One of my morning rituals is to wish a happy birthday to my Facebook friends. Recently, one of those was Abe Juarez, who said thank you and suggested that we meet. I looked up his profile and found out that he was associated with Oystera in Todos Santos. On our regular trips to Todos Santos for music, I had watched Oystera being built with the care of making it look like an original building in the town. I was always curious but as we are not big fans of raw oysters, we hadn’t stopped in yet on our trips to Todos Santos from San Jose del Cabo.

Abe and I set a time to meet at Oystera and I drove up to Todos Santos midday on a Sunday to meet. Abe was very gracious and gave me a tour of the property and frankly, I was blown away. Who would know that the property is at total of 14 acres with an incredible vision for the future. Abe comes from a hospitality family and has been working in the industry since he was 15 – 35 years ago.

Oystera has been open two years this April (2023). Starting at the entry to Oystera, Abe said that there ideas was to create a diverse gastronomic experience for their guests. The main restaurant takes up the center of the building and has both bar and table seating in the courtyard. The bar is takes up the whole center of the space. To the left of the main entry is an antique shop. Abe explained that it will soon become an Omakase Sushi experience. With a long bar from front to back, guests will enjoy a multi-course Japanese meal planned by the chef. At the back right corner of the building where a coffee bar now stands will be a New York Style Deli and Store. Customers will be able to buy wine, bread and deli items. Abe fell in love with Katz’s Delicatessen in a recent visit to Manhattan and decided that locals and visitors to Todos Santos have the right to have a great pastrami or corn beef sandwich. In the second space on the left size is an Art Gallery, which features exhibits by different artists on a regular basis. Beside it is a Pietra Gallery, an eclectic mix of clothing, wall hangings, furniture, sculpture and other unique artwork. At the front of the building to the right of the entrance is another boutique, Gabee’s with clothing and personal accessories.

However as I mentioned, the building itself is only a small part of the property and the vision. Walking out the back, there is outside seating for the restaurant with umbrellas to protect from the sun. Down below is another garden restaurant, with a separate menu and a DJ station spinning tunes and day and evening. While these exist now, the plans are much more extensive. The second building beside the garden restaurant, which houses it’s kitchen also has a rooftop deck that will become another spot for food and drink. Walking past that building into the parking lot on the east side of the building is the first time that I got a sense of the expanse and the vision for Oystera. Across the parking lot, through a set of unique gates and down some steps is the beginning of Oystera’s wine experience. There is a wooden deck (waiting for railings), a kitchen with a wood fired oven, all looking down on their own vineyard.

Further down the property, it is possible to see that it extends to the road that goes from downtown Todos Santos through the arroyo to northern Todos Santos. In the space are a number of areas already planned an in progress. There is currently a dog park that is open. An amphitheater is in the process of being built where concerts can be held and there is an exhibit space, where their current art event is being held that is advertised at the front doors. There is ample parking down in this lower area to accommodate guests for the events frequently held on the property.

Abe was careful to say that their full plans have not been exposed to the community. He said that when they started the project, there was skepticism and some fear that it (along with new hotels) would change the fundamental nature of Todos Santos. But it is clear that they have been very careful to maintain the character of the town while at the same time offering significant quality to both the locals and the tourists alike.

We walked back up to the restaurant, where Abe’s two sons were patiently waiting (Sunday is his normal day off). He introduced me to Pablo, the Food and Beverage Manager, César an incredible waiter and Jorge behind the bar and said that he wanted me to taste a few of the foods on the menu. Asking if I had any allergies or things that I didn’t eat, I mentioned that as a kid from Calgary, in the middle of Alberta beef country, I had never become a fan of raw clams, oysters or mussels. Pancho said trust us and we will bring you some tasting size portions of a number of the items from our menu. The menu itself is quite extensive and is the creation of Chef Poncho Cadena, a fourth generation chef fusing the gastronomy of Mexico and France. Chef Poncho also had formal training at the Pacific Culinary Arts School in Vancouver, where he worked in a number of restaurants followed by time in Europe. His unique style is evident in the dishes on the menu.

The first plate was a plate with two tostadas – fresh scallops and fish fish – along with a home made habanero paste. The presentation was amazing and the flavor even more so with ponzu sauce, small balls of different chile sauce, cucumber, jalapenos, tomato, watermelon radish slices and more. The next plate also had samples of two items from their menu – the fish sashimi and octopus carpaccio. Again, the presentation was incredible and the sashimi fresh. I am not a big octopus fan but this preparation won me over. The third course featured small portions of two different risottos -avocado and mushroom and a black ink with scallops and crispy tentacles. The risotto was so good but I was full so I asked them to pack them for me to take home for dinner.

Walking around the restaurant is a server with an apron and belt offering fresh raw oysters. While I declined, Pablo convinced me that I need to at least try some of their signature oysters – not raw. So, soon after a plate appeared in front of me with three different oysters – TS Rockefeller, Crunchy Oysters and BBQ Clams. Again, great presentation, good flavor but not my favorites – only because of my history and tastes.

The bar at Oystera is amazing and Jorge offered me a glass of Round Hill Chardonnay to enjoy while tasting all of these different foods. After Pablo delivered the plates, César would come by and explain exactly what was on each of them. I watched him provide exactly the same attentive service to the tables near by.

This was certainly an afternoon to remember. The facility is amazing and provides a unique addition to Todos Santos. The food and service were excellent. My wife and I will be back soon to enjoy a full meal at Oystera.