Cocina la Baja 2025 Delivers Another Delicious Hit
If your taste buds weren’t at Estero Beach this weekend, you missed out. Big time.
Cocina la Baja 2025 turned up the heat with a full-on seafood fest. Chefs, fishers, and food lovers gathered for one of Baja’s most flavorful events of the year.
A Feast from the Sea
Guests were welcomed with a wine glass and a massive display of the event’s logo. The air was filled with the scent of grilled octopus and sizzling clams.
More than 40 booths offered tastings of Baja’s best. Think fresh ceviche, smoked oysters, sea urchin pasta, and even oyster ice cream.
Over 24,000 individual tastings were served throughout the day. That’s a lot of bites—and a lot of happy bellies.
Top Dishes, Big Wins
The People’s Choice went to Ilusso from Tijuana. Their taco of merluza in nori with plantain tortilla stole the show.
First place from the judges? A tiradito of cabrilla with yuzu and miso by Bocalobina and chef Abraham Gutiérrez.
Second went to Bivalva for their smoked oyster ice cream. Third place was a rich pasta with sea urchin cream by Almatierra.
Not Just Eating—Learning Too
The event wasn’t only about food. It was about education and fun.
At the Pabellón Manglar, kids colored sea creatures and joined a fishing-themed rally. Meanwhile, adults watched a live tuna “ronqueo” (butchering demo) by Bluefiná.
Cocina la Baja also featured producers from all over Baja. Wine and craft beer flowed freely between bites.
A Toast to Baja’s Coast
Cocina la Baja keeps getting better. With support from SEPESCA BC, COMEPESCA, and dozens of local chefs, the event once again proved why Baja is king of the sea.
It’s not just a food festival. It’s a love letter to Baja’s coast—and a reason to come back next year.
