San Diego Magazine's Happy Half Hour

If there’s a formula for snagging a Michelin star, chef Roberto Alcocer doesn’t know what it is. And yet his Oceanside restaurant, Valle (2023 critic's choice for best Mexican), just received its first from the guide. On this episode of the Happy Half Hour podcast, Alcocer sits down with hosts Troy and David to discuss the achievement and the lengthy road he’s taken (passport required) to get to this point in his career. Here’s the Alcocer formula, though: Taking his staff to yoga so they can relax. Encouraging chefs that, while under him, mistakes made at his restaurant mean less slip ups when they have their own establishments. When customers are running late to Valle, he doesn’t throw out their reservation. He waits. It takes a while to get to Oceanside from San Diego, and he respects the fact that they’re making the trip to savor his food. Born in Mexico City, Alcocer grew up camping and cooking. He made his sandwiches with stinky cheese and prosciutto. “Since I was a young kid, I was a good eater,” Alcoc