Dining in La Paz at Gula

This restaurant brings fabulous food and beautiful location together in a great place to eat in La Paz. When art becomes food...

One of the undeniably good things to come from the growth of La Paz is the emergence of some great dining establishments. Eating out is one of the things you do as part of visiting La Paz and dining at Gula should certainly be on your list.

Restaurante Gula, gluttony in English, is located at the beautiful Pueblo Marinero in Marina CostaBaja. Located about three miles from the edge of town, the complex is the newest addition to the La Paz tourist industry. The whole area makes for a beautiful place to wander before or after diner, you can even watch the sunset over the Bahia de La Paz from the beach nearby.

The restaurant itself overlooks the marina and you can see the sunset over the Bahia while you dine, in a very enjoyable outdoor setting. In the mornings the sun breaks over the hills north of La Paz and bathes the marina in a beautiful light to enjoy breakfast by. Gula has a handful of tables indoors, but a majority of their seating allows you to enjoy these wonderful vistas while you dine.

“Since we are located outside of town we felt we had to provide something different, something special” say partner Arturo Musi. His background is in culinary chemistry, having provided quality control standards for

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What is Cuitlacoche?

Rainy weather is an unpleasant time, but here in central and southeast Mexico, when time the rain comes, is vital to the agricultural local economy. The season's offerings are a large variety of wild mushrooms, and one of the most appreciated is the Huitlacoche or Cuitlacoche.

The word Cuitlacoche comes from the Nahuatl language describing a wild mushroom fungus that grows in sweet corns; infected kernels grow large and oddly shaped, turning grey or black as they fill with spores. Aztecs and Mayas listed this fungus as one of the six varieties of edible mushrooms.

Cuitlacoche is a bulbous black fungus (Ustilago maydis) that infects corn, producing silvery, swollen, pebble like kernels. Cuitlacoche kernels have and are sometimes harvested and used in a variety of Mexican dishes, it is also called corn smut, maize mushroom and Mexican truffle. It is smooth and dry to the touch, spongy in texture and becomes a rich, black puree when you cook it. Its taste, a smoky-sweet flavour, has been compared to several European varieties of wild mushroom; in Mexico we can say that Cuitlacoche is our Mexican caviar

You can have Cuitlacoche with fresh green chiles and some herbs; the most notably is epazote, which is the perfect companion.

In Mexico, Huitlacoche (wheat-lah-KOH-chay) or Cuitlacoche (kweat-tlä-koh-chay) is a delicacy to be savoured.
Quesadillas, crepes, omelettes and soups are great.

Don’t loose the opportunity to eat it!!

Come to Gula and try our Cuitlacoche omelette. Outstanding!!

Mention you saw it here, on the BajaInsider, and receive a free glass of wine or a desert with a dinner or lunch entree.

food packers as well as restaurants in Mexico City as well as other parts of Mexico. Sr. Musi’s contribution is evident in your first bite of Gula’s cuisine. But more importantly, his work is evident in your second and third visits.

Consistency and quality control are challenges that haunt every restaurant and without it, you can not build a customer base. It seemed to particularly haunt restaurants in La Paz in years past.

Gula’s food is as beautiful as the setting in which you dine. “When art becomes food is our motto says partner Javier Constante, and it’s a well earned. Dining at Gula is an experience that fills the senses; taste, sight and sound are all stimulated with the skill brought by experienced restaurateurs. Involving all the senses, each dish aims to tantalize your senses with aroma, taste, texture and visual appeal. The dishes are best categorized as eclectic, which Sr. Constante defined for me as making new creations from old recipes. Every entree I have had the pleasure to enjoy is delivered with great care in presentation. Simply put, their food is beautiful!

Sr. Constante is an experienced restaurateur who has made Baja home for the last 12 years. “We knew when locating in the brand new Pueblo Marinero that it would take time for the word of our restaurant to spread, but we have been delighted with how quickly both tourists and La Paz residents have discovered our food.” Originally from Cordoba, Sr. Constante previously ran Mamacitas restaurant in Zihuatanejo, which he proudly adds was mentioned in the New York Times travel section twice for its fine dining.

But wait, it gets even better, because the food is delicious as well. Gula's chefs are accomplished in the art of blending the tastes that tease the pallet. Sweet, sour, tart and spicy are interwoven in the variety of dishes they serve. The executive chef studied in Cuernavaca and on your first mouthful you will agree, the man is an artist.

The pastries and breads are the artistic work of their chef from Oaxaca. One of the finest sandwiches I have ever enjoyed is their Pechuga de Pavo (turkey breast) on Panini bread. The bread is made fresh by the chef from an Old Italian recipe and definitely adds to the sandwiches unique appeal.
 

Having lived within yards of Gula for more than a year I have become familiar with both the staff and the menu, and with each visit I have received food and service of uncompromised quality.

The clarity of vision by these two partners in Gula is what makes this such an unforgettable dining experience. I discovered the same enthusiasm, the same sparkle in their eyes, when both of these gentlemen discussed their business. This enthusiasm flows outward to the staff as well. “We are all part of a team.” says Sr. Constante. “If one fails, we all fail. Our success is not of one person, but of the team.” The staff is crisply dressed in their white uniforms and burgundy berets and always eager to engage customers in conversation or provide tips on traveling in La Paz. Their service is most professional.

“This is a very rewarding business.” added Sr. Constante during our discussion. “We are in the business of making people happy and helping them to enjoy life. Every customer that expresses satisfaction for their dining experience makes all our hard work and planning worth while.”

Gula has added some improvements during the summer that will make fall dining on the waterfront even more enjoyable. A new bar, metal work and afternoon sunshades will make your dining experience at Gula even more enjoyable.

You can enjoy live music while you dine on Thursday nights. With the fall weather in La Paz so spectacular, this makes for a wonderful night on the town.

Gula is located on the East side of Pueblo Marinero in Marina CostaBaja just north of La Paz on Carretera a Pichilingue. They are open 8AM to 10PM Tuesday through Sunday. A full bar is available on the patio. The restaurant will seat up to 72 people and is available for special events. The most popular evenings are Friday and Saturday nights, and although not necessary, reservations are appreciated. Breakfast entrees are $3-$8 and diner entrees $7-$19

Free WiFi internet connection is available for those customers who wish to check email over morning coffee or in between the main course and desert.

Cruisers that make port in Marina CostaBaja will find Gula irresistible. Those travelers visiting La Paz should take the opportunity to vista Pueblo Marinero and enjoy dining at a beautiful location with outstanding cuisine on the outskirts of La Paz. The staff and management of Gula look forward to your visit.

Pueblo Marinero Local 43
La Paz, Baja California Sur
(011-52) 612-106-7001

Additional Information

Map of La Paz
Summer Sundays in La Paz
Fall - Baja's Perfect Season
Activities in La Paz
Refitting Your Boat in The Sea