Chef Javier Plascencia's celebrated Todos Santos restaurant is one of the most acclaimed in all of Baja California, using produce from the adjacent 50-acre organic farm. The farm-to-table Mexican menu changes seasonally, incorporating heritage vegetables, local meats, and fresh seafood with sophisticated culinary technique. A pilgrimage destination for serious food travelers.
Jazamango stands on Calle Sinaloa on the edge of Todos Santos, Baja California Sur, and is the restaurant chef Javier Plascencia opened after establishing his reputation in Tijuana and the Valle de Guadalupe, making it the clearest link between the Baja California culinary movement to the north and the southern half of the peninsula. The kitchen is built around a wood-fired oven and grill and around the adjacent organic farm, which supplies the vegetables, herbs and much of the fruit used across the menu; the name comes from a mango tree on the property. The farm garden salad at roughly $18 is the plainest demonstration of that sourcing and one of the dishes the restaurant is best known for. Cochinita pibil tacos at about $22 apply the Yucatecan achiote-and-citrus pit-cooking method to local pork, and the seasonal mole near $35 changes through the year with what the farm and the coast provide. Wood-grilled catch, roasted vegetables, house tortillas made from nixtamalised corn and a rotating list of specials fill out a menu that shifts with the harvest rather than the season alone. The dining room is an open-air compound: timber and adobe structures, a covered terrace, a garden with mature trees and a long communal table, string lighting, and views over the farm rows. Noise is moderate and the pace is unhurried, with most tables staying two hours or more. Dress is casual. The beverage programme includes Valle de Guadalupe wines, mezcal and cocktails built on farm herbs and citrus. Service runs 11AM to 9PM Wednesday through Monday, with Tuesdays closed, and lunch on the terrace in daylight is the version most regulars recommend. Reservations should be made several days ahead from December to April, since the restaurant draws visitors from Los Cabos an hour away as well as from Todos Santos itself.
Signature dishes
- Farm Garden Salad — $18
- Cochinita Pibil Tacos — $22
- Seasonal Mole — $35
Good to know
- Known for
- Farm-to-table using on-site 50-acre organic farm
- Hours
- 11AM-9PM Wed-Mon
Location
Calle Sinaloa s/n, Todos Santos, BCS 23300
23.4300, -110.2300 View on map
Highlights
- Chef Javier Plascencia's Todos Santos restaurant, linking the Baja California culinary movement to the southern peninsula.
- Farm garden salad at roughly $18 drawn from the adjacent organic farm that supplies most of the vegetables and herbs.
- Cochinita pibil tacos at about $22, applying the Yucatecan achiote-and-citrus method to local pork.
- Seasonal mole near $35 that changes through the year with the farm and the coast.
- Open-air compound of timber and adobe with a garden terrace, communal table and views over the farm rows.
Tips for visiting
- Lunch on the terrace in daylight shows the farm setting at its best and is easier to book than dinner.
- Closed Tuesdays; service runs 11AM to 9PM Wednesday through Monday.
- Reserve several days ahead from December to April, since the restaurant draws diners from Los Cabos an hour away.
- Allow two hours or more, as the pacing is deliberately unhurried.
- Ask what came out of the farm that week rather than ordering from the printed menu alone.
- It is roughly an hour by car from Cabo San Lucas, so it works as the anchor of a Todos Santos day rather than a casual stop.
When to visit
Lunch or an early dinner shows the farm and garden in daylight and is easier to book. Closed Tuesdays, and December to April is peak season when tables go several days ahead.
Accessibility
The compound is largely single-level with the terrace and garden dining areas reached from the parking area without significant steps, so wheelchair access is generally workable. Surfaces mix packed earth, gravel and concrete and are uneven in the garden sections, so requesting a terrace table at booking is the easier option. Restrooms are on the same level but are not purpose-adapted.
Frequently asked questions
Who is the chef?
Javier Plascencia, who built his reputation in Tijuana and the Valle de Guadalupe before opening here, which makes the restaurant a direct link between northern and southern Baja cooking.
Where does the produce come from?
Largely from the organic farm adjacent to the restaurant, which supplies the vegetables, herbs and much of the fruit used across a menu that changes with the harvest.
When is it closed?
Tuesdays. The rest of the week service runs from 11AM to 9PM.
How far ahead should a table be booked?
Several days during the December to April season. The restaurant draws visitors from Los Cabos as well as Todos Santos, so weekend tables go early.
How much does a meal cost?
Roughly $50 to $90 per person for several dishes before wine, which is at the top of the Todos Santos range.