The Mission Pacific Hotel provides an elegant setting (and stunning views of Oceanside Pier) for the stateside debut of acclaimed Chef Roberto Alcocer. The name is a reference to the Guadalupe Valley of Baja California, Mexico’s premier viticultural region, which furnishes the restaurant’s wine list and serves as inspiration for Chef Alcocer’s refined, modern expression of Mexican cuisine. Diners select options from a four-course prix fixe, which might start with a fluffy tamal made with creamy requeson cheese, paired with earthy mole and bright herbs; a take on siete mares stew features an assortment of freshly caught seafood in a richly flavored broth. For dessert, a flower-shaped composition captures the aromas of jasmine, orange blossom and bergamot.