Fuego Restaurant at the Hotel Boutique Valle de Guadalupe boasts a menu featuring excellent Mediterranean tapas and plates made with local Baja California seafood, meat and produce. Chef Mario Peralta is no stranger to "Baja Med" preparations, based on his 11 years of experience in the region. His pulpo adobado (marinated octopus) is grilled, then marinated in ponzu and habañero oil and served with runner beans, radish and dollops of creamy avocado. Save a bit of the marinade at the end and for dipping with the restaurant's freshly baked bread.