Fauna at Bruma

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CREATIVITY & CUISINE

While prestige only gets you so far, Fauna is defined by something deeper. The soul of local chefs, their roots, instincts, and reverence for the land, shape an experience that channels Baja through bold imagination.

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Menu Overview

Fauna reimagines fine dining through the lens of the Guadalupe Valley. Guided by regional flavors and locally sourced ingredients, each dish invites boldness, warmth, and connection in a setting where sharing is second nature.

Explore Our Menu
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Our Origin

Founded in 2017 by Chef David Castro Hussong and Pastry Chef Maribel Aldaco Silva, Fauna was born of a shared desire to create a culinary space rooted in creativity and deeply connected to Valle de Guadalupe.

Sustainability & Ingredient Sourcing

It begins with relationships. From quail, rabbit, and lamb raised on trusted local farms to vegetables hand-delivered daily by neighbors, every element at Fauna reflects a commitment to community and care. We work closely with a dedicated fisherman who harvests exclusively for Fauna, honoring the full cycle from sea to plate. Our herbs are grown on-site, and our water is treated in-house.

Our Culinary Talent
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David Castro Hussong

A culinary trailblazer who sharpened his knives at Noma and Eleven Madison Park, David isn’t just cooking at Bruma, he’s rewriting the story of Baja cuisine. His next chapter? Tastes just like home. David Castro Hussong began cooking at the age of 13 and never looked back. Trained at The French Culinary Institute, he earned his stripes in the kitchens of Noma (Copenhagen), Blue Hill at Stone Barns, Eleven Madison Park (NYC), and Cala (San Francisco). Each stop added complexity to his style, but it was in Valle de Guadalupe that he found his truest ingredient: identity.

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David Castro Hussong

In 2018, David opened Fauna, now one of Latin America’s most awarded restaurants. Under his direction, it has earned accolades from the World’s 50 Best, including “One to Watch” (2020), “Highest New Entry” (2022), and “Best Restaurant in Mexico” (2023). In 2023, it joined the World’s 50 Best Restaurants list.
He co-founded Bruma Wine Garden (2020), El Tigre in Mexico City (2022), and La Morocha in Ensenada (2023). At every location, his cuisine speaks boldly yet intimately, rooted in place, memory, and the people he cooks for.

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Maribel Aldaco Silva

For Maribel Aldaco Silva, pastry isn’t an afterthought; it’s a philosophy. With training from Spain to San Francisco, Maribel brings poetic precision to the plate. You’ve never tasted dessert quite like this.

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Maribel Aldaco Silva

Maribel Aldaco Silva is a Mexican pastry chef whose path spans continents and Michelin-starred kitchens. Her early career included formative training at Martín Berasategui (Basque Country), Blue Hill at Stone Barns, The NoMad (NYC), and Quince (San Francisco). Each experience shaped her distinctive approach, where texture, memory, and emotion play as important a role as technique.
With her husband, Chef David Castro, Maribel co-founded Fauna in 2018, followed by Bruma Wine Garden (2020), El Tigre (2022), and La Morocha (2023). Today, she oversees pastry at five restaurants across three cities.
Her accolades speak volumes: Best Pastry Chef (2023), One to Watch (2020), and Highest New Entry (2022) from Latin America’s 50 Best Restaurants—alongside Fauna’s recognition as Best Restaurant in Mexico.

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Our Proudest Moments
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