Cuisine

Cocina la Baja Serves Up 24,000 Reasons to Be Hungry
 Articles, Cuisine, Ensenada

Cocina la Baja Is Back with 24,000 Tastes You’ll Love

If you thought Ensenada couldn’t get any tastier… think again. Cocina la Baja returns next weekend with 24,000 reasons to loosen your belt and hit the coast.

This isn’t just a food festival—it’s the seafood showdown of the year, mixing chefs, students, scientists, and shellfish in one big Baja-style feast. Set your reminders now: the flavor storm lands on Saturday, July 12 at Estero Beach, starting at 2:00 p.m.

Tacos, Tuna, and Talent

This isn’t your average fish taco party. We’re talking about a culinary lineup of fishermen, aquaculture producers, and top Baja chefs, all dishing out the best of what the sea has to offer. From oysters and clams to smoked marlin and bluefin tuna—you’ll need both hands, an appetite, and probably a nap after.

A panel of expert judges and festival-goers (yes, that includes you) will crown the most popular dish with the People’s Choice Award. So come hungry, come opinionated.

Students Face Off for Seafood Bragging Rights

Before the main event, things heat up on Friday, July 11, with the Reto Culinario—a student cooking challenge at UABC El Sauzal. Culinary students from all over Baja will battle it out with guidance from real producers, local chefs, and academics.

And yes, there’s a trophy: the Minerva Pérez Castro Award, honoring one of Baja’s loudest champions for seafood, sustainability, and future foodies.

Winners of Cocina la Baja 2024. Photo courtesy of SEPESCA.

It’s a Festival with a Message

Beyond the flavor, Cocina la Baja is about knowing your food—where it comes from, how it’s raised, and why it matters.

You’ll find booths from CONAPESCA, EDF México, Pronatura Noroeste, and even Baja Aquafarms, sharing cool facts about species like bluefin tuna and Baja’s underwater ecosystems. Expect hands-on exhibits for kids in the Mangrove Pavilion, live cooking demos, and lots of info you didn’t know you wanted.

Yes, it’s family-friendly. Yes, it’s ocean-friendly. Yes, there will be ceviche.

How to Get In

Tickets are still available on Eventbrite (https://cocinalabaja2025.eventbrite.com.mx), or swing by SEPESCA BC, La Q BajaMed, or UMAI Progressive Asian Food to grab yours in person. And heads up: this thing fills up fast.

So if your July plans don’t yet include standing on the beach with a cold drink and a plate of grilled octopus in your hand… you might want to fix that.

🟣 No Bad News. Just good seafood, good vibes, and the best bites in Baja.

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Precision and Fire: Where Nigiri Meets the Flame
 Articles, Cuisine, Ensenada, Food, Sabor Patrol

Sabor Patrol Finds Love at Yatai

Expect a Tent. Get an Experience.

When someone recommended “Yatai” to us, I expected a fancy restaurant tucked away in Ensenada’s downtown. Maybe soft jazz. Maybe a waitlist. Instead, I found a carreta—yes, a literal street cart. But don’t let that fool you. This cart packs more fire (sometimes literally) than many fine-dining kitchens.

Yatai, which in Japanese means “mobile food stall,” is led by chef David Lara and Marco Antonio Salinas. Although it may appear modest, what’s happening behind the counter is far from ordinary. Chef David trained in Mexico, but his culinary compass points straight to Japan. In fact, he’s even performed ronqueos—the knife skills required to break down a whole bluefin tuna. It’s not just impressive; it’s sacred in Japanese seafood culture.

Chef David Lara shows off his yanagiba—Japan’s blade of choice for slicing sashimi with surgical precision and serious style
Chef David Lara shows off his yanagiba—Japan’s blade of choice for slicing sashimi with surgical precision and serious style

One Meal, Many Surprises

My husband Oliver and I chose Yatai to celebrate our wedding anniversary. At first, we weren’t even sure we’d found the right place. After all, you don’t expect high-end omakase under a tarp. But there it was—and as soon as we sat down, the team welcomed us with a complimentary sake. A small detail, but a thoughtful one. And yes, it was real Japanese sake (they even showed us the bottle).

We ordered the omakase—a Japanese tradition where the chef decides what you’ll eat. It translates to “I leave it up to you,” and when you leave it to Chef David, you’re in expert hands. He watched us as we tasted, quietly noting our reactions to guide the next course. That night, I discovered I like sea urchin more than I ever thought possible.

For our third experience, we brought Chef David and Marco to our home for a larger family gathering. Since Yatai only has six seats and we were a group of ten, this setup made more sense. That time, we had tuna from Bluefina. Every dish felt intentional, fresh, and beautifully executed. Here’s what we enjoyed during that experience:

  1. Seaweed salad
  2. Oyster with negitoro (minced tuna belly + green onion)
  3. Kampachi nigiri
  4. Akami nigiri (lean tuna)
  5. Chutoro nigiri (medium fatty tuna)
  6. Truffled tuna tartare
  7. Seared salmon nigiri
  8. Toro nigiri with truffle paste
  9. Spicy onion hand roll
  10. Truffle hand roll
  11. Miso soup
  12. Eel with foie gras
Seaweed salad
Oyster with negitoro (that’s minced tuna belly with green onion)
Golden Uni, Perfectly Plated
Precision and Fire: Where Nigiri Meets the Flame
Crafted with Fire, Served with Heart

Yes, you read that last one right. Eel. With foie gras. It sounds insane—but it tastes like silk and smoke with a hint of “this is your new favorite dish.”

The Secret Is in the Ingredients

While the presentation wows, it’s the ingredients that make Yatai unforgettable. Every element is fresh, often local, and carefully selected. Take the oyster, for example. It came from Bahía Falsa in San Quintín—a great origin on its own. But the way it was prepared? That turned it into the best oyster I’ve ever eaten. The tiny flower on top wasn’t just decoration. It was flavor. It was purpose.

Then there’s the value. In a town where food prices keep climbing “Valle-style,” Yatai remains grounded. Chef David delivers top-tier ingredients without the high-end ego. And when you’re feeding a family of six like mine, that matters.

A Gringo Gazette North special ops unit (armed with chopsticks, forks, and questionable self-control).

Chef David isn’t just slicing fish—he’s crafting memories, quietly building something special under that awning. So if you find yourself lucky enough to land a seat at Yatai, don’t ask for the menu. Just let go. Trust the chef. Let the food speak.

After all, not every treasure sparkles on the outside. Some smell like seared toro… and taste like love.


Welcome to Sabor Patrol—the section where we hunt down everything worth tasting in Baja and beyond. No five-star rating scales. No white tablecloth snobbery. Just real stories, unexpected finds, and flavor with zero filter.

Whether it’s sushi served under a tarp or ribeye that makes grown men cry, we’re chasing the unforgettable—one bite at a time. Sometimes it’s sizzling. Other times it’s hidden behind a handwritten menu taped to a cooler. Either way, we’ll find it.

Of course, not everything lives up to the hype. If it’s overrated, we’ll let you know—gently. (Maybe.)

So grab your appetite, some napkins, and a sense of adventure.
Stay hungry, amigos.
Your taste buds have been officially warned..Sabor Patrol: Sabor Patrol Finds Love at Yatai
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 Articles, Cuisine, Food

Indulge in International Chocolate Day: A Celebration of Flavor and Heritage

Every year, September 13th marks a sweet occasion that resonates with chocolate lovers worldwide—International Chocolate Day! This delightful day pays homage to one of the world’s most beloved treats, celebrating not just its irresistible flavor but also its rich history and cultural significance. Whether you’re a fan of dark, milk, or white chocolate, this day is all about indulging in the magic of cocoa and appreciating the countless ways it brings joy to our lives. 

Chocolate has a fascinating history that dates back over 4,000 years to the ancient civilizations of Mesoamerica, including the Olmecs, Mayans, and Aztecs. In these cultures, cocoa beans were revered as a gift from the gods, used both as currency and in ceremonial drinks. The word “chocolate” itself is believed to have originated from the Aztec word “xocolatl,” which referred to a bitter, spiced drink made from roasted and ground cacao beans. 

When Spanish explorers arrived in the New World, they were introduced to this exotic beverage and brought it back to Europe, where it quickly became a sensation. Over the centuries, chocolate evolved from a luxury reserved for the elite to a treat enjoyed by people of all walks of life, thanks to innovations in production and the addition of sugar and milk to sweeten its bitter flavor. 

Mexico has played a pivotal role in the history and production of chocolate. Today, the country produces around 28,000 tons of cocoa annually, making it a significant player in the global chocolate industry. The states of Tabasco, Chiapas, and Oaxaca are among the top producers, where traditional farming practices are still used to cultivate high-quality cacao beans. These regions are known for their unique flavors, which reflect the rich biodiversity of the Mexican landscape. 

Mexican chocolate is often characterized by its deep, robust flavor, which comes from a blend of cacao, cinnamon, and other spices. This distinctive taste has influenced chocolate recipes around the world and remains a beloved staple in Mexican cuisine, where it’s used in everything from mole sauces to sweet hot chocolate drinks. 

While chocolate is undoubtedly delicious, it also comes with a surprising array of health benefits, especially when it comes to dark chocolate. Dark chocolate is rich in flavonoids, a type of antioxidant that helps protect your body from damage caused by free radicals. These antioxidants can also improve heart health by lowering blood pressure, reducing cholesterol levels, and improving blood flow to the heart. 

Moreover, chocolate contains compounds that can boost your mood by increasing the production of endorphins, the “feel-good” hormones in your brain. So, enjoying a piece of dark chocolate not only satisfies your sweet tooth but also contributes to your overall well-being. 

Celebrating International Chocolate Day: Share Your Sweet Moments 

International Chocolate Day is the perfect excuse to indulge in your favorite chocolate treats. Whether you prefer a classic dark chocolate bar, a creamy milk chocolate truffle, or a decadent slice of chocolate cake, today is all about celebrating the joy that chocolate brings. 

We’d love to see how you’re marking this delicious day! Share a photo of your favorite chocolate indulgence and tag us on our post in our social media. Let’s create a virtual celebration filled with everyone’s go-to chocolate delights. 

Fun Chocolate Facts to Sweeten Your Day 

– Chocolate as Currency: In ancient Aztec society, cacao beans were so valuable that they were used as currency. For example, you could trade 10 beans for a rabbit or 100 beans for a turkey. 

– A Chocolate Lover’s Holiday: September 13th was chosen as International Chocolate Day because it’s the birthday of Milton S. Hershey, the founder of the Hershey Chocolate Company. His contributions to the chocolate industry have made him a household name. 

– Chocolate’s Role in World Wars: During World War II, chocolate bars were included in soldiers’ rations as a quick source of energy. It was also used as a morale booster, reminding soldiers of home. 

As we celebrate the sweet side of chocolate, it’s also important to consider its impact on the environment and communities involved in its production. Supporting fair trade chocolate ensures that the farmers who grow the cacao beans are paid fairly and work under safe conditions. Additionally, choosing chocolate from sustainable sources helps protect the environment and supports biodiversity. 

So, as you enjoy your favorite chocolate treat today, take a moment to think about the journey it took from cacao bean to delicious delight—and the people who made it possible. 

Happy International Chocolate Day from all of us at Gringo Gazette North! 🍫 

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 Baja Norte, Cuisine, Food

Baja California Gets its First Michelin Stars

Baja California has always been a hotspot for sun, surf, and, let’s be honest, some of the most drool-worthy tacos on the planet. But now, the culinary scene here is getting some serious global recognition. That’s right, folks—Michelin stars have landed in Baja, and it’s time to dish out the details!

Recognized as having “the most revolutionary gastronomy in Mexico,” the region secured 16 awards and 22 restaurant recommendations, showcasing its diverse and innovative culinary landscape.

The Star-Studded Lineup

One Michelin Star Winners:

  • Damiana (Valle de Guadalupe) – Esteban Lluis
  • Conchas de Piedra (Valle de Guadalupe) – Drew Deckman
  • Animalón (Valle de Guadalupe) – Javier Plascencia and Oscar Torres

Bib Gourmand Recognitions

These spots are celebrated for offering excellent food at reasonable prices:

Green Stars for Sustainability

Restaurants committed to sustainable practices include:

Special Awards

  • Sommelier Award: Animalón (Valle de Guadalupe) – Lauren Plascencia
  • Service Award: Restaurante Amores (Tecate) – Marcelo Hisaki and Reyna Venegas

Honorable Mentions

Michelin also highlighted several outstanding eateries:

Baja California’s culinary scene is not just about delicious food but also about innovation, sustainability, and a deep respect for local ingredients. Whether you’re a die-hard foodie or just love a good meal, these Michelin-recognized spots are a must-visit.

So, next time you’re here, make sure to indulge in these top-notch dining experiences. Bon appétit!

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 Breaking News, Cuisine, Ensenada, Events, Food, Wine

Come Join the Fun at the Vineyard Fiesta in Valle de Guadalupe!

Mark your calendars for an unforgettable family-friendly event in the heart of Valle de Guadalupe! The “Fiesta de los Viñedos en Flor” is happening on June 8, 2024, at Jardín Decantos, and it promises to be a day full of sun, fun, and some fine wine.

Imagine a day where you can taste over 160 wine labels from 84 local wineries, munch on gourmet dishes from food stations run by guest chefs under the guidance of the acclaimed Chef Miguel Bahena, and shop for unique regional products at the Mercadito Campestre. All of this is set against the backdrop of large-scale live art creations, with three big paintings being auctioned off right where they’re made!

Kids will have a blast too, with plenty of arts and crafts, kite flying, and even a little farm to explore. Local Baja California tribes will be there as well, showcasing traditional cooking and crafts.

The event runs from 12 PM to 7 PM, and while adults need to grab their tickets for 750 MXN (about $45 at the current exchange rate), kids under 18 can join in for free—just remember, no pets allowed!

For a smooth experience, be sure to bring your QR-coded ticket and ID, and follow all health guidelines to keep everyone safe and happy.

So, bring your family and friends to Jardín Decantos for a delightful day among the vines. It’s not just a wine tasting; it’s a celebration of local culture and community spirit!

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 Breaking News, Cuisine, Ensenada, Wine

Paella Competition Tickets Still Available: A Fresh Opportunity Amidst the Stormy Skies!

Hey there, food and wine enthusiasts! Remember that stormy weekend when Hilary decided to rain on our paella parade? Well, guess what? The much-anticipated Paellas Festival is back on track and it’s happening this Sunday, August 27th! 🥘🍷

We know, we know. Some of you had marked your calendars and were all set to indulge in the paella goodness. But Mother Nature had other plans. And while we’re truly bummed that a few of our fellow paella lovers won’t be able to join us this weekend, there’s a silver lining to this cloudy tale.

Our fabulous hosts at Provino, being the absolute gems they are, have graciously refunded the ticket price of 1,450 pesos (that’s about 86 USD for those keeping track) to everyone who requested it. And here’s where it gets exciting: this means there are now available tickets for an event that’s usually sold out a month in advance! So, if you missed out the first time around, this is your unexpected second chance. Grab it while it’s hot (just like the paellas)!

Want in? Hurry over to Provinobc and secure your spot.

Now, let’s talk about what’s in store for you. Imagine this: 84 wineries pouring their finest selections for you to sip and savor. Over 80 paella teams battling it out for the coveted title of “Best Paella of the Event.” And yes, you get to feast on their creations. All of this, set against the backdrop of the stunning Liceaga Winery, with live music serenading you through the day. Sounds dreamy, right?

Here’s the rundown:

  • Event Timing: 12pm to 7pm
  • Place: Viñas de Liceaga, in the San Antonio de las Minas Wine Valley
  • First Paella Serving: 1:30pm (Come hungry!)
  • Bonus: Got kiddos under 12? They get in absolutely free!

So, put on your festive hats, gather your crew, and let’s make this Sunday a day of delicious memories. See you there! 🍷🥘🎶

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 Breaking News, Cuisine, Wine

Provino Offers Seafood Virtual Cooking Class Pack

The Ensenada wineries association, PROVINO A.C., is offering a virtual cooking class with wine and ingredients included this coming Friday, May 28th at 1:00PM (Pacific Time) and 2:00PM (Los Cabos area)

Chefs Mikel Alonso, Solange Muris, Benito Molina and Aquiles Chavez will guide you through the preparation of seashells-based dishes, celebrating together the products of Baja California.

During the virtual session, you will have the opportunity to learn from the experts and have fun cooking recipes where the main ingredients will be sustainably cultivated seashells from the Pacific like oysters, mussels, and clams. You will also have the opportunity to pair your creations with white and rose wines from the Valleys of Ensenada, that were very recently released to the market. The virtual session will be recorder in case you want to view it again anytime.

The cost of the class is $1,400 pesos (about 74 USD) and your experience includes ingredients to prepare the dishes featured in the class, for up to 4 persons:

  • 2 dozen Kumiai Oysters
  • 3 kilos of Mussels
  • 4 kilos of Chione Clams
  • 2 bottles of wine from Baja California

The shipping cost in Baja California is just $200 pesos (about 10.50 USD) and $900 pesos (about 47 USD) to ship it by air to the rest of Mexico.

This seafood class will be a homage to local ingredients and a perfect opportunity to give continuity to the “seashells and new wine” festival that has seen interruptions due to the pandemic.

The class will be offered in Spanish only, so make sure to invite that spanish-speaking friend so he can you help out in the kitchen!

Click here or the image below to go to the registration page.

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 Articles, Cuisine, Ensenada

Hidden Gem Found In La Bufadora

Whenever I think of food sold in the Bufadora area, fish tacos, seafood cocktails and churros come to my mind. BajaMed cuisine is something that never crosses my mind.

That all changed last week when my wife and I visited La Bufadora Tequila Grill, which, judging solely by its name,  seemed to have even more of the same; the name somehow evoques fish tacos and margaritas in my experience, but oh my god was I wrong!

When we arrived at the restaurant, we were met by the owner, Alex Malpica, popular in the area as a resident of the Rosa Negra Ranch, one of the most popular properties in the area, having already been featured in 4 movies. In contrast to the fabulous property he calls home, I was not impressed with the restaurant, which seems to have a funky ambiance; I asked Alex about it and he said that he just wants to maintain a relaxed, easygoing atmosphere to his restaurant.

Alex told us that he came here from the US several years ago, retiring from the restaurant industry over there, and decided to acquire this restaurant. For many years it did very well, selling the usual combination of affordable Mexican dishes that are a staple for Bufadora tourists, but about a year ago Alex had an idea: What if he could bring food similar to the meals served in the wine valley to his Bufadora restaurant.

It seemed like an impossible idea. How would he even begin to succeed in such a daunting task, but in the process of searching for a solution, he met local Chef Temo Cortez. Temo brought to the table exactly what Alex was looking for, being an experienced chef who could create fine BajaMed cuisine at his restaurant.

Alex is not an easy man to impress, in my opinion; it’s even harder to impress him in the restaurant industry, as he has more than 40 years of experience in that area; so naturally I was very curious about Chef Temo that he talked so highly of.

Since I’m more easily impressed by actions than by words, I listened to what the pair had to say but decided to reserve my opinion until I tasted the food there.

We asked for a menu and got a letter sized sheet with about 14 different dishes, we decided on the shrimp, aguachile style, and a Tomahawk steak.

While we waited, Alex explained that one of his passions was Tequila, and that he makes his own Extra Añejo tequila, for which he has recently started distribution in the States. While we waited for our food we tasted two of his tequilas, Xedda and Escortauro, which were very good.

Chef Temo surprised us with an octopus tentacle appetizer, served sizzling in a mini iron pan. As soon as the plates arrived, I was impressed with the presentation; here I am thinking that I’m once again going to be let down with the food at one more restaurant, and this beautifully constructed plate comes to our table, and when I tasted it, oh my god, the savory, meaty, octopus just instantly takes me to the Valley; this is actually wine valley food, I say to myself.

A couple minutes later the shrimp aguachile comes, nope, it was definitely not your typical Mexican seafood restaurant aguachile, this one had a very subtle flavor, acidic but very well balanced. Later I learned that this was achieved by chef Temo by adding white wine and olive oil to the green chili and lemon juice. The presentation was immaculate, adorned with Salicornia and beet sprouts, which also helped bring the flavors of the plate together.

A few minutes after we finished with the shrimp, the Tomahawk was brought to the table. Another one of Temo’s gems, beautifully presented, cut into pieces, with the bone still left on the plate. By that time, after the first two dishes, I was already expecting greatness and I was not disappointed; in fact, I was once again impressed. The steak was beautifully accompanied by a dab of Oaxacan mole with balsamic, and roasted vegetables

When we finally finished the steak, we were already stuffed, but we opted for the  crème brûlée anyway, it was a great finish to our meal.

The Bufadora Tequila Grill is located on KM 22.5, on the road to La Bufadora, just a few meters before getting to the arches that mark the start of La Bufadora. They open Tuesdays from 12:00pm to 8:00pm and Wednesday to Sunday, from 8:30am to 8:00pm. BajaMed style cuisine is only available from 2pm to 8pm, and Sundays all day. ,

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 Breaking News, Cuisine, Tijuana

Baja California’s Gastronomy Brings Together Top Chefs in Tijuana

Hospitality, good music, flavorings, and gastronomy defined the first edition of Sabor a Tijuana, where 25 international chefs participated and shared their knowledge and culture through their dishes.

“Tijuana tastes like the arms of a mother who extends them to everyone who comes here so that they can do well,” said Miguel Ángel Badiola, president of the National Chamber of the Restaurant and Spiced Foods Industry (CANIRAC).

Chefs from different countries like Spain, Germany, the United States, Colombia, Peru, Chile, Argentina and Mexico, from some of the top restaurants of the world, that have won Michelin stars and Repsol Suns, participated in the event.

“The fact about these chefs coming to Tijuana for the curiosity of what Baja California represents in the gastronomic field, not just to the local community but the international, it makes us feel proud,” president of Canirac said.

Sabor a Tijuana involved eight months planning with the idea that the participant chefs would be cooking only with local products, also making the biggest aguachile of the world, a paella contest rated by experts from Spain, as well as the laboratory “Metallica Vive la Vaca”, which consisted of roasting meats from different exotic animals.

Another characteristic from this gastronomic meeting was the installation of a 360 kitchen for attendees to witness the complexity of the elaboration of different dishes just like Oscar´s Calleja, head of Annua Restauant (winner of two Michell Stars and two Repsol suns) considered to be one of the driving forces in today´s kitchen.

The main reason for the event is to promote the gastronomic offer of Tijuana, Baja California, Badiola insisted. Also, to promote the goodness of local products, and recalled that Spanish chefs compared the event to Madrid Fusion in Spain, which is held in Europe.

“A dish can convey beauty, happiness, complexity and culture. With that slogan in mind, the festival was created were Tijuana and its gastronomy were the protagonists”, concluded the Canirac president.

Xano Saguer and David Lopez from Spain; Alvaro Clavijo and Harry Sasson from Colombia; Palmiro Ocampo from Peru; Paco Mendez and Berenice Madrigal from Mexico, as well Oscar Calleja from Germany, just to name a few, completed the guest list.

More than 45 stands and food trucks of food, wine, distillates, beer, and souvenirs, as well as conferences and other activities, completed the experience in the esplanade of the Caliente Stadium, which gathered, according to the organizers, more than 15 thousand spectators.

Tony Botella from Spain, added that the particularity of the region makes it enviable to many.

He pointed out that there are ingredients from sea and land, making Baja an endearing part of any chef´s kitchen.

Meanwhile, Michel, one of the attendees at the first edition of Sabor a Tijuana, said: “The attendance was very good, considering that for Tijuanenses these are complicated days because in December they spend a lot; however, I hope that this is not the first and last time of the festival. It has been a very good experience.”

 

In numbers:

  • 8 local chefs
  • 17 international chefs
  • 15 workshops
  • 12 conferences
  • 15,000 attendees

 

SOURCE: Milenio Diario

PHOTO: Sabor a Tijuana Facebook Page

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 Breaking News, Charities, Cuisine, Ensenada, Events, Wine

Paellas Event to Benefit the Recent Fire Victims

In a recent press conference Rubén Barrau, presented us with the “Paellaton” event, organized by business groups CANACO and CANIRAC, in order to provide support to all those who were affected by the recent fires in the region.

This event will present an approximate of 27 restaurants that will be offering paella; with several bands brightening up the event. In addition, assistants will have the opportunity to participate in raffles for free nights at participant hotels.

The cost of the tickets will be $350 MXN (about $19 USD) which will include a plate of paella and a glass of wine, with all the proceeds going to those affected by the recent fires.

Tickets may be purchased the same day of the event at the box office, which will be held this Sunday, November 10, 2019 at the facilities of Riviera, Ensenada Social, Civic and Cultural Center starting at 12:00 pm.

Luis Tirado, president of the National Chamber of Restaurants and Seasoned Foods of Ensenada (CANIRAC), mentioned that some of the restaurants which will be present on the day of the event will be: Agua de Vid, Cantera, Casa Frida, La 4ta, La Cevichería, Mesón de Don Fernando, as well as several wineries and more.

Accountant Marco Estudillo, also an organizer of the event, said that they will be extra careful on the handling of the collected funds, making sure they get where they are needed the most, in the most transparent way possible. All proceeds will be clearly inventoried and channeled to both the firefighters and more than 30 families that lost everything to the fires.

Finally, Jorge Menchaca, president of the National Chamber of Commerce of Ensenada (CANACO), emphasized that the idea of replicating the Paellaton each year could be an alternative to solve community problems from inside the society itself.

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