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Cuisine

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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 Articles, Cuisine, Rosarito, Wine

Creative Gastronomy Comes to Town

BY DANIELLE WILLIAMS

Tripping at Viaje is what I like to do on a mellow Sunday afternoon on the terrasse of the newer restaurant in town, VIAJE, COCINA DEL MUNDO.  Cool jazz from a 4-piece ensemble, a glass of Chardonnay, and having just polished off an order of enfrijoladas – a sort of chicken crepes in a luscious bean sauce redolent of pasillas chiles – takes me close to Nirvana, or maybe pig’s heaven with an ocean view.

Open with much fanfare in February, Viaje is located midtown Rosarito in the Quinta del Mar complex. You drive through the arch and it is a straight shot around the fountain.

The building had been a restaurant in a former incarnation some 15 years ago when it burned down.  In came Jerome Gombert, a talented and ambitious Frenchman with successful restaurant experience in San Diego (Vagabond in North Park).  He had the vision to turn the structure into the stunning establishment it has become. Assisted by designer Roderick Shade of Architectural Digest fame, he has created an airy, elegant, yet hip space. The design takes advantage of existing exposed structural elements: the cellar, the vintage tile and wide plank wood floor, and wall niches. It has two distinct areas: a refectory style room around an oyster bar with two dozen huge lanterns to offset the bare bone feeling; in sharp contrast you then proceed to an explosion of colors and textures for a 1001-nights feeling provided by kilometers of draped sari fabrics in the two cozy rooms adjoining the patio.

When alone, I sit at the bar for a chat with Jeser, the amiable bartender. As a bonus, it affords a full view of the open kitchen with pedigreed chef, Jonathan  Casas, and his team in action. Everything is prepared to order with mostly local ingredients: organic veggies from the Guadalupe Valley and seafood from Ensenada and San Quintin.

Viaje, meaning “travel” offers a culinary tour of the world with an eclectic selection of French, Peruvian, Moroccan, and Chinese preparations.  I have not tried it all, but the steak tartare is for me a near addiction: chopped to order fresh sirloin with assorted spices. Jonathan’s rendition of bouillabaisse, the French fish soup, is another favorite.  If you are fussy about your oysters, you’ll love these plump, sweet on the shell – the best anywhere.  My companions have raved about the various ceviches which  I have not tried yet, but looked like works of art.

Several times, the attendance was minimal making me think that Viaje has not yet appeared on everyone’s radar.  I have heard that some folks are intimidated by the exotic touch and fear high prices. In reality, the prices are reasonable and the place is unpretentious as is Jerome whose hospitality makes you feel at home. As of this writing, there is a happy hour from 5-7 on weekdays with music on Friday. Try it, enjoy it, and why not toss a coin in the fountain on your way out.

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 Articles, Cuisine, Rosarito, Wine

As Summer Draws to a Close Think “Sabor!”

As summer starts to wind down – wait – did summer ever really show up this year? Well, August is on its way out and that means Rosarito says an official “good-bye” to summer, as we do every year, with the popular White Attire event, “Sabor de Baja.”

And folks, “white” means white. Eggshell MAY be tolerated, but men, khaki is not white. And ladies, some leeway may be given to straw hats if it means you won’t be passing out in the late afternoon sun and drenching yourself in merlot.

The 7th Annual Sabor de Baja will once again be held in the beautiful gardens of the Rosarito Beach Hotel on Wednesday, August 28th, starting at 6:00 pm. Sabor will feature 25 of Baja California’s preeminent chefs pairing their fares with Baja wineries and a few locally produced artisanal beers. Among featured bistros are Casa Plascencia, Raices, Viaje Oyster Bar, Sokuna, El Meson, and Silvestre. Tickets are still available online through PayPal at SaborDeBaja@gmail.com. All pre-ordered tickets may be picked up at the Will Call desk the night of the event.

Gracious hosts Bo Bendana and Dennis Sein originally created this event to promote Baja California’s budding gastronomy and wine industries and to promote northern Baja tourism. Sure enough, Gastronomes attend Sabor de Baja from all over Baja and several states of the US.

All attendees will receive a commemorative wine glass. Everyone will also receive a ballot for the selection of the evening’s People’s Choice Award. So as you are eating and drinking your way through the evening, make a note of your favorite pairing. It’s easy. All of the choices are written on the ballot and all you have to do is circle your selection and place your card in the ballot box.

There are two tiers of tickets on sale this year. VIP Gold tickets sell for $90 each, and holders of these are treated to early (5:30 pm) entry and reserved seating for the evening. Silver tickets are $70 and you take your chances with seating options. Now I don’t know about you, but I do most of my noshing while walking between food booths. This is NOT a family-friendly event, so all ticket holders must be at least 18 years of age. Live entertainment will be provided, with time for dancing a bit later in the evening.

A professional judging panel selected by chef Bo Bendana and her husband Dennis Sein will meet earlier in the day to evaluate all of the entrant’s food and wine or beer pairings. The Judge’s Panel will award the Best Wine and Best Beer awards, as well as the coveted Best of Sabor being awarded to the finest wine (or beer) and food pairing of the evening.

Remember, white attire is not a suggestion, so prepare your attire while summer fashions are still available. I will be attendance in a new white dress (as I do every year) because I had a run-in with a wicked glass of cabernet last year (as I do every year), and there was no removing those stains. My suggestion to you is to bring along a purse (or pocket) size spray of your favorite “wine erase” product. It’s that or your dress goes into a tie-dye vat for your next Woodstock remembrance party like mine did.

If you missed out and didn’t get your tickets in time, the next Sabor de Baja is already scheduled for Wednesday, August 26, 2020, so mark your calendars now.

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Articles, Cuisine, Rosarito

Rene’s Reopens In New Location

It’s baaaack! There was much celebration this Semana Santa (Easter Week for you Gringos) as the door was finally opened at the new Rene’s Sports Pub with a grand opening three-day celebration this weekend.

For all you newbies, Rene’s Restaurant and Bar was a Rosarito institution, opened in 1924, and the first operational business in the Rosarito area (yes, even before the Rosarito Beach Hotel). The original Rene’s closed its doors several years ago and was later reborn as a casino.

Rene’s was my first Baja bar. After purchasing a house there (right behind the bar) I returned nearly a year later and the bartender remembered me and my drink of choice. I lived in the campo at Rene’s for many years (no drinking and driving for this lady!) That was one brilliant bartender!

Rene “Chato” Ortiz is now continuing the legacy with Rene’s Sports Pub now on Rosarito’s main boulevard, across the street from the Rosarito Beach Hotel, between Banorte and the ice cream parlor. I asked Rene why he decided to open at this location and he replied that he wanted to be in “the historical zone of Rosarito.” Smaller and more intimate than the original, there is comfortable indoor seating for 25 – 30, but all seats have an excellent view of the many televisions, all tuned to a variety of sports (Judge Judy available upon request). Hence the “three-day” grand opening… there simply was not enough room to allow everyone who wanted to participate in this important event to be accommodated in just one day. Outdoor seating will also be available for diners/drinkers.

Speaking of dining, Rene’s opens at 8:00 am (until 9 pm) with a variety of Mexican favorites including soups, birria, beef, and fish tacos, chiles rellenos, and chicken and pork tamales. The bar opens at noon for your imbibing pleasure.

Joining Chato at the bar is Rene Jr and cousin, Oscar Ortiz. And some old familiar faces will be joining in the fun, but you have to stop in and see who they might be. Specialty drinks and Happy Hour times are being determined now (hey, did I mention this is a brand new bar?)

Drop in. Reunite with old friends. I’ve visited several times already (researching this article of course), and always run into an old timer like myself.

Rene explained he is “coming back to the brand” of Rene’s by opening here, close to the original location. But look for a second locale in the future. Rene is contemplating another (bigger) bar with a craft brewery theme, partnering with local craft breweries.

Parking isn’t great, so grab what you can. But don’t grab the blue handicap space unless you have an official placard, and stay out of the designated spaces of nearby businesses. Cops are cracking down on unlawful parking.

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