Plate-by-plate of chef Roberto Alcocer’s tasting menu ($220) at Michelin-starred Valle in Oceanside, California, on Saturday, April 18, 2026.
To start, botanas on the patio overlooking the Oceanside Pier. Dreamiest setting.
Agua Fresca | Tomatillo, hoja santa, epazote infusion.
Fish Taco.
Not Oyster | Oyster leaf, seaweed broth, borage flower.
Huitlacoche Infladitas.
Valle’s main dining room.
Maggie | Valle signature clarified margarita ($22).
Tejuino | Corn chowder ice cream, white fish roe.
Cebolla y Caviar | Charred onion, Imperia Royal Ossetra caviar, vegetable demi-glace.
Trucha Tom Kha | Ensenada azero steelhead trout, local kiwi, cold tom kha.
Mole Blanco | Local spring vegetables, white mole, almonds, pinenuts, sesame.
Chancla | Somos maiz heirloom masa, A5 Japanese drunken wagyu, asiento, salsa ranchera.
Black Bean Bread | Fermented black garlic butter, chicharrón butter.
Pescado | Oceanside harbor pelican rock cod, chichilo, roasted cauliflower, jicama.
Bistec Ranchero | Grilled imperial american wagyu, black bean, poblano pepper.
Arroz con Leche | Jasmine rice, Mexican papantla vanilla, white chocolate, raspberry.
Cutie | Local mandarin, citrus pith, yogurt, ginger, cardamom.
Dulces | Tascalate macaron.
Dulces | Corico.
Dulces | Margarita gomita.
Cono | Cactus, lime, tajin.
Truffles for later.
—
24 Suns was featured in my travel report for LAist: “San Diego’s North County is Southern California’s new culinary powerhouse”
Adventures in Baja: