The Land and Water Company exists today because a group of chefs decided that the sustainability of our food was just as important as the flavor.   We have been putting our beliefs to work for years, and one of these long-term projects is focused on the Vaquita porpoise.  The Vaquita is the most critically endangered marine mammal in the world.

We held an awareness dinner at LWC which was where we met Chef Drew Deckman.  Deckman came into our kitchen and cooked with us and we began to realize we both shared common beliefs in and out of the kitchen.

It was an honor when Chef Drew invited us to his restaurant, Deckman’s, located within the vineyard at El Mogor Winery, in the pristine Valle de Guadalupe region of Baja.  El Mogor, Deckman’s, and the Valle de Guadalupe as a whole holds what we feel is an untouched heart of the lifestyle we revere.  Warm people, fertile soil, and a valley full of artisans in love with their craft.

We document our experiences to remember those of you who share food, respect, and bonds that bring us together. Please click below to view our video from The Winter Bounty of Baja at Deckman’s En El Mogor.





The Land and Water Company’s Menu for Deckman’s En El Mogor ~ Winter Bounty of Baja:

Chef Rob Ruiz:
Live Urchin and Lardon ~ Urchin with Osetra caviar, confit pork belly, braised daikon, shiso, cilantro, fresh grated wasabi root.

Chef Brandon Nichols:
Tamale de Conejo y Molé ~ Molé braised rabbit tamale, tamatilló purée, avocado, white balsamic, Mexican chocolate, sesame seed, micro cilantro.

Please visit Deckman’s En El Mogor Facebook page at or Follow on Instagram @deckmansenelmogor  For reservations contact: +52-1-646-188-3960

Future events are coming soon!  Please subscribe to our “One Plate at a Time” blog (located on our main menu) to receive our updates by email.