The state of Baja California is famous for the new Baja Med gastronomic concept, the result of a blend of influences between the Mexican, Mediterranean and Oriental cuisines. This concept has been driven by local chefs, who today are recognized all over the world. If you are interested in learning this culinary concept, you must visit Mision 19, owned by Chef Javier Plascencia, and enjoy some tostaditas de minilla with blue-fin tuna, with curdled sauces, a tiradito of beef tongue, or sealed wild tuna. Manzanilla del Benito Molina is another iconic restaurant in the city of Ensenada. Taste the best oysters and clams in any of their different varieties.
Tostaditas de minilla
Ostiones a la plancha
One of the hottest food trends today is "Baja Med," the fusion of Mexican, Mediterranean, and Asian flavors pioneered in Marcela's home state of Baja. In this episode she gives us her own take on this movement with these delectable dishes: Shrimp Gobernador Tacos with shrimp, peppers, and tomatoes; Baja-Style Tuna Tartare with capers, olives, and sesame seeds; an original-style Caesar salad (which was invented in Tijuana); and figs cooked in a sweet syrup made from Baja wine and honey.
Many of the places offer abalone tiradito, one of the most traditional dishes. To better enjoy it, you must accompany it with a good white wine from the Guadalupe Valley region. Even though the basis for Baja California’s and especially Ensenada’s new cuisine is fish and seafood, meat and poultry, French and Italian food have greatly contributed to achieve this gastronomic blend.
Bring this culinary safari to a close in San Antonio de Las Minas, famous for its apple pie made from green apples, cinnamon, sugar and cheese, an end that will bring your senses to levels you had never imagined.
San Antonio de Las Minas