This week, we’re thrilled to spotlight Chef Roberto Alcocer, the visionary behind Valle in Oceanside, California, and one of the leading ambassadors of modern Mexican cuisine in the United States. Known for redefining how diners experience Mexican flavors, Chef Alcocer blends the rich traditions of Baja California with the precision and elegance of contemporary fine dining—earning Valle a coveted MICHELIN star and national acclaim.
In this in-depth interview, Chef Alcocer reflects on the philosophy that guides his cooking, the discipline that shaped his early career, and the responsibility he feels to showcase the true depth of Mexican cuisine. From nixtamalization to seafood-driven Baja flavors to the mindset he instills in young chefs, Chef Alcocer offers a thoughtful look into the craft, culture, and purpose behind every plate that leaves his kitchen.
1. You’ve become one of the leading voices of modern Mexican cuisine in the U.S. — how would you describe your culinary philosophy in one or a couple of sentences?
My culinary philosophy starts with honoring the ingredient. For me, everything begins with sourcing the highest-quality products we can find — ideally from local farmers, fishermen, and makers who share that same respect for the land. From there, my role is simple: cook with intention, minimize waste, and let those ingredients tell the story of Baja and Southern California on the plate.
2. Was there a moment or dish early in your career that made you realize you wanted to dedicate yourself to fine dining?
That discipline, that precision, that daily pursuit of excellence showed me what fine dining really was.
It wasn’t a specific dish for me. The moment came early in my career, when I was an apprentice in a kitchen chasing its first MICHELIN star. I was on vegetable prep and stocks — the most humble tasks — but that discipline, that precision, that daily pursuit of excellence showed me what fine dining really was. I realized then that I wanted to dedicate myself to that craft.
3. Many people still associate Mexican food with comfort and street food. What challenges — and opportunities — come with redefining it through fine dining?
Mexico is so much more than tacos. The challenge and the opportunity is reminding people of the depth and sophistication of our cuisine. We’re a country with incredible biodiversity, technique, and history. I embrace that challenge because it lets me showcase a Mexico that’s refined, expressive, and rooted in culture, while still honoring the flavors that make us who we are.
4. What ingredient do you think best captures the essence of Baja California — something you can’t imagine your menu without?
Oysters and seafood, without a doubt. They’re the soul of Baja — bright, clean, alive. They define our coastline, our markets, our cooking. I can’t imagine my menu without them, because they’re not just ingredients…they’re a signature of who we are.
5. Is there a traditional Mexican cooking technique or dish you’d like to see more chefs explore or reinterpret in fine dining?
Nixtamalization, without question. It’s one of the most important techniques in Mexican cuisine, yet not enough chefs outside of Mexico truly work with it. Once you start making your own nixtamal, grinding your masa, feeling that transformation from corn to dough — it changes the way you cook. I’d love to see more chefs explore it in fine dining, because it’s a technique that carries history, culture, and an entire way of understanding flavor.
6. You lead a talented team that brings your vision to life every day. What qualities do you look for when mentoring or hiring young chefs?
For me, it always starts with attitude. I look for young chefs who show up with energy, curiosity, and a real sense of ownership — people who care about the craft, not just the job. Skills can be taught, but passion, discipline, and the desire to grow are what truly make a great cook.
7. What’s one piece of advice you wish you’d received earlier in your career?
Enjoy the ride. In this industry, we often take everything too seriously, but the journey matters just as much as the destination. Stay present, stay curious, and find joy in the process, that’s where the real growth happens.
Enjoy the ride. In this industry, we often take everything too seriously, but the journey matters just as much as the destination.
8. Since achieving the Michelin star, what is the single biggest pressure or change you’ve had to institute in the kitchen, and what rituals or practices are you using to keep the team grounded in your original mission?
More than pressure, the star didn’t change our standards — we’ve worked with the same level of exigency from the very beginning. We’ve always cooked like we were chasing the second star. But at the end of the day, what keeps me and the team grounded is remembering who we really cook for: the guest, not the inspector. If we stay focused on giving our guests an unforgettable experience, everything else falls into place
9. What do you think diners misunderstand most about Mexican fine dining, and how do you hope Valle helps change that?
I think many diners still compare Mexican food to taco shops and assume it has to be cheap — but Mexican cuisine is one of the most complex in the world. What I hope Valle shows is that our ingredients, our traditions, and our techniques deserve the same respect and value as any other world cuisine. Fine dining is simply another lens to honor Mexico, not to change it.
10. Are there any elements of the broader Mexican or Latin American culinary landscape—outside of Baja—that you feel are currently underrepresented in the US fine dining scene and that you’d like to explore next in a future concept or menu development?
There are so many regions, ingredients, and preparations across Mexico and Latin America that simply don’t exist in the U.S. fine dining scene yet. The diversity is incredible, and it goes far beyond what most diners have been exposed to. I see it as our responsibility to bring those flavors here and showcase them with the respect they deserve. There’s a whole landscape still waiting to be told on the plate
11. For home cooks — one technique (no special gear required) that instantly elevates their cooking.
For home cooks, the best technique is simple: taste everything. Taste as you cook, taste as you season — don’t wait until the end. You can always add more salt, more acidity, more balance. Paying attention to flavor in real time is what instantly elevates any dish.
Taste as you cook, taste as you season — don’t wait until the end.
12. Finally, what dish on the Valle menu best represents you right now — and why?
The dish that represents me right now is the Black Onion Tart. I love the idea that a humble, everyday ingredient like a white onion — something usually used to support other flavors — can become the star of the plate. With technique, intention, and a bit of polish, you can take something simple and reveal its depth. That philosophy feels very true to where I am as a chef today.
Chef Roberto Alcocer | Instagram
Valle | Instagram
222 N Pacific St, Oceanside, CA 92054
