Come spend a few hours cooking with Chef Silvana. Stay the night. Bring your family for a long weekend. Explore Baja through food. Learn within the regenerative ecosystem with Dra. Serina. Or bring a retreat to the Casa.
Our offerings are intentionally small and customizable, shaped around who is coming, what brings you here, the season, and how you would like to spend your time together.
A few hours, a night, a weekend, or several days. We begin with what brings you here and create from there.
Because no two gatherings at Casa Salcido are quite the same, neither is the pricing. We provide starting prices where possible, then create a proposal based on your group, length of stay, and the experiences we design together.

Private culinary demonstrations, hands-on cooking, conversation, and meals with Chef Silvana.
Starting at $350/person
Spend the day, afternoon, or evening cooking, eating, and gathering with Chef Silvana, then stay overnight in one of Casa Salcido's bedroom suites. Settle in, enjoy the patios and shared spaces, make yourself at home, and experience the Casa at a slower pace where you are a guest in our home.
Starting at $550/person
Want more than a day with Chef Silvana? Why not spend a weekend or several days cooking, eating, staying at the Casa, and exploring Rosarito and the surrounding area with experiences curated by Chef Silvana.
Starting at $1200/day
Chef-curated excursions to places such as Popotla, Rosarito, Tijuana, and Valle de Guadalupe, with Chef joining when available or transportation through vetted local providers.
Make Casa Salcido home for a few days. Gather your people, stay on the estate, use the shared spaces and kitchen, and add selected Chef prepared meals, demonstrations, excursions, or other offerings.
Explore Casa Salcido's regenerative permaculture ecosystem with Dra. Serina Payan Hazelwood through the food forest, medicinal gardens, greenhouses, and apothecary and botánica. Together, we explore relationships with plants, their traditional uses as food and medicine, and practices of rematriation and reciprocity that return us to the land.

For cooks, culinary students, food writers, researchers, and foodies interested in spending focused time with Mexican culinary knowledge, ingredients, technique, foodways, and Chef Silvana's decades of experience.

For students, researchers, educators, growers, designers, and community members interested in regenerative design, permaculture, food systems, water stewardship, medicinal plants, rematriation, and place-based learning.
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