La Paz · Baja California Sur

Héctor
Palacios

Where the desert surrenders to the Gulf of California, a cuisine is born.

Chef · Casamarte · Pesca con Futuro Ambassador Discover the cuisine
Philosophy

My cuisine is respect, territory and vision.

To eat is to eat a story. When I serve an oyster, I don't serve an oyster: I tell where it comes from, who farmed it, which family cared for it. Every product has an origin with a name — and that origin deserves an echo, not oblivion. More than twenty-five years cooking Baja California Sur taught me that flavor is not invented: it is traced, respected, cared for.

The house

Casamarte

Facing the La Paz boardwalk, Casamarte is the table where this cuisine takes shape. Its oyster menu reads like a list of labels — chingón, santomar, olán — each worked in its own farming zone, distinguishable on the palate. No trendy or sport-caught fish is served here: only species whose origin can be guaranteed and traced.

The signature dish is King campachi over embers — the King of the Gulf of California — aged, cooked ranch-style and served whole, nothing wasted. Fine cuisine eaten in a taco, with wine or beer, in sandals.

Chef Héctor Palacios en Casamarte, La Paz
The territory

Flavor is born from what we protect.

Baja California Sur blends the sea with the desert — «another Mexico», wrote Fernando Jordán. Surrounded by water, but also by mountains, ranches and horses: we are ranchers of the sea. Flavor is born from a local network with names of its own, and from the cleanest sea in Mexico, which the communities keep that way.

01

Origin with a name

The oyster from the Aragón family, Yemaya cooperative in López Mateos: it arrives as seed, they care for it twelve months «like a baby», and it travels with a card stating what it is, where and when it was harvested. Real traceability, sometimes by QR.

02

Fishing with a future

Sustainable eating without the lecture: hook over net, respecting closed seasons and wasting nothing. Like the red lobster of Abreojos, rested today so there is still something to cook tomorrow.

03

From sea and ranch

Minutes from the coast lie the ranches: Miraflores cheeses, machaca, goat, the mangate of Todos Santos. Arroz ranchero unites both halves — ranch techniques with the fruit of the sea.

Career

Decades of craft, a single territory.

25+

Years cooking Baja California Sur

A cuisine built on deep knowledge of a single place and its people.

2026

Guía México Gastronómico

Casamarte, recognized in the 2026 Guía México Gastronómico, one of the country's most influential culinary publications.

Ambassador

Pesca con Futuro · Breville

Culinary ambassador of the Latin American initiative Pesca con Futuro and of the Breville brand.

Casamarte

His table in La Paz

Culinary director of Casamarte Oyster Bar & Grill, facing the boardwalk, where his cuisine of origin is served every day.

To be completed with more of the chef's verified milestones and collaborations.

“We are ranchers of the sea.”

In the press
“La Paz deserves to be a culinary reference because we care about origin. That, essentially, is who we are.”
— Héctor Palacios
Sunset Magazine Food and Travel México Revista Central Guía México Gastronómico 2026 Pesca con Futuro

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