The Cali-Baja Corridor is Crushing it When it Comes to Cuisine Crossovers
The sun-drenched-yet-mild climate and envy-inducing multiterrain geography of these regions means chefs on both sides of the border have unfettered access to the best fresh-catch seafood and farm-fresh produce.
Combine that proximity to the sea and abundance from the verdant soil with the more recent migrations of people from around the world, including the Caribbean, Middle East, South America, and other parts of the United States and Mexico - and there’s a good chance your next fish taco has taken on a whole new life with those foreign influences.
The greater San Diego and Tijuana
/ Baja California areas have made
an art of exploiting the regional
riches to create an entirely new
age of cuisine that’s infused with
bolder global flavors - Cali-Baja.
Experiment with Flavor
We asked our Spiceologists for their takes on classic Cali-Baja-inspired dishes.
BREAKFAST
Smoky Honey Habanero Carnitas Chilaquiles
LUNCH
Achiote Fish Sandwich with Smoked Garlic Jalapeno Sauce
APPETIZER
Guac & Roll Fresh Guacamole
DINNER
Chile Margarita Shrimp Tostada
DESSERT
Mango Tango Paletas
COCKTAIL
Tequila Soleil with Lime Salt Rim