFoodie\u00bb","block_context":{"text":"Foodie","link":"https:\/\/zeromagazine.mx\/index.php\/category\/lifestyle\/foodie\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/07\/tHJqMr5k-scaled.jpeg?fit=1200%2C750&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/07\/tHJqMr5k-scaled.jpeg?fit=1200%2C750&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/07\/tHJqMr5k-scaled.jpeg?fit=1200%2C750&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/07\/tHJqMr5k-scaled.jpeg?fit=1200%2C750&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/07\/tHJqMr5k-scaled.jpeg?fit=1200%2C750&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"jetpack_sharing_enabled":true,"builder_content":"","jetpack_featured_media_url":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed281129-1.jpg?fit=1120%2C747&ssl=1","_links":{"self":[{"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/posts\/130925","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/comments?post=130925"}],"version-history":[{"count":0,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/posts\/130925\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/media\/130924"}],"wp:attachment":[{"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/media?parent=130925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/categories?post=130925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/tags?post=130925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}