The Valle de Guadalupe is home to the largest concentration of vineyards dedicated to grape cultivation.

Regardless of the hectares or the number of crates produced, the truth is that in any winery, you'll find the same passion for the land, the grape, and the process of transforming them into wine.

The first wineries that appear north of Ensenada are Tres Valles, Vinisterra, Viña de Liceaga, Xecue, Hacienda La Lomita, Viñas Pijoan, and the organic crops of Mogor Badán. Casa de Piedra belongs to Hugo D'Acosta, the successful winemaker of the region who inaugurated the "Estación de Oficios" or "La Escuelita" in 2004, where you can learn to make wine and olive oil.

In the area near El Porvenir and Francisco Zarco, other wineries emerge such as L.A. Cetto or Casa Pedro Domeq, Vinos Bibayoff, Monte Xanic, Chateau Camou, and Barón Balch'e. At JC Bravo, grapes such as Carignan and Palomino are produced in an artisanal manner.

The Valle de Guadalupe is also home to one of the four Kumiai communities found in Baja California, San Antonio Nécua. Organized at the Siñaw Kuatay Recreational Center, the descendants of the ancient natives proudly showcase their customs to visitors. A welcome ritual in their amphitheater and a replica of a temporary shelter made of willow branches, tule, and cachanilla are just the beginning. Next, you'll find a crafts store and a museum displaying mortars, clay pots, willow baskets used for storing seeds, bows and arrows, medicinal plants, work tools, and photographs of community members. In their restaurant, there are tastings of ancestral foods such as wheat tortillas, acorn atole, toasted wheat pinole, and beans with corn.