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Baja Shines Throughout 2012
Tijuana, Ensenada, Mexicali, Tecate y Playas de Rosarito have a lot to offer. 2012 will be written down in tourism history books as one of the best years for Baja California when it comes to gastronomy, sports, culture and art which have demonstrated their greatness far beyond the borders
(Travel Video News) Continue Reading... -
Eating in Baja California
Brilliant. The way Baja California’s culinary scene has soared in the past two years, picking up new Mexiphiles and big endorsements from America’s food media. I’ve even heard murmurings about Mexico having the cooking edge over San Diego.
(U-T San Diego, 10/29) Continue Reading... -
Wine Country Kitchen
Every path, every bumpy,dusty road holds some promise in the Valle de Guadalupe, whether it be a new winery, an cheese artisan, a roadside olive oil producer, a chorizo maker, or some undiscovered restaurant. It was a quiet morning in the western edge of the Valle de Guadalupe, near El Tigre, that I noticed an official wine country hand-carved wooden plaque for La Cocina de Doña Esthela.
(OCWeekly, October 25, 2012) Continue Reading... -
Ensenada sees cycle of change
Whoa. I seem to have entered some sort of parallel universe. One in which well-dressed tourists stroll Ensenada's main drag, past sidewalk cafes, lit by wrought-iron street lamps. Where not a single drunken teenager can be spotted lurching from bar to bar.
(The Orange County Register, October 23, 2012) Continue Reading... -
Local Thrives
Baja California. From the tip of the Baja peninsula to the United States border, vineyards grow in desert canyons watered by springs and shaded by date palms and mango trees, and travelers who inquire with locals may easily find themselves soon enough in possession of a Pepsi bottle freshly filled with two liters of red, semi-spritzy, alcoholic juice.
(Smithsonian, October 11, 2012) Continue Reading... -
Lobster, Puerto Nuevo Style
Perched on the sandy bluff overlooking the Pacific Ocean is the world famous Puerto Nuevo Village (aka “the lobster village”). Tasty Puerto Nuevo-style lobster, or as the local’s say, “langosta,” is the reason millions of travelers come from all over the world to visit the famous Mexican lobster village.
(San Diego Red, October 16 2012) Continue Reading... -
Tamales, Tortas and Tacos
ROBERTO SANTIBAÑEZ drove with me to a bakery in Mexico City called La Espiga expecting to be disappointed. Before leaving the city many years ago, he loved the tamales that a man sold on the sidewalk in front of the bakery, and he was hoping that maybe, just maybe, he could get those same tamales at that spot now.
(NYTimes, September 14, 2012 ) Continue Reading... -
Vino Mexico!
I had no idea, I sheepishly admitted, there was wine country in Mexico, nor anything resembling the French Laundry. But Valle de Guadalupe is a Mediterranean microclimate in Baja California where wine has been produced for more than a century, and it's in the midst of the kind of winemaking and tourism renaissance that Napa Valley experienced in the 1970s.
(Wall Street Journal, August 15, 2012) Continue Reading... -
Anthony Bourdain: Baja is the new Tuscany
"There are people there who have been doing great food for 35 years, and there are a bunch of young chefs who have traveled the world who've come home and decided, 'Let's move Mexican food forward.' It's like Tuscany down there. It's amazing. I was there for eight days and didn't see a single American. Traveled around wine country there -- it's awesome. It's the great undiscovered wonderland.
(LA Weekly, February 10, 2012) Continue Reading... -
Rancho Cortés: The Best Olive Oil In the World -- And Damn-Great Cheese to Boot
Drive through the seemingly impenetrable coastal mountains of Baja, which provide such amazing scenery for the last few kilometers of the drive, and suddenly the landscape opens up into a wide valley, planted with trees and grapes and dotted with dairy cows.
(OC Weekly, May 31, 2012) Continue Reading... -
Does Baja have Mexico's most exciting food? PBS star Rick Bayless makes a case.
"I didn't think Mexico could still surprise me," says Rick Bayless, the star chef at Chicago's Frontera Grill and the host of PBS's Mexico—One Plate at a Time. Yet a recent eating tour along the 775-mile Baja peninsula left him so excited that he decided to devote the entire eighth season of his TV show to his Baja food finds: "Friends laughed at this, but I probably have enough material for more than 14 episodes."
(Food & Wine, July 2011) Continue Reading...
